-
By Kosuke KujiThe past three years since the coronavirus outbreak witnessed the relentless scapegoating of “alcohol consumption” in Japan.The first st...
-
Rice milling with water wheels At a time when rice in the sake production regions of Itami and Ikeda was polished by stomping, rice milling using wate...
-
By Ryuji Takahashi“Gallery & Café Warehouse Garden” is a gallery and café attached to a beautiful garden, operating in a renovated house on the Ke...
-
By Yuji MatsumotoWhen I go to a nearby Japanese supermarket, I often find Americans at complete loss as to what to choose in the sake/shochu section. ...
-
By Kosuke KujiSake breweries in Japan incurred major damage from the coronavirus outbreak.The greatest blow was from restaurants forced to cease opera...
-
Consumption of Nada sake in Edo Nada ward first emerged in historical documentation as “Nadame, Ports of the Nada Region,” a supplier of sake to Edo (...
-
By Ryuji TakahashiSince discovering the named Honshu-Ichi from Hiroshima prefecture last fall, I was moved by the flavor and wished to visit the brewe...
-
By Yuji MatsumotoConventional sake seminars (for the general public and businesses) were often about the brewing process, ingredients, and the sake ca...
-
By Kosuke KujiForeign nations led by the U.S. declared an early end to the coronavirus pandemic and returned to normal. In May, Japan will downgrade t...
-
Recently, the term ‘Doburoku’ (unrefined sake) is hardly used anymore. Doburoku is a traditional Japanese white cloudy sake produced from rice, malted...
