Building Your Career in Japanese Sake

Congratulations, you’ve decided to become a Sake Specialist! Or maybe you like drinking Japanese sake with friends and want to know more about your sake options. We help students of all backgrounds choose courses. What course pathway is right for you?     I’d like to know more about Japanese Sake because I enjoy it. […]

Kicking Off Japanese Craft Spirits Month

Surprisingly, Shochu is virtually unrecognized by the average American consumer. Mention of Shochu leaves people fumbling – or worse, misidentifying it with Korean Soju. Pick up a bottle of Shochu and you will see SOJU sometimes written on the label if it contains less than 24% alcohol. There is a lengthy explanation why but for […]

Discovering Shochu: Episode 18 – Features by Shochu Types

One of the most effective angles to explain Shochu is to segment them according to type. The following is rundown of various aspects, according to major Shochu types. Created by the Sake Service Institute, the largest Sake educational organization in Japan, the information will serve as useful reference in increasing Shochu fans. Flavor Type #9074 […]

Discovering Shochu: Episode 17 – Closing the Unfamiliarity Gap

Let’s say, that all the artisan greatness of a Honkaku Shochu and their success stories in Japan aren’t generating the same excitement here in the US.  Maybe it’s time to take a novel approach for a solution by stepping away from Japanese eateries and taking a look at successful American drinking establishments.  They may hold […]

Sommelier Talk: Episode 19 – Explicit Flavor Descriptions

The previous episode showed exemplary words to describe Sake aroma and texture.  Let’s now move onto flavor description terminologies: sweet taste, acidity, bitter taste, and Umami.   Keeping in mind that Sake temperature can greatly influence the sensitivity of one’s palate, sake served at two varying temperatures will be quite different with a sake at […]

Discovering Shochu: Episode 16 – Creating a Menu That Works

A menu that’s concise and straightforward is effective in enticing more Shochu drinkers.  To start, the first important step is to evaluate the restaurant surroundings, configuration and the main characteristics that define its key positioning.   Also, design an all-inclusive alcoholic beverage menu, together with Sake and beer. The final step is to meld these […]

Sommelier Talk: Episode 18 – 25 Years SINCE “Ginjo Gannen”

A while ago at a second-hand bookstore, I purchased a book published by Yomiuri Shinbum some 25 years ago.  Reading this book, “100 Popular Selections of Japanese Sake Brewery and Toji Masters” I encountered a phrase “Ginjo Gannen”.  What exactly is “Ginjo Gannen?” I wondered. “Gannen” literally means “the first, birth year”.  In this case, […]

Sommelier Talk – Episode 17 – A CONTINUING STEP UP THE RISING SPIRAL

Lately, subtle but noticeable changes are occurring amongst wine drinkers.  Until recently, the general preferences have been towards “fruit forward” wines or those with strong and fruity aromas, but today, they’re leaning towards more delicate wines with balanced qualities.  Seemingly, fruit forward wines these days are becoming passé, viewed as overly vulgar due to the […]

Discovering Shochu – Episode 15 – Emphasizing Product Attributes

Honkaku Shochu offers unique and delicious flavors found nowhere else in the world of distilled liquors, and is garnering a strong following in the international market.  Nowhere else is Koji used during the brewing process, added to that, the meticulous distilling and aging procedures at the high standards Japan in known for. As Japan’s National […]