By Kosuke KujiThe past three years since the coronavirus outbreak witnessed the relentless scapegoating of “alcohol consumption” in Japan.The first st...

Rice milling with water wheels At a time when rice in the sake production regions of Itami and Ikeda was polished by stomping, rice milling using wate...

By Ryuji Takahashi“Gallery & Café Warehouse Garden” is a gallery and café attached to a beautiful garden, operating in a renovated house on the Keio L...

By Yuji MatsumotoWhen I go to a nearby Japanese supermarket, I often find Americans at complete loss as to what to choose in the sake/shochu section. ...

By Kosuke KujiSake breweries in Japan incurred major damage from the coronavirus outbreak.The greatest blow was from restaurants forced to cease opera...

Consumption of Nada sake in Edo Nada ward first emerged in historical documentation as “Nadame, Ports of the Nada Region,” a supplier of sake to Edo (...

By Ryuji TakahashiSince discovering the named Honshu-Ichi from Hiroshima prefecture last fall, I was moved by the flavor and wished to visit the brewe...

By Yuji MatsumotoConventional sake seminars (for the general public and businesses) were often about the brewing process, ingredients, and the sake ca...

By Ryuji Takahashi  The “Tokyo Winter Sake Festival in Yoyogi 2023” was held at the Tokyo Yoyogi Park over three days from January 27~29. The concept ...

By Yuji MatsumotoIf you ask me if I enjoy having cocktails, my answer would be no. But that’s my personal preference. Develop sake and shochu cocktails at the restaurant and sell it. These cocktails are actually more popular, so I even have a “Sake Bomb” (a mix of hot sake and beer) on the menu. Oth...