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By Yuji MatsumotoWhen I go to a nearby Japanese supermarket, I often find Americans at complete loss as to what to choose in the sake/shochu section. ...
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By Kosuke KujiSake breweries in Japan incurred major damage from the coronavirus outbreak.The greatest blow was from restaurants forced to cease opera...
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Consumption of Nada sake in Edo Nada ward first emerged in historical documentation as “Nadame, Ports of the Nada Region,” a supplier of sake to Edo (...
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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 Kosuke KujiForeign nations led by the U.S. declared an early end to the coronavirus pandemic and returned to normal. In May, Japan will downgrade t...
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Recently, the term ‘Doburoku’ (unrefined sake) is hardly used anymore. Doburoku is a traditional Japanese white cloudy sake produced from rice, malted...
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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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By Kosuke KujiA new way to promote Japanese sake fusing a 2-dimensional live-stream with a 3-dimensional in-person event requires us real-world sake b...
