Melinda Joe is an American journalist in Tokyo. A certified wine and sake professional, she writes about Japanese drinks in her Kanpai Culture column for The Japan Times and blogs at tokyodrinkingglass.blogspot.com.
For Melinda Joe's latest contributions to The Japan Times, see below:
Yummy Sake Collective has a solution for people who struggle to identify what sake they like: An AI-powered app, used in conjunction with a blind tasting, to help determine flavor preferences.
In collaboration with brewery Tatenokawa, Inc., rock band Phoenix has released the Phoenix Sake Collection to celebrate the group's 20th anniversary.
Ever since he was a young chef in his early 20s, Michimasa Nakamura has wanted to shake things up in the world of sushi. Although he cherished its craftsmanship and traditions, he felt constrained by the field's conservative way of thinking, especially in Japan, where ...
Patissier Fabrizio Fiorani was named Asia's Best Pastry Chef at the Asia's 50 Best Restaurants awards ceremony in Macau on March 26.
Thanks to improved technology, greater winemaking know-how and an increased focus on native grape varieties, local wines have gone from sickly sweet to sophisticated and mature.
Journey Company, the first international brand to carry Colombia's official mark of approval for their chocolates, collaborates with Japanese artisans to release limited-edition sweets infused with flavors like matcha green tea and umeshu (plum wine). To further the sensory experience, at their Chocolate Bank ...
Cacao Hunters Japan partners with indigenous communities in Colombia to source heirloom varieties of cacao — and provide farmers with stable, high incomes — for the Cacao Hunters line of premium chocolates.
With the start of a new year comes a new set of resolutions. An increasingly popular choice is Dry January, a campaign led by the British charity Alcohol Change UK, in which participants vow to abstain from drinking for 31 days. Millions of people ...
The word "intense" is frequently used by friends and colleagues to describe Jeremy Chan, the 31-year-old philosopher-chef behind restaurant Ikoyi, which serves global interpretations of West African cuisine in the center of London.
On Dec. 1 and 2, John Wurdeman will visit Japan with a group of Georgian wine producers to participate in the first Tokyo edition of Rootstock, Sydney's popular natural wine festival. He's not sure if they will sing, but one thing is certain: There ...
