At sake brewery, Nagayamahonke Shuzojo, brewer Takahiro Nagayama prioritizes organic rice, water and sustainability over technology. The result: sake with distinct local flavor.
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:
Keith Martinez and Jerrel Brantley, co-founders of the boutique beer company Maison Rococo, fell in love with Japan during a trip to Tokyo in 2015. Enchanted by the country's culture of hospitality and cuisine, the two friends, who had met at the University of ...
Three Japanese chefs reflect on their experiences participating in last December's The Grand Gelinaz! Shuffle: 2019 Stay In Tour event, a giant recipe swap spanning 38 countries and featuring 148 chefs.
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.
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.