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Most visitors to Kobe go straight for the steak. That is completely understandable. Kobe beef is one of the most celebrated ingredients in all of Japan. But the city has another be...
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...
Although Kobe doesn’t often make it into many of Japan’s tourist pamphlets it is my special, special “Japan Happy Place.” It’s where I’ve spent the majority of the Japan-portion...
Ask most people how they eat gyoza and they will say: soy sauce, rice vinegar, a drop of chili oil. That combination is standard across Japan. It works well. Nobody questions it. B...
Kobe has a way of surprising people. Most visitors arrive expecting Kobe beef. And yes, the steak is extraordinary. But tucked into gift shops at Sannomiya Station and Shin-Kobe is...
Some foods punch above their weight. The Kobe beef croquette is one of them. On the outside, it looks simple. A golden, panko-crusted oval. Crispy. Unpretentious. You can hold it i...
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...
Kyoto sake is known for smooth texture, fragrant sake aroma, and an elegant finish. The center of this regional sake culture is Fushimi, a historical brewery district in southern K...
新潟地酒 · Niigata Local Sake Niigata sake has a reputation that travels well beyond Japan’s borders. Ask any sake enthusiast where to start, and Niigata will come up quickly. It i...
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...
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...
In Japan, the Terada Honke brewery holds fast to tradition: wild yeast, ancient songs, and a mixture of muscle and finesse.
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...
Ten years in, Craft Sake Week is returning for the eighth time to Roppongi Hills from April 17 to 29. “Craft Sake Week 2026 with Omakase byGMO at…
Seme sake is the final press sake collected at the end of sake pressing. Because brewers apply stronger pressure at this stage, the liquid often tastes richer, deeper, and more int...
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...
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...
Explore Kobe’s Kitano-cho Ijinkan with a perfect two-hour itinerary that takes you through the highlights of this historic foreign settlement.
Nakadori is the middle press sake collected after the first rough run and before the final heavy press. Because it comes from the most stable part of sake pressing, it often shows...
Tokubetsu honjozo is Japanese sake made with rice polished to 60% or less, plus a small amount of brewed alcohol. It tastes clean, dry, and smooth. It works chilled, warm, or at ro...
Most people who are new to Japanese sake face the same problem. There are too many categories, too many unfamiliar terms, and very little guidance on where to start. Honjozo sake i...
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...
Ahead of CRAFT SAKE WEEK, we traveled to Tochigi Prefecture to visit two of the region’s most respected breweries: Kobayashi Shuzo and Senkin. Neither typically offers public tour...
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