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In this issue, we introduce terms to describe Japanese sake flavors, just like a sommelier for reference. Terms to Describe the “Feel” of Japanese Sak...
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By Ryuji Takahashi I am a Japanese sake expert and owner of a sake shop in Tokyo. However, that doesn’t mean I enjoy only sake. In fact, I’m a fan of ...
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By Yuji Matsumoto In this issue, I’d like to report on a secret to enhance pairing of Japanese cuisine with sake. First, please have three brands of J...
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By Kosuke Kuji The novel COVID-19 coronavirus is sweeping across Japan and worldwide. In the midst of the pandemic, one Japanese sake brewery started ...
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Sake aroma is mellow when first poured, but changes over time. For example, the gradually released aroma of flowers and fruits increases the complexit...
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By Ryuji Takahashi I write a monthly column for a publication specializing in Japanese sake. One day, I received a phone call from the owner of Shioka...
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By Yuji Matsumoto American customers who come to Japanese restaurants anticipate enjoying cuisine and beverages not available in general American rest...
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By Kosuke Kuji Since the decision was made to manufacture rubbing alcohol, I still had a concern that left me hesitant. Founded in 1902, Nanbu Bijin s...
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Sake aroma is difficult to describe in one phrase. However, focusing one’s senses helps to detect the aroma of various plants and food ingredients har...
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By Ryuji Takahashi This report is a continuation of our trip to Niigata prefecture since the issue before last. Our final destination was Hakuro Shu...
