-
By Ryuji Takahashi Since early December, many businesspeople have been excited about the long winter holiday to celebrate the New Year. My sake shop...
-
Approximately eighty-percent of Japanese sake ingredients consist of water. Therefore, the quality of water greatly influences the quality of Japanese...
-
By Kosuke Kuji I wrote in my previous report that I was blessed with a fateful encounter in Kochi prefecture, where the prefectural fish is bonito, ...
-
Cautionary Notes for Tasting Sake Before sipping the sake, first inhale the sake aroma through the nose. The sake aroma that rises from the sake i...
-
By Ryuji Takahashi A wine-tasting event was held at a specialty shop for local sake that sells only sake. We are now in season for France to soon re...
-
“Kanzukuri” is a sake production method used during the coldest time of the year. However, until the early Edo Period (1603 - 1868), sake was produce...
-
By Kosuke Kuji How can I distribute the ultimate, fresh, unpasteurized sake worldwide? I thought about the answer to this question for the past 10 ye...
-
投稿日 2025-02-03 16:34
みのるのブログ
by
みのるご無沙汰してます！ 株式会社みのる CEO（超いい加減なオーナー）こと竹市敦彦です 鮨みのる本町を開店し半年が過ぎ少しづつお客様も増えてきました。 これもひとえに本店おばん菜割烹みのるのお客様初め、多くのお客様並びに契約業者様のお陰様です！いつも有難う御座います！ さて、鮨屋のお土産と言えば太巻...
-
Cautionary Notes for Tasting Sake To taste sake, first visually inspect the color tone and appearance of the sake. *Color tone Apart from ni...
-
By Ryuji Takahashi Many sake tasting events are held throughout Japan during the fall season. Sake breweries hustle to attend numerous sake tasting ev...
