If you hear sake, there are lots of types such as sweet, dry, or namachozo (live storage sake).
Sake is classified by a difference of the method to produce or preserve and of water or rice polishing rate, which is the ingredient of sake.
Here, I will show you sake made by the most traditional sake-making method,
which […]
Reishu is cold sake with a sharp taste and refreshing so many people want to drink it in hot season.
What kind of glass do you use for Reishu?
Now that you drink delicious Reishu, you should be particular about the glass.
And if possible, it would be ‘iki (cool)’ to use the glass set to feel Japanese […]
There are many places which are called Sakagura (sake storehouses) to produce sake here and there all over Japan.
High quality sake is produced in each place; they make the best of climate of each place and rare ingredients such as local water and local rice.
Do you know the great sake producing areas that are especially […]
There are many kinds of SAKE such as Daiginjo and Jummaishu,
and you cannot find the difference especially you are a beginner drinker.
I think if you drink SAKE person, you actually don’t know about deeply.
I will show you the types of SAKE and each feature.
1. The types of SAKE
1.1 To classify by the ingredient
You can classify […]
There are many kinds of SAKE such as Daiginjo and Jummaishu,and you cannot find the difference especially you are a beginner drinker.
I think if you drink SAKE person, you actually don’t know about deeply.
I will show you the types of SAKE and each feature.
1.The types of SAKE
1.1 To classify by the ingredient
You can classify the […]
Speaking of shochu, Satsuma shochu” from Kagoshima,
“Kumashochu” from Kumamoto and “Awamori” from Okinawa are famous.
Actually, Most of the shochu distributed in Japan are made in Kyushu and Okinawa.
And looking at consumption of shochu of by prefecture,
Kyshu and Okinawa are ranked high and it is no exaggeration to call them “the kingdom of shochu.”
For example, when […]
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