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By Kosuke KujiSake is representative of its brewing season, consumed seasonally when the flavor is most savory and delicious. Since ancient times, the...
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Sake consists of four different types – Aromatic Sake, Refreshing Sake, Pure Sake, and Mellow Sake. This issue introduces two of the four sake types. ...
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By Ryuji TakahashiThe scorching summer heat just started to ease slightly in Tokyo, yet still too hot to change out of short sleeved shirts in early S...
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Not limited to sake, brewing alcoholic beverages stipulated by the Liquor Tax Act in Japan requires a license. The Liquor Tax Act stipulates “Persons ...
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By Kosuke KujiAfter the sake sampling event in Hawaii, I’m heading next to San Francisco in the U.S. mainland. My flight from Hawaii lasted just over...
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Chapter 1: Secrets to readily enjoy sake Many consumers say labels on sake bottles are not sufficient to select one product over another. Wine and liq...
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By Ryuji TakahashiTokyo officially welcomed summer in July. I exhibited a booth to showcase sake at a social gathering during the Small and Medium-Siz...
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Sake brewing techniques developed rapidly in temples during the Muromachi period (1336-1573). Afterwards, sake brewing techniques spread to Nara city ...
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By Kosuke KujiDuring my past visits to Hawaii, I’ve always stayed in Honolulu. During this trip, I ventured out and visited the Big Island.Hawaiʻi Isl...
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However, the quality of Japanese sake was reviewed in the late 1960s, and consumers crusaded to demand the content of sake be labeled, as sake brewers...
