Taste Translation

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

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Flavour radar

The Pouch site reports on data from the Sakenowa app (which I looked at last year along with other Japanese sake apps) used to create a flavour map for each prefecture. The data comes from app users who “score” the… Continue Reading →

Call me a takushu

The Shunan Keizai newspaper reports on the best way to tour sake breweries – by taxi. Using a taxi to cruise around tourist attractions isn’t uncommon in Japan, and many taxi companies will offer multi-hour or daily sightseeing plans which… Continue Reading →

You can with a can

Sake packaging is fascinating – it comes in waxed cartons like juice for children’s lunch boxes, waxed cups with lids like iced coffee, plastic pouches with spouts like washing liquid refills, Tetra Packs like milk, PET plastic bottles like smoothies…… Continue Reading →

Fukushima scores

The Zero Tele News 24 site reports on where former Japanese national football team player and sake promoter Hidetoshi Nakata thinks is the best place for sake – Fukushima. Nakata made the statement on 23 December 2017 at the Tokyo… Continue Reading →

The decline of makkori

In contrast to optimistic coverage earlier, the Korean Yonhap News Agency reports on the decline and apparent failure of the country’s nigori, known as makkori (マッコリ) in Japan.  Exports of sake have been rising year on year, but an agricultural… Continue Reading →

Sake so sweet

At Press reports that the Imayotsukasa brewery in Niigata are shipping their perennial end-of-year/New Year favourite again this year – shiroizake (しろい酒, white sake). Produced by Imayotsukasa for over 30 years, it’s an unpasteurised coarse filtered nama nigori, snow white,… Continue Reading →

Back to the land

And what I mean by that title is, back to the eternal question of terroir for sake. Sake Times reports on yet another location proclaiming it has terroir (other than Hyōgo Prefecture, who staked their claim in no uncertain terms… Continue Reading →

Flaming sake nabe

Rurubu.com reports on a Kyoto restaurant serving flaming sake nabe. Nabe is both the name for a heavy pot and styles of cooking done in one, usually simmering ingredients in a broth, and it’s a popular warm winter dish that can… Continue Reading →

Flower yeast sake

The PR Times site reports on a dinner at the Oriental Hotel Hiroshima that pairs sake made with flower yeast with French cuisine. The ninth dinner in the hotel’s Wakon-Yōsai series (a set phrase meaning “Japanese spirit combined with Western learning”) will… Continue Reading →

The Prince of Sake

My first reaction to this headline was “What?”, followed shortly by wondering if it was an anime anthropomorphising famous sake. (There’s a two-season anime with varieties of rice as cute high school boys, so it’s not that far-fetched.) The Nikkei newspaper… Continue Reading →

Underwater ageing

The Sankei West site reports on sake being aged underwater, on the bed of a dammed lake. 120 bottles of sake were lowered to a depth of 25 metres in Kawachinago, Osaka, where the concrete Takihata Dam, the largest in Osaka Prefecture, blocks… Continue Reading →

Drink kōji, eat kōji

Rocket News 24 reports on a lunch menu offered by a venture of the Niigata-based Hakkaisan brewery, a chain of kōji food shops called Sennen Kōjiya (千年こうじや. Thousand Year Kōji Shop). The introduction by Ahiruneko (duck-cat?) mentions that Hakkaisan are a well-known brand,… Continue Reading →

No-brand sake

PR Times reports on a new product in the Muji lineup – sake. Ryōhin Keikaku, also known as Mujirushi Ryōhin (no-brand quality products) or Muji for short, started life in 1980 as a no-brand own-brand line in Seiyu supermarkets. It… Continue Reading →

For four eyes only

The puns are getting to me. The Mainichi Shinbun newspaper investigates the “for glasses only” sake to find out what makes it so popular.  The long-established Hagino brewery in Kurihama city, Miyagi Prefecture produces two lines of sake: Hiwata (日輪田,… Continue Reading →

For Mie, from Mie

Sankei News reports on prefectural production and consumption of goods made with raw materials from inside the prefecture, which are proving popular in Mie.  It mentions two sake and a shōchū, all of which came onto the market in December.  The shōchū Shishū… Continue Reading →

Inside Nihonsakari

The Hankyu Railways site has a two-part report by Akko-san, one of its “virtual station masters”, on an educational visit to the Nihonsakari brewery. I was wondering where I’d come across their name before – they’re the brewery who put… Continue Reading →

Sounds like ageing

The Mainichi Newspaper reports on a new sonic decanter said to produce ageing effects in wine, whisky and sake after just a few minutes. On sale in Japan from 18 December 2017, the “wine time machine” is available in black… Continue Reading →

Fukushima sake flows abroad

The Fukushima Minpo site covers a report from the Fukushima Trade Promotion Council on exports from the prefecture. 2016 saw almost 160 kilolitres of Fukushima sake exported internationally, double the quantity in 2012 when the council began surveying exports. The… Continue Reading →

Kochi sake rising high

The Mainichi Newspaper covers a report from five breweries to local Japanese government on their successes, including in the French Kura Master competition. Masanao Ozaki, governor of Kōchi Prefecture, received representatives from five award-winning breweries on 15 December 2017: Tsukasabotan (based… Continue Reading →

Search for sake by flavour

Today’s story comes from the wonderful Sake Times, which looks at a new function in the Sakenowa sake app that allows you to search by flavour. The app lets you make notes on sake you’ve tasted, and find new ones…. Continue Reading →

Sake parfait

The Biglobe Beauty site brings us a sweet tale of sake parfait. Kyo-hayashiya in Kyoto creates original Japanese-style sweets and desserts using carefully selected ingredients, particularly an (sweetened red bean paste), matcha (powdered green tea) and soy beans. Their philosophy is that eating the whole… Continue Reading →

Do ladies love sake?

The Marketing Cloud Laboratory site delves into the continued popularity of sake among Japanese women. (And I roll my eyes again, briefly, because of the sheer amount of sake-related marketing aimed at women, but the article has figures and charts… Continue Reading →

Stay warm, bathe in sake?

The Mylohas site has a suggestion on how to keep warm this winter – top up your bath with some sake.  Throwing its hat into the ring with speculation on why sake is becoming more popular with young people (I… Continue Reading →

Sake: good or bad?

While this article was more about sake in its Japanese meaning of “alcohol” (酒) rather than what is referred to English as “sake” (which is nihonshu, 日本酒, in Japanese) it was interesting to see how the discussion revolved around sake and… Continue Reading →

Can sake attract tourists?

The EC no Mikata site reports on survey results analysed by NTTCom Online Marketing Solutions Corporation and Associate Professor Akira Saito, who studies tourism marketing at Jissen Women’s University. The NTTCom Online internet opinion poll service (NTTCom Research) was used to survey visitors… Continue Reading →

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