-
Sake tasting typically starts by evaluating the color. Most sake products sold today are colorless. Sake brewed today is pressed, decanted, and then f...
-
By Ryuji TakahashiThe Japanese celebrate World Sake Day on October 1, marked with various sake events organized nationwide. October 1 is designated as...
-
By Ryuji TakahashiThe scorching summer heat just started to ease slightly in Tokyo, yet still too hot to change out of short sleeved shirts in early S...
-
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...
-
Sake brewing techniques developed rapidly in temples during the Muromachi period (1336-1573). Afterwards, sake brewing techniques spread to Nara city ...
-
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...
-
By Ryuji TakahashiThe rainy season started in Tokyo. Just when the rain was expected to continue, the weather suddenly turned scorching hot. Whether i...
-
By Ryuji TakahashiJust when humidity was first detected in the air in Tokyo, Italian restaurant “Karibe-tei” in Shimokitazawa district (introduced in ...
-
By Ryuji TakahashiKanemasu Brewery (Shibata city, Niigata prefecture), producer of “Hatsuhana” and “Kinmasu,” partnered with the Tokyo-based wine impo...
-
By Kosuke KujiThe past three years since the coronavirus outbreak witnessed the relentless scapegoating of “alcohol consumption” in Japan.The first st...
