Taste Translation

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

Some like it cool – which sake to drink on the rocks and why

I’ve been going through some old news articles from December 2018, hence the recent article about heating sake, but here’s a more recent one on a more summery topic from Excite News – sake on the rocks. The first question,… Continue Reading →

The past and future of sake and beer in Kanagawa

The Noma site features a long but ultimately interesting conversation between Yūichi Hashiba, 6th head of the Izumibashi sake brewery, and Nobuhisa Iwamoto, president of the Sankt Gallen beer brewery, virtual neighbours in the town of Atsugi in Kanagawa Prefecture…. Continue Reading →

Why heat sake, and which ones?

The Nikkei Style site features an article on how sake can be better hot, increasing its aroma and umami factor. Kicking off with the obligatory seasonal reference, it points out that winter is the season for enjoying your sake warm,… Continue Reading →

Building international relations: sake x whisky

Hideaki Nakayama, reporting for GetNavi Web, comment that’s he’s been to lots of new product launches in the drinks business, but nothing like this. A new collaboration between a big name in the whisky world and a long-established sake brewery… Continue Reading →

How to make doburoku “home brew” sake

After translating the last two posts with Marie Chiba’s recommendations for mixing and matching sake at home, I really wanted to try the doburoku (traditional home brew style sake) + soda = “dobusoda”… but with the limited range of sake… Continue Reading →

How to pair sake at home with Marie Chiba (2/2)

Continuing on with this Tabi Labo interview with Marie Chiba where she gives her tips for recreating the kind of sake pairings you’d get at her bar/restaurant GEM by moto – in the comfort of your own home. Part 1… Continue Reading →

How to pair sake at home with Marie Chiba (1/2)

The Tabi Labo site features an interview with Marie Chiba, described as a charismatic figure in the sake world. At her bar/restaurant GEM by moto, she keeps carefully chosen sake at precisely controlled temperatures and serves it with matched dishes… Continue Reading →

Sake like a stopped clock – part 2

This post continues with the second part of an interview by Agenda Note with Masataka Shirakashi, owner of the Kenbishi brewery in Nada. The first part of the article looked at the brewery’s 500 year history using three of the… Continue Reading →

Sake like a stopped clock – part 1

Agenda Note talks to Masataka Shirakashi, owner of the Kenbishi brewery in Nada, and analyses the company’s 500 year history through the lens of the 4Ps of marketing: product, price, place and promotion. The article starts off by asking the… Continue Reading →

It’s not just for wine – rosé sake

The Wine What site has an article on a style of sake more commonly found in the wine world – rosé. Although sparkling sake – also called awazake – has become more common in recent years, Takizawa Shuzō are taking… Continue Reading →

Sake for four seasons

PR Times features a press release for a brewery sending out a sake for each season along with some carefully chosen local seasonal delights. Takeshita Honten in Shimane [which the article describes as the “birthplace of sake”] released their “Shimane… Continue Reading →

New tōji attracted by old traditions

Kahoku Online News features a story about Niisawa Shuzōten in Miyagi, known for its label Hakurakusei. The brewery picked 22 year old Nanami Watanabe to take charge of production, an unusually young tōji. She got off to an auspicious start… Continue Reading →

Sake that stands out in the crowded Hong Kong market

JETRO reports on their Japan pavilion at the Hong Kong International Wine & Spirits Fair (8-10 November 2018). It featured mainly sake, but also shōchū, awamori, wine and other Japanese alcoholic drinks. 27 companies and groups exhibited in the area…. Continue Reading →

Sake in the kingdom of wine

The Sankei News muses on the fortunes of sake in the homeland of wine – France. Sake has been gradually gaining popularity, thanks to more healthy eating and a craze for Japanese food that tripled exports to France in five… Continue Reading →

Coming home to the brewery

The Tokyo Shinbun Tokyo Web site covers one woman’s story of leaving to pursue a completely different career, then coming home to take over the family brewery. Aoki Shuzō in Saitama was founded in 1831, and its Gokeiji label regularly… Continue Reading →

Rising prices, rising reputation, rising exports

Forbes Japan has an article on the rising price of sake, and how it hasn’t dented the rise in exports. They comment that the average sake retails for about JPY 2,000 for a 720 ml bottle, and even a boxed… Continue Reading →

Yamagata brewery shaken in Oki earthquake

The Tokyo Main Dish site reports on a sake brewery hit by the recent Oki earthquake in Yamagata. The earthquake hit Yamagata and Niigata prefectures at 10:22 pm on 18 June 2019. The disaster damaged homes, bars/restaurants and shops, and… Continue Reading →

Sweetness and light, clouds and bubbles

Nico Nico News reports on a special summer edition of a new classic, namely low-alcohol sparkling sake – Takara’s Mio. Takara’s products are sold under the banner of Sho Chiku Bai [pine, bamboo and plum, three auspicious images for the… Continue Reading →

Top 5 sake cocktails for three purposes

The Dime site reports on a vote for the top sake cocktails. It starts by pointing out that although people automatically think of western drinks like gin, vodka or liqueurs as cocktail bases, there are also plenty that use sake…. Continue Reading →

Sake’s past, present and future according to Aramasa – Part 4 of 4

Back to the very long but very interesting Diamond Online discussion between two Yūsukes – Yūsuke Satō, 8th head of the Aramasa brewery, and Yūsuke Asakura, author of a book on financial thinking in Japan. (You can read part one… Continue Reading →

Sake’s past, present and future according to Aramasa – Part 3 of 4

Back to the very long but very interesting Diamond Online discussion between two Yūsukes – Yūsuke Satō, 8th head of the Aramasa brewery, and Yūsuke Asakura, author of a book on financial thinking in Japan. (You can read part one… Continue Reading →

Brewing with a new rice in Aomori

The Asahi Shinbun Digital reports on a presentation by Aomori Brewers Association to Prefectural Governor Shingo Mimura on 24 June 2019, where they revealed they had successfully brewed with a new Aomori-grown sake-specific rice variety called Gin’eboshi. Sake made with… Continue Reading →

New ways in for sake in Europe

The Jomo News site reports on one Gunma Prefecture sake brewery taking advantage of the recent EU-Japan Economic Partnership Agreement (EPA) to start exporting to Europe. The EPA abolishes a number of import duties between Japan and the EU, including… Continue Reading →

Most refined strawberry x daiginjō

The Nico Nico News site reports on a mash-up between high-class strawberries and highly refined daiginjō. The Saura brewery in Miyagi prefecture released the highly polished strawberry liqueur in December 2018, mixing fruit with their Urakasumi junmai daiginjō shikomi. Called… Continue Reading →

Sake’s past, present and future according to Aramasa – part 2 of 4

Diamond Online has a very long interview with two Yūsukes – Yūsuke Satō, 8th head of the Aramasa brewery, and Yūsuke Asakura, author of a book on financial thinking in Japan. Part 1 is here! The discussion continues with Satō’s… Continue Reading →

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