It’s been a wild week at The Japanese Bar. I’m still dishing out sushi content daily. And I also felt inspired to write a resource page on sake education.
Outside the bar, some huge Japanese whisky news dropped. Plus I found a story on some Japanese beer that might actually change the world for the better.
How to Become a Sake Samurai
Do you want to know more about sake but aren’t sure where to start?
I’ve been there too.
I’ve written a post filled with resources to help native English speakers on their sake journey. It includes informative books, professional courses, influencers to watch, and more.
So whether you’re an enthusiast or a budding pro, I hope you find something that helps you grow.
Click the button below to check it out!
31 Days of Sushi (and Sashimi)
It’s been twenty-one days and I feel like a young tai in the straits of Naruto. The swirling currents looked terrifying at first. But with time, I’m gaining strength and feeling at ease.
Press the button below to explore my new sushi-centric content.
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Japanese Food & Beverage: the Best of the Internet
Kirin Whisky Finally Arrives in the US
I really enjoy searching for Japanese food and beverage articles. But it’s rare I find anything that gets me this excited.
Fuji Gotemba Single Grain whisky will finally be available in the US.
Why they waited this long is a complete mystery to me. But it’s better late than never.
Read more about the Fuji whisky product release from Spirited Zine.
Recycling Bread Into Beer
A Yokohama bakery has started making low-malt beer from bread that would otherwise go to waste. This eco-friendly and sustainable concept takes a slice out of food waste in Japan.
Seriously, how cool?! The amount of food that’s thrown out in Japan and the US is staggering. We need more companies and products like this, please!
Learn about RE: Bread and their eco-friendly beer from Japan Today.