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By Yuji Matsumoto It's somewhat wasteful to use a high quality local regional sake for a cocktail, but if you use one that doesn't have too much of th...
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By Kosuke Kuji The spread of the novel coronavirus caused a shortage of rubbing alcohol in the market. Our company happens to distribute “alcohol,” li...
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by Yuji Matsumoto The logo is an important symbol that represents the product of a company. When reviewing products popular worldwide, each company st...
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by Kosuke Kuji As the novel coronavirus raged across Japan in March, many restaurants voluntarily shortened their business hours or shut down. Since t...
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Tokyo Jizake Strolling (The Future Direction of Japanese Sake) While the coronavirus threat is starting to subside in Tokyo, most residents are still ...
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By Yuji Matsumoto 1. Cold or Hot Many people think that high quality sake should be enjoyed chilled, but that is wrong. Compared to not needing to wor...
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In this issue, I’d like to pass on to our readers a trick that enhances one’s abilities to pair sake with food. First, please select three brands of s...
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By Yuji Matsumoto Even if it is good tasting, if you're not able to relay that, customers will not try it. Also, if the timing to relay the informatio...
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By Kosuke Kuji Sparkling sake in Japan is broadly divided into 2 main types. The first type is “bottled sparkling sake clouded by secondary fermentati...
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By Aya Ota There is a clean and pure-looking restaurant, located on a corner of the Union Square/Greenwich Village District, which makes you feel like...
