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By Aya Ota Brick walls, spacious wooden counter, tastefully decorated interior, and beautiful tableware---It is a space which looks like an art galler...
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By Yuji Matsumoto Happy New Year! I plan to work hard again this year to provide information that will help make Japanese sake an even more familiar ...
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By Kosuke Kuji "The U.S. National Sake Appraisal" that has been held every year since 2001 was held again this year. Entries of over 350 sakes are e...
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By Yuji Matsumoto I once wrote before about the importance of naming in the branding of Japanese sake. This time, I would like to write about logo bra...
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By Kosuke Kuji This year the ceremony of the 11th Sake Samurai was held on the premises of Shimogamo Shrine. Shimogamo Shrine is a great treasure that...
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By Aya Ota There is a restaurant that has a dignified appearance which makes you feel like stopping by in a corner of the busy East Village. When you ...
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By Yuji Matsumoto Japanese sake is a drink that Americans still cannot get used to. Majority of Japanese sake sales are from restaurants, and unfortun...
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By Kosuke Kuji Iwate prefecture I live in is the number one largest prefecture next to Hokkaido and the area is about the same size as Shikoku. Beside...
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By Kosuke Kuji This year making it the 5th time this competition has been held, as the title mentions, it’s “a contest to decide the best tasting sake...
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By Yuji Matsumoto 1. Cold or Hot Many people think that high quality sake should be enjoyed chilled, but that is wrong. Compared to not needing to wor...
