All Japan News Blog
2025-03-19
By Ryuji Takahashi Since early December, many businesspeople have been excited about the long winter holiday to celebrate the New Year. My sake shop conducted a survey that revealed many consumers w...
2025-03-12
Approximately eighty-percent of Japanese sake ingredients consist of water. Therefore, the quality of water greatly influences the quality of Japanese sake. Water used to produce sake is generally re...
2025-03-05
By Kosuke Kuji I wrote in my previous report that I was blessed with a fateful encounter in Kochi prefecture, where the prefectural fish is bonito, one of my favorite foods. Finding high-quality bon...
2025-02-26
Cautionary Notes for Tasting Sake Before sipping the sake, first inhale the sake aroma through the nose. The sake aroma that rises from the sake is also checked when tasting sake. After visually i...
2025-02-19
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 release their Beaujolais Nouveau. The concept of thi...
2025-02-12
“Kanzukuri” is a sake production method used during the coldest time of the year. However, until the early Edo Period (1603 - 1868), sake was produced over a long period around the autumn equinox pas...
2025-02-05
By Kosuke Kuji How can I distribute the ultimate, fresh, unpasteurized sake worldwide? I thought about the answer to this question for the past 10 years. Unpasteurized sake is of course fresh. Since...
2025-01-29
Cautionary Notes for Tasting Sake To taste sake, first visually inspect the color tone and appearance of the sake. *Color tone Apart from nigori (cloudy) sake, one might imagine sake to be c...
2025-01-22
By Ryuji Takahashi Many sake tasting events are held throughout Japan during the fall season. Sake breweries hustle to attend numerous sake tasting events to promote their sake as their last major job...
2025-01-15
The fundamental meaning of Ginjo is “sake brewed under close examination and scrutiny,” generally understood to be sake raised to the level of art from thorough brewing by the brewing master who furth...
