Winter's the season for sake nouveau

| Nov 30, 2007

Winter's the season for sake nouveau

by Philip Harper

Sake breweries are mostly dead quiet over the summer, and are just now getting into full swing as the chilly weather makes for more brewing-friendly conditions. The kanzukuri (cold brewing) pattern of concentrating production in the coldest months of the year became mainstream in ...

Taste receptors bow to flavor god

| Jun 29, 2007

Taste receptors bow to flavor god

by Philip Harper

It used to be said that the human tongue perceived flavor in the form of four basic tastes: sweet, sour, salty and bitter. Then a Japanese scientist, Ikeda Kikunae (1864-1936), detected a rich, satisfying taste common to meat, cheese and Japanese dashi (stock) — ...

Different regions, different sake

| May 11, 2007

Different regions, different sake

by Philip Harper

Sake has gone global in recent years and, as might be expected, drinkers new to Japan’s signature beverage often look for parallels with more familiar tipples when choosing what to imbibe. In particular, many wine drinkers who have strayed into the sake world try ...

Drinking without thinking

| Aug 18, 2002

Drinking without thinking

by John Gauntner

Although more than half the fun at sake pubs is being an active participant in choosing what you drink, there are times when you don’t want to make that effort. There are times when what you want is simply to chat, or even — ...

| Aug 4, 2002

The sweet, soft option

by John Gauntner

Fukuoka sake, in general, hovers just below the surface of mass attention. You don’t hear about it too much, and it doesn’t have an image of overall style in the minds of most folks. But this belies its historical significance and, more importantly, ignores ...