Articles sur les sakés d’Hiroshima
French sake information
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Nihon-shu brings out the flavor of cheese. Here’s a story of BAR/Pigalle Fromage Club about how to enjoy nihon-shu in France.
–Do your customers know something about Hiroshima and Hiroshima’s nihon-shu? They know the tragedy of atomic-bombed…
2021.03.09
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Neko Ramen
Here’s the interview with the owner, Mr. Sedrik Allani who always welcomes the customers with a…
2021.03.09
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ABRI SOBA
– Your interior decoration is magnificent! There are a lot of details. Yes indeed. We wanted…
2021.03.09
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Japanese Food are booming in France Every Year. How does it make a reputation?
Interview with Jean Beguin (the founder and representative president of UMAMI PARIS) Mr. Jean Beguin and…
2021.03.04
For first-time sake drinkers
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Introduction to Shubo; Time-consuming, Labor Intensive, and Yet Crucial Stage for Sake Brewing
Learn About Shubo and Shubo Making What is shubo? Simply saying, it’s cultured kobo (yeast). Sake…
2021.02.01
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The First Step of Brewing Nihon-shu, “Seimai”, and “Genryo Shori” (the Raw Material Processing Stages) from Seimai to Mushimai.
The main raw ingredients of nihon-shu are ‘water’, ‘rice’, and ‘koji’. The process of brewing nihon-shu…
2021.02.01
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Japanese sake・The glossary of terms
Nihon-shu (Japanese sake) Rice, kome-koji ( a kind of mold grown on rice), and water are…
2021.01.25
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4 Types of Japanese Sake Their Characteristics and Food Pairings
The beginners may wonder how different each type of sake tastes or smells. Learning about each…
2020.11.03
Hiroshima Sake information
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The Pioneer of Junmai Brewing Exclusively with Rice and Rice Koji Junmai Jozo-Shu Regains the Attention by the Effort of Kamoizumi Shuzo Brewery
The junmai jozo-shu, brewed by Kamoizumi Shuzo Brewery located in Saijo, Higashihiroshima city, has a light…
2021.03.15
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A Large Kuramoto With 4 Tojis Leading 4 Kuras The Unshakable Taste That Attracts Many Fans – Kamotsuru Shuzo Brewery
Nihon-shu was served at the sushi restaurant “Sukiyabashi Jiro” in Tokyo when the former U.S. President…
2021.03.15
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”The soft water brewing method”: making Hiroshima sake unique Uncover the difference in tastes of sake by comparing hard water with soft water
”The soft water brewing method“, developed by Senzaburo Miura (1847-1908), makes Hiroshima sake distinctive. Finding that…
2021.02.02
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”Shima no kura”, the nation’s first “kijo-shu” brewed by Enoki Shuzo Brewery of Hiroshima
Enoki Shuzo Brewery is known as a maker of kijo-shu brewed using sake instead of water.…
2021.01.10
