Sake is enjoying a new wave of popularity, thanks to improvements in quality, an ever-expanding variety of styles and the spread of sake education programs. Now, younger brewers are being encouraged to enter the market.
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:
Increasing numbers of high-end restaurants in Tokyo offer vegetarian and vegan tasting menus. But it's a surprising challenge to find drink pairings to accompany them.
The Grand Gelinaz! Shuffle 2019: Stay In Tour critiques the relentless travel chefs have come to view as necessary, while still maximizing global culinary exchange and creativity.
It's trickier than you might expect to find a good sake bar where you can order a glass or two before sundown. Luckily, there's standing bar Sanbun to fill that gap.
Innovative sake company Nihonshu Oendan has teamed up with Yakiniku Yazawa to pair its junmai daiginjō sake with wagyu beef.
Brazilian chef Alex Atala's six-day pop-up menu for the Cook Japan Project is an innovative example of Brazilian-Japanese culinary harmony.
Cook Japan Project is a 10-month rotating chef's residency program, hosting over 30 culinary stars from around the world to foster cultural exchange and expose Japanese diners to the wider culinary world.
For two months, chef Sergio Meza will be running Bar Art-Stand out of Artless Craft Tea & Coffee, serving an ever-evolving menu of small bites and cocktails.
On a recent balmy evening, representatives from nine sake breweries in Yamagata Prefecture, clad in understated kimono, bow modestly onstage amid the glow of pink and lavender lights. The bling-drenched ballroom also boasts gold-covered walls and a bold red carpet adorned with a dizzying ...
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.