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By Ryuji TakahashiTokyo officially welcomed summer in July. I exhibited a booth to showcase sake at a social gathering during the Small and Medium-Siz...
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Sake brewing techniques developed rapidly in temples during the Muromachi period (1336-1573). Afterwards, sake brewing techniques spread to Nara city ...
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By Kosuke KujiDuring my past visits to Hawaii, I’ve always stayed in Honolulu. During this trip, I ventured out and visited the Big Island.Hawaiʻi Isl...
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However, the quality of Japanese sake was reviewed in the late 1960s, and consumers crusaded to demand the content of sake be labeled, as sake brewers...
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By Ryuji TakahashiThe rainy season started in Tokyo. Just when the rain was expected to continue, the weather suddenly turned scorching hot. Whether i...
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Sake is one of the rare alcoholic beverages in the world enjoyed both hot and cold. Sake is enjoyed at a wider temperature range than other alcoholic ...
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By Kosuke KujiThe previous report described the joy of resuming business trips since the end of the coronavirus pandemic. This issue reports on the sa...
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When the Sino-Japanese War broke out in 1937, food shortages started and sake rice was restricted, which reduced the volume of sake produced year-by-y...
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By Ryuji TakahashiJust when humidity was first detected in the air in Tokyo, Italian restaurant “Karibe-tei” in Shimokitazawa district (introduced in ...
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Junmai sake is sake produced from fermentation-mash - prepared from rice, malted rice and water – fermented, then squeezed. No other ingredient is use...
