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By Ryuji Takahashi Since early December, many businesspeople have been excited about the long winter holiday to celebrate the New Year. My sake shop...
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Approximately eighty-percent of Japanese sake ingredients consist of water. Therefore, the quality of water greatly influences the quality of Japanese...
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By Kosuke Kuji I wrote in my previous report that I was blessed with a fateful encounter in Kochi prefecture, where the prefectural fish is bonito, ...
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Cautionary Notes for Tasting Sake Before sipping the sake, first inhale the sake aroma through the nose. The sake aroma that rises from the sake i...
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By Ryuji Takahashi A wine-tasting event was held at a specialty shop for local sake that sells only sake. We are now in season for France to soon re...
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“Kanzukuri” is a sake production method used during the coldest time of the year. However, until the early Edo Period (1603 - 1868), sake was produce...
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By Kosuke Kuji How can I distribute the ultimate, fresh, unpasteurized sake worldwide? I thought about the answer to this question for the past 10 ye...
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Cautionary Notes for Tasting Sake To taste sake, first visually inspect the color tone and appearance of the sake. *Color tone Apart from ni...
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By Ryuji Takahashi Many sake tasting events are held throughout Japan during the fall season. Sake breweries hustle to attend numerous sake tasting ev...
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The fundamental meaning of Ginjo is “sake brewed under close examination and scrutiny,” generally understood to be sake raised to the level of art fro...
