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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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投稿日 2025-02-03 16:34
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みのるご無沙汰してます！ 株式会社みのる CEO（超いい加減なオーナー）こと竹市敦彦です 鮨みのる本町を開店し半年が過ぎ少しづつお客様も増えてきました。 これもひとえに本店おばん菜割烹みのるのお客様初め、多くのお客様並びに契約業者様のお陰様です！いつも有難う御座います！ さて、鮨屋のお土産と言えば太巻...
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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...
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By Kosuke Kuji “Super Frozen” technology is an innovative technology used to preserve the fresh flavor of Japanese sake. Over 30 sake breweries curren...
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By Ryuji Takahashi National Sake Day is October 1. Since the brewing year used to start in October, the Japan Sake and Shochu Makers Association des...
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Originally, Japanese sake varies greatly in regional characteristics, along with sake quality. Although Japan is a small island nation, the land stret...
