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By Ryuji Takahashi I’ve authored several articles on collaborative projects that served sake with Italian cuisine in an Italian restaurant. The theme ...
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By Ryuji Takahashi With spring fast approaching at the end of March, an event titled “The Daikanyama Shop Association” featured many shops selling nic...
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By Ryuji Takahashi Shinbashi is a renowned business district where many shops line the streets, reminiscent of the Showa era (1926-1989). One venue fa...
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By Ryuji Takahashi I visited Shibamata Taishakuten Nichiren-shu Buddhist Temple early in the New Year. It’s been thirty years since I moved to Tokyo...
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By Ryuji Takahashi Three sake breweries were invited to organize the 2023 year-end sales event at Kanemasu Brewery (Shibata city, Niigata prefecture...
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By Ryuji Takahashi I continue to push myself despite feeling exhausted during the month of December, a busy and hectic month with no chance to rest un...
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By Ryuji Takahashi The 2023 Beaujolais Nouveau was released on November 16. I am sure many of our readers are familiar with this wine, so to explain s...
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Sake tasting typically starts by evaluating the color. Most sake products sold today are colorless. Sake brewed today is pressed, decanted, and then f...
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By Ryuji TakahashiThe Japanese celebrate World Sake Day on October 1, marked with various sake events organized nationwide. October 1 is designated as...
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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...