Tag - sake

 
 

SAKE

Japan Times
LIFE / Food & Drink
Sep 30, 2011
Sake circle raises a glass for Tohoku victims
A buzzy atmosphere of excitement hung in the air as sake fans lined up for the Wa ni Naro Nihonshu charity sake tasting last Friday afternoon. As attendees streamed through the front doors of Tokyo Dome City's vast Prism Hall, gasps of astonishment mingled with the spirited rhythms of live taiko drumming...
Japan Times
LIFE / Food & Drink
Jul 29, 2011
Sake sisters are brewing it for themselves
For most of its thousand-year history, sake has been a man's world. Even as recently as 30 years ago, women were forbidden to enter some breweries, but today's pioneering lady brewers and brewery heads are teaching the industry to embrace its feminine side.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Jun 17, 2011
Kamozou: A traditional cure for the rainy-season blues
In this gloomiest of seasons, when the skies are leaden and the streets clogged with dripping umbrellas, we find there's only one recourse: Head for a favorite neighborhood eatery and hunker down, glass in hand. If we're anywhere near Kagurazaka and sake is what we fancy, our refuge of choice is Kamozou....
JAPAN / Media / Japan Pulse
May 10, 2011
Bringing nihonshu into the mix
Purists will surely balk, but some alcohol companies are hoping the sake cocktail catches on with a new generation, like the highball before it.
EDITORIALS
May 3, 2011
Mental care for children
Many schools in areas devastated by the March 11 earthquake and tsunami have started the new school year. Some schools, though, have no choice except to begin classes in early May because school buildings were damaged or were being used as temporary shelters for disaster survivors.
JAPAN / Media / Japan Pulse
Jan 21, 2011
Thirst growing overseas for nihonshu
Last year more nihonshu than ever was shipped overseas. From Seoul to San Francisco, tipplers are saying kampai to sake.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Nov 5, 2010
Kamo-shabu Chikutei: Putting the duck into shabu-shabu
There's no mystery as to what's on the menu at Kamo-shabu Chikutei. Even if you didn't know that "kamo" means "duck," the lamps at the entrance with their stylized image of a mallard in flight give the game away.
CULTURE / Japan Pulse
Nov 3, 2010
Japan by the numbers (11.3.10)
As the temperature drops, we look at the numbers behind warm winter drinks, stay-at-home activities and fiery women.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Jun 18, 2010
Nozaki Sakaten: Fine sake served with enthusiasm
To enter the warren of low-rise, low-rent back streets southwest of Shinbashi Station is to venture well off the gourmet beaten track. These few blocks around Karasumori Shrine are known for carousing, not fine dining. But at least there is plenty of good sake to imbibe — once you have found your way...
Japan Times
COMMUNITY / Our Lives
Apr 4, 2009
Nihonshu evangelist preaches heady mix of culture, taste
John Gauntner appreciates a great destination, but for him, it's really about the journey. With five books published on sake, and as the only non-Japanese to be recognized as a kikizake meijin (accomplished sake taster) for accuracy in sake tasting, Gauntner is widely considered the leading English-speaking...
Japan Times
LIFE / Food & Drink / LIQUID CULTURE
Nov 28, 2008
Brown rice befits chef's cake, beer
"He was a wise man who invented beer," said Plato. It wasn't his greatest line, but it sets this story up nicely: the tale of a talented man who sort of reinvented beer.
Japan Times
LIFE / Travel / HOTELS & RESTAURANTS
Jun 6, 2008
"Spa for papa," rooftop beers in Kyoto and the world's largest sake fair
Spa vacation for dad's special day For Father's Day on June 15, the Mandarin Oriental Tokyo has prepared a gift ticket package that will give dads time to relax, get rid of their daily stress and check out how healthy, or unhealthy, their lifestyles are.
LIFE / Food & Drink / TOKYO FOOD FILE
Apr 18, 2008
Kurosawa: Hand-rolled soba — the director's cut
The word tsu (connoisseur) is often bandied around when talking about Japanese cuisine. Originally denoting a general savoir-faire in worldly matters — most especially in the pleasure quarters — it is now widely used for those who know their food and drink.
JAPAN / Media / MEDIA MIX
Mar 23, 2008
You'd have to be drunk to be fooled by Japan's booze commercials
A few weeks ago the Asahi Shimbun printed a letter from a 59-year-old man who complained about a TV commercial for Kirin's Tanrei, one of those beerlike beverages known as happoshu. In the spot, world-famous alpinist Ken Noguchi is seen climbing a mountain, the Gipsy Kings howling away on the soundtrack....
Japan Times
LIFE / Food & Drink
Feb 29, 2008
Daiginjo — the peak of the brewing season
Look at the labels of pricier sake and you will almost certainly find the word ginjo.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Feb 1, 2008
Yoshiume: Simmering over a nabe hot pot
The sleet was lashing down, the wind whipping off Tokyo Bay as we trudged the streets of Ningyocho, eastern Nihonbashi, in search of dinner. Appalling conditions, certainly, but worth braving for the down-home charms of an evening at Yoshiume.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Jan 4, 2008
Sake Bistro W: New Year's cheers
A toast is called for, to greet this brave new murine Year of the Rat as it scuttles out of the wainscoting and into the dining room. Nihonshu, Trappist ales, Prosecco, whatever — we're not fussy, as long as the setting is right and there is quality food to go with the liquid refreshments. Here are...
Japan Times
LIFE / Food & Drink / NIHONSHU
Oct 12, 2007
Britain is finally waking up to the unmistakable smell of sake
I recently returned from Britain, where I took part in some events sponsored by the Japan Central Brewers' Association and the Daiwa Anglo-Japanese Foundation. I was impressed by the quality and the sheer variety of sake offered by Japanese brewers and enthusiastic local distributors such as Tazaki Foods....
Japan Times
LIFE / Food & Drink
Sep 28, 2007
Raising a glass to Sake Day in Kobe — with mom
Where better to loosen the jowls in preparation for Nihonshu No Hi (Sake Day) on Oct. 1 than Hyogo, the prefecture that is home to more sake breweries than any other?
Japan Times
LIFE / Food & Drink
Jul 27, 2007
Ikuta: slow-burning class that's a cut above
Alongside geisha and poisonous blowfish, gourmet Kobe beef fits nicely into the stereotype of refined Japan. And like astronomically priced department-store melons, this pricey breed of cattle does much to reinforce the image of a land of big-spenders.

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