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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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In the Yuryaku Records of the “Kojiki” (Records of Ancient Matters), the villages listed include Takaichi of Wa, Karunoichi of Yamato, and Ekanoichi o...
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By Ryuji Takahashi The previous report featured the “Fujisaki Sobei Shoten.” I’m sure some readers may think traveling to Nagatoro-machi (town) just t...
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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...
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By Ryuji Takahashi Saitama prefecture is a leading producer of the highest shipment volumes of sake, a fact not widely known. This report introduces a...
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By Yuji Matsumoto I’m often asked by Americans, “I often use wine for cooking, but can I also use Japanese sake?” Japanese sake contains many umami fl...
