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Sound real smart at the bar after just reading these Features. From how whiskies are made to how rums are marqued. We know high school Chemistry wasn't fun, so we'll try to keep things light and interesting.
March 6, 2023
In the clinical world of sake brewing, reducing risk is one of the most crucial challenges facing a master brewer. Each batch is made up of seve...
March 6, 2023
Co-founder & Head Brewer Tom Wilson
Kanpai London
The word "Craft" is used very liberally in today's more consumer conscious drinks market. In...
March 6, 2023
The Basics: Sake Classifications
Understanding the world of wine can be a really complicated affair. Aside from the obvious differences in colour...
March 6, 2023
Nihonshu doesn’t really get much mainstream media publicity outside of Japan. Sure, you might hear it fleetingly mentioned in a travel show or ...
February 28, 2023
Editor's Note: This masterclass by the highly acclaimed Master Blender Jota Tanaka won't be possible without Asiaeuro Wines & Spirits Singapore...
February 18, 2023
In 2021, UK media reported the happy story of banker Roger Parfitt who celebrated an early retirement when two casks of Scotch whisky bought on a w...
February 9, 2023
One of the greatest challenges for the rest of us non-Japanese speaking folk who love sake is figuring out just what’s written on the labels of sak...
February 8, 2023
Thailand is a country known for its distinctive cuisine with a unique flavor profile that is at once spicy and also often fuelled by the use of ...
February 5, 2023
There is a very famous saying amongst sake brewers that goes: 1st koji, 2nd moto, 3rd moromi. This is a list of three key stages in the sake br...
February 5, 2023
Last year a sake made from rice that had been polished to just 1% of its original weight was released to much hype and fanfare. Before t...
February 4, 2023
When it comes to brewers rice, one variety consistently steals the limelight. Originally bred by agriculturists in 1936 for the specific purpose...
February 1, 2023
Isn't it interesting how certain images stick in our subconscience. Back when I first started taking an interest in sake, the inevitable...
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