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By Kosuke Kuji The last issue introduced sake brewery “Tenbi” (Yamaguchi prefecture). New sake brewery “Kamikawa Taisetsu Sake Brewery” recently emerg...
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By Yuji Maatsumoto I was blessed with an opportunity to attend a lecture targeting salesmen for a wholesaler of Japanese food products in the U.S. The...
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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 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 Japan during the “Golden Week” (April 29 ~ May 5) declared their third state of emergency. The justification was to stop crowds from ga...
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By Kosuke Kuji This report is a continuation from the last report, the last report on NON GMO certification. Currently, many non-Japanese consumers wo...
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By Kosuke Kuji This report is a continuation of the previous report that described the reason for acquiring the international vegan certification “NON...
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By Kosuke Kuji As the impact from the novel COVID-19 coronavirus spreads worldwide, the world continues to face major challenges in the aftermath of t...
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By Kosuke Kuji A video of Japanese breweries pouring sake and toasting each other throughout Japan was uploaded and widely covered by the media across...
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By Kosuke Kuji Since Japan’s nationwide state of emergency declaration ended, gradual efforts started to recover the economy while stopping the spread...
