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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...
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By Yuji Matsumoto It's somewhat wasteful to use a high quality local regional sake for a cocktail, but if you use one that doesn't have too much of th...
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By Kosuke Kuji Sponsored by the Sendai Regional Taxation Bureau, last fall's Tohoku Sake Awards was held in Sendai. Annual Japan Sake Awards was spon...
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By Aya Ota Brick walls, spacious wooden counter, tastefully decorated interior, and beautiful tableware---It is a space which looks like an art galler...
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By Yuji Matsumoto Happy New Year! I plan to work hard again this year to provide information that will help make Japanese sake an even more familiar ...
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By Kosuke Kuji "The U.S. National Sake Appraisal" that has been held every year since 2001 was held again this year. Entries of over 350 sakes are e...
