Food & Drink Aug 14, 2022
Subterranean sake: Cave aging Japan’s national drink
by Phoebe Amoroso
Sake isn’t usually aged. When it is, though, it’s virtually never done over years in repurposed underground caverns.
Food & Drink | TOKYO FOOD FILE Aug 7, 2022
Sip on sake’s unfiltered kin at Heiwa Shuzo’s new brewpub
by Robbie Swinnerton
Even from across the bar, there's no mistaking a bottle of milky doburoku for sake, its refined counterpart.
Food & Drink Jul 30, 2022
Japanese brewer releases ultra-expensive sake made from hand-cultivated rice
by Yumiko Shimizu
The unusually high price tag reflects the commitment of three people from disparate industries who were determined to create something of lasting value.
Food & Drink | KANPAI CULTURE Jul 17, 2022
Drinks first: Reverse engineering the traditional pairing menu
by Melinda Joe
Who says bartenders have to play second fiddle in the pairing menu business?
Food & Drink Jul 3, 2022
Across Tokyo, a retro-chic izakaya revolution
by Kayoko Hirata Paku
Neon on the walls, K-pop on TV, and, of course, cheap eats and drinks up. Have izakaya (Japanese pubs) found the secret to success with young revelers?
Travel Jun 27, 2022
Hokkaido sake brewer looks to post-COVID gastro-tourism market
by Eric Johnston
While Kyoto and Hiroshima are likely be the go-to choices for many first-time visitors to Japan, Hokkaido could be a tempting travel experience for those visiting again.
Food & Drink | KANPAI CULTURE Apr 12, 2022
Sake springs eternal at Yumegokoro Shuzo
by Melinda Joe
Welcome in the season with warmer weather, longer days and sake as fresh as a sea breeze.
Food & Drink Mar 16, 2022
Master brewer teaches tradition to rivals and sake brewer heirs
by Rui Azuma
Technologies are all made public sooner or later, perhaps the free flow of information will encourage a better flow of sake.
Food & Drink | KANPAI CULTURE Feb 12, 2022
Tour Japan's luxury ryokan without stepping a foot outside of Tokyo
by Melinda Joe
The "Essence of Japan" series brings several "okami," the female proprietor of a traditional inn, from across the country to act as guides to regional specialties.
Food & Drink | KANPAI CULTURE Jan 29, 2022
Whisky to join gin on the menu at Niseko Distillery
by Melinda Joe
Distillery's Ohoro Gin takes inspiration from its northern surroundings, the name even coming from the Ainu language.
Food & Drink | KANPAI CULTURE Dec 26, 2021
Brewer and chef team up for an adventure in 'Saketronomy'
by Melinda Joe
Naohiko Noguchi collaborations aim to present Komatsu, Ishikawa Prefecture, as a destination for gastronomic adventures.
Food & Drink | TOKYO FOOD FILE Oct 2, 2021
An Com: Modern Vietnamese meets modern sake
by Robbie Swinnerton
An Com takes the beguiling flavors of Vietnam and reinterprets them with Japanese inflections, giving its dishes a sophistication that feels entirely suited for its contemporary setting.