Sake: karatamba honjozo

Sake sommelier’s comments Ozeki’s unique brewing technology enables “kARATAMBA” to have a clear and clean flavour with a dry taste that can be matched with any cuisine, and it brings out the taste of food. “Karatamba” is the superb Honjozo-shu that can be  served in various ways regardless of the season. you can enjoy the excellent taste […]


Sake: Yamada-Nishiki Tokubetsu Junmai

Sake sommelier’s comment Mellow and dry tokubetsu junta-shu that keeps the original taste of rice. Yamada-nishiki is the brand name of the most supreme specialised rice for sake brewing. All rice used for this sake is Yamada-Nishiki grown in Hyogo prefecture. “Yamada-Nishiki” is a mellow and dry Tokubetsu Junmai-shu that is brewed by carefully polishing […]


What is sake?

Sake (Japanese: 酒?), often spelled saké (IPA /ˈsɑːkeɪ/ sah-kay or /ˈsɑːki/ sah-kee)[1][2] in English, is a Japanese rice wine made by fermenting rice that has been polished to remove the bran. Unlike wine, in which alcohol (ethanol) is produced by fermenting sugar that is naturally present in grapes, sake is produced by a brewing process more like that of beer, where the starch is converted into sugars before being converted to alcohol. The brewing process for […]


What is “sushi”

Sushi (すし, 寿司, 鮨?) is a type of food preparation originating in Japan, consisting of cooked vinegared rice (鮨飯 sushi-meshi)combined with other ingredients (ネタ neta) such as raw seafood, vegetables and sometimes tropical fruits. Ingredients and forms of sushi presentation vary widely, but the ingredient which all sushi have in common is rice (also referred to as shari (しゃり) or sumeshi (酢飯)). Although commonly mistaken for sushi, sashimi, which […]


What is sashimi

The word sashimi means “pierced body”, i.e. “刺身 = sashimi, where 刺し = sashi (pierced, stuck) and 身 = mi (body, meat). The culture of eating raw fish started in China as early as 500 BCE and the delicacy arrived in Japan during the Heian Period. [1] This word dates from the Muromachi period, and was possibly coined when the word “切る = kiru (cut), the culinary step, was considered too inauspicious to be […]