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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...
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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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9月27日にパサデナで開催されたFood Expo取材レポートです。 八海山といえば日本酒というイメージでしたが、５年前からビールも製造されおられました。八海山から流れ出る南魚沼の名水「雷電様の清水（らいでんさまのしみず）を使ったRydeenビール。ホップの効いたIPA、まろやかな味わいのピルスナー...
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食品取り扱い・衛生管理に関して年々、法律が変わり厳しくなってきており、 カリフォルニア州を始め多くの州では、すべてのフードサービス事業所ごとに Food Manager Certificate を取得している従業員を少なくとも1名配置することを義務付けています。 All Japan Newsさんでは...
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By Yuji Matsumoto While sparkling wine and flavored wine is no doubt popular, another surprisingly popular beverage is shochu (distilled liquor). Shoc...
