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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...
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By Kosuke Kuji At the “Kura Master – Le Grand Concours de Sake Japonais de Paris 2017” this year that was held in France for the 1st time, we are exci...
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By Yuji Matsumoto Recently in the U.S., wine discount stores like BevMo and Total Wine and More, etc., are prosperous. Also, rural areas have local la...
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By Yuji Matsumoto While I’ve written repeatedly in the past about the lack of marketing efforts in branding Japanese sake bottles, it’s very disappoin...
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By Kosuke Kuji At this year’s International Wine Challenge (IWC) 2017, “Nanbu Bijin Tokubetsu Junmai” is honored to win the “Champion Sake” title!! F...
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By Yuji Matsumoto No matter how good a product is, the message needs to be communicated for customers to try the product. Also, the timing and message...
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By Kosuke Kuji Just as I mentioned in the last column, Nanbu Bijin cleared different hurdles to receive Kosher certification for 2 types of liquor of ...
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By Yuji Matsumoto While sake is renown as an alcoholic beverage unique to Japan, there is very little recognition of shochu among American consumers. ...
