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September 16, 2025
 

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SAKE 2

Japan Times
LIFE / Food & Drink
May 30, 2004
Shōchū: The spirit of the times
All it takes is a whiff and a sip of shōchū  to realize it is markedly different from the more common nihonshu (which Westerners call "sake," although in Japanese, sake is a catchall word for all alcoholic drinks).
Japan Times
Features
May 30, 2004
Sommelier serves up a vintage haunt
Shinya Tasaki is Japan's best-known sommelier. Regularly featured on television, in newspapers and magazines, he runs his own French restaurant, as well as a wine bar and a school for sommeliers.
Japan Times
LIFE / Food & Drink
May 30, 2004
How shochu got its groove back
A young woman was seated at the counter, her long hair tumbling down to her shoulders and resting softly on her beige jacket. In a matching skirt and heels, her long slim legs were revealed. Classy and elegant, she looked like she was ready for a glass of Dom Perignon.
Japan Times
LIFE / Travel
Jul 27, 2003
So much to soak up in Yamagata
OK, let me put this out there: Yamagata-ken, just like any sensible prefecture in Japan, loves tourists. But you get the feeling that Yamagata Prefecture Tourist Division tries a little harder to promote its treasures. They even occasionally invite journalists up for a spin around the countryside.
Japan Times
LIFE / Food & Drink / THE WAY OF WASHOKU
Nov 10, 2002
Delicate pauses to refresh
There are really two kinds of restaurants.
LIFE / Food & Drink / THE WAY OF WASHOKU
Oct 27, 2002
The fish, my friend, can be dried in the wind
In empty lots close to the piers of small fishing towns, up and down the coast of Japan, stand huge drying racks, hung heavy with the gutted, cleaned and butterflied morning catch. Empty, these racks look like a fantastical gymnastic apparatus. Fully laden, they resemble rows of clotheslines strung with...
Japan Times
LIFE / Food & Drink / NIHONSHU
Oct 27, 2002
Before I go, these are a few of my favorite things
After precisely eight years, this is to be the final installment of the Nihonshu column. It has been extremely enjoyable write it over the years. The amount I have learned along the way has been nothing less than phenomenal -- and it only got more interesting as time went on.
Japan Times
LIFE / Food & Drink / NIHONSHU
Sep 15, 2002
Sake-shopping picks that really hit the spot
There exists, where you would least expect it, a marvelous oasis for sake shopping. Yoshiike department store, just outside Okachimachi Station and just across from the entrance to Ameyokocho, has a fantastic selection of sake and a plethora of sake utensils to go with it.
Japan Times
LIFE / Food & Drink / VINELAND
Jun 30, 2002
Matches made in Tokyo
From California-style cafes to French bistros, international restaurants in Tokyo possess world-class wine lists. But if consumers' experience of wine is limited to their forays into international gourmet dining, it will remain an exotic, special-occasion beverage. To establish a comfortable home for...
Japan Times
LIFE / Food & Drink / THE WAY OF WASHOKU
Jun 2, 2002
In a pinch, these will do just fine
More than 50 families of crab, numbering thousands of species, thrive in practically all parts of the globe. Most crab species are marine and live in salt water or the brackish waters of bays, lagoons and river deltas. A relatively small number have adapted themselves to completely freshwater life-cycles...
Japan Times
LIFE / Food & Drink / THE WAY OF WASHOKU
May 12, 2002
High fives for the best kind of Japanese food
There are five sets of five rules one must consider when attempting to make traditional Japanese food: the five colors (goshiki); the five methods (goho); the five flavors (gomi); the five senses (gokan); and finally the five viewpoints/considerations (gokan no mon), a Buddhist treatise on the proper...
LIFE / Food & Drink / NIHONSHU
May 12, 2002
Brewing it naturally isn't so easy
In recent years, there has been increased interest in organic sake. To legally specify something as organic or organically produced is difficult, at least in countries that have begun enforcing the standards that are needed to ensure safety and quality, as well as the protection of the environment.
LIFE / Food & Drink / NIHONSHU
Jan 6, 2002
Uncorking the bubbly, Nihon-style
Happy New Year to all Japan Times readers. May 2002 be a year of health and prosperity for all.
LIFE / Food & Drink / NIHONSHU
Nov 25, 2001
Hey, that's a sake of a different color
When you think about it, the realm of sake flavor profiles and types can be perceived as, well, a bit narrow. From the sweetest to the driest, from the roughest to the cleanest, we are not exactly talking about major bandwidth.
LIFE / Food & Drink / NIHONSHU
Nov 11, 2001
How mold grew to be so unique
There are two things that make nihonshu unique among the world's alcoholic beverages. One is the process known as heiko fukuhakko, or multiple parallel fermentation. In short, this means that saccharification and fermentation take place simultaneously in the same vat, as opposed to sequentially, as in...
LIFE / Food & Drink / NIHONSHU
Oct 14, 2001
Nagano gives Niigata some stiff competition
Cold air blowing down from the Japan Alps. Clear water from rivers of melted snow. Fresh country air. Great rice. When it comes to the basic requirements for brewing good sake, Nagano Prefecture has them all covered.
LIFE / Food & Drink / NIHONSHU
May 27, 2001
Worth jumping off the train for
With the proliferation of bars and restaurants serving decent nihonshu, there is no need to make a big deal out of searching for a "proper" sake pub. Dotted throughout the sprawling underground shopping areas that lie below many of the major stations in Japan are little sake havens. Take, for example,...
LIFE / Food & Drink / NIHONSHU
Apr 29, 2001
How Tiger got his game back in five easy sips
Recently Tiger Woods secured his place in golfing history by winning this past Masters tournament. But there's a secret to Woods' recent success that few know about: sake.
LIFE / Food & Drink
Apr 15, 2001
Sake heaven, free on earth
Like wine, different sake have distinct flavor profiles -- some are light and fruity, while others are heavy and rich. Trying to distinguish between different sake in a kikizake (blind taste-testing), however, is harder than it sounds. At Sake Plaza in the Kasumigaseki district, you can put your taste...
LIFE / Food & Drink / NIHONSHU
Mar 22, 2001
What's in a number?
At the end of each Nihonshu column, a recommended sake is introduced to readers. Along with the name and grade, three "vital statistics" are also given. These numbers -- the nihonshu-do, the acidity and the seimai-buai -- are supposed to give a clue as to how the sake might taste.
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