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However, the quality of Japanese sake was reviewed in the late 1960s, and consumers crusaded to demand the content of sake be labeled, as sake brewers...
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By Ryuji TakahashiThe rainy season started in Tokyo. Just when the rain was expected to continue, the weather suddenly turned scorching hot. Whether i...
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Sake is one of the rare alcoholic beverages in the world enjoyed both hot and cold. Sake is enjoyed at a wider temperature range than other alcoholic ...
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By Kosuke KujiThe previous report described the joy of resuming business trips since the end of the coronavirus pandemic. This issue reports on the sa...
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When the Sino-Japanese War broke out in 1937, food shortages started and sake rice was restricted, which reduced the volume of sake produced year-by-y...
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By Ryuji TakahashiJust when humidity was first detected in the air in Tokyo, Italian restaurant “Karibe-tei” in Shimokitazawa district (introduced in ...
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Junmai sake is sake produced from fermentation-mash - prepared from rice, malted rice and water – fermented, then squeezed. No other ingredient is use...
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By Kosuke KujiAs lives get back to normal following the coronavirus pandemic, Japan finally fell into step with the rest of the world and removed rest...
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By Ryuji TakahashiKanemasu Brewery (Shibata city, Niigata prefecture), producer of “Hatsuhana” and “Kinmasu,” partnered with the Tokyo-based wine impo...
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Nigori sake refers to white, cloudy sake. Fermentation-mash is squeezed in a loosely woven cloth to leave white and cloudy lees. Cloudy sake flavor is...
