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By Yuji Matsumoto The other day I had the opportunity to go to Las Vegas due to business, but couldn't believe that the day high was 45 degrees C (113...
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By Yuji Matsumoto Especially when it comes to pairing Japanese sake with food, many people likely think, “What’s with the exaggeration…? It doesn’t re...
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By Ryuji Takahashi Last year, many could not travel to their hometown due to the impact from the coronavirus, thus celebrated the year-end/New Year at...
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By Ryuji Takahashi “All Nippon Product Fair,” titled traveling through Japan in three days, was organized by the Central Federation of Societies of Co...
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By Yuji Maatsumoto I was blessed with an opportunity to attend a lecture targeting salesmen for a wholesaler of Japanese food products in the U.S. The...
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By Ryuji Takahashi The state of emergency is now lifted nationwide, with sake and food events held in various regions. Meanwhile, “Omi City’s Deliciou...
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By Yuji Matsumoto To be able to taste sake, the most importing to do is to identify and set your own tasting criteria. The criteria are not based on o...
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By Ryuji Takahashi The Kura Master 2021 contest for Japanese sake, Shochu and Awamori was held at the Hôtel de Crillon in Paris on September 20. Japan...
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By Yuji Matsumoto I often see breweries and wholesale dealers recommending their sake to local American diners at sampling events, saying, “This sake ...
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-Let’s take this opportunity to reflect on the history of Japanese sake- The first sake produced in Japan was fruit liquor Traces of sake production a...
