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	<title>The Japan Times &#187; KANPAI CULTURE</title>
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	<link>http://www.japantimes.co.jp</link>
	<description>News on Japan, Business News, Opinion, Sports, Entertainment and More</description>
	<lastBuildDate>Thu, 03 Oct 2013 00:21:06 +0000</lastBuildDate>
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		<item>
		<title>Tasting Kirin&#8217;s beer of many colors</title>
		<link>http://www.japantimes.co.jp/life/2013/09/12/food/tasting-kirins-beer-of-many-colors/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=tasting-kirins-beer-of-many-colors</link>
		<comments>http://www.japantimes.co.jp/life/2013/09/12/food/tasting-kirins-beer-of-many-colors/#comments</comments>
		<pubDate>Thu, 12 Sep 2013 13:55:01 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
		
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		<description><![CDATA[Morbid curiosity had prompted me to order a Two-Tone beer cocktail at the branch of Kirin Ichiban Shibori Garden in Tokyo&#8217;s Akasaka district. I had read, with no small measure of disbelief, that Tokyo&#8217;s latest summer beer fad was lager mixed with fruit juice or sweet syrup, and I had to see it with my [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>Supporting Tohoku one glass at a time</title>
		<link>http://www.japantimes.co.jp/life/2013/08/08/food/supporting-tohoku-one-glass-at-a-time/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=supporting-tohoku-one-glass-at-a-time</link>
		<comments>http://www.japantimes.co.jp/life/2013/08/08/food/supporting-tohoku-one-glass-at-a-time/#comments</comments>
		<pubDate>Thu, 08 Aug 2013 13:58:20 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
				<category><![CDATA[Great East Japan Earthquake]]></category>
		<category><![CDATA[Japanese drinks]]></category>
		<category><![CDATA[Tohoku]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=425898</guid>
		<description><![CDATA[On a Saturday evening in late July, Wine Aid for East Japan began, appropriately, with a toast. Now in its third year, the event, organized by professionals in the wine industry to raise money for charities in the Tohoku region, featured over 100 premium wines and a buffet showcasing ingredients from northeastern Japan. The opening [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Hard-won battles produce great wine grapes</title>
		<link>http://www.japantimes.co.jp/life/2013/06/14/food/hard-won-battles-produce-great-wine-grapes/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=hard-won-battles-produce-great-wine-grapes</link>
		<comments>http://www.japantimes.co.jp/life/2013/06/14/food/hard-won-battles-produce-great-wine-grapes/#comments</comments>
		<pubDate>Thu, 13 Jun 2013 15:05:49 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
				<category><![CDATA[Japanese drinks]]></category>
		<category><![CDATA[winemaking]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=381913</guid>
		<description><![CDATA[On an overcast morning high in the hills of the Priorat region in northern Spain, I found myself faced with a dilemma: I had to decide which shoots to prune from the gnarled arms of a 60-year-old Garnacha grape vine. It was mid-May, and several young grape clusters &#8212; tiny, green beads that fitted neatly [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>You don&#8217;t need to be a pro to enjoy tasting and pairing sake</title>
		<link>http://www.japantimes.co.jp/life/2013/05/10/food/you-dont-need-to-be-a-pro-to-enjoy-tasting-and-pairing-sake/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=you-dont-need-to-be-a-pro-to-enjoy-tasting-and-pairing-sake</link>
		<comments>http://www.japantimes.co.jp/life/2013/05/10/food/you-dont-need-to-be-a-pro-to-enjoy-tasting-and-pairing-sake/#comments</comments>
		<pubDate>Thu, 09 May 2013 15:06:24 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
				<category><![CDATA[Japanese drinks]]></category>
		<category><![CDATA[Kaoru Izuha]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=360388</guid>
		<description><![CDATA[For those new to sake, learning to distinguish the subtle nuances in the flavor of various brews can feel like a daunting task. When evaluating sake, professionals consider the balance of sweetness and acidity, the body and the finish, in addition to the drink&#8217;s specific aromas and flavors. Having judged sake at the International Wine [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Cocktails with a fresh twist (literally)</title>
		<link>http://www.japantimes.co.jp/life/2013/04/12/food/cocktails-with-a-twist-of-freshness/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=cocktails-with-a-twist-of-freshness</link>
		<comments>http://www.japantimes.co.jp/life/2013/04/12/food/cocktails-with-a-twist-of-freshness/#comments</comments>
		<pubDate>Thu, 11 Apr 2013 15:01:17 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
				<category><![CDATA[Gen Yamamoto]]></category>
		<category><![CDATA[Japanese drinks]]></category>
		<category><![CDATA[Tokyo bars]]></category>

