Aged sake holds the potential to uplift the entire sake industry, with 50-year-old sake matured in rare wine barrels fetching over ¥1 million JPY.
A Japanese winery and sake brewery have collaborated to create a wine using sake yeast, resulting in a fruity Chardonnay with distinct notes of premium sake.
Among 2023's predictions, shochu has a couple of things going for it that fit into our troubled times: it's easy to store, easy to mix and...
Shochu distilleries are adjusting to the collapse of potato crops by raising prices and getting creative, including new flavors for diverse, younger fans.
In sake brewing, temperature is key. Compelled by climate change, Michizakura brewery moved from its home of 143 years to Hokkaido. But others aren't so lucky.
In the past, Itokyuemon has created a variety of Uji Matcha items aside from common matcha sweets, including curry, sake, Japanese soba noodles and Somen noodles,...
Fermentation is vital to Japanese cuisine but a shrinking industry. A soy sauce maker cooks up sumptuous ways of embracing the age-old technology with the new.
In the same way as Irish pubs or tapas bars, izakaya are informal, inexpensive, and fun places you can’t miss when visiting Japan.
Here's what Michelin Star restaurant chefs from the US, food writers, alcohol beverage producers learned from their tour from Toyama to Fukui to Kanazawa.
With more than 500 years of history as part of Okinawa’s unique culture, the liquor Awamori has evolved and found a loyal fan base in and...
What’s the debate in Japan, and what’s trending? The Week is a podcast that sets out to help you stay informed on news, culture and more.
The Dassai chairman shared his dream for the company's sake brand and approach to the untapped potential of the US beverages market.
