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Tokubetsu honjozo is Japanese sake made with rice polished to 60% or less, plus a small amount of brewed alcohol. It tastes clean, dry, and smooth. It works chilled, warm, or at room temperature. “Tokubetsu” means special, while “honjozo...

Nakadori is the middle press sake collected after the first rough run and before the final heavy press. Because it comes from the most stable part of sake pressing, it often shows clean aroma, balanced flavor, and a smooth...

Junmai Daiginjo is considered one of the most refined styles of Japanese sake. Made with highly polished rice and no added alcohol, it is known for delicate fruity aroma, silky texture, and elegant balance. This style often appears in fi...

Junmai Ginjo is a premium Japanese sake known for its fruity aroma, smooth texture, and refined balance. Made without added alcohol, it combines polished rice with elegant brewing techniques. The result is clean, fragrant, and approachab...

Sparkling sake is Japanese sake with carbonation. Some bottles use natural secondary fermentation, while others add carbon dioxide. Styles range from sweet cloudy nigori to refined premium awa sake. At first, sparkling sake feels simple....

Most people who are new to Japanese sake face the same problem. There are too many categories, too many unfamiliar terms, and very little guidance on where to start. Honjozo sake is, for many people, exactly the right answer to that prob...

While this island is famous for its blue sea and green olive trees, there is another tasty secret you must discover. It is called Hishio Don. This special rice bowl is a local treasure that lets you taste the deep, warm history of J...

Osaka’s love affair with food is no secret. You might know takoyaki and okonomiyaki, but one drink flies under the radar. That drink is mixed juice. If you have never heard of it, you are not alone. Many visitors stumble upon it by accid...

Walk into a sake shop for the first time, and you'll likely freeze. The different types of Japanese sake fill the shelves with unfamiliar labels. The bottles look similar. And nobody told you that the flavor difference between one style ...

If you want to try one of Japan’s best seafood dishes, look for Nodoguro. This deep-sea fish is often called the "Wagyu of the Sea" because it is so rich, fatty, and tender. Its official Japanese name is Akamutsu, but most chefs and food...