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By Yuji Matsumoto What is good sake? Certainly one standard is the price, but we need to think if we can find a sake that has the value to satisfy one...
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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 Ryuji Takahashi Chinese restaurant Machi-chuka is a secret fad in Tokyo. Machi-chuka was featured on TV and also in an entire magazine issue. Recen...
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By Kosuke Kuji The Japanese sake industry developed as a regional industry long-established in ancient times. On the other hand, this industry is diff...
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By Ryuji Takahashi This summer was too hot in Japan. The temperature seems to be rising every year. These days, exceeding 104 degF is more common. Thi...
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By Yuji Matsumoto The other day I had the opportunity to go to Las Vegas due to business, but couldn't believe that the day high was 45 degrees C (113...
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By Kosuke Kuji The novel coronavirus outbreak prompted the cancellation of sake events throughout Japan for nearly 3 years. Measures to prevent the sp...
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By Yuji Matsumoto Sake is a beverage of preference. However, “delicious” sake all have common universal traits. The flavors can be characterized as fo...
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By Kosuke Kuji The previous issue covered how the Yuki Sake Brewery Co., Ltd. in Ibaragi prefecture burnt down. The greatest concern for any sake brew...
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Sake brewing technology advanced significantly in the “Manyo Period (629-759)” from the Asuka Period (592~710) into the Nara Period (710-784). The phr...
