All Japan News Blog
2025-06-18
By Ryuji Takahashi As cherry blossoms started to bloom in Tokyo, I invited wine sommelier Miho Nagato to a spring wine tasting event I organized at the bar of my sake shop. The theme of this wine ta...
2025-06-11
Alcohol in Japanese sake (ethyl alcohol) is produced by the function of microorganisms called yeast. Yeast starter is yeast cultivated purely in large quantities inside a mixture of steamed rice, ric...
2025-06-04
By Kosuke Kuji The slogan for super frozen sake is, “Transcend time to reduce any distance to zero.” Flash freezing freshly squeezed sake at the brewery preserves the fresh sake flavor for export to...
2025-05-28
During sake tasting, describe the appearance, aroma, and flavor of sake. This report reviews how to describe sake flavor. [Sake Flavor]Sake flavor is described in terms of sweetness, acidity, umami,...
2025-05-21
By Ryuji Takahashi My jizake (local sake) specialty shop celebrated 9 years in business, thanks to the support of my customers. Nine years passed since I met Mr. Eizo Musya, my mentor in the jizake ...
2025-05-14
Distilled alcohol is alcohol used as an additive for Japanese sake. Previously referred to as “alcohol as raw sake ingredient” was renamed as “distilled alcohol” according to the “Standards for Manufa...
2025-05-07
By Kosuke Kuji The difference is in the principle behind freezing gas versus liquid, which can be explained as “the difference in thermal conductivity.” For example, the temperature in a sauna is 19...
2025-04-23
During a sake tasting, the appearance, aroma, and flavor of the sake are described. Let’s check how each of these key points are described. [Appearance]Describe the transparency, clarity, and color...
2025-04-16
By Ryuji Takahashi Global warming has been deemed a threat in recent years. Predictions of warm weather were overturned by intense freezing weather that gripped the Sea of Japan coast off the Japane...
2025-04-09
Japanese sake contains the highest alcohol level among liquors worldwide, of which the alcohol content of Japanese sake freshly squeezed from fermenting mash is approximately 20 percent. Also, the deg...
