Issue 10: From the Editor

Sake and all that suffuses it is slowly seeping into mainstream media. The fact that there were three movies–all documentaries–about sake released over the past year is evidence of this. One of those is “Kampai! For the Love of Sake” (Japanese title: 乾杯!世界が愛する日本酒). It basically traces the “way of sake” or the path to sake taken by three individuals: myself, Philip Harper (the toji at Kinoshita Shuzo) and Kuji Kosuke (president of Nanbu Bijin brewery). Both brewers have been featured in Sake Today: Harper in…

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What kind of restaurant do eight sake breweries and a shoyu (soy sauce) maker, all with more than 300 years of history, create together? A unique shabu-shabu establishment with great sake, as recently reported by Nikkei Style, the digital version of Japan’s Nikkei Shimbun (Japan Economic Newspaper). Called Yûkyunokura, the restaurant launched in Ginza, Tokyo in July. The restaurant is open for both lunch and dinner, though at night (and at lunch on weekends) its signature ‘dish’ is actually a hot pot: shabu-shabu served in…

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