All Japan News Blog
2023-06-07
By Ryuji Takahashi“Gallery & Café Warehouse Garden” is a gallery and café attached to a beautiful garden, operating in a renovated house on the Keio Line Shibasaki Station in the Chofu city of Tok...
2023-05-31
By Yuji MatsumotoWhen I go to a nearby Japanese supermarket, I often find Americans at complete loss as to what to choose in the sake/shochu section. The same goes even for the Japanese, unless you h...
2023-05-24
By Kosuke KujiSake breweries in Japan incurred major damage from the coronavirus outbreak.The greatest blow was from restaurants forced to cease operations due to the initial state of emergency declar...
2023-05-17
Consumption of Nada sake in Edo Nada ward first emerged in historical documentation as “Nadame, Ports of the Nada Region,” a supplier of sake to Edo (the capital, modern-day Tokyo) in the “Examination...
2023-05-10
By Ryuji TakahashiSince discovering the named Honshu-Ichi from Hiroshima prefecture last fall, I was moved by the flavor and wished to visit the brewery. I finally visited Umeda Shuzo-jo Brewery in Fu...
2023-05-03
By Yuji MatsumotoConventional sake seminars (for the general public and businesses) were often about the brewing process, ingredients, and the sake categories. With this seminar, however, I skipped al...
2023-04-26
By Kosuke KujiForeign nations led by the U.S. declared an early end to the coronavirus pandemic and returned to normal. In May, Japan will downgrade the coronavirus to allow regular hospitals, etc., t...
2023-04-19
Recently, the term ‘Doburoku’ (unrefined sake) is hardly used anymore. Doburoku is a traditional Japanese white cloudy sake produced from rice, malted rice, water and fermented without filtration. Th...
2023-04-12
By Ryuji Takahashi The “Tokyo Winter Sake Festival in Yoyogi 2023” was held at the Tokyo Yoyogi Park over three days from January 27~29. The concept for this event was to select delicious jizake (reg...
2023-04-05
By Yuji MatsumotoIf 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 a...
