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By Kosuke Kuji Nanbu Bijin is the first sake product in the world to receive the “Vegan” certification in January 2019, certified by The Vegan Society...
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Taste difference of different Sakes certainly originates from labels displaying rice polish or sake categories, but even more it is strongly influence...
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By Kosuke Kuji A documentary film featuring three female Japanese sake brewers, “KAMPAI! For the Love of Sake” kicked off in Tokyo in April 2019. Thre...
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By Kosuke Kuji Los Angeles-based Mirai Konishi produced “KANPAI – For the Love of Sake” from crowdfunding, released in 2015. After a world premiere at...
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By Yuji Matsumoto I had an opportunity to hold a Japanese sake seminar at The Japan Foundation, Los Angeles. What they wanted to know most was the dif...
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By Kosuke Kuji Iwate prefecture promotes improvement in the status and skills of skilled craftsmen to develop the prefecture’s economy. Since 1976, hi...
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By Yuji Matsumoto Sake is a beverage of preference. However, “delicious” sake all have common universal traits. The flavors can be characterized as fo...
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By Mayumi Schroeder / Photo: Elli Sekine “Avery” is a new rising star among the high-end restaurants in San Francisco, which opened last year on Fil...
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By Kosuke Kuji Nambubijin is the first sake brand in the world to satisfy the Jewish dietary requirement by acquiring “Kosher” certification in 2013. ...
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I’m often asked by Americans, “I often use wine for cooking, but can I also use Japanese sake?” Japanese sake contains many umami flavors not found in...
