Stand me for a cup of sake?

| Jun 23, 2002

Stand me for a cup of sake?

Almost everyone interested in sake wants to know where to drink great sake at cheap prices. Perhaps you don’t always want to settle down for the evening in a nice traditional pub. Perhaps you just want to sample a few decent sake on the ...

A taste of pure gold

| Jun 9, 2002

A taste of pure gold

This year’s National New Sake Tasting Competition, or Zenkoku Shinshu Kampyoukai, just wrapped up in Hiroshima. This historically and culturally significant event has been held since 1910, and Japan is the only country in the world that runs such a competition for the indigenous ...

Romancing the sake rice

| May 26, 2002

Romancing the sake rice

With wine, it’s all about the grape, and this leads to boundless potential for conversation and enjoyment above and beyond flavors and aromas. The same potential exists for sake and sake rice. In sake, the rice alone does not determine everything; the skill and ...

| May 12, 2002

Brewing it naturally isn't so easy

In recent years, there has been increased interest in organic sake. To legally specify something as organic or organically produced is difficult, at least in countries that have begun enforcing the standards that are needed to ensure safety and quality, as well as the ...

When Nada sake ruled the realm

| Apr 28, 2002

When Nada sake ruled the realm

As sake becomes more recognized, not only as a world-class beverage, but also as an enjoyable topic of conversation and study, it can be fun to look at its interesting and culturally rich history. Historically, the Nada district of Kobe in Hyogo Prefecture has ...

Where sake runs wild, unfiltered and free

| Apr 14, 2002

Where sake runs wild, unfiltered and free

Over the past few years, there has been a small surge in the popularity of muroka nama genshu sake. While it is hardly shaking the industry to its foundations, quite a few brewers — usually smaller kura — have begun to market this kind ...

Sake with a raw bite

| Mar 31, 2002

Sake with a raw bite

With the sakura in bloom — in some places, anyway — this is one of the best times for experiencing Japan’s wonderful knack for tying just about everything in to the seasons. Clothing, food, drink, design; all seem to resonate with the sakura this ...

| Mar 17, 2002

Favorites that come widely recommended

The information in this column usually covers the gamut of sake nomenclature, types and brewing methods, as well as culture, history and the occasional oddities. But beyond the single recommendation in each column, rarely does it address the question, “So, uh, what are the ...

With foam, brewers call it like they see it

| Mar 3, 2002

With foam, brewers call it like they see it

Long before the days of thermometers, hydrometers and barometers, brewers relied entirely on their senses to gauge the progress of a fermenting tank of sake. They might not have known the scientific causes, but experience and intuition told them how to interpret what they ...