The above photo was taken in Takeno Shuzo (Yasakaturu) in Kyoto.

Tobin, what does it really mean?

(The above photo was taken in Takeno Shuzo/Yasakaturu in Kyoto.)   Given that there are many sake terms that are daunting to the uninitiated, sake ...

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Ways to enjoy shochu-Part 2

Ways to enjoy shochu-Part 2

Shochu, a distilled alcohol beverage made with barley, rice or sweet potato. Often served neat, on the rocks or with soda, and is as versatile as v...

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Ways to enjoy shochu-Part 1

Ways to enjoy shochu-Part 1

Generally made from rice, sweet potato and barley, shochu produced by Japanese distilleries have aromas that range from sweet to smokey that are d...

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Sake Storage Tips

Sake Storage Tips

Not to worry you don't need a wood barrel to store your sake.    Storing sake correctly is essential to maintain its quality and structure, nothin...

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How to warm sake

暖酒方法

一部分清酒加熱後能把味道發揮更大,有葡萄酒醒酒般效果。注意的是不是所有清酒都適合加熱,詳細可參考每款清酒的建議飲用溫度。 Warming sake is like decanting matured wine, it opens up the sake and reveals subtle ...

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日本清酒歷史(一)

日本清酒歷史(一)

日本清酒的歷史悠久。可以追溯到繩文時代至彌生時代(約公元前3世紀),中國水稻種植開始傳入九州,米才開始慢慢成為日本的主食。從而開始使用日本米釀製日本酒。原始時代是沒有利用麴菌的時代,他們讓米飯發酵的方法就是將煮熟的米飯放在口中咀嚼,以睡液將米飯的蛋白質糖化,然後吐出口水,藉著野生的酵母自然...

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日本清酒歷史(二)日本清酒發源地之爭

日本清酒歷史(二)日本清酒發源地之爭

以口嚼米,吐回木杯裡,被稱為「口嚼法」而製作的酒,這只是日本酒的起源,而正式日本清酒的起源有兩個說法。伊丹及奈良都稱呼自己為「清酒發祥之地」。位於伊丹巿鴻地距離住宅區偏遠的地方,立了一塊名為「清酒發祥之地」的石碑。 相傳日本戰國時期的武將山中鹿之助的長男鴻池直文,因家道中落而放棄武士身份...

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Yanagita Distillery 柳田酒造

柳田酒造

A family-owned SHOCHU distillery is where we played as children, where we live and where we learn. I, who was not an exception to this trend, was...

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