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By Ryuji Takahashi National Sake Day is October 1. Since the brewing year used to start in October, the Japan Sake and Shochu Makers Association des...
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Originally, Japanese sake varies greatly in regional characteristics, along with sake quality. Although Japan is a small island nation, the land stret...
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By Kosuke Kuji Sake is currently stored in two ways: At “room temperature” or “refrigerated.” As most of you know, sake stored at room temperatur...
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First, participate in tasting events when in optimal health because the flavor cannot be tasted accurately while suffering a cold or a hangover. Sm...
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By Ryuji Takahashi Buckwheat Noodle Restaurant “Hegisoba Katsura” is located near the Shin-Nakano subway station on the Marunouchi Line along the Oume...
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‘Miyamizu’ refers to groundwater from a certain underground area near the coast of Nishinomiya, Hyogo, considered a factor that makes sake produced in...
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By Kosuke Kuji Companies usually grow grapes fermented to produce wine. While this may seem normal in the world, farmers in Japan have long cultivated...
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Differences in Quality Control Between Japan and the U.S. Many of you have likely heard the term "quality control." When you hear it, what comes to mi...
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Acquire the techniques of a sake sommelier with your five senses In Japanese, kikisake - commonly referred to as sake tasting - is to understand t...
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There are times when I really think I might be a contrarian. Especially when someone, in what I assume is a sales pitch, says something like, "Let me ...
