-
Many sake breweries are long-established companies with over 100 years of history. Sake brewed from rice, the prototype of sake, is said to have ori...
-
By Ryuji Takahashi I’ve authored several articles on collaborative projects that served sake with Italian cuisine in an Italian restaurant. The theme ...
-
Due to the implementation of the Liquor Tax Law revised in April 1, 1992, the long-standing Japanese sake “Classification System” was abolished. The S...
-
By Kosuke Kuji The Noto Peninsula Earthquake occurred in the “Noto Peninsula,” home to one of the three most renowned Toji (Master sake brewers) repre...
-
The history of sake is said to have started when rice farming became widespread during the Yayoi period (400 BC~300 AD) and produced rice. Earthenware...
-
By Ryuji Takahashi With spring fast approaching at the end of March, an event titled “The Daikanyama Shop Association” featured many shops selling nic...
-
A sake brewing plant equipped to produce sake year-round is called “all-season sake brewing,” or “all season sake brewery.” Also, the production of sa...
-
The most important part of brewing sake is the brewing methods used – first koji, second yeast, and three-step method. 1：Process the ingredients: Pol...
-
By Ryuji Takahashi Shinbashi is a renowned business district where many shops line the streets, reminiscent of the Showa era (1926-1989). One venue fa...
-
Every international audience is different. Not just in their language, but also in how they behave and how their culture informs their decision-making. For businesses looking to branch out internationally, localizing their content effectively is vital to appealing to those audiences. That’s where localization comes in. It’s about...
