Tag - sake

 
Menu
Search
 
July 27, 2024
 

Today's print edition

Home Delivery
Subscribe for more access

SAKE

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.
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
...
Japan's population continues to fall even as foreign resident count rises
The number of residents in Tokyo as of Jan. 1 rose by 0.03% from a year before, data shows, marking a year-on-year increase for the first time in three years, while the country's other 46 prefectures saw their populations continue to decline.
Ahead of the Olympics, Japan is still talking about the gymnast who won't be there
Japan's Shoko Miyata withdrew from the gymnastics team herself over her drinking and smoking, although it had already appeared as though the association was prepared to send her home from the team’s training camp in Monaco.
Japan’s minimum wage set for record ¥50 hike in major boost
Demonstrators rally to demand a big hike in minimum wages in Tokyo last week.
One dead, three missing as heavy rain batters Tohoku
Camera footage shows the Mogami River bursting its banks in Tozawa, Yamagata Prefecture, on Friday morning.
Brazil issues apology for persecuting Japan immigrants during WWII
Enea Almeida (right), chair of the Brazilian amnesty commission, shakes hands with the representative for Japanese immigrants on Thursday in Brasilia.
When did summer in Japan stop being fun?
Summer in Japan is now consistently brutal enough to drive you indoors and keep you there until autumn.
Japan’s minimum wage set for record ¥50 hike in major boost
Demonstrators rally to demand a big hike in minimum wages in Tokyo last week.
Japan loses top spot on strongest passport list to Singapore
Japan had the strongest passport for six years running from 2018, before being dethroned by Singapore on the 2024 list.
Why Japan's mysterious stash of classified funds escapes scrutiny
Prime Minister Fumio Kishida and Chief Cabinet Secretary Yoshimasa Hayashi (right) during a meeting in Tokyo on Tuesday.
Japan eyes gold — and the future — as Olympic men's soccer campaign begins
Japan midfielder Yu Hirakawa controls the ball during a match against the United States in Kansas City, Kansas, on June 11.

Podcast

One of the many entrances to the Kabukicho neighborhood in Tokyo’s Shinjuku Ward.
Kabukicho: Tokyo’s ‘stadium of desire’

Longform

Traditional folk rituals like Mizudome-no-mai (dance to stop the rain) provide a sense of agency to a population that feels largely powerless in the face of the climate crisis.
As climate extremes intensify, Japan embraces ancient weather rituals
By Alex K.T. Martin

SUSTAINABLE JAPAN

JNTO promotes sustainable tourism initiatives
JNTO promotes sustainable tourism initiatives

SPECIAL SUPPLEMENTS note

Read more

SUPPLEMENTS BINDER