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May 06, 2024
 

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SAKE 2

LIFE / Food & Drink / NIHONSHU
Apr 13, 2000
Fish, sake and crowds come together at Uoshin
Like the indigenous beverages of most countries, sake developed along with its national cuisine. Indeed, there are great differences in Japanese cuisine from region to region, small country though Japan may be, and these differences are reflected in the subtle differences in the sake.
LIFE / Food & Drink
Mar 23, 2000
The magic of dancing spores
Sake fans these days are quite often inundated with information (much of it extraneous) about how a sake was made. The rice, yeast strain, water quality, nihonshu-do (specific gravity) and acidity are commonly found listed on the labels of most decent bottles of sake.
LIFE / Food & Drink
Mar 9, 2000
Ryohana: brilliantly competent, and proud of it
The late Jerry Garcia, former Grateful Dead lead guitarist, was once asked in an interview if he would like to be considered a great musician. With characteristic modesty, he waved the idea off as something in which he had no interest. After a moment of thought, however, he responded: "I would like to be considered a competent musician. Yeah, competent. That would be nice."
LIFE / Food & Drink
Feb 24, 2000
The go-mi system of sake tasting
Describing and conveying the flavor of sake has always been problematic. How does one explain a gustatory experience in words alone? It certainly isn't easy. And, as sake flavor profiles become more complex and subtle, it is bound to become even more difficult.
LIFE / Food & Drink
Feb 10, 2000
Back streets in not-so-far towns
One of the great joys of sake tippling, especially after having searched the town for a while, is finding a new gem of a place. Just when you think you've seen just about any manifestation a sake pub could take, you stumble on something charming and warm, wondering how it could have escaped your attention for so long.
LIFE / Food & Drink
Jan 27, 2000
Polishing off more perfection
It is finally beginning to get cold, which must bring a collective sigh of relief from sake brewers all over the country. The unseasonably warm temperatures of late are not good for brewing sake. Since just about now is when brewers dig in and begin to brew their best stuff, not enough cold could spoil the party.
LIFE / Food & Drink / NIHONSHU
Dec 23, 1999
Sake tools you can trust
Happy Holidays to all Japan Times readers.
LIFE / Food & Drink / NIHONSHU
Dec 9, 1999
Plenty to imbibe on the Internet
Sake has slowly seeped through the Internet, having reached a fairly saturating presence there. Any search on the word sake will yield intoxicatingly broad results. A lot of it is good information, some of it is a bit light and some of it is pure business. Here is a quick rundown of what can be culled from the myriad of sites out there.
LIFE / Food & Drink / NIHONSHU
Nov 11, 1999
A toast to you, the brewers, and all the hard work you do
There are at present about 1,700 sakagura, or sake breweries, in Japan. This number is dropping somewhat quickly, with several kura going under each year. But for those 1,700-odd kura brewing again this year, just about now is when the brewing season begins.
LIFE / Food & Drink / NIHONSHU
Oct 14, 1999
Yeast developments give rise to wonderful new possibilities
Yeast has been one of those great technical advances in the sake world -- one factor that separates great ginjo of today from the run-of-the-mill sake of yesteryear. Over the last 10 years or so, dozens of new yeast strains have been developed and incorporated into sake brewing.
LIFE / Food & Drink / NIHONSHU
Sep 23, 1999
Osaka still has reasons to be proud of its brewing culture
Osaka has long been a great center of commerce and activity, but likely doesn't stand out as a major brewing center in the minds of most people. True, it has never been nearly as significant as its Kansai cousins -- Kyoto, Hyogo and Nara -- but the sake brewing culture was, and still is, strong there.
LIFE / Food & Drink / NIHONSHU
Sep 9, 1999
Sipping sake's diversity, one cup at a time
Accessibility is key when it comes to learning about sake. You can read about it until you're blue in the face, but if you can't access it and sample various types, there's not much point.
LIFE / Food & Drink / NIHONSHU
Aug 12, 1999
Nihonshu's sweet spectrum
Perhaps the best way to buy sake is to have tasted enough to know exactly what you are looking for, and find that label. Advice and recommendations go a long way too. But we all need to foray into the unknown and try new things at times.
