Koi is not Coy
The Niigata prefecture has the distinction of having the most breweries. So what makes the Imayo Tsukasa Brewery unique from all the others? As pre...
Read moreThe Sake Social Blog: Sake Guide & Store News
Six Sake Sisters: Mandarine
This summer I am excited to share with you what I have affectionately nicknamed The Six Sake Sisters - a series of fruit infused sakes from the Sek...
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Earth & Sake
The ingredients used to make sake also produce a number of other left-over products. From rice husks for animal feed to rice bran for cereal and th...
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How Brews Are Named
Each brewery has a rich in tradition and a story that teaches the history of the brand. Factors including region, marketing, and passion also play ...
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Shochu's Super Power: MOLD!
What is it about mold that produces something as wonderful as sake and shochu? Those tiny little fungus spores are unique in their own right and re...
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Wagyu & Sake
On February 24th, 2021, I had the honor of joining acclaimed chef and restaurateur, Charlie Palmer and food photographer/documentarian and Wagyu sp...
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Lento Kokuto
This Lento Kokuto had to be one of the more special tasting experiences I’ve had in recent memory. The sugar cane plantations where the breweries g...
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Nigori Night
The brewery where this Junmai Bodaimoto Nigori was created is known as Gozenshu Brewery. Founded in 1804 by Yahei Tsuji, a mercer who ventured into...
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For the Love of Japan & Shochu
A visit to Kumamoto to learn about shochu was a lesson in nature's bounty and the unique craft of shochu distillation.
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MATSUNO MIDORI
Matsuno Midori, from the Kyoto prefecture, was made specifically for the Japanese tea ceremony school, Omotosenke that has direct ties to the OG Go...
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How to Serve Shochu
Straight? Mixed? Chilled? Warmed? Hot? Shochu really offers an array of options for serving and makes it a most fun and exciting beverage to try. H...
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