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By Yuji Matsumoto To be able to taste sake, the most importing to do is to identify and set your own tasting criteria. The criteria are not based on o...
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By Yuji Matsumoto In these modern days, we’re feeling less seasonality – but Japanese food has always focused on enjoying the four seasons. Indeed, ve...
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By Yuji Matsumoto The average amount an American spends at a full-fledged casual restaurant is, including beverages, about $20. If we suppose the entr...
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By Yuji Matsumoto When we get into December, restaurants start becoming busy with year-end parties and Christmas parties, and we should start preparat...
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最近は当たり前になった酒とのフードペアリングだが、少し思考を変えておこなってはいかがであろうか？ 通常行われているのが、ワインはワイン同士、日本酒は日本酒同士、焼酎は焼酎同士の並列な比較である。これは、確かにその微妙な味の比較をするのには良いが、消費者にとって違う「こんなこと予想もしてなかった！」と...
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By Yuji Matsumoto I often see breweries and wholesale dealers recommending their sake to local American diners at sampling events, saying, “This sake ...
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By Kosuke Kuji At this year’s International Wine Challenge (IWC) 2017, “Nanbu Bijin Tokubetsu Junmai” is honored to win the “Champion Sake” title!! F...
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今回はWoodinvilleにあるワインバー、Purple Cafe and Wine Barの紹介です。 ガラス張りの店舗で、外からワインの棚が見え、とてもお洒落な外観です。 店内の客の年齢層も高めで、落ち着いた雰囲気でした。 今回は、サラダや、スープ、パイ、揚げ物、肉料理やワイン等をいただきまし...
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2016 International Wine Challenge Sake Judging By Yuji Matsumoto I have been a judge of IWC Sake division for 5 years and since 2011, I have been serv...
