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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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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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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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The number of sake breweries and shochu distilleries in Japan are declining along with the consumption volume of both sake and shochu. However, approx...
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By Ryuji Takahashi The largest sake event in Japan is the “Niigata Sake Festival,” held annually in Niigata prefecture over two days. True to its nam...
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By Kosuke Kuji This is the second report about young Japanese consumers and Japanese sake. The previous report was about a social gathering organi...
