Tag - sake



Japan Times
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.
Japan Times
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.
LIFE / Food & Drink / NIHONSHU
Mar 8, 2001
Life after sake's zing has gone
Just like wine, sake has a very short life span once the bottle has been opened. In fact, like wine, sake should be consumed soon after opening to ensure that delicate fragrances and flavors remain intact. Although this varies from sake to sake, in most cases the more delicate and refined the flavor...
LIFE / Food & Drink / NIHONSHU
Feb 22, 2001
Heart and soul of sake in the breweries of Nara
Nara Prefecture can easily be considered the historical heartland of sake. Far more than any other prefecture, historically and culturally, Nara is an extremely significant sake-brewing locale.
LIFE / Food & Drink / NIHONSHU
Feb 8, 2001
Religion and health in the etymology of sake
LIFE / Food & Drink / NIHONSHU
Jan 25, 2001
Best time of year to savor the joys of heated sake
Warm sake. It's hard to think of anything more appealing on a cold winter evening. As we trudge through the depths of one of the coldest and snowiest winters Japan has seen in years, warming oneself from the core out with a glass or bottle of a well-chosen heated sake settles and soothes like nothing...
LIFE / Food & Drink / NIHONSHU
Jan 11, 2001
Warmth of Tsukushinoko hits close to home
Slipping under the green noren and entering Tsukushinoko is a trip. "How'd they fit this joint in here," you think. Incongruous with its surroundings, Tsukushinoko is a very small sake pub that sits in a large, very new building. But you'd never know it from the inside. Warm and cozy, it feels more akin...
LIFE / Food & Drink / NIHONSHU
Dec 28, 2000
May you all live long and prosper -- kanpai!
Happy Holidays to all Japan Times readers.
LIFE / Food & Drink / NIHONSHU
Dec 14, 2000
As the mercury drops, new sake rises to the top
'Tis the season when almost everything around us is slowing down, gravitating toward hibernation. The sake world, however, is just gathering steam with the birth of the brewing season's first batch of sake.
LIFE / Food & Drink / NIHONSHU
Nov 23, 2000
The man who never forgets a sake
Haruo Matsuzaki raises the small glass to his nose, sniffs for but a couple of seconds, and takes in a small sip. Slurping in a bit of air, he scribbles for a few seconds into his ever-present tiny notebook, finally expelling the sake into the spittoon next to the table. On to the next.
LIFE / Food & Drink / NIHONSHU
Nov 9, 2000
More the merrier at Shinjuku's Zonbun
LIFE / Food & Drink / NIHONSHU
Oct 27, 2000
'Tis fall, and the brewers gather around their vats
In sync with the new colors and cooler weather of fall, the brewing season begins. Except for a few dozen brewing factories operated by the largest sake-brewing companies, sake is brewed in the colder months, generally from the end of October to the beginning of April. Larger brewers' facilities keep...


Tokashiki Beach acts as a sanctuary for sea turtles and offers ideal snorkeling waters. It was also the site of the U.S. Army’s preliminary invasion that led to the 1945 Battle of Okinawa, which resulted in the deaths of nearly 150,000 people.
On Okinawa's Tokashiki Island, life's a beach — one of the best in the world