Taste Translation

Delicious Japanese to English translation for sake, wine, coffee and chocolate

Levelling up – WSET sake instructor study tour

On the Sankei Biz site, Sake Samurai Coordinator Toshie Hiraide covers the evolution of the Wine and Spirits Educational Trust (WSET) foray into sake education – a study tour for newly-minted instructors. Active in 74 countries worldwide, WSET started giving sake… Continue Reading →

One sake, many labels

Niconico News reports on a new concept from the Shirataki brewery, makers of Jōzen Mizunogotoshi. Called “Junmai Ginjō My Time”, it offers six colourful labels designed by illustrator Ami Kanda that give a degree of personalisation to the brewery’s 300… Continue Reading →

Competing with beer, chūhai, sake goes strong

The Shokuhin Sangyo Shinbunsha (Food Industry Reporter) site reports on a continuing trend among alcoholic drinks in Japan, including sake – higher strength. Commenting that all the major sake breweries have their own “strong” product, the article also predicts that depending on… Continue Reading →

Gekkeikan patents fresh(er) breath from zero-carb sake

The Asahi Shinbun Digital site reports on a new patent for mega-brewery Gekkeikan – one that doesn’t leave a bad taste in your mouth. Literally. Realising that tōshitsu zero sake (not entirely clear if it’s meant to be “sugar-free” or “carbohydrate-free”)… Continue Reading →

Seven sake spots in Kyoto

The NewsWalker site has a round-up of seven places to drink great sake accompanied by delicious fish and side dishes in Kyoto. The information is taken from the 14 September 2018 edition of Kyoto Walker. [Why yes, I’ll be in… Continue Reading →

Is blind tasting best for beginners?

The “Life Hacks for Everyone” site Dime features an interesting take on how to introduce beginners to sake – blind tasting. Why would you make beginners blind taste? For many of the reasons my favourite coffee shop does blind tastings… Continue Reading →

Critical eyes (and noses and tongues) in Sendai

The Sankei News reports on an assessment in Sendai of sake under production in Tohoku, including some critical foreign tongues. Breweries in the six prefectures that make up the Tohoku region (Aomori, Iwate, Miyagi, Akita, Yamagata, Fukushima) submitted their sake… Continue Reading →

Sake to go with three Michelin stars

The PR Times reports on a new range of sake aimed at restaurants with three Michelin stars. Louis Robuchon Abe, son of late French chef Joël Robuchon, is the chairman and managing director of Japan Exquise. The company launched a line of… Continue Reading →

Five side dishes for sake

The Hot Pepper site has a list of five side dishes that are perfect for sake, created by “Kagezō” from a list of their own most frequently used recipes. 1: Crab meat and kani-miso The first recipe is crab sticks… Continue Reading →

Beyond sake KitKat – local sake KitKat

Niconico News reports on a new type of KitKat – not only made with sake, but with local sake. As you’ll know if you’ve ever been to Japan, if you go anywhere you’re expected to bring back something local and… Continue Reading →

The state of sake in Kyushu and Okinawa

The Nikkei newspaper site reports on a new survey from the Fukuoka office of survey company Teikoku Databank, this time covering sake breweries in Kyushu, southernmost of the four main islands, and the tropical archipelago of Okinawa. Companies with total… Continue Reading →

An autumn snack to go with sake or wine

Looking for something autumnal to nibble on with some wine or sake? The Asahi Shimbun Digital [and] (w) has you covered. Cook Kimiko Hiyamizu creates dishes in response to requests from readers (and the editorial department). In the fifth instalment… Continue Reading →

Keeping traditional skills alive for the Tajima Tōji

The Sankei News site has an article on the former mayor of the small Niigata town of Shin-Onsen, who is taking up the challenge of brewing sake in his town in order to keep training new entrants to the profession… Continue Reading →

Reviving rice after 100 years

The Kobe Shinbun Next site reports on the revival of a 100 year old sake-specific rice in an attempt to create a new regional product. The “Benkei” variety was popular in Hyōgo Prefecture a century ago, but a new project… Continue Reading →

Sake from the UK – if you can afford it

The Nikkei newspaper site has an article on the opening of the UK’s second sake brewery, Dojima in Cambridge. The Osaka-based Dōjima Bakushu brewery held a ceremony at their new Cambridge site on 14 September 2018 ahead of the official… Continue Reading →

Why you should drink sake from a wine glass

The Mainichi Newspaper site has an article with reasons why you should drink sake from a wine glass. Boldly proclaiming that the days when it was seen as an “old man’s drink” are long gone, the article points out that… Continue Reading →

Sake + sweets = shueets

The Biglobe Beauty site reports on a shop in Sendai serving up all kind of sweet things, and sake, and sweet things made with sake. Kanmidokoro Hiiragi (甘味処 柊) is a bakery and cafe during the day, and a bar… Continue Reading →

Single origin sake

The Gunosy site reports on a collaboration between Kurand, a company developing original products based on sake and other drinks, and two breweries who handle their production from start to finish. The new series, designed to show off the craftsmanship of… Continue Reading →

Is sake being sold too cheap?

The Diamond Online site has a three-part interview with maverick Japanese businessman Takafumi Horie, and in the last section he talks about a personal project – selling sake for more. Horie asserts that sake is extremely cheap at the moment,… Continue Reading →

From football to sake

Livedoor News covers an episode of Fuji TV PRIME news alpha where former Japanese national football team member Hidetoshi Nakata was interviewed and asked about his involvement with sake. After hanging up his boots Nakata became a representative for the Japan Craft… Continue Reading →

Sparkling sake on the rise

PR Times has a report on a survey by Hot Pepper Gourmet Eating Out Research (ホットペッパーグルメ外食研究, hotto peppa- gurume gaishoku kenkyū) on sparkling sake. Hot Pepper Gourmet Eating Out Research is a monthly magazine that gathers bar and restaurant experts… Continue Reading →

An American kurabito in Takayama

The Nikkei newspaper reports on a brewery in Hida, Gifu Prefecture with an American employee who’s crazy about brewing sake. Darryl Cody Brailsford, a kurabito at the brewery, is passionate about making sake. It’s easy to see how hard he works… Continue Reading →

Have a break, at the bar

The Ryutsū News site has an article on a pop-up sake bar aimed at inbound tourists, with the added attraction of Kit-Kat. Nestle Japan launched the Kit-Kat Umeshu Tsuru-ume on 18 September 2018. The new variety was developed by “producer”… Continue Reading →

Sake, chestnuts and cake

The Odawara-Hakone Minkei Keizai Shinbun reports on a mixing of some traditional autumn elements – sake, chestnuts and… cake! Local Japanese sweet shop Natural Wagashi Kōbō citron has produced a seasonal special entitled Waguri Pound Cake – Tsukimi de Ippai (和栗パウンドケーキ~月見で一杯~,… Continue Reading →

Tail of the turtle

Forbes Japan has and article by Chiho Kashiwagi (self-styled “rice hentai”) looking into why the rice variety Kame-no-o is attracting attention. Kashiwagi starts off by saying that Kame-no-o needs no introduction to sake fans, as it’s a sake-specific rice (酒造好適米,… Continue Reading →

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