Taste Translation

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

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Like father, like daughter – taking over as tōji

The Mainichi Newspaper has an article on a tōji’s daughter who stepped up to take on the role after her father fell ill. Yuri Kawana hated being the only daughter of the owner of the Kawana Shoten brewery and had no… Continue Reading →

Dassai show signs of recovery from flooding

The terrible flooding in western Japan damaged Asahi Shuzō, makers of Dassai (Asahi Shuzō damaged by flooding). The Asahi Shinbun digital edition reports on the extent of the damage… but the brewery is also showing signs of recovery. Asahi Shuzō… Continue Reading →

Personalised sake labels

The Value Press! site has an article on an app called “Snap Nihonshu” (“Snap Sake”) which lets you use your phone or computer to combine your own photos and text with graphics to create a label – which is then printed… Continue Reading →

Niigata boutique in Paris

The Jiji news site features a story on a boutique in Paris showcasing products from Niigata. Opened on 10 July 2018 in the 6th arrondissement by PR strategy company gram 3, with the approval and support of the Niigata Industrial… Continue Reading →

Summer sake, 18 ways

The Irorio site features a series of illustrated examples of how to enjoy sake in summer by Illustrator @imoko_iimo. Broken down into four parts, each panel has a list of simple serving suggestions or recipes to turn your sake into… Continue Reading →

Geographical Indication for Nada

The Kobe Shinbun Next site has a report on a Geographical Indication (GI) for the famous sake-producing area of Nada. The National Tax Agency decided to award the designation to protect the reputation of the area bounded by the east of… Continue Reading →

New on the label: the sign for a wine glass

The Hyōgo Keizai Plus site has an article on a brewery that’s making it easy for buyers of its sake to tell when to use a wine glass – all they have to do is check the label. Kasumi Tsuru… Continue Reading →

A summer treat of frozen sake

The Gifu Shinbun site reports on Ikedaya Shuzō in Miwa, Gifu Prefecture, and their refreshing sake offering for the summer – it’s frozen, a product known as mizore-shu (みぞれ酒, “sleet sake”). The brewery has been freezing sake in the summer for… Continue Reading →

Dassai seek designers for a box

The Advertimes site has an article on a design competition held by Dassai to find a new presentation box for their bottles. Called the Dassai Design Award, the contest opened in June 2018. The article quotes Hiroshi Sakurai, head of… Continue Reading →

Sake for beginners

The Shokuhin Sangyo Shinbunsha (Food Industry Reporter) site has an article on a new sake – “for beginners only”. The Sempuku line from the Miyake Honten brewery in Hiroshima prefecture developed the 5% abv sake as a way to get… Continue Reading →

Titanium sake cups made in Tokyo

Not sure what to pour or drink your sake from? The Sankei Biz site reports on some new vessels made just for sake by a workshop in Ōta, Tokyo. Made from titanium using a patented technique, the special containers were… Continue Reading →

Failed author turned “Steve Jobs” of sake

The Nikkei Style has an article on Yūsuke Satō, president of the Aramasa brewery. After graduating from the literature department of the prestigious University of Tokyo, he tried his hand at writing for a living before becoming the eighth head… Continue Reading →

What to do with sake you’ve left too long

If you’ve left your sake for longer than the one week Yoshinari Baba suggests in his Daily Portal Z article, what can you do? If the sake has moved down and left on the SSI two-axis graph (see How long… Continue Reading →

How long can you leave an open bottle of sake?

The Daily Portal Z site has an article which addresses the question of how long you can leave an open bottle of sake before you have to drink it up. Writer Yoshinari Baba admits that although he struggles to drink… Continue Reading →

The rise of premium sake

The Nikkei newspaper reports on the increasing trend for premium sake, which brings me back to a previous story about a brewery trying a new way to set pricing at the wholesale level. (A sake that costs as much as… Continue Reading →

Drinking sake, summer style

The Lmaga site reports on four breweries in the legendary Nada area of Hyōgo with associated shop/restaurants who are holding a time-limited “sake trip” event from 16 June 2018. The four breweries include some of the largest: Ozeki, Hakutaka, Hakushika… Continue Reading →

Double kōji for more acidity

The Asahi Newspaper digital site reports on a sake made to go with Italian food, and specifically to stand up to the acidity in olive oil. The Watanabe brewery in Hida, Gifu Prefecture have been developing just such a sake… Continue Reading →

Girls in games and sake in Wakayama

The Sankei News site has an article about sake and computer game characters – but it’s not Miki no Mikoto again, this time it’s the venerable idol singer franchise Idol Master: Cinderella Girls and Kaede Takagaki, one of its (many,… Continue Reading →

Eat rice, drink rice – in all its forms

The Mainichi Newspaper site has a feature on a restaurant that really focuses on rice – both to eat and to drink. Beishoku-Beishu Honoka (米食米酒穂のか, Eat Rice, Drink Rice [alcohol] Rice Ear) near Musashi-Koyama station in Tokyo has no beer or… Continue Reading →

Making distinctions: subdividing daiginjō at the US National Sake Appraisal

I was aware of the US National Sake Appraisal, but hadn’t looked at it very closely until seeing this article on the Shokuhin Sangyō Shinbunsha (Food Industry Newspaper) site reporting the 2018 results. One thing that caught my eye was… Continue Reading →

Mixing up the microbes: sake made with shōchū kōji

The Sankei Biz site reports on a limited edition sake with a twist – it’s made with a kōji variety normally used for shōchū, a traditional distilled Japanese drink. The Hara Sake brewery has been operating in Niigata Prefecture for… Continue Reading →

IWC Trophy winning sake tasting at Japanese Embassy London July 2018

Wow. I actually copied and pasted the title of this post from another one from almost a year ago. Most of the entries on this blog are a personal project to post a translation/summary of a Japanese news article a… Continue Reading →

On namazake day, no need to keep cool

The Kochi Newspaper carries a press release about Namazake Day, invented by the Gekkeikan brewery to be on 25 June in commemoration of their shipping namazake without refrigeration. Namazake is completely unpasteurised, unlike normal sake (pasteurised twice), nama-chozō (生貯蔵, stored… Continue Reading →

Changing times, changing labels

The Kobe Newspaper Next site celebrates some local success with a Hyōgo prefecture brewery taking top spot at the Sake Competition 2018 – in the label category. The competition, organised by a committe formed of sake shops and other interested… Continue Reading →

The return of sake (and where to buy it)

There’s even more in the MyNavi News article, which finishes off with thoughts on the sake “boom” and where people are buying their sake. The article mentions (without any further evidence) that there was a period when poor quality sake… Continue Reading →

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