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Chapter 1: What is the Origin of Sake? Introduction Sake production (brewing) requires rice “molded” with rice malt, thus the same classification as C...
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By Ryuji Takahashi Last year, many could not travel to their hometown due to the impact from the coronavirus, thus celebrated the year-end/New Year at...
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By Yuji Matsumoto From the beginning, the successful foreign alcoholic beverage in the U.S. is of course wine. Not limited to French or Italian restau...
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By Kosuke Kuji The last issue covered how the coronavirus pandemic inspired our production of craft gin and vodka as a new business. Although the init...
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Also, clean and dry sake mild in distinct flavor along with pure sake pairs well with any food. Aromatic sake and refreshing sake pair well with acidi...
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By Ryuji Takahashi “All Nippon Product Fair,” titled traveling through Japan in three days, was organized by the Central Federation of Societies of Co...
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By Yuji Maatsumoto I was blessed with an opportunity to attend a lecture targeting salesmen for a wholesaler of Japanese food products in the U.S. The...
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By Kosuke Kuji The widespread novel coronavirus depleted supplies of rubbing alcohol across Japan early in the pandemic and created a supply shortage....
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Bad pairing refers to the delicious flavor diminished when sake is paired with food. Depending on the combination, the sake flavor may counter the fla...
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By Ryuji Takahashi The state of emergency is now lifted nationwide, with sake and food events held in various regions. Meanwhile, “Omi City’s Deliciou...
