All Japan News Blog
2021-06-09
By Kosuke Kuji This report is a continuation from the last report, the last report on NON GMO certification. Currently, many non-Japanese consumers worldwide enjoy Japanese sake and cuisine because th...
2021-05-26
In addition, Japanese sake type also differs by aroma and preparation method. The Sake Service Institute focused on the sake flavor and aroma to classify sake into four different types. Sake type is c...
2021-05-19
By Ryuji Takahashi Any Japanese national is familiar with the beef bowl chain, Yoshinoya Co., Ltd. Founded in Tokyo’s Nihonbashi district in 1899, Yoshinoya since relocated to the Tsukiji Market (curr...
2021-05-12
By Yuji Matsumoto If you ask me if I enjoy having cocktails, my answer would be no. But that’s my personal preference. Develop sake and shochu cocktails at the restaurant and sell it. These cocktails ...
2021-05-05
By Kosuke Kuji This report is a continuation of the previous report that described the reason for acquiring the international vegan certification “NON GMO” for Japanese sake. Especially in the U.S. ma...
2021-04-21
Knowing the type of Japanese sake helps to select sake according to your purpose. The diverse characteristics of Japanese sake brewed across over 1,500 sake breweries nationwide vary greatly in flavor...
2021-04-14
By Ryuji Takahashi When Japanese sake is introduced overseas, sake is often explained in terms of wine. When I’m requested to organize a sake seminar overseas, I also explain sake in terms of wine. Ho...
2021-04-07
By Yuji Matsumoto Dealing with many consumers on a daily basis making proposals on sake, I realize that there are requisite key points. Going over these points alone makes the conversation a success. ...
2021-04-01
By Kosuke Kuji As the impact from the novel COVID-19 coronavirus spreads worldwide, the world continues to face major challenges in the aftermath of the pandemic. As the vaccination starts, a ray of h...
2021-03-24
As the term indicates, amino acid is the amino acid content - umami component generated from rice protein broken down. Therefore, the higher the amino acid content, the richer the sake flavor. However...