LIFE / Food & Drink / NIHONSHU
Jul 22, 1999
Ishikawa sake guaranteed to give you summer chills
One of the more interesting things about the sake world is that interspersed between long-famous sake-brewing regions, such as Fushimi, Nada and Niigata, are locales that have well-established sake traditions all their own. Places such as Yamagata, Shizuoka, Shimane and Tottori have well-defined styles and histories that are unique and interesting. Although far from huge in production terms, some of the finest sake in the land comes from these places. Ishikawa Prefecture belongs on that list.
LIFE / Food & Drink / NIHONSHU
Jul 8, 1999
Oasis of serenity found in rowdiest Roppongi
One of Tokyo's greatest charms, and one of its greatest oddities, is its occasional lack of congruency. Like architectural hiccups, you often see a building where you would least expect it, completely unrelated to everything around it. Aburaya in Roppongi is like that, albeit it is more a matter of atmosphere than architecture.
LIFE / Food & Drink / NIHONSHU
Apr 8, 1999
Soaking up the atmosphere enhances the sake experience
Sake pubs tend to have certain similarities of theme running through them. Whether it be a modern expression of these threaded themes or a more classical version, the look, feel and menu are often not all that different. While it all works for a reason, over the last few years there has been a trend toward some refreshingly new atmospheres.
LIFE / Food & Drink / NIHONSHU
Mar 25, 1999
Shibuya's best-kept secret -- but you didn't read it here
Publicity can be both good and bad. It can help a restaurant or pub stay open and economically healthy. It can also, however, be the bane of an establishment as well. Too much attention has its downfalls.
LIFE / Food & Drink / NIHONSHU
Feb 25, 1999
Warm sake toast of the town for winter
Before winter begins to grudgingly give ground to warmer weather, be sure to get your share of warm sake.
Japan says Biden's description of nation as xenophobic is 'unfortunate'
The National Diet building in Tokyo
As visitors surge, Japan seeks ways to make tourism eco-friendly
Much like other hot spots across Okinawa, Onna has diligently strived to captivate both domestic and international tourists, while at the same time grappling with the environmental strain induced by the influx of visitors.
G7 eyes plan on U.S.-led $50 billion aid package for Ukraine
A local resident visits the Lychakiv cemetery in Lviv, Ukraine, on Thursday. The U.S. is in talks with close partners to lead a group of allies that would give as much as $50 billion in aid to Ukraine.
Japan drops to 70th in press freedom rankings
A businessman reads a newspaper outside a train station in Tokyo.
Kishida talks up bolstered Latin American ties as China cements position
Prime Minister Fumio Kishida holds a news conference in Sao Paulo on Saturday.
As visitors surge, Japan seeks ways to make tourism eco-friendly
Much like other hot spots across Okinawa, Onna has diligently strived to captivate both domestic and international tourists, while at the same time grappling with the environmental strain induced by the influx of visitors.
'Monster' Inoue ready to tear down Luis Nery in title defense at Tokyo Dome
Naoya Inoue (left) and Luis Nery following a pre-fight news conference in Yokohama on Saturday, two days ahead of their super bantamweight title fight.
Debate on constitutional revision at a standstill despite Kishida's pledges
With less than two months left before the conclusion of the current session of parliament, any possibility that Prime Minister Fumio Kishida can deliver constitutional reform before the end of his term as Liberal Democratic Party president in late September, as he has promised, appears remote.
Sapporo court ruling on Ainu fishing rights presents tough questions
A traditional Ainu preserved food called <i>satchep</i> (dried fish) being made at the government-run National Ainu Museum and Park, nicknamed Upopoy, in the town of Shiraoi, Hokkaido, on Dec. 25. The Sapporo District Court ruled last month that the Raporo Ainu Nation's rights as an Indigenous people did not extend to having an inherent right to fish for commercial reasons.
With eye on China, defense chiefs agree to bolster interoperability
From left: U.S. Secretary of Defense Lloyd Austin, Australian defense chief Richard Marles, Japanese Defense Minister Minoru Kihara and Philippine Defense Secretary Gilberto Teodoro hold a joint news conference in Honolulu on Thursday.

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