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By Ryuji Takahashi I continue to push myself despite feeling exhausted during the month of December, a busy and hectic month with no chance to rest un...
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By Ryuji Takahashi The 2023 Beaujolais Nouveau was released on November 16. I am sure many of our readers are familiar with this wine, so to explain s...
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Sake tasting typically starts by evaluating the color. Most sake products sold today are colorless. Sake brewed today is pressed, decanted, and then f...
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By Ryuji TakahashiThe Japanese celebrate World Sake Day on October 1, marked with various sake events organized nationwide. October 1 is designated as...
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By Ryuji TakahashiThe scorching summer heat just started to ease slightly in Tokyo, yet still too hot to change out of short sleeved shirts in early S...
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By Ryuji TakahashiTokyo officially welcomed summer in July. I exhibited a booth to showcase sake at a social gathering during the Small and Medium-Siz...
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Sake brewing techniques developed rapidly in temples during the Muromachi period (1336-1573). Afterwards, sake brewing techniques spread to Nara city ...
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However, the quality of Japanese sake was reviewed in the late 1960s, and consumers crusaded to demand the content of sake be labeled, as sake brewers...
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By Ryuji TakahashiThe rainy season started in Tokyo. Just when the rain was expected to continue, the weather suddenly turned scorching hot. Whether i...
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By Ryuji TakahashiJust when humidity was first detected in the air in Tokyo, Italian restaurant “Karibe-tei” in Shimokitazawa district (introduced in ...
