The Nihonshu is happy to announce its online store launch today! We are super excited to start sharing our best premium selection of Nihonshu! As you know, Japan is the home of Nihonshu, commonly called sake or saké in the West. This alcoholic beverage, made by fermenting polished rice, is popular all over Japan. Despite its local popularity, Nihonshu is still not well-known in other countries. At The Nihonshu, we want to expand the reach of sake culture, and share our personal love of this Japanese wonder with all of you around the world. One of Japan’s most prestigious sake production regions is Kochi Prefecture, in southern Japan. Among the… Read More »Online Store Opening: Limited-Time 20% Off
One of Kochi’s most famous dishes is katsuo no tataki, a seared bonito. It is a type of tuna caught all around Japan, especially in Kochi prefecture. No one knows how to prepare katsuo quite like people in Kochi. They are grilled over a fire, giving it an extraordinary smoky flavor. When the outer layer is seared, the fish is plunged into iced water to stop the cooking process, leaving the center raw. The fish fillet is cut into thick slices and served either dipped in salt, or ponzu dressing (soy citrus), alongside with chopped spring onions and sliced raw garlic. The best type of sake to go with your… Read More »What is Katsuo no tataki?
Sake’s origins The origins of sake merge with the beginning of rice cultivation in Japan around 2,500 years ago. The earliest writings mentioning Japanese sake have been discovered in Chinese history books dating back to the 3rd century. It says that the Japanese enjoy sake and usually get together to drink it together at funerals. It was then necessary to wait for the 8th century and the “fudoki” to find new mentions about the production of sake. These reports shed light on the original production methods. In the 10th century, the book “Engishiki” commissioned by Emperor Daigo gives a more precise description of the sake production methods. The sakes were… Read More »Origins of Sake