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		<description><![CDATA[Dressed in a crisp white jacket, white shirt and black tie, bartender Gen Yamamoto looks as though he has just emerged from a casino in a James Bond film. ]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Singapore&#8217;s taste for Japanese drinks</title>
		<link>http://www.japantimes.co.jp/life/2013/03/08/food/singapores-taste-for-japanese-drinks/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=singapores-taste-for-japanese-drinks</link>
		<comments>http://www.japantimes.co.jp/life/2013/03/08/food/singapores-taste-for-japanese-drinks/#comments</comments>
		<pubDate>Thu, 07 Mar 2013 15:00:27 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
				<category><![CDATA[Japanese drinks]]></category>
		<category><![CDATA[Singapore]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=214518</guid>
		<description><![CDATA[On my recent trip to Singapore, Japanese drinks seemed to follow me everywhere. At Jigger &#38; Pony, a stylish new cocktail bar in an old part of Chinatown, the first thing I noticed was the selection of around 20 Suntory and Nikka whiskies that lined the backlit shelves, along with Coedo beer. Perhaps it was [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Whisky distillery plays a winning hand</title>
		<link>http://www.japantimes.co.jp/life/2013/02/08/food/whisky-distillery-plays-a-winning-hand/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=whisky-distillery-plays-a-winning-hand</link>
		<comments>http://www.japantimes.co.jp/life/2013/02/08/food/whisky-distillery-plays-a-winning-hand/#comments</comments>
		<pubDate>Thu, 07 Feb 2013 15:11:17 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
				<category><![CDATA[Chichibu]]></category>
		<category><![CDATA[Japanese whisky]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=134533</guid>
		<description><![CDATA[Inside the visitors’ center at Chichibu Distillery, high in the hills of Saitama Prefecture, a hint of sawdust mingled with the aromas of vanilla, dried fruits and honey that filled the air. ]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>Japan&#8217;s latest wine trend is only natural</title>
		<link>http://www.japantimes.co.jp/life/2013/01/11/food/japans-latest-wine-trend-is-only-natural/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=japans-latest-wine-trend-is-only-natural</link>
		<comments>http://www.japantimes.co.jp/life/2013/01/11/food/japans-latest-wine-trend-is-only-natural/#comments</comments>
		<pubDate>Fri, 11 Jan 2013 00:00:00 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
		
