Kamata Knives: Keeping Blades and Skills Sharp in Asakusa
Japanese knives are favored by professional chefs all over the world for their quality, sharpness, and durability. Those made for home use are admired by…
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Celebrating the World of Sake Culture
Issue 38: From the Publisher
In our interview for this issue, Mark Zheng-Garratt of Gekkeikan USA casually mentioned, “The sake industry has gotten good value from…
Issue 37: From the Publisher
We’ve noticed a subtle but intriguing shift in perceptions of sake over the ten years we’ve been publishing Sake Today. It’s a…
Issue 36: From the Publisher
The Craft Brewers Conference, held recently in Nashville, Tennessee, was an unexpected venue to be reflecting on the world of sake. It’s…
Issue 35: From the Publisher
I was in a hotel in Ichinoseki, Iwate when the 7.1 earthquake hit not far to the southeast off the coast of…
Issue 34: From the Publisher
The Japanese government, with little fanfare from its side, recently reopened the doors to tourism without the onerous restrictions we mentioned in…
Issue 33: From the Publisher
Waking up in an unfamiliar place is a rush to the senses. In the right context, that stimulation to the brain can…
Breweries, Places to Drink & More
Houraisen Sake Lab
Falling in love with sake is easy to do. We all know that. And along with the honeymoon phase of falling in…
Arkansas Perfect: How Local Love Gives Life to Origami Sake
When Hot Springs, Arkansas native Ben Bell, hoping to launch a sake brewery in his state, told Matt Bell that the area…
A Weekend of Kochi Sake
This warm prefecture that stretches across the southern coast of Shikoku might not seem like the ideal location to brew sake, yet…
Keith Norum of Miyasaka Brewing Co.
Keith Norum is one of the more youthful sixty-year-olds you’ll meet, even in a country where so many people seem youthful in…
Sake Pairings, Places to Eat & More
Mexican-Chinese Carnitas Tacos
Fusion cuisine is responsible for many unique ingredient and flavor pairings that are hard to replicate outside of the United States. One…
Sanuki Udon
“Sanuki udon is the soul food of Kagawa,” remarks Hideo Tadokoro, owner of several fine dining establishments, including the sake-themed restaurants Sake…
Sake and Cheese (and time)
Cheese and sake pairing is growing in popularity. It’s not a ‘classic’ pairing, of course, like sake with oysters, dried fish, or…
Sake and Ethiopian Cuisine
Ethiopian food has grown in such popularity that it’s available in most major cosmopolitan cities around the world, from New York to…
Sake Guides, Tours, City Guides
Kamata Knives: Keeping Blades and Skills Sharp in Asakusa
Japanese knives are favored by professional chefs all over the world for their quality, sharpness, and durability. Those made for home use…
Tottori: Of Sake and Local Love
Tottori Prefecture, with its wealth of off-the-beaten-path adventures, rarely fails to delight travelers looking to experience rural Japan. As Japan’s least populous…
A Weekend of Kochi Sake
This warm prefecture that stretches across the southern coast of Shikoku might not seem like the ideal location to brew sake, yet…
Sake Voyage Tochigi
I was afforded the exquisite pleasure of participating in a two-day sake-centric tour of Tochigi Prefecture conducted by Sake Voyage over the…
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