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By Yuji MatsumotoConventional sake seminars (for the general public and businesses) were often about the brewing process, ingredients, and the sake ca...
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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...
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Recently, the term ‘Doburoku’ (unrefined sake) is hardly used anymore. Doburoku is a traditional Japanese white cloudy sake produced from rice, malted...
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By Ryuji Takahashi The “Tokyo Winter Sake Festival in Yoyogi 2023” was held at the Tokyo Yoyogi Park over three days from January 27~29. The concept ...
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By Yuji MatsumotoIf you ask me if I enjoy having cocktails, my answer would be no. But that’s my personal preference. Develop sake and shochu cocktail...
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By Kosuke KujiA new way to promote Japanese sake fusing a 2-dimensional live-stream with a 3-dimensional in-person event requires us real-world sake b...
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Japan has four distinct seasons, thus enjoying a long-established custom of taking in the seasonal ambiance with seasonal sake each season. “Hanamizak...
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By Ryuji TakahashiJapanese sake sells most in the month of December. To say cheap sake, high-end sake, and sake products containing gold flakes all se...
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By Yuji MatsumotoMany of those involved in sake tend to prefer to use vague and mysterious expressions. It seems as if they dislike saying anything de...
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By Kosuke Kuji“The Japan Ginjo Sake Association” with over forty years of history held a new style of sake event that combines a live-stream (two-dime...
