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By Yuji Matsumoto While sake and food pairing is now the norm, why not try to change your perception in your approach? While comparisons are made regu...
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By Kosuke Kuji Shocking news of Russia invading Ukraine rattled Japan in the end of February 2022. A nation that relinquished war based on the three n...
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Kuchi-kami sake is produced by chewing grains such as rice or seed in the mouth, spit out, and left as is, documented in the “Oosumikoku-fudoki.” Geog...
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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...
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By Kosuke Kuji The last issue covered craft gin. This issue covers craft vodka. When we obtained a license to produce spirits, the spirits we were per...
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Chapter 1: What is the Origin of Sake? Introduction Sake production (brewing) requires rice “molded” with rice malt, thus the same classification as C...
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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 Yuji Matsumoto From the beginning, the successful foreign alcoholic beverage in the U.S. is of course wine. Not limited to French or Italian restau...
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By Kosuke Kuji The last issue covered how the coronavirus pandemic inspired our production of craft gin and vodka as a new business. Although the init...
