-
‘Miyamizu’ refers to groundwater from a certain underground area near the coast of Nishinomiya, Hyogo, considered a factor that makes sake produced in...
-
By Kosuke Kuji Companies usually grow grapes fermented to produce wine. While this may seem normal in the world, farmers in Japan have long cultivated...
-
Acquire the techniques of a sake sommelier with your five senses In Japanese, kikisake - commonly referred to as sake tasting - is to understand t...
-
By Ryuji Takahashi The “27th Shimbashi Koichi Matsuri (Festival)” was held in the middle of summer near the “Shimbashi Station” in Minato Ward, Tok...
-
Nada is a long linear region towards the east and west, facing the Osaka Bay with the Rokko Mountain in the background, five of the regions in this ar...
-
By Kosuke Kuji This is the third report on young Japanese consumers and Japanese sake, the last report for this series. “Sake Jump,” a community o...
-
The number of sake breweries and shochu distilleries in Japan are declining along with the consumption volume of both sake and shochu. However, approx...
-
By Ryuji Takahashi The largest sake event in Japan is the “Niigata Sake Festival,” held annually in Niigata prefecture over two days. True to its nam...
-
Junmai sake is prepared by squeezing mash fermented using rice and rice malt, then adding water to adjust the alcohol-level, adding no additives. Need...
-
By Kosuke Kuji This is the second report about young Japanese consumers and Japanese sake. The previous report was about a social gathering organi...
