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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. ...
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By Kosuke Kuji During hot summer months, we often hear the phrase, “let’s start off with a kampai (toast) with beer!” However, it’s been a long-term e...
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By Yuji Matsumoto In this issue, I’d like to report on a secret to enhance pairing of Japanese cuisine with sake. First, please have three brands of J...
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By Kosuke Kuji After about 10 years of research and development, Iwate Prefecture announced their new Iwate prefecture original sake brewing suitable ...
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By Yuji Matsumoto American customers who come to Japanese restaurants anticipate enjoying cuisine and beverages not available in general American rest...
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By Kosuke Kuji Japanese liquor has been a culture which is unique to Japan since the ancient times. It exists only in Japan, and people started to cal...
