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By Ryuji TakahashiSince discovering the named Honshu-Ichi from Hiroshima prefecture last fall, I was moved by the flavor and wished to visit the brewe...
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By Yuji MatsumotoConventional sake seminars (for the general public and businesses) were often about the brewing process, ingredients, and the sake ca...
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By Ryuji Takahashi The “Tokyo Winter Sake Festival in Yoyogi 2023” was held at the Tokyo Yoyogi Park over three days from January 27~29. The concept ...
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By Yuji MatsumotoIf you ask me if I enjoy having cocktails, my answer would be no. But that’s my personal preference. Develop sake and shochu cocktail...
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Japan has four distinct seasons, thus enjoying a long-established custom of taking in the seasonal ambiance with seasonal sake each season. “Hanamizak...
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By Yuji MatsumotoMany of those involved in sake tend to prefer to use vague and mysterious expressions. It seems as if they dislike saying anything de...
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By Kosuke Kuji“The Japan Ginjo Sake Association” with over forty years of history held a new style of sake event that combines a live-stream (two-dime...
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By Yuji Matsumoto Recently in the U.S., wine discount stores like BevMo and Total Wine and More, etc., are prosperous. Also, rural areas have local la...
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Sake was produced in Shinto shrines and Buddhist temple grounds in high volumes as offerings since the syncretistic fusion of Shintoism and Buddhism, ...
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By Ryuji Takahashi Kanemasu Brewery (Shibata city, Niigata prefecture), producer of Junmai Daiginjo “Hatsuhana” and “Kinmasu,” celebrated 200 years si...
