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By Ryuji Takahashi Chinese restaurant Machi-chuka is a secret fad in Tokyo. Machi-chuka was featured on TV and also in an entire magazine issue. Recen...
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By Yuji Matsumoto When we get into December, restaurants start becoming busy with year-end parties and Christmas parties, and we should start preparat...
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By Kosuke Kuji The Japanese sake industry developed as a regional industry long-established in ancient times. On the other hand, this industry is diff...
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Sake production was established by the Japanese Imperial court from the Nara period (710-784 AD) to Heian period (794-1185 AD). According to the “Engi...
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By Ryuji Takahashi This summer was too hot in Japan. The temperature seems to be rising every year. These days, exceeding 104 degF is more common. Thi...
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By Yuji Matsumoto The other day I had the opportunity to go to Las Vegas due to business, but couldn't believe that the day high was 45 degrees C (113...
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By Kosuke Kuji The novel coronavirus outbreak prompted the cancellation of sake events throughout Japan for nearly 3 years. Measures to prevent the sp...
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In the Yuryaku Records of the “Kojiki” (Records of Ancient Matters), the villages listed include Takaichi of Wa, Karunoichi of Yamato, and Ekanoichi o...
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By Ryuji Takahashi The previous report featured the “Fujisaki Sobei Shoten.” I’m sure some readers may think traveling to Nagatoro-machi (town) just t...
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By Yuji Matsumoto Sake is a beverage of preference. However, “delicious” sake all have common universal traits. The flavors can be characterized as fo...
