July 28, 2020
A silver lining in every cloud: An introduction to Nigori sakeBy 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.
Tippsy's writers contribute to bringing unique content around Japanese Sake, food culture and trends to you.
July 28, 2020
A silver lining in every cloud: An introduction to Nigori sakeBy 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.
March 05, 2020
How to setup a sake bar at homeBy Louie Anne Batac-Nguyen
The next best thing to actually being in Japan is eating really good Japanese food with sake in hand.
October 01, 2019
Raise Your Glass for World Sake DayBy Louie Anne Batac-Nguyen
Today is World Sake Day! Across Japan and around the world, sake’s heritage and history will be celebrated with sake tasting and food pairing events. It’s another reason to love the month of October!
March 27, 2019
Fact 6: Most Expensive Sake is Not the Tastiest SakeBy Saki Kimura
Sake ranges in price from affordable to expensive, but prices aren't the only determination for taste. Personal preferences, food combinations, and other conditions play a big role in the sake that will be most appealing to you!
March 11, 2019
Sake Recommendations for Wine DrinkersBy Saki Kimura
Sake is attracting the attention of sommeliers and wine lovers! Read Saki's tips on selecting sake based on your general wine preferences and tastes.
February 22, 2019
Fact 5: Sake Complements More Than Japanese CuisineBy Saki Kimura
In Part 5 of her series on "Misunderstood Facts", Saki Kimura, a Sake Sommelier/ Food Journalist based in San Francisco, tells us about pairing sake with other types of cuisine.
February 01, 2019
Fact 4: You Should Not Make Sake Piping HotBy Saki Kimura
Continuing her series, "6 Facts That Are Misunderstood About Sake," Saki Kimura shares how to properly warm sake without losing its delicate taste and aroma.
January 25, 2019
Can you make sake with regular table rice?By Seika Suzuki
Not all rice is suitable for brewing sake. Certain types of Japonica rice have special components that are used for brewing sake. The most important property is "shinpaku" which plays an important role in saccharification, the conversion of starch to sugar, and influences the taste and aroma of the final product.
December 28, 2018
Fact 3: Sake should not always be preserved like wineBy Saki Kimura
Saki Kimura, a Sake Sommelier/ Food Journalist based in San Francisco, writes a special series of articles "6 Facts that Are Misunderstood About Sake"
December 28, 2018
Fact 2: Sake is Not a SpiritBy Saki Kimura
One of the most shocking sake experiences working as a sake sommelier in Tokyo was when I saw a visitor from overseas chugging a glass of sake. Surprised and curious at the same time, I couldn’t help but ask “Why do you drink sake like tequila?
November 11, 2018
What is rice polishing ratio?By Seika Suzuki
Seika studies "Japanese sake" at Niigata University in Japan, which is located at the center of sake production. She explains the basics of "Rice Polishing Ratio" and how that affects the overall quality of sake.
October 01, 2018
Fact 1: Sake Is Made From RiceBy Saki Kimura
Sake, Japanese traditional alcoholic drink, is mysterious and complicated. Its flavor can easily change depending on temperature, vessels and food. Though it seems drinkable and smooth, you can get really drunk if you don’t know the proper way to enjoy it.