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		<description><![CDATA[It&#8217;s official: Natural wines are entering mainstream consciousness in Japan. I know this not simply because sections devoted to organic, &#8220;bio&#8221; (biodynamic), or shizen-ha (natural) wines have become fixtures in many retail shops, or even because sales of natural wines have risen around the world. The realization struck when a friend who rarely touches alcohol [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/01/11/food/japans-latest-wine-trend-is-only-natural/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sake-making mission: the last step</title>
		<link>http://www.japantimes.co.jp/life/2012/12/14/food/sake-making-mission-the-last-step/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=sake-making-mission-the-last-step</link>
		<comments>http://www.japantimes.co.jp/life/2012/12/14/food/sake-making-mission-the-last-step/#comments</comments>
		<pubDate>Fri, 14 Dec 2012 00:00:15 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/life/2012/12/14/%life_category%/sake-making-mission-the-last-step/</guid>
		<description><![CDATA[The thermometer inside the brewing facility at Shimazaki Shuzo registered a chilly 8 degrees. Like everyone else who had signed up to take part in the final sake-making session of the Karasuyama Taiken (www.karasuyama-taiken.jp), I was dressed for work &#8212; in a thin white jacket that resembled a lab coat, white plastic boots and a [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2012/12/14/food/sake-making-mission-the-last-step/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Japanese wine: not as bad as you think</title>
		<link>http://www.japantimes.co.jp/life/2012/11/09/food/japanese-wine-not-as-bad-as-you-think/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=japanese-wine-not-as-bad-as-you-think</link>
		<comments>http://www.japantimes.co.jp/life/2012/11/09/food/japanese-wine-not-as-bad-as-you-think/#comments</comments>
		<pubDate>Fri, 09 Nov 2012 00:00:19 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/life/2012/11/09/%life_category%/japanese-wine-not-as-bad-as-you-think/</guid>
		<description><![CDATA[On the morning of Nov. 3, the line leading to the entrance of Hibiya Park snaked along the sidewalk and coiled around the corner, several meters from the gate. I was there for the Yamanashi Nouveau wine festival but had assumed that the throngs had come for some other purpose. It was a moment of [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2012/11/09/food/japanese-wine-not-as-bad-as-you-think/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sake-making mission, part two: the harvest</title>
		<link>http://www.japantimes.co.jp/life/2012/10/12/food/sake-making-mission-part-two-the-harvest/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=sake-making-mission-part-two-the-harvest</link>
		<comments>http://www.japantimes.co.jp/life/2012/10/12/food/sake-making-mission-part-two-the-harvest/#comments</comments>
		<pubDate>Fri, 12 Oct 2012 00:01:30 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
		
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		<description><![CDATA[The instrument I was given to harvest sake rice was a small sickle, about 20 cm in length, with a thin, curved blade and a serrated edge. It was, essentially, the agricultural equivalent of a pair of children&#8217;s scissors: If used improperly, you could nick yourself badly but were unlikely to do great harm. However, [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2012/10/12/food/sake-making-mission-part-two-the-harvest/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sake brewers turn their hand to beer</title>
		<link>http://www.japantimes.co.jp/life/2012/09/14/food/sake-brewers-turn-their-hand-to-beer/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=sake-brewers-turn-their-hand-to-beer</link>
		<comments>http://www.japantimes.co.jp/life/2012/09/14/food/sake-brewers-turn-their-hand-to-beer/#comments</comments>
		<pubDate>Fri, 14 Sep 2012 00:00:43 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
		
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		<description><![CDATA[Taro Ishikawa, president of Ishikawa Shuzo in Fussa City, Tokyo, knows a thing or two about brewing beer. This comes as no surprise: In addition to producing Tamajiman sake, his company has been making Japanese jib&#299;ru (craft beer) for 14 years. The Ishikawa family&#8217;s history of beer brewing, however, goes back to 1887, when the [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2012/09/14/food/sake-brewers-turn-their-hand-to-beer/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Developing a taste for sake cocktails</title>
		<link>http://www.japantimes.co.jp/life/2012/08/10/food/developing-a-taste-for-sake-cocktails/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=developing-a-taste-for-sake-cocktails</link>
		<comments>http://www.japantimes.co.jp/life/2012/08/10/food/developing-a-taste-for-sake-cocktails/#comments</comments>
		<pubDate>Fri, 10 Aug 2012 00:00:54 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
		
