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By Yuji Matsumoto To be able to taste sake, the most importing to do is to identify and set your own tasting criteria. The criteria are not based on o...
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By Kosuke Kuji We made the decision to continue producing rubbing alcohol indefinitely for the most vulnerable - disabled children needing constant me...
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In this issue, let’s discuss the compatibility between sake and Japanese cuisine. The flavor of sake enhances the flavors of Japanese cuisine and vice...
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By Ryuji Takahashi The Kura Master 2021 contest for Japanese sake, Shochu and Awamori was held at the Hôtel de Crillon in Paris on September 20. Japan...
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By Yuji Matsumoto I often see breweries and wholesale dealers recommending their sake to local American diners at sampling events, saying, “This sake ...
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By Kosuke Kuji Japanese sake sales suffered due to the impact from the novel coronavirus pandemic. The issue of sake rice inventory left over sparked ...
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Souboushu were brewed in many temples. The Souboushu highly rated for their flavors are Bodaisen by Shoryakuji Temple (Nara prefecture) and Amano sake...
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By Ryuji Takahashi At the time this article was being written, over half of the Japanese population had received the second COVID-19 shot. As the numb...
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By Yuji Matsumoto This is a trend I’ve recently noticed in the last two to three years, but I’ve noticed a widening division between the winning vs. l...
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Souboushu (sake brewed in large temples) saved temples from financial difficulties, and was gradually consumed among the ruling class. The production ...
