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By Yuji Matsumoto Many people have never tried Japanese sake, and even if they have, the most they’ve tried is hot sake. Hardly any will remember the ...
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By Kosuke Kuji "Due to the impact from the coronavirus, the production volume for Japanese sake had to be reduced." However, the sake ingredient – sak...
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By Kosuke Kuji The novel coronavirus destroyed Japan’s economy from the bottom up. In Japan, where the lockdown cannot be enforced, citizens voluntari...
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The power of koji mold essential to producing sake Koji (rice malt) consists of two types – “bara-koji,” prepared by growing mold onto grains such as ...
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By Ryuji Takahashi A state of emergency was declared in Tokyo from July 12 to August 22, the fourth declared in Tokyo stopped the provision of alcohol...
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By Yuji Matsumoto In these modern days, we’re feeling less seasonality – but Japanese food has always focused on enjoying the four seasons. Indeed, ve...
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By Kosuke Kuji Due to the ongoing coronavirus pandemic since last year, the long-established weekly “Sake Tasting Event” for sake producers to interac...
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-Let’s take this opportunity to reflect on the history of Japanese sake- The first sake produced in Japan was fruit liquor Traces of sake production a...
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By Ryuji Takahashi Ichinomiya Sake Brewery is located at the entrance of the Iwami Ginzan Silver Mine (Oda city, Shimane prefecture), registered as a ...
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By Yuji Matsumoto The average amount an American spends at a full-fledged casual restaurant is, including beverages, about $20. If we suppose the entr...
