Taste Translation

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



September 2017 round-up

Renaissance St Pancras in the daytime. Never get tired of looking at it. Renaissance St Pancras at night Wow. I can’t believe I haven’t posted since July. The problem with going away for an extended period of time is that… Continue reading →

WABI 和美 A Taste of Japan Trade day Friday 7 July 2017

This was another rather fortuitous event. After I decided to go to the International Wine Challenge (IWC) sake trophy winners tasting at the Japanese Embassy in London, I followed IWC on Twitter… and they were promoting WABI! As it turned out,… Continue reading →

IWC Trophy winning sake tasting at Japanese Embassy London July 2017

This was a classic case of a good deed coming back to reward you in expected ways. I gave my brother a ticket to a Sake Service Institute (SSI) tasting for his birthday last year, as a result of which… Continue reading →

With distinction!

There was a pleasant surprise waiting for me in the post when I got back from Cardiff – the results of my WSET Level 3 Award in Sake! As I mentioned in the write-up of the course, I was very… Continue reading →

Sake and chocolate tasting April 2017

I had only heard about pairing aged sake (koshu, 古酒) with chocolate, so I was surprised when Matthew Headland (@connectniigata) suggested pairing non-aged sakes. I had plenty of chocolate left over from our Easter chocolate tasting, so I decided to… Continue reading →

One sake, two ways: drinking vessels

I had read about the effect of drinking vessels during the WSET Level 3 course, but all the tasting during the classroom sessions was from their ISO glasses so although we experienced a lot of variety (including the sake sakes warm… Continue reading →


Like wine and beer, sake uses yeast to turn sugar into alcohol. But where does the sugar come from?  Grapes already contain sugar in the form of glucose and fructose, but rice and the grains used for beer store their energy… Continue reading →

WSET Level 3 Award in Sake Review

Why a sake course?  Although I had known about sake for years, I developed a keener interest when a Japanese viniculture student whose academic work I had translated starting promoting his national drink – sake. His marketing material for breweries… Continue reading →

Photo gallery: WSET Level 3 Sake Course Day 3, Japan Centre and Shimogamo

Photo gallery: Gozenshu sake tasting at Sakagura with Tengu Sake

Photo gallery: WSET Level 3 Sake Course Day 2

Photo gallery: WSET Level 3 Sake Course Day 1

Sake tasting at Shinwazen, March 2017

The very generous Markus Baumgartner is one half of the couple who run the charming Japanese food, drink and gift shop Shinwazen near Zürich Hauptbahnhof. He and his wife Yuko are retired, but active in the Slow Food movement and… Continue reading →

Sake rice

As it’s also called “rice wine”, it’s not hard to guess that sake is made from rice. But what kind of rice? Rice grown in Japan is usually short-grained Japonica rice, both glutinous (e.g. mochi rice) and non-glutinous (table rice) varieties. It’s entirely… Continue reading →

What is sake?

Made from a simple set of raw ingredients, sake gains depth and complexity through the preparation of rice, choice of brewing yeast, and variations in the the brewing process. The term sake (酒) in Japanese has a much wider meaning than in English,… Continue reading →

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