Blog

Tippsy's writers contribute to bringing unique content around Japanese Sake, food culture and trends to you.

Regional sake guide: Tohoku & Hokkaido

March 03, 2021

Regional sake guide: Tohoku & Hokkaido

By Alice Hama

Tohoku region is known for its excellent rice production with a profound food culture. I mentioned how Edo (modern-day Tokyo) became the epicenter for sake culture during the Edo Period (1603–1868) in the last article

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Perfect pairings with plum sake

March 02, 2021

Perfect pairings with plum sake

By Louie Anne Batac-Nguyen

You might believe the flowering trees to be cherry blossoms but it is actually the plum blossom that graces the landscape beginning in mid-February, giving new hope and life after a long winter. Although they might look alike, the plum blossom is very different from the popular sakura in petal count, colors and fragrance. 

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Sake for everyone’s bright future—Atsuhide Kato and Born

February 12, 2021

Sake for everyone’s bright future—Atsuhide Kato and Born

By Mitsue “Mimi” Islas-Hosokawa

Atsuhide Kato is an 11th-generation brewery president at Katoukichibee Shouten. With over 160 years of history, the brewery has been making high quality sake that are safe enough to be kosher certified worldwide.

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Seven best sake picks for 2021

February 05, 2021

Seven best sake picks for 2021

By Bryan West

With the year 2020 happily in the rearview mirror, we’re all hoping for better things to come on the road ahead. It’s been nearly a year now since I started writing for Tippsy, and it’s been such a fun journey.

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For a Happy Valentine, try chocolate with sake

January 30, 2021

For a Happy Valentine, try chocolate with sake

By Louie Anne Batac-Nguyen

Here we are, 2021! Although we’re still figuring out a lot, the new year brings a sense of relief and excitement that we might one day soon be able to reconnect and start anew.

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U.S. National Sake Appraisal gold award-winners

January 25, 2021

U.S. National Sake Appraisal gold award-winners

By Sachiko Miyagi

On October 17, 2020, nine sake experts gathered at the Hawaii Convention Center to judge 502 sake submitted from Japan, the United States and Mexico for the 20th annual U.S. National Sake Appraisal.

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Regional sake guide: Kanto Region

January 17, 2021

Regional sake guide: Kanto Region

By Alice Hama

In the first series of regional sake guide, we talked about important factors characterizing the regional style of sake. In this fourth article of the series, we will travel through the Kanto region which covers seven prefectures including Tokyo.

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Celebrate the New Year with <i>taru</i> sake—Hidekazu Tanisawa and Choryo

January 06, 2021

Celebrate the New Year with taru sake—Hidekazu Tanisawa and Choryo

By Mitsue “Mimi” Islas-Hosokawa

You might have seen images of sake in barrels, but have you tried it before? Choryo Brewing Company’s signature Yoshinosugi no Taru Sake is a bottled taru sake (Japanese cedar barrel-aged sake) which can be casually enjoyed at any occasion.

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Cheesing out of 2020—how to build a charcuterie board

December 24, 2020

Cheesing out of 2020—how to build a charcuterie board

By Louie Anne Batac-Nguyen

Growing up, I had the impression that cheese and pepperoni slices were just common go-to snacks that parents would toss into their kids’ lunchboxes.

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Expanding the horizon of sake—Dassai and Kazuhiro Sakurai

December 16, 2020

Expanding the horizon of sake—Dassai and Kazuhiro Sakurai

By Mitsue “Mimi” Islas-Hosokawa

A number of Tippsy customers are sure to agree with us that drinking Dassai makes any dining experience magical.

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Seasonal sake box for every taste—a sake sommelier’s guide

December 16, 2020

Seasonal sake box for every taste—a sake sommelier’s guide

By Bryan West

At the beginning of the fall, Tippsy began an exciting new approach to their subscription service. Each season, subscription holders will now receive six 10-ounce bottles, as opposed to the former offering of three bottles each month.

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Virtual sake party—how to celebrate the holidays during COVID

November 29, 2020

Virtual sake party—how to celebrate the holidays during COVID

By Louie Anne Batac-Nguyen

Holiday gatherings are a little tricky this year. We want to keep safe but as the holidays roll in, it becomes more difficult to keep to ourselves.

