What Sake Professionals Actually Eat on a Japan Trip

No sushi, no yakiniku, no ramen—just the food to pair with sake

Dec 5 • Kazumi

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November 2025

Sake Interview #11: Tamagawa:The Revolution of “Take Your Time”

How a British Toji Proved Sake’s New Timeline

Nov 30 • Kazumi

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Terroir in Translation: Portfolio Tasting with Anfors & Smaragd

This article is also published on Dutch Wine Apprentice, where I regularly contribute wine event reports and producer profiles.

Nov 21 • Kazumi

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Sake Interview #10: Kenbishi; The 500-Year Guardian of Japan's Unchanging Aged Sake

The brewery that makes only aged sake, maintains the woodworking shop, and lets taste speak louder than marketing

Nov 7 • Kazumi

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October 2025

Sake Interview #9: Visiting a Female Toji at Mukai Brewery in Another Kyoto

The Road to the Brewery Closest to the Sea of Japan

Oct 24 • Kazumi

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September 2025

Sake Interview #8: ZAKU — A Mie Brewery's Journey to the World Stage

Redefining Japanese Sake for the World

Sep 26 • Kazumi

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Sake Interview #7: Akishika Brewery

Believing in Grain-to-bottle in Nose, Osaka: dry junmai and genshu, aging first, flavor over perfume Rice for

Sep 12 • Kazumi

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August 2025

Sake Interview #6: Hanatomoe (Miyoshino Brewery)

Wild Yeast and High Acidity Define Sake's New Frontier

Aug 29 • Kazumi

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Sake Interview #5: Gensaka Sake Brewing

From Rice Field to Bottle: Japan's Domain Revolutionary

Aug 15 • Kazumi

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Sake Interview #4: Hakushika—The Serendipitous Discovery

How an Established Nada Brewery Redefined Aged Nihonshu

Aug 8 • Kazumi

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Sake Interview #3: Kirei Shuzo—The 92% Polishing Ratio Revolution: Bone Dry Sake

Master Brewer Masahiro Nishigaki on Why Less Polishing Means More Flavor

Aug 1 • Kazumi

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July 2025

Sake Atlas #3: Nara Prefecture - Where the Gods First Sipped Nihonshu

From Medieval Monasteries to Modern Glasses: The Birthplace of Japanese Sake Innovation

Jul 25 • Kazumi

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