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By Ryuji Takahashi When Japanese sake is introduced overseas, sake is often explained in terms of wine. When I’m requested to organize a sake seminar ...
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By Yuji Matsumoto Dealing with many consumers on a daily basis making proposals on sake, I realize that there are requisite key points. Going over the...
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By Kosuke Kuji As the impact from the novel COVID-19 coronavirus spreads worldwide, the world continues to face major challenges in the aftermath of t...
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As the term indicates, amino acid is the amino acid content - umami component generated from rice protein broken down. Therefore, the higher the amino...
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By Ryuji Takahashi Celebrating the New Year, Tokyo is still in the middle of the COVID-19 coronavirus pandemic. I finished my work for 2020 on January...
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By Yuji Matsumoto While I’ve written repeatedly in the past about the lack of marketing efforts in branding Japanese sake bottles, it’s very disappoin...
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By Kosuke Kuji A video of Japanese breweries pouring sake and toasting each other throughout Japan was uploaded and widely covered by the media across...
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Gathering information such as the type of premium sake, rice-polishing ratio, sake rice, water hardness, etc., can help to predict the flavor of sake ...
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By Ryuji Takahashi Tokyo is facing the end of this year very different from the previous year due to the coronavirus increasingly spreading and restau...
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By Yuji Matsumoto Recently in the U.S., wine discount stores like BevMo and Total Wine and More, etc., are prosperous. Also, rural areas have local la...
