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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 Ayaka Ito An event of pairing of Japanese sake and chocolate was held. The chocolate for this event was picked from the selection from Dandelion Ch...
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NHK News Program “Today’s Close-up” By Kosuke Kuji Japanese sake is a central product in “Cool Japan Strategy” implemented by the Japanese government ...
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Where you can most likely predict the taste of wines from grape variety, vintage or production area, there is no standard to evaluate the taste of Jap...
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By Kosuke Kuji While many consumers don’t know the term ‘vegan,’ many vegan restaurants are now starting to open in Tokyo in recent years. I was sensi...
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Sake (Japanese: 酒, [sake]), also spelled sake, also referred to as a Japanese rice wine, is an alcoholic beverage made by fermenting rice that has bee...
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Sake Tasting by Yuji Matsumoto Experience and knowledge are indispensable for sake tasting, but doing many tastings absent-mindedly does not help. Man...
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Choosing the Right Japanese Sake for Your Restaurant By Yuji Matsumoto In this issue, I would like to mention a few pointers regarding how to select J...
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Sake Nation The 2016 Kumamoto Earthquake Vol 1 By Kosuke Kuji On April 14th 9:26 pm this year, there was a very large earthquake of 6.5 magnitude cent...
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Judging Compatibility of Japanese Sake with Food Where you can most likely predict the taste of wines from grape variety, vintage or production area, ...
