All Japan News Blog
2022-01-19
By Yuji Matsumoto To be able to taste sake, the most importing to do is to identify and set your own tasting criteria. The criteria are not based on one’s preferences, so one must find the foundation ...
2022-01-12
By Kosuke Kuji We made the decision to continue producing rubbing alcohol indefinitely for the most vulnerable - disabled children needing constant medical care. However, as stable supplies of commerc...
2022-01-05
In this issue, let’s discuss the compatibility between sake and Japanese cuisine. The flavor of sake enhances the flavors of Japanese cuisine and vice versa, a compatible combination that produces a s...
2021-12-29
By Ryuji Takahashi The Kura Master 2021 contest for Japanese sake, Shochu and Awamori was held at the Hôtel de Crillon in Paris on September 20. Japan was under a state of emergency at the time due to...
2021-12-22
By Yuji Matsumoto I often see breweries and wholesale dealers recommending their sake to local American diners at sampling events, saying, “This sake goes with any food,” “We use 100% Yamadanishiki ri...
2021-12-15
By Kosuke Kuji Japanese sake sales suffered due to the impact from the novel coronavirus pandemic. The issue of sake rice inventory left over sparked a movement to encourage “support by consuming the ...
2021-12-01
Souboushu were brewed in many temples. The Souboushu highly rated for their flavors are Bodaisen by Shoryakuji Temple (Nara prefecture) and Amano sake by Amanosan-Kongouji (Osaka city). Bosaiden was h...
2021-11-24
By Ryuji Takahashi At the time this article was being written, over half of the Japanese population had received the second COVID-19 shot. As the number of cases started to decline, the state of emerg...
2021-11-17
By Yuji Matsumoto This is a trend I’ve recently noticed in the last two to three years, but I’ve noticed a widening division between the winning vs. losing brands of sake and shochu. The reason is as ...
2021-10-27
Souboushu (sake brewed in large temples) saved temples from financial difficulties, and was gradually consumed among the ruling class. The production of souboushu started during the Heian Period (794-...
