最近は当たり前になった酒とのフードペアリングだが、少し思考を変えておこなってはいかがであろうか？ 通常行われているのが、ワインはワイン同士、日本酒は日本酒同士、焼酎は焼酎同士の並列な比較である。これは、確かにその微妙な味の比較をするのには良いが、消費者にとって違う「こんなこと予想もしてなかった！」と...

By Aya Ota Its unique exterior; walls without windows, which make it impossible to peek in, and the thick and heavy door, both of which remind you of ...

By Kosuke Kuji The most important objective of this business trip to Los Angeles was the “30th Japanese Food & Restaurant Expo,” sponsored by Mutu...

By Yuji Matsumoto While restaurants serve a lot of wine and champagne during the holidays, it’s unfortunately still uncommon to see sake served during...

By Aya Ota In a street corner of the West Village where old buildings provide a classy ambience, you will find a richly thick wooden door. Once you st...

By Yuji Matsumoto Japanese sake is still a largely unfamiliar beverage to American consumers. Ninety percent of sake is consumed in restaurants, indic...

By Kosuke Kuji I’m a firm believer that brewing delicious sake worldwide will lead to more consumers enjoying Japanese sake. To accomplish this, we mu...

By Kosuke Kuji I felt for a long time that for Japanese sake to become fully established worldwide, sake must be further refined at the product level ...

Have you ever had Dassai? It is a brand of Japanese Sake. It iOS one of the sake brands that is easier to find here in the US than in Japan. If you have tried this sake before, you should really tray it. https://www.asahishuzo.ne.jp/english/about/

By Yuji Matsumoto In the past twenty years, Japanese beer, sake and shochu sales have expanded according to the increasing number of Japanese restaura...