Sake News from Japan

Nada Ki-ippon tasting event in Kobe

Nada Ki-ippon tasting event in Kobe

The Yomiuri Shimbun reports on ten kuramoto (蔵元, brewery owners) in the famous Nada Gogō area who held a tasting event in the Kitano Kōbō no Machi area of Kobe on 7 September 2019, prior to launching their brand Nada Ki-ippon. Around 260 sake enthusiasts joined them...

For skin as nice as kōji rice – more kōji cosmetics

For skin as nice as kōji rice – more kōji cosmetics

Sanyo News Digital reports that the Miyashita Brewery in Okayama City launched a facial lotion on 2 September 2019, containing their junmai daiginjō Tenka no Shisei (天下至聖), which is made with locally developed Omachi rice milled to 20%. The brewery noticed that the...

No alcohol, no carbs, no calories – but tastes like daiginjo?

No alcohol, no carbs, no calories – but tastes like daiginjo?

The Kyoto Shinbun has a very brief report of a new product from Gekkeikan – a non-alcoholic, no-carbohydrate drink modelled on daiginjō sake. The Fushimi, Kyoto-based brewery release their new “Special Free” on 26 August 2019. It comes in a 245 ml bottle, with no...

Amazake back on trend, with tapioca

Amazake back on trend, with tapioca

[siteorigin_widget class="SiteOrigin_Widget_Image_Widget"][/siteorigin_widget] Excite News report on a new drink from specialist sake shop Kurayoshi Yurakucho, who are taking the newly repopularised “drinkable intravenous nutrition drip” amazake and turning it into an...

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

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

[siteorigin_widget class="SiteOrigin_Widget_Image_Widget"][/siteorigin_widget] 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...

The past and future of sake and beer in Kanagawa

The past and future of sake and beer in Kanagawa

[siteorigin_widget class="SiteOrigin_Widget_Image_Widget"][/siteorigin_widget] The Noma site features a long but ultimately interesting conversation between Yūichi Hashiba, 6th head of the Izumibashi sake brewery, and Nobuhisa...

Why heat sake, and which ones?

Why heat sake, and which ones?

[siteorigin_widget class="SiteOrigin_Widget_Image_Widget"][/siteorigin_widget] 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...

Building international relations: sake x whisky

Building international relations: sake x whisky

[siteorigin_widget class="SiteOrigin_Widget_Image_Widget"][/siteorigin_widget] 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...

How to make doburoku “home brew” sake

How to make doburoku “home brew” sake

[siteorigin_widget class="SiteOrigin_Widget_Image_Widget"][/siteorigin_widget] 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 =...

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The translations/summaries of Japanese language news articles and other content provided on this site are part of a personal project to increase the amount of information about Japanese sake available in English.

Coverage of an organisation, product or event does not imply approval or endorsement.

All translations/summaries are © 2017-2019 Arline Lyons.

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