The Fushimi area in Kyoto is one of Japan’s three most famous sake-producing regions, alongside Nada (Hyogo) and Saijo (Hiroshima). What makes Fushimi exceptional is its abundance of high-quality natural spring water, known as Fushimi no Meisui. This soft water … Read More
Hire-zake (ヒレ酒) is a traditional Japanese sake made by adding a grilled pufferfish fin (f concerning fin) to hot sake.The fin is first dried, then lightly charred over an open flame, and finally immersed in warm sake. This process creates … Read More
For many visitors to Japan, the world of sake (locally called nihonshu) feels like a beautiful mystery. With so many labels and terms, how do you find the one you’ll love? This guide breaks down the complex classification system into … Read More
One of the delights when visiting Japan is enjoying traditional alcoholic beverages like sake and shochu. Both are iconic drinks in Japanese culture, but they differ in terms of ingredients, production methods, taste, and how they are enjoyed. Let’s break … Read More