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By Ryuji Takahashi A wine-tasting event was held at a specialty shop for local sake that sells only sake. We are now in season for France to soon re...
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By Kosuke Kuji Companies usually grow grapes fermented to produce wine. While this may seem normal in the world, farmers in Japan have long cultivated...
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By Ryuji Takahashi The 2023 Beaujolais Nouveau was released on November 16. I am sure many of our readers are familiar with this wine, so to explain s...
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By Ryuji Takahashi Recently, the “World Liquor and Cheese Festival” was held at the Daimaru Tokyo department store connected directly to the Tokyo Sta...
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By Yuji Matsumoto When we get into December, restaurants start becoming busy with year-end parties and Christmas parties, and we should start preparat...
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By Yuji Matsumoto While sake and food pairing is now the norm, why not try to change your perception in your approach? While comparisons are made regu...
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Chapter 1: What is the Origin of Sake? Introduction Sake production (brewing) requires rice “molded” with rice malt, thus the same classification as C...
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By Yuji Matsumoto From the beginning, the successful foreign alcoholic beverage in the U.S. is of course wine. Not limited to French or Italian restau...
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Also, clean and dry sake mild in distinct flavor along with pure sake pairs well with any food. Aromatic sake and refreshing sake pair well with acidi...
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By Yuji Maatsumoto I was blessed with an opportunity to attend a lecture targeting salesmen for a wholesaler of Japanese food products in the U.S. The...
