Blog
The Izakaya Guide: How to order, drink and pay ...
What is Otoshi? How do you order? A cultural guide to the Japanese pub (Izakaya) and how to bring the feeling home.
The Izakaya Guide: How to order, drink and pay ...
What is Otoshi? How do you order? A cultural guide to the Japanese pub (Izakaya) and how to bring the feeling home.
Why does sake smell like banana? The secrets of...
Rice has no fruit flavors. Where does the taste of melon or banana come from? We explain the role of yeast (kobo) and the famous number 7.
Why does sake smell like banana? The secrets of...
Rice has no fruit flavors. Where does the taste of melon or banana come from? We explain the role of yeast (kobo) and the famous number 7.
The King of Rice: All about Yamada Nishiki and ...
Not just any rice makes sake. Learn all about Yamada Nishiki, the king of sake rice, and why it's essential for premium sake.
The King of Rice: All about Yamada Nishiki and ...
Not just any rice makes sake. Learn all about Yamada Nishiki, the king of sake rice, and why it's essential for premium sake.
Tin, glass or wood: How the material changes th...
Glass, ceramic or tin? We test the influence of cup materials on your drinking experience and explain when each vessel is suitable.
Tin, glass or wood: How the material changes th...
Glass, ceramic or tin? We test the influence of cup materials on your drinking experience and explain when each vessel is suitable.
Sake and the Gods: The Spiritual Roots of Nihonshu
From Omiki to the wedding: Why sake is sacred in Japan, what role it plays in Shintoism, and what the cedar ball in front of the brewery means.
Sake and the Gods: The Spiritual Roots of Nihonshu
From Omiki to the wedding: Why sake is sacred in Japan, what role it plays in Shintoism, and what the cedar ball in front of the brewery means.
Kimoto & Yamahai: The wild taste of tradition
Wilder, earthier, more complex: Kimoto and Yamahai are sakes for connoisseurs. We explain the ancient brewing methods where nature takes the lead.
Kimoto & Yamahai: The wild taste of tradition
Wilder, earthier, more complex: Kimoto and Yamahai are sakes for connoisseurs. We explain the ancient brewing methods where nature takes the lead.
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