The Japanese Bar Newsletter 45

Huet Vouvray overlooking the Puget Sound

Happy Saturday! This week, my wife and I are celebrating our anniversary, so I’m leaving The Japanese Bar with the babysitter. 

But all is not lost, because there are some excellent articles this week about Japanese food and beverage topics. 

ripe koshu grapes in Japan
Koshu grapes at the Marufuji Winery. Photo Credit 江戸村のとくぞう, CC4.0

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Japanese Food & Beverage: the Best of the Internet

Japan’s New Generation of Winemakers

Japan’s wine industry has come a long way in a relatively short amount of time. Learn about the new generation of vintners shaping the Japanese wine industry from Japan Times.

Nippon Vintners Adapt to Global Warming

Climate change is already impacting the global wine industry. Grape growers in Japan are shifting towards warm-climate grape varietals and innovative viticulture techniques to adapt. Get more details from this informative NHK video.

Utah’s Tsuki Sake

Three sake enthusiasts in Utah are close to launching Utah’s first sake brewery. Hear their story from Utah Business.

Tono, Iwate and a Japanese Hop Revival

Tono, Iwate produces much of Japan’s domestic hops but had fallen on hard times. Learn how a revival is taking shape from the Japan Times.

Getting Yeasty in Tottori

Check out this awesome video of an artisanal bread maker and beer brewer in Tottori. His products are made with yeast he collects from local produce. Very cool!

Matcha Tech 2021

Eijiro Tsukada thinks that finely crafted matcha is on the brink of global domination. So he designed the Cuzen Matcha, a machine that brews the perfect cup of matcha at home. Learn his story from the Financial Times. 

Miso: A Superfood

Miso is well-known for its health benefits. But if you’re curious what those benefits actually are, then I suggest taking a look at this post from Healthline. There are a few miso-based recipes thrown in for good measure. 


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