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By Kosuke Kuji Just as I mentioned in the last column, Nanbu Bijin cleared different hurdles to receive Kosher certification for 2 types of liquor of ...
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By Yuji Matsumoto While sake is renown as an alcoholic beverage unique to Japan, there is very little recognition of shochu among American consumers. ...
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By Kosuke Kuji For Kosher certification, we start by having the Rabbi, leader of Judaism religion, observe the raw materials and manufacturing process...
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By Keiko Fukuda There is a restaurant in Torrance that has gained popularity quickly in the past few years for its vivid ambiance, in which you enjoy ...
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One appeal of Japanese sake is the wide range of temperatures for consumption. By changing the temperature, the flavor of the same brand of sake varie...
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By Yuji Matsumoto Recently, I’m often asked from Americans, “Wine is often used for cooking, can you also use Japanese sake?” Japanese sake is great f...
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By Kosuke Kuji In last issue's column, we mentioned: "On April 17th 2013, by a certification body called Chabad of Japan, Nanbu Bijin received a certi...
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By Yuji Matsumoto It’s simple to state that sake is a beverage of taste, selected and consumed according to individual preferences. However, “deliciou...
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By Kosuke Kuji On April 17th 2013, by a certification body called Chabad of Japan, Nanbu Bijin received a certification of “Kosher” to certify that th...
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By Yuji Matsumoto The number of Japanese sake brands available in the U.S. is increasing annually with approximately 450 brands offered domestically. ...
