Taste Translation

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

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Sake

A day in the life of a sake educator

Excite News ran a story on 26 September 2017 (updated 3 October) in their “Shigoto wo shirou” (understand this job) series talking about a day in the life of a sake educator.  The practice of tasting in Japan is called… Continue reading →

Light-proof bottle for namazake

Mynavi News reported on 27 September 2017 that the “complex PET bottle” developed by Dai Nippon Printing Co., Ltd. (DNP) from their light-blocking functional barrier film has been adopted as a namazake container by the Pressurised Namazake Consortium. The bottle… Continue reading →

Sake Day 2017: State of the industry 

The Page, a Japanese news site dedicated to “making the news you’re interested in easy to understand”, has a report from Yuusuke Iguchi on how the brewery who produce the Kubota brand are trying to overcome the decline in sake… Continue reading →

Where is the birthplace of sake in Japan?

According to K. Masami of Rocket News 24, there are two competing candidates for the birthplace of sake in Japan: Nara, or Itami in Hyogo Prefecture.  Nara’s claim to be the origin of sake rests on the tradition of brewing… Continue reading →

Fukugao sake aged in whisky barrels

Sakekaeru (a pseudonym), a reporter writing for News47 (Japanese) visited the Niigata Sake Fair and stumbled across Fukugao’s sake aged in whisky barrels. The tag on the neck of the bottle advises drinking it on the rocks or diluted with hot… Continue reading →

Five new Sake Samurai

Sankei Biz reported on the inauguration of five new Sake Samurai in Kyoto on 6 October 2017. The title of “Sake Samurai” is given by the Junior Council of the Japan Sake Brewers Association to individuals who champion sake and Japanese… Continue reading →

Does sake increase collagen?

University Journal Online (Japanese) reports that joint research by the Applied Bioscience Department, College of Bioscience and Chemistry, Kanazawa Institute of Technology (KIT) and a research group at Syata Brewery have shown for the first time that an umami compound called… Continue reading →

The scent of sake

PR photo from atpress/SOCIALWIRE Co., Ltd. As well as being (World?) Sake Day (Tengu Sake has a great explanation), 1 October is apparently Perfume Day. Japanese perfume company J-Scent, already known for its houji-cha roasted green tea and rikishi (sumo… Continue reading →

Is it a kir? No, it’s a cassis sake

Image from @S Shizuoka Shinbun In an interesting variation on a kir (crème de cassis blackcurrant liqueur with white wine), freshly produced shinshu junmai sake made by the Shidaizumi brewery with locally grown Yamada-nishiki rice has been infused with blackcurrants grown at… Continue reading →

Which Japanese prefecture has the best local sake?

Welcome to the first post in my new project, reviewing Japanese news about sake! Survey site Sirabee (a loosely romanised version of the word for “research” or “find out”) asked 1,151 Japanese men and women aged 20-60 which prefecture they thought… Continue reading →

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 →

Koji

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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