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By Ryuji Takahashi Saitama prefecture is a leading producer of the highest shipment volumes of sake, a fact not widely known. This report introduces a...
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By Yuji Matsumoto I’m often asked by Americans, “I often use wine for cooking, but can I also use Japanese sake?” Japanese sake contains many umami fl...
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By Kosuke Kuji Many sake breweries produce sake in highly-valued cultural properties like old buildings and warehouses under constant operational risk...
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Sake Production Techniques Imported from Mainland China Blacksmiths, armorers, weavers, tailors, etc., first came from Mainland China to Japan between...
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By Ryuji Takahashi This report is a continuation of the previous report on my trip to Niigata prefecture. Ten minutes driving distance from Nagaoka St...
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By Yuji Matsumoto There is no doubt sushi is the driving force behind the expansion of Japanese food, expanding the way for other Japanese foods to fo...
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By Kosuke Kuji Before the novel coronavirus pandemic, sake competitions were actively held worldwide, such as the International Wine Challenge (IWC) i...
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Sake production using mold to saccharify starch spread through Laurel forest, East Asia to northeast China, Japan, and Indonesia. Food ingredients con...
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By Ryuji Takahashi Sake shop Ji Sakeya opened in the neighboring town of Hatsudai in the Shinjuku ward of Tokyo six years ago. Our sake shop is still ...
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By Yuji Matsumoto Japanese sake is still a largely unfamiliar beverage to American consumers. Ninety percent of sake is consumed in restaurants, indic...
