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Yearly Archives: 2019

Boosting Shochu Enjoyment

Shochu is a type of distilled spirits, much like whisky and tequila. What’s quite unique about Shochu that sets it apart from any other distilled spirits in the world, is the base ingredients, fermentation method, distillation process, and the fermented liquid, all of which contribute to the finesse of the final brew. To the consumer,…
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Tips on Preparing NURU-KAN Warmed Sake

Preparing Nuru-Kan warmed Sake at the best serving temperature can be a delicate process, and doing so at a business establishment with consistency poses challenges. The type of Sake, flavor characteristics and food pairings must all be taken into consideration. So, below are some key points in preparing the best Nuru-Kan. Start out by finding…
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2018 Expo Report: ULTS

At this year’s 30th Annual Mutual Trading Japanese Food & Restaurant Expo, drawing a crowd of anxious onlookers at the central seminar stage, was the whole bluefin tuna carving demonstration by Chef Katsuya Uechi, chef-owner of Katsuya Group Restaurants. The job at hand was a 200-pound bluefin tuna flown in from Oita Prefecture. Viewers drew…
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