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There is a garden in Mito that changes everything in late February. Kairakuen fills with the scent of plum blossoms before most of Japan has noticed winter is ending. Three thousan...
Photographed by Annie X Photographie — capturing joyful, editorial, and emotional wedding and elopement photography across Lake Tahoe, Truckee, and Northern California. Specializin...
Kijoshu is a rare Japanese sake brewed by replacing part of the water with sake during fermentation, which creates a naturally sweet, rich, and luxurious flavor. That single differ...
Tucked deep in the mountains of Yamanashi Prefecture, there is a fermented food that most people outside Japan have never heard of. It does not get the global fame of miso or soy s...
Junmai Ginjo is a premium Japanese sake known for its fruity aroma, smooth texture, and refined balance. Made without added alcohol, it combines polished rice with elegant brewing...
There’s a moment every spring in Japan when something shifts. The cherry blossoms are just beginning to open, the air feels lighter, and at specialty sake shops, a new kind of bott...
Aomori is a quiet heavyweight in the world of Japanese sake. The prefecture sits at the northern tip of Honshu. Winters bite hard and snow piles high. That harsh cold helps brewers...
Most sake drinkers think fresh is best. Crisp, light, and young sake dominates the shelves. But there is another world entirely waiting for those willing to look further. Koshu (古...
Arabashiri is the first sake that flows out during pressing. Because it comes from the earliest stage, it often tastes lively, fresh, and slightly wild. Many enthusiasts chase it e...
Taruzake is Japanese sake briefly stored in a cedar barrel. During that short contact, the sake absorbs a fresh woody aroma. The result is crisp, fragrant, and deeply tied to Japan...
Junmai Daiginjo is considered one of the most refined styles of Japanese sake. Made with highly polished rice and no added alcohol, it is known for delicate fruity aroma, silky tex...
Not every Japanese sweet makes it into travel guides. Urajiro manju is exactly the kind of thing you stumble across in a small confectionery tucked into a Yamanashi mountain town,...
If you’ve ever wandered through a Japanese department store in June, you’ve probably seen them. Small, glossy, ruby red cherries. Sitting in a perfectly arranged box, each one nest...
宝酒造は4月7日より、無炭酸チューハイ「するり」をコンビニエンスストアで先行発売します。フレーバーは国産シャインマスカットと国産白桃の2種類。
Photo: Andrew Bui • Food Styling: Jessie YuChenThe fermented Japanese rice drink lends natural sweetness to this light, fruity dessert. The post Blueberry Amazake Pudding appeared...
Have you ever tasted a fruit that feels like pure magic? Aizu Mishirazu is a sweet Japanese persimmon that is essentially seedless and known for its smooth, tender texture. Histori...
Hyogo is one of Japan’s major sake-producing prefectures, especially because of Nada Gogo. Its sake culture grew from water, rice, winter climate, ports, and brewer’s craft. The be...
Sparkling sake is Japanese sake with carbonation. Some bottles use natural secondary fermentation, while others add carbon dioxide. Styles range from sweet cloudy nigori to refined...
Yamanashi Prefecture is best known for two things: Mount Fuji and wine. Fewer people realize it also produces one of Japan’s most distinctive beef varieties. Koshu Wine Beef is a h...
The general manager of the Japanese liqueur is confident about the brand’s growth opportunities in Asia and around the rest of the world The post SB meets… Seiji Susuki, Choya Umes...
Kirker Greer’s Ukiyo Japanese Spirits has partnered with The Ivy Asia to launch a sakura season activation across the UK The post Ukiyo partners with The Ivy Asia for sakura season...
There is a stretch of land between Kobe and Nishinomiya that produces more sake than anywhere else in Japan. It is not especially large. You could drive through it in twenty minute...
This peachy take on a Moscow mule packs a serious punch.
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