By Ryuji Takahashi　 This report is a continuation of our trip to Niigata prefecture since the issue before last. Our final destination was Hakuro Shuzo Brewery in Nagaoka city, Niigata prefecture. To touch on the history of the sake industry, the four-step preparation of fermentation mash was popula...

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 that full or rich taste when drank alone or doesn't have the distinctive smell of rice that many Japanese sakes have, you can make cocktails by adding f...

By Kosuke KujiThe spread of the novel coronavirus caused a shortage of rubbing alcohol in the market.Our company happens to distribute “alcohol,” licensed to produce alcohol as well. However, Japanese sake is not highly concentrated alcohol. Our license we hold is for brewing Japanese sake, not a li...

by Yuji MatsumotoThe logo is an important symbol that represents the product of a company. When reviewing products popular worldwide, each company studies how to best advertise their logos to have their consumers remember their logo, an important strategy. Regardless of the product, consumers are co...

by Kosuke KujiAs the novel coronavirus raged across Japan in March, many restaurants voluntarily shortened their business hours or shut down. Since the state of emergency was declared, citizens were continuously advised not to dine out in restaurants or attend drinking parties in large groups. The t...

Tokyo Jizake Strolling (The Future Direction of Japanese Sake)While the coronavirus threat is starting to subside in Tokyo, most residents are still in quarantine with some hesitant to step into restaurants where people congregate. As reported in the previous issue, people are determined to find cre...

By Yuji Matsumoto1. Cold or HotMany people think that high quality sake should be enjoyed chilled, but that is wrong. Compared to not needing to worry about the temperature for the better quality sakes, it is better to really chill the poor balanced sakes on the contrary. For one guideline, if it is...

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 sa...

By Yuji MatsumotoEven 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 information and contents are not sufficient, this will not lead to sales. We like to talk about how we can relay the appeal of sake to customers with the right t...

By Kosuke KujiSparkling sake in Japan is broadly divided into 2 main types. The first type is “bottled sparkling sake clouded by secondary fermentation.” The other type is “clear sparkling sake with added gas,” the common and delicious, long-established type sold in Japan. However, looking outward t...