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By Yuji Matsumoto This is a trend I’ve recently noticed in the last two to three years, but I’ve noticed a widening division between the winning vs. l...
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By Kosuke Kuji In the previous column, we introduced the background that led to the Ginjo sake-sampling event held at the United Nations (UN). To hold...
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By Yuji Matsumoto The average amount an American spends at a full-fledged casual restaurant is, including beverages, about $20. If we suppose the entr...
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By Yuji Matsumoto When I go to a nearby Japanese supermarket, I often find Americans at complete loss as to what to choose in the sake/shochu section....
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By Kosuke Kuji In the previous column, Naotaka Miyasaka, 7th President of Japan Premium Sake Association wrote the association had set sail with the g...
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By Yuji Matsumoto Conventional sake seminars (for the general public and businesses) were often about the brewing process, ingredients, and the sake c...
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By Kosuke Kuji The previous column detailed the first Japanese sake tasting event in the world held at the United Nations (UN), organized jointly betw...
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By Yuji Matsumoto If you ask me if I enjoy having cocktails, my answer would be no. But that’s my personal preference. Develop sake and shochu cocktai...
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By Kosuke Kuji The first Ginjo event in the world was held at the United Nations headquarters in New York several years ago. This was the first Japane...
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By Yuji Matsumoto Many of those involved in sake tend to prefer to use vague and mysterious expressions. It seems as if they dislike saying anything d...
