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Sake tasting typically starts by evaluating the color. Most sake products sold today are colorless. Sake brewed today is pressed, decanted, and then f...
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By Kosuke Kuji This report introduces representative seasonal sake. In this issue, we introduce “Autumn released draft sake” enjoyed in the fall seaso...
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Warming Terms and TemperaturesAround 41F: Chilly from the snow (chilly in snow weather) Around 50F: Chilly spring weather, refrigerate for approxima...
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By Ryuji TakahashiThe Japanese celebrate World Sake Day on October 1, marked with various sake events organized nationwide. October 1 is designated as...
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Sake brewing plants equipped to brew sake year-round are referred to as “all-season (sake) brewing facilities,” or “all-season (sake) breweries.” Also...
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By Kosuke KujiSake is representative of its brewing season, consumed seasonally when the flavor is most savory and delicious. Since ancient times, the...
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Sake consists of four different types – Aromatic Sake, Refreshing Sake, Pure Sake, and Mellow Sake. This issue introduces two of the four sake types. ...
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By Ryuji TakahashiThe scorching summer heat just started to ease slightly in Tokyo, yet still too hot to change out of short sleeved shirts in early S...
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Not limited to sake, brewing alcoholic beverages stipulated by the Liquor Tax Act in Japan requires a license. The Liquor Tax Act stipulates “Persons ...
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By Kosuke KujiAfter the sake sampling event in Hawaii, I’m heading next to San Francisco in the U.S. mainland. My flight from Hawaii lasted just over...
