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Sake aroma is mellow when first poured, but changes over time. For example, the gradually released aroma of flowers and fruits increases the complexit...
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By Ryuji Takahashi I write a monthly column for a publication specializing in Japanese sake. One day, I received a phone call from the owner of Shioka...
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By Yuji Matsumoto American customers who come to Japanese restaurants anticipate enjoying cuisine and beverages not available in general American rest...
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By Kosuke Kuji Since the decision was made to manufacture rubbing alcohol, I still had a concern that left me hesitant. Founded in 1902, Nanbu Bijin s...
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Sake aroma is difficult to describe in one phrase. However, focusing one’s senses helps to detect the aroma of various plants and food ingredients har...
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By Ryuji Takahashi This report is a continuation of our trip to Niigata prefecture since the issue before last. Our final destination was Hakuro Shu...
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By Yuji Matsumoto It's somewhat wasteful to use a high quality local regional sake for a cocktail, but if you use one that doesn't have too much of th...
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By Kosuke Kuji The spread of the novel coronavirus caused a shortage of rubbing alcohol in the market. Our company happens to distribute “alcohol,” li...
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by Yuji Matsumoto The logo is an important symbol that represents the product of a company. When reviewing products popular worldwide, each company st...
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by Kosuke Kuji As the novel coronavirus raged across Japan in March, many restaurants voluntarily shortened their business hours or shut down. Since t...