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Regional sake guide: Chubu Region

November 19, 2020

Regional sake guide: Chubu Region

By Alice Hama

Chubu Region is the central area of Japan’s mainland Honshu island, sitting between Kansai and Kanto Region.

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Ever-evolving flavor—Kubota and Motoyoshi Yamaga

November 04, 2020

Ever-evolving flavor—Kubota and Motoyoshi Yamaga

By Mitsue “Mimi” Islas-Hosokawa

Many have heard of and tried Kubota sake, brewed by Asahi Brewing Company in Niigata Prefecture.

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Filipino food and sake

October 29, 2020

Filipino food and sake

By Louie Anne Batac-Nguyen

Sake is a world-class beverage and we’re eager to try some sake pairings with Filipino food in celebration of October’s Filipino American History Month.

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Regional sake guide: Chugoku and Kansai Region

October 16, 2020

Regional sake guide: Chugoku and Kansai Region

By Alice Hama

In the first series of Regional sake guide, we talked about important factors characterizing the regional style of sake.

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Organic sake as a positive cause for the future—Tentaka and Munenori Ozaki

October 09, 2020

Organic sake as a positive cause for the future—Tentaka and Munenori Ozaki

By Mitsue “Mimi” Islas-Hosokawa

Munenori Ozaki is the third-generation kuramoto (brewery president) at Tentaka Brewing Company keeping up with the challenge of making sake delicious and safe.

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Beat the heat: cold sake

September 28, 2020

Beat the heat: cold sake

By Bryan West

Although the days of summer are behind us and autumn is officially here, sometimes the thermometer would make you think otherwise.

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Sake sommelier pairing ideas: Shinsei “Junmai Daiginjo”

September 16, 2020

Sake sommelier pairing ideas: Shinsei “Junmai Daiginjo”

By Alice Hama

Yamamoto Honke was established in 1677 in the Fushimi Ward of Kyoto Prefecture. Fushimi is home to Fushimi Inari Taisha Shrine, Japan’s best-known Shinto shrine which serves as the headquarters for over 30,000 Inari shrines all over Japan.

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One-on-one sake tasting with Hakkaisan

September 10, 2020

One-on-one sake tasting with Hakkaisan

By Louie Anne Batac-Nguyen

When I learned that Tippsy would be offering a set of Hakkaisan sake, I couldn’t wait to try it. Hakkaisan was one of the first brands I purposely tried and shared with others, and it was even more memorable to me because we had interviewed Timothy Sullivan, Sake Samurai, Sake Educator and Hakkaisan Global Ambassador, for our first Spotlight interview.

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Revitalizing the sake making in Shonan—Tensei and Tetsuro Igarashi

September 04, 2020

Revitalizing the sake making in Shonan—Tensei and Tetsuro Igarashi

By Mitsue “Mimi” Islas-Hosokawa

Tetsuro Igarashi is a toji at Kumazawa Brewing Company. Their famous Tensei series is widely enjoyed as the perfect summer sake.

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Regional sake guide: Kyushu, Okinawa & Shikoku Islands

August 12, 2020

Regional sake guide: Kyushu, Okinawa & Shikoku Islands

By Alice Hama

What characterizes the regional style of sake? First, breweries have historically chosen locations with certain conditions, such as climate and geographical features including abundant natural water sources. 

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Flavor of “Never giving up” passion—Fukucho sake and Miho Imada

August 06, 2020

Flavor of “Never giving up” passion—Fukucho sake and Miho Imada

By Mitsue “Mimi” Islas-Hosokawa

Starting this month, we are kicking off a new blog series, Sake Brewery Spotlight. The series starts off with a delightful dialogue with Miho Imada, a female toji (master brewer) at Imada Brewing Company which is known for its famous Fukucho sake.

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A silver lining in every cloud: An introduction to <i>Nigori</i> sake

July 28, 2020

A silver lining in every cloud: An introduction to Nigori sake

By Bryan West

Nigori, meaning “cloudy,” refers to a style of sake that is coarsely filtered, allowing a portion of the rice sediment to be left in the finished brew.

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