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Picture a quiet brewing street near the Ariake Sea, lined with white-walled storehouses. In 2011, a sake from one of those breweries took the top sake prize at the International Wi...
Most sake brands are known for a taste, a rice, or a famous bottle. Masumi is known for something you cannot see: a yeast. In 1946, researchers isolated a yeast from sake fermentin...
Open a well-chilled bottle of Kaze no Mori sake, and the first sip may prickle gently. It feels more like a lively young white wine than a sparkling drink. However, nobody added th...
One bottle is lightly cloudy and velvety. Another is dry, with aromas the brewery compares to pink grapefruit. A third rests in whisky casks, and the brewery describes maple and va...
In 1975, a brewery in Fukui Prefecture released a daiginjo at a time when such highly refined sake was still closely tied to technical competitions rather than ordinary retail. Dai...
Isojiman (磯自慢) is a sake brand from Isojiman Shuzo, a brewery founded in 1830. It is based in Yaizu, a fishing port in Shizuoka Prefecture. The brewery describes itself as an ea...
Bottles with a bold “23” on the label appear on sake lists in Japan and overseas. The figure is easy to mistake for alcohol strength, but it means something else. Dassai sake is a...
Order Kubota at an izakaya, a casual Japanese pub, and you will usually get a restrained, smooth sake with a clean, quick finish. Kubota sake is a Niigata brand made by Asahi-Shuzo...
For much of the winter, deep snow covers the valley around Minamiuonuma in Niigata Prefecture, although the depth varies by place and year. However, the brewery there does not trea...
We'll have a short stroll among some of the recent Japanese distilleries, all selected by Lucky Choice and friends in Asia. We're happy to try Shizuoka again, as well as Sakurao wh...
What happens when Spanish oak casks get a second life? Yamazaki's new limited edition reveals a gentler, fruit-forward side, landing in 20 markets this November. Read the full arti...
Bite into a ripe Kureha pear on a hot August afternoon, and the juice runs down your wrist before you finish the first mouthful. There is no dignified way to eat one. Kureha nashi...
Koshu miso (з”Іе·ће‘іе™Њ, KЕЌshЕ« miso) is a regional miso associated with Yamanashi Prefecture in central Japan. In its traditional form, producers ferment soybeans with both rice...
Can any Japanese whisky dethrone Yamazaki? Its 25 Years Old just claimed a fourth straight ISC Trophy for the brand—here's what makes it a global benchmark. Read the full article a...
Nikka “Taketsuru” White Label Pure Malt Japanese Whisky $64.99 View The new blend from Nikka replaces the old “Black Label,” but continues to offer excellent quality. A blend of ma...
What happens when a centuries-old Kyoto kimono house redesigns Hibiki's iconic 24-faceted bottle? Meet the limited-edition Japanese Harmony, out 1 October.
Beneath the grass of the Heijo Palace site in Nara, archaeologists uncovered a well surrounded by hexagonal stone paving. Nearby lay wooden pipes, the sockets of large ceramic jars...
Beniharuka, officially registered in Japanese as べにはるか and commonly written 紅はるか in shops, is one of Japan’s best-known sweet potato cultivars for moist, strongly sweet ya...
Inspired by high-end dining in Japan, the former Apple executive is making California wines designed specifically for sushi and omakase.
Karashi (枯らし) is a conditioning period in sake brewing, and it happens three separate times. Rice rests after polishing, koji rests after leaving the koji room, and the finished...
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