Blog - Food

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

Spring sake for cherry blossom season

April 10, 2021

Spring sake for cherry blossom season

By Louie Anne Batac-Nguyen

The Japanese cherry blossoms have arrived in D.C.—spring is here! And with spring comes the best type of picnic, the kind that’s meant for hanami, or flower viewing.

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Easy handroll sushi recipe with sake

March 25, 2021

Easy handroll sushi recipe with sake

By Alice Hama

Temaki literally means “a hand roll.” At a sushi restaurant, it is usually a cone-shaped sushi wrapped with nori seaweed. Temaki can also mean do-it-yourself sushi and compared to making sushi rolls, it’s a simpler way to enjoy such an important part of Japanese cuisine.

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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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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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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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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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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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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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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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Five perfect sake to celebrate Father’s Day

June 16, 2020

Five perfect sake to celebrate Father’s Day

By Louie Anne Batac-Nguyen

Fathers are a talented bunch. Even when something is new to them and there are no manuals or roadmaps, somehow, they get things done!

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Sparkling sake brunch at home

June 01, 2020

Sparkling sake brunch at home

By Louie Anne Batac-Nguyen

Brunch is a most pleasurable time. In some places, it can begin as early as 9:00 in the morning and end as late as 4:00 in the afternoon, solving the question of what to eat in one extensive, relaxing meal.

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May in quarantine—Tippsy and takeout, part 2

May 26, 2020

May in quarantine—Tippsy and takeout, part 2

By Bryan West

May rolls along and we find ourselves continuing to do our part to stay safe and healthy by remaining at home.

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April in quarantine—Tippsy and takeout

April 24, 2020

April in quarantine—Tippsy and takeout

By Bryan West

So it’s been a month now. A month of isolation, a month of social distancing, a month of sorely missing all the creature comforts we took for granted not too long ago.

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Pairing sake with your Thanksgiving meal

November 20, 2019

Pairing sake with your Thanksgiving meal

By Louie Anne Batac-Nguyen

The Thanksgiving meal is one of my favorite meals to prepare because it’s the single occasion out of the entire year when I don’t have to figure out what to make!

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Tippsy Recipe & Shichida “75”

August 09, 2019

Tippsy Recipe & Shichida “75”

By Alice Hama

This sake has a complex aroma of baked fruits like fig and prune followed by grain nuances such as rye and buckwheat.

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Tippsy Recipe & Fukuju Blue

June 24, 2019

Tippsy Recipe & Fukuju Blue

By Alice Hama

Tippsy brings you simple but delicious recipes that pair well with our selected sake.

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