The First Beer of Japan Since 1876 Founded in 1876, Sapporo is the oldest brand of beer in Japan with a rich history and high standard of quality. First brewed in Sapporo by Sapporo’s first [...]
Importance of Dashi An essential backbone of almost any Japanese cuisine would be dashi. Dashi is a term used for stocks used in Japanese cuisine and this simple stock is essential in many [...]
130 Years of History Brewed into Every Frothy Ounce Yebisu was born in 1890 with great ambitions to “brew the world’s best beer in Japan”. Yebisu is named after one of the seven [...]
Japanese Rice As an important staple in Japan, it is essential to know how to cook rice properly. A good bowl of Japanese rice should be fluffy and light. When cooked it should be slightly [...]
Umeshu (Plum Liqueur) Umeshu, also known as Plum Liqueur, is a Japanese liqueur made with ume plums steeped in liqueur and sugar. It’s a tangy and sweet liqueur with an alcohol content of [...]
Matcha (Green tea Powder) Matcha is the powdered tea leaves of specially grown and processed green tea leaves. Green tea used for matcha is shade-grown a few weeks before harvest to produce more [...]
Shochu Guide: Drinking Shochu In our previous blog posts we have talked about some of the bases of shochu (焼酎) such as the difference between sake and shochu and the different types of shochu [...]
Sake Food Pairings I am sure as a sake lover, you might be thinking about what kind of food would pair the best with some of your favourite Japanese Sake. Some of the common sake pairing (or [...]
Types of Sake Don’t be intimidated by Japanese sake terms or the different classifications of sake. Here’s an easy guide to help you understand what they mean. Find your favourite [...]
Should I warm sake? In Japan, heating up Japanese Sake is called ‘Okan suru’ and Japanese Sake served warm is called ‘Kanzake’. This uniquely Japanese method of heating sake has a long history [...]
