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By Ryuji Takahashi Sake shop Ji Sakeya opened in the neighboring town of Hatsudai in the Shinjuku ward of Tokyo six years ago. Our sake shop is still ...
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By Yuji Matsumoto Japanese sake is still a largely unfamiliar beverage to American consumers. Ninety percent of sake is consumed in restaurants, indic...
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By Kosuke Kuji The last issue covered craft gin. This issue covers craft vodka. When we obtained a license to produce spirits, the spirits we were per...
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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...
