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By Yuji Matsumoto Sake Q&A 1. Cold or Hot Many people think that high quality sake should be enjoyed cold but this is wrong. Compared to fine qual...
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By Kosuke Kuji While many consumers don’t know the term ‘vegan,’ many vegan restaurants are now starting to open in Tokyo in recent years. I was sensi...
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By Yuji Matsumoto When we get into December, restaurants start becoming busy with year-end parties and Christmas parties, and we should start preparat...
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By Kosuke Kuji We discussed Nanbu Bijin obtaining the first vegan certification in the world for Japanese sake. Many Japanese nationals don’t know the...
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By Yuji Matsumoto The other day I had the opportunity to go to Las Vegas due to business, but couldn't believe that the day high was 45 degrees C (113...
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By Kosuke Kuji Nanbu Bijin is the first sake product in the world to receive the “Vegan” certification in January 2019, certified by The Vegan Society...
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Taste difference of different Sakes certainly originates from labels displaying rice polish or sake categories, but even more it is strongly influence...
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By Kosuke Kuji A documentary film featuring three female Japanese sake brewers, “KAMPAI! For the Love of Sake” kicked off in Tokyo in April 2019. Thre...
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By Kosuke Kuji Los Angeles-based Mirai Konishi produced “KANPAI – For the Love of Sake” from crowdfunding, released in 2015. After a world premiere at...
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By Yuji Matsumoto I had an opportunity to hold a Japanese sake seminar at The Japan Foundation, Los Angeles. What they wanted to know most was the dif...
