Within nihonshu, seishu (清酒) is the legal term for sake meeting Japanese standards, including mandatory filtration for clarity. This distinguishes it from unfiltered varieties like doburoku ...

I use fresh lychees and lychee juice, with our unfiltered sake we brew in-house. It definitely has that island vibe." Get the rundown of the biggest stories of the day with Axios Daily Essentials.

Chef Sasaki Yotaro is known for his unique fermented dishes and doburoku, an unfiltered sake he brews from rice he grows himself. He talks about the craft that goes into creating world-class cuisine.