Published: 5/8/2021
This week we’re showcasing our new and extensive sushi and sashimi guide. We also cover the latest news and articles about the Japanese food and beverage industry.
The Sushi and Sashimi Guide
Sushi is arguably the most popular type of Japanese cuisine. But to the uninitiated, it can be difficult to understand. If you’re looking to up your sushi and sashimi game, we created a resource just for you.
We’ve broken down this complex subject into easy-to-digest bites. This post starts big-picture and narrows in focus to more obscure dishes, ingredients, and practices.
Japanese Alcohol: the Best of the Internet
Kubota Releases their First Sparkling Sake
At 101+ years old, Asahi Shuzo is a young sake brewery. But their famous brand Kubota is mostly a hit with older drinkers. In an attempt to cash in on more youthful imbibers, they’re releasing their first sparkling sake.
Given the solid reputation for Kubota’s dry, retrained, yet complex sake, we have high expectations for their newest release.
Nikkei Asia has an entertaining overview of this new sake sparkler and the Asahi Shuzo brewery.
Four Shibui (Not) Japanese Whiskies Win Prestigious Awards
It caught our eye that four fake Japanese whiskies under the upstart Shibui brand received honors at the prestigious San Francisco World Spirits Competition. Since the products are blind-tasted, only the quality of the spirits are judged.
We begrudgingly thought it was worth pointing out even though the various award-winning bottles are actually Scotch whisky and Awamori.
We’ll let the Cision newswire post do the shilling.
Fighting to Protect Japanese Whisky [from Brands Like Shibui]
In an entertaining counterpoint to the article above, the Financial Times published a solid primer into the fake Japanese whisky dilemma. It’s nothing new for the initiated, but if you’re new to the subject you should check it out.
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