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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...
Over the last few decades, there’s been a makgeolli boom in Korea and around the rest of the world. While this beverage is typically referred to as a rice wine in English, it’s not...
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...
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...
In this video, I share 8 white wines I regularly bring when pairing with Asian cuisine — from Champagne and Chardonnay to Riesling, Viognier, Chenin Blanc, G...
Wine and spirits distributor Enotria has introduced its first Chinese wine to its portfolio, Changyu-Moser XV from winemaker, Lenz M Moser.
Vin Santo, translating to “holy wine”, is Tuscany’s beloved dessert wine. It’s a wine that takes patience throughout its lengthy production and aging process. It's not completely...
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...
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...
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...
In Japan, the Terada Honke brewery holds fast to tradition: wild yeast, ancient songs, and a mixture of muscle and finesse.
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...
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...
Jacky Zhao Gang, head tea master of Jin Ting Wan, explains how Chinese tea can complement Cantonese cuisine, why it should be taken seriously, and what Singapore still gets wrong a...
This black truffle rice is an example of a “ban fan” (拌饭) or mixed rice dish. It makes everyday white rice delicious and elevated, and gives your meal a little extra oomph! Blac...
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