WSET Sake Courses

There are many roads to sake knowledge. At least that’s what my Sake Today cofounder and worldwide sake educator John Gauntner is fond of telling me, and he’s right. By that he means there are multiple educational opportunities out there for sake. He encourages people interested in learning more to pursue the methods that seem…

Daishichi

Daishichi’s increasingly global fame owes to its ability to accommodate opposites: new technology with traditional techniques, modern marketing with older industry practices, and contemporary flavor trends with ancient styles. The brewery’s success is also tied to its 10th generation owner, Ohta Hideharu, a man who brings to social interactions all the refined formalities you’d expect…

Artisans of Technology

My connection to Japan started in the late 1980s, before I ever dreamed of travelling there. One of my first encounters involved three electronic music instruments that started regurgitating all the synthetic sounds I had come to love on my favourite electronic “Detroit Techno” records of that time: the Roland TR909 drum machine, the TB303…

Sake Bar Yoramu

Yoram Ofer is something of the lone wolf with a reputation. People who know of his Kyoto-based bar Yoramu (the Japanese phonetic spelling of his name) sometimes whisper that he is… different. Some in the sake industry consider him a heretic. On hearing rumors of his eccentricity, people might be a little intimidated about going.…

Traipsing Through Tochigi

Nikkô, whose shrines and temples earned UNESCO World Heritage status in 1999, has greater name recognition than the prefecture of Tochigi which it calls home. It’s similar to how more people around the world are more familiar with, say, Chicago than Illinois, or Sydney than New South Wales. Such is the nature of iconic locales.…

Sashimi

This is a very simple dish with many variations that we got at Moto Stand in Shinjuku, Tokyo (featured in the Tokyo bar guide in issue #1). It is basically sashimi slathered with sesame, chopped onions and other condiments on a bed of alfalfa. The sashimi and sesame are the essentials because the oily fish…