Blog
A Sake Sojourn – Part 1
Another new seasoned professional writer joins SAKEMARU, having studied and founded a periodical at the famed Newhouse School of Journalism before pursuing a career in marketing communications. He has contributed...
A Sake Sojourn – Part 1
Another new seasoned professional writer joins SAKEMARU, having studied and founded a periodical at the famed Newhouse School of Journalism before pursuing a career in marketing communications. He has contributed...
Ramen gallery
This time, I would like to introduce pairing between sake and ramen. There is a ramen bar where you can enjoy taste of popular ramen from all over Japan, at...
Ramen gallery
This time, I would like to introduce pairing between sake and ramen. There is a ramen bar where you can enjoy taste of popular ramen from all over Japan, at...
KENSHO, The First Mediterranean Sake, World Tre...
A new writer joins SAKEMARU, who is the first sake brew master in Spain and the second in Europe. Humbert Conti tells us the trend of Europe and brand-new things...
KENSHO, The First Mediterranean Sake, World Tre...
A new writer joins SAKEMARU, who is the first sake brew master in Spain and the second in Europe. Humbert Conti tells us the trend of Europe and brand-new things...
The Deep World of Yeast to Differentiate Sake's...
As you may know, sake is mainly produced with rice and water. Beside with them, there is one more quite important item. That is the yeast. The alcohol of sake...
The Deep World of Yeast to Differentiate Sake's...
As you may know, sake is mainly produced with rice and water. Beside with them, there is one more quite important item. That is the yeast. The alcohol of sake...
Shunjuu
Along the Singapore River at the Robertson Quay area, there are many restaurants and bars with sophisticated atmosphere. At the corner of the area, there is an Izakaya called “Shunjuu”...
Shunjuu
Along the Singapore River at the Robertson Quay area, there are many restaurants and bars with sophisticated atmosphere. At the corner of the area, there is an Izakaya called “Shunjuu”...
Rare Craftsmanship Using Glutinous Rice to Brew...
There is a sake produced with neither brewery rice nor normal eatable rice. The sake is brewed with glutinous rice. It’s very rare to use glutinous rice and only a...
Rare Craftsmanship Using Glutinous Rice to Brew...
There is a sake produced with neither brewery rice nor normal eatable rice. The sake is brewed with glutinous rice. It’s very rare to use glutinous rice and only a...