By Ryuji TakahashiThe state of emergency is now lifted nationwide, with sake and food events held in various regions. Meanwhile, “Omi City’s Delicious Specialties and Quality Consumer Goods Fair” was held at the shopping center Viva City Heiwado in Hikone city, Shiga prefecture for twenty-five days ...

By Yuji MatsumotoTo 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 one’s preferences, so one must find the foundation that become the basis for judging various sake. One must have that foundation in place to be able to ...

By Ryuji TakahashiThe Kura Master 2021 contest for Japanese sake, Shochu and Awamori was held at the Hôtel de Crillon in Paris on September 20.Japan w...

By Yuji MatsumotoI often see breweries and wholesale dealers recommending their sake to local American diners at sampling events, saying, “This sake goes with any food,” “We use 100% Yamadanishiki rice,” “This is Junmai Daiginjo,” and “This is a traditional kimoto sake,” etc. However, most people (i...

By Ryuji TakahashiAs the coronavirus vaccination started in Japan, the light at the end of the tunnel signals an end to the coronavirus pandemic despite more people getting infected. Japan declared the third state of emergency for Tokyo, requested large facilities to suspend operations, and restaura...

By Ryuji TakahashiSasaiwai Sake Brewery is a locally cherished sake brewery in Niigata prefecture always taking on new challenges, boasting over 100 years of history since its foundation in 1899. This brewery is known for its “challenge brew” involving farmers, sake retail shops, and consumers to ex...

By Ryuji TakahashiAny Japanese national is familiar with the beef bowl chain, Yoshinoya Co., Ltd. Founded in Tokyo’s Nihonbashi district in 1899, Yoshinoya since relocated to the Tsukiji Market (currently closed since the market relocated to the Toyosu area). The restaurant chain was named after its...

By Ryuji TakahashiWhen Japanese sake is introduced overseas, sake is often explained in terms of wine. When I’m requested to organize a sake seminar o...

By Ryuji TakahashiCelebrating the New Year, Tokyo is still in the middle of the COVID-19 coronavirus pandemic. I finished my work for 2020 on January 1, and started my New Years holiday on January 2. However, drinking at home is nothing different from the ordinary, so I attended a live jazz performa...

By Ryuji TakahashiTokyo is facing the end of this year very different from the previous year due to the coronavirus increasingly spreading and restaurants requested to shorten business hours since November. Corporations are prohibited from hosting large banquets, while restaurants close at 22:00 wit...