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		<description><![CDATA[Despite its funny-sounding name, the Sakenic is a compelling tipple. A fizzy mix of sake, soda and tonic water with an orange twist, it is light and refreshing, with a balance of sweetness and acidity that brings to mind a gin and tonic with less of a bite. The drink is one of the most [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2012/08/10/food/developing-a-taste-for-sake-cocktails/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sake production, literally from the ground up</title>
		<link>http://www.japantimes.co.jp/life/2012/07/13/food/sake-production-literally-from-the-ground-up/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=sake-production-literally-from-the-ground-up</link>
		<comments>http://www.japantimes.co.jp/life/2012/07/13/food/sake-production-literally-from-the-ground-up/#comments</comments>
		<pubDate>Fri, 13 Jul 2012 00:01:01 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/life/2012/07/13/%life_category%/sake-production-literally-from-the-ground-up/</guid>
		<description><![CDATA[Planting rice is no easy task. It requires patience, sturdy legs and, preferably, a change of clothes. I had, however, neglected to make note of this final detail before embarking on the Karasuyama Taiken (www.karasuyama-taiken.jp) rice-planting excursion, organized by Shimazaki Shuzo sake brewery, in Tochigi Prefecture. Soon, I found myself knee-deep in mud, praying that [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Wine Challenge brings sake contest to Japan</title>
		<link>http://www.japantimes.co.jp/life/2012/06/08/food/wine-challenge-brings-sake-contest-to-japan/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=wine-challenge-brings-sake-contest-to-japan</link>
		<comments>http://www.japantimes.co.jp/life/2012/06/08/food/wine-challenge-brings-sake-contest-to-japan/#comments</comments>
		<pubDate>Fri, 08 Jun 2012 00:00:35 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
		
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		<description><![CDATA[At 9 a.m. on the morning of May 28, the 40 judges who had been invited to arbitrate in the 2012 International Wine Challenge sake competition convened in the Japan Sake and Shochu Makers Association building in Tokyo&#8217;s Shinbashi district. Conversations in English and Japanese floated around the room as the judges &#8212; who represented [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2012/06/08/food/wine-challenge-brings-sake-contest-to-japan/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>How I learned to stop worrying and love the shochu</title>
		<link>http://www.japantimes.co.jp/life/2012/05/11/food/how-i-learned-to-stop-worrying-and-love-the-shochu/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=how-i-learned-to-stop-worrying-and-love-the-shochu</link>
		<comments>http://www.japantimes.co.jp/life/2012/05/11/food/how-i-learned-to-stop-worrying-and-love-the-shochu/#comments</comments>
		<pubDate>Fri, 11 May 2012 00:01:12 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
		
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		<description><![CDATA[Nearly 10 years ago, sh&#333;ch&#363; was all the rage in Japan. In 2004, shipments reached an all-time high, and producers were struggling to keep up with the exploding market. Everyone was drinking it &#8212; everyone, it seems, but me. I vaguely recall my first experience with sh&#333;ch&#363;, in 2007. Sh&#333;ch&#363; had a reputation as a [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Do girls just wanna have weaker sake?</title>
		<link>http://www.japantimes.co.jp/life/2012/04/13/food/do-girls-just-wanna-have-weaker-sake/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=do-girls-just-wanna-have-weaker-sake</link>
		<comments>http://www.japantimes.co.jp/life/2012/04/13/food/do-girls-just-wanna-have-weaker-sake/#comments</comments>
		<pubDate>Fri, 13 Apr 2012 00:01:07 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
		
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		<description><![CDATA[When it comes to sake, I consider myself something of a traditionalist. If anything, my tastes veer toward the masculine: I tend to favor ricey, muscular styles like kimoto and yamahai over a delicate daiginj&#333;. Funny, then, that I should find myself enjoying a girly new sake at March&#8217;s FoodEx exhibition in Tokyo. The sake, [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Tohoku&#8217;s sake breweries one year on</title>
		<link>http://www.japantimes.co.jp/life/2012/03/09/food/tohokus-sake-breweries-one-year-on/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=tohokus-sake-breweries-one-year-on</link>
		<comments>http://www.japantimes.co.jp/life/2012/03/09/food/tohokus-sake-breweries-one-year-on/#comments</comments>
		<pubDate>Fri, 09 Mar 2012 00:00:16 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
		
