All Japan News Blog
2023-10-25
By Kosuke KujiAfter the sake sampling event in Hawaii, I’m heading next to San Francisco in the U.S. mainland. My flight from Hawaii lasted just over five hours. I had forgotten that five or six hour...
2023-10-18
Chapter 1: Secrets to readily enjoy sake Many consumers say labels on sake bottles are not sufficient to select one product over another. Wine and liquor are made from sugar in wine grapes fermented i...
2023-10-11
By Ryuji TakahashiTokyo officially welcomed summer in July. I exhibited a booth to showcase sake at a social gathering during the Small and Medium-Size Enterprises Summit 2023 (The 28th Tokyo Manageme...
2023-10-04
Sake brewing techniques developed rapidly in temples during the Muromachi period (1336-1573). Afterwards, sake brewing techniques spread to Nara city and Kyoto city, the main sake brewing centers at t...
2023-09-27
By Kosuke KujiDuring my past visits to Hawaii, I’ve always stayed in Honolulu. During this trip, I ventured out and visited the Big Island.Hawaiʻi Island is home to “Islander Sake Brewery” founded by ...
2023-09-20
However, the quality of Japanese sake was reviewed in the late 1960s, and consumers crusaded to demand the content of sake be labeled, as sake brewers started to actively brew “Honjozo” and “Junmai” s...
2023-09-13
By Ryuji TakahashiThe rainy season started in Tokyo. Just when the rain was expected to continue, the weather suddenly turned scorching hot. Whether it’s rainy or sunny, an umbrella ultimately comes i...
2023-09-06
Sake is one of the rare alcoholic beverages in the world enjoyed both hot and cold. Sake is enjoyed at a wider temperature range than other alcoholic beverages, served from 41 degF up to approximately...
2023-08-30
By Kosuke KujiThe previous report described the joy of resuming business trips since the end of the coronavirus pandemic. This issue reports on the sampling event, “The 23rd Annual Food Show,” held at...
2023-08-16
When the Sino-Japanese War broke out in 1937, food shortages started and sake rice was restricted, which reduced the volume of sake produced year-by-year. As sake became less available, “Kingyo-zake” ...
