By Yuji MatsumotoI had an opportunity to hold a Japanese sake seminar at The Japan Foundation, Los Angeles. What they wanted to know most was the difference between cold and hot sake, brewing process, ingredients and health-related questions, mostly about “How to select your preferred sake.” What is...

By Kosuke KujiIwate prefecture promotes improvement in the status and skills of skilled craftsmen to develop the prefecture’s economy. Since 1976, highly skilled craftsmen are recognized as Contemporary Master Craftsmen, the highest recognition for craftsmen honored by Iwate prefecture. Master Sake ...

By Yuji MatsumotoSake is a beverage of preference. However, “delicious” sake all have common universal traits. The flavors can be characterized as follows: 　-Sweetness　-Acidity　-Saltiness　-Bitterness　-Umami In terms of food preparation, the common factor that creates a “delicious” taste for consumer...

By Mayumi Schroeder / Photo: Elli Sekine　 “Avery” is a new rising star among the high-end restaurants in San Francisco, which opened last year on Fill...

By Kosuke KujiNambubijin is the first sake brand in the world to satisfy the Jewish dietary requirement by acquiring “Kosher” certification in 2013. Thanks to this Kosher certification, the sales route for Japanese sake overseas is gradually changing from the conventional channels known for Japanese...

I’m often asked by Americans, “I often use wine for cooking, but can I also use Japanese sake?” Japanese sake contains many umami flavors not found in wine, so it’s great that they can be used in anything. Eliminating odorsOf course, sake is not only effective in eliminating odors from fish and seaf...

“UNIQLO” is a clothing brand representative of Japan.Today, the brand’s store locations are expanding not only across Japan, but also worldwide, including a North American store location in New York. UNIQLO selected sake brewers with a track record of producing notable sake brands from throughout J...

By Kosuke KujiA traditional Japanese ceremony of breaking open the sake barrel was held on stage, followed by the welcome beverage of “Awa sake” served in champagne glasses to approximately 300 Japanese and Italian guests to toast together at once. This sight had me dreaming of “Awa sake,” instead o...

特に日本酒と食のペアリングに対して、多くの人は「何を大げさな、あまり関係ない」と考えているのではないだろうか？今回は、ちょっとした心がけで日本酒と料理のペアリング能力が上がるコツを教えたい。まずは、なるべく性質の違う日本酒3銘柄を用意していただきたい。性質の違いは、本当は飲んでみないとなかなか分かり...

By Aya OtaCharacteristics of New York City are strongly reflected upon old brick buildings and graffiti on the walls of the Lower East Side. In this t...