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		<description><![CDATA[The narrow, winding road that leads to Senkin Shuzo, a small sake brewery in the tiny town of Iwaizumi, Iwate Prefecture, is icy and treacherous. The train lines that used to connect Iwaizumi to Morioka, the nearest major city, were closed after landslides dislodged the tracks last summer. Yuri Yaegashi, whose husband, Giichiro Yaegashi, is [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>New to sake? Here&#8217;s where to start</title>
		<link>http://www.japantimes.co.jp/life/2012/02/10/food/new-to-sake-heres-where-to-start/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=new-to-sake-heres-where-to-start</link>
		<comments>http://www.japantimes.co.jp/life/2012/02/10/food/new-to-sake-heres-where-to-start/#comments</comments>
		<pubDate>Fri, 10 Feb 2012 00:01:28 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
				<category><![CDATA[nihonshu]]></category>
		<category><![CDATA[sake]]></category>

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		<description><![CDATA[&#8220;Is it always this crowded?&#8221; I ask a happi-coat-clad clerk at the Meishu Center sake shop in Hamamatsucho, as she pours me three glasses of sake from hefty, 1.5-liter issh&#333;bin bottles. &#8220;Well, it depends on the day, but Friday nights are usually busy,&#8221; she answers, before adding, &#8220;It gets even more packed later.&#8221; Squeezing closer [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>Raise a sake cup to Chinese New Year</title>
		<link>http://www.japantimes.co.jp/life/2012/01/13/food/raise-a-sake-cup-to-chinese-new-year/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=raise-a-sake-cup-to-chinese-new-year</link>
		<comments>http://www.japantimes.co.jp/life/2012/01/13/food/raise-a-sake-cup-to-chinese-new-year/#comments</comments>
		<pubDate>Fri, 13 Jan 2012 00:01:16 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
		
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		<description><![CDATA[I&#8217;ve already started planning my dinner menu for the Chinese New Year on Jan. 23. Like many Chinese people around the world, I look forward to the lunar New Year with great excitement. My love of this holiday has nothing to do with dragon parades and red envelopes stuffed with lucky money; for me, Chinese [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2012/01/13/food/raise-a-sake-cup-to-chinese-new-year/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Why I finally warmed up to hot sake</title>
		<link>http://www.japantimes.co.jp/life/2011/12/09/food/why-i-finally-warmed-up-to-hot-sake/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=why-i-finally-warmed-up-to-hot-sake</link>
		<comments>http://www.japantimes.co.jp/life/2011/12/09/food/why-i-finally-warmed-up-to-hot-sake/#comments</comments>
		<pubDate>Fri, 09 Dec 2011 00:03:06 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
		
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		<description><![CDATA[The first time I tried sake, it was served piping hot, as was the custom in North American sushi restaurants at the turn of the 21st century. My friends and I clinked our tiny sake cups as we nibbled on pieces of tuna and salmon nigiri. Secretly, however, we wished that we&#8217;d stuck with beer. [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2011/12/09/food/why-i-finally-warmed-up-to-hot-sake/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Local brewery brings sake to Toronto</title>
		<link>http://www.japantimes.co.jp/life/2011/11/11/food/local-brewery-brings-sake-to-toronto/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=local-brewery-brings-sake-to-toronto</link>
		<comments>http://www.japantimes.co.jp/life/2011/11/11/food/local-brewery-brings-sake-to-toronto/#comments</comments>
		<pubDate>Fri, 11 Nov 2011 00:00:54 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/life/2011/11/11/%life_category%/local-brewery-brings-sake-to-toronto/</guid>
		<description><![CDATA[Toronto&#8217;s Distillery District, located on the site of the now defunct Gooderham &#38; Worts Distillery (which was once the largest whisky producer in the world), is a charming enclave of restored brick buildings housing upscale boutiques, cafes and galleries. When Ontario Spring Water Sake Co. opened in April, it also became home to Canada&#8217;s third [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2011/11/11/food/local-brewery-brings-sake-to-toronto/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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