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

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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How to setup a sake bar at home

March 05, 2020

How to setup a sake bar at home

By Louie Anne Batac-Nguyen

The next best thing to actually being in Japan is eating really good Japanese food with sake in hand.

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Raise Your Glass for World Sake Day

October 01, 2019

Raise Your Glass for World Sake Day

By 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!

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Fact 6: Most Expensive Sake is Not the Tastiest Sake

March 27, 2019

Fact 6: Most Expensive Sake is Not the Tastiest Sake

By 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!

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Sake Recommendations for Wine Drinkers

March 11, 2019

Sake Recommendations for Wine Drinkers

By 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.

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Fact 5: Sake Complements More Than Japanese Cuisine

February 22, 2019

Fact 5: Sake Complements More Than Japanese Cuisine

By 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.

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Fact 4: You Should Not Make Sake Piping Hot

February 01, 2019

Fact 4: You Should Not Make Sake Piping Hot

By 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.

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Can you make sake with regular table rice?

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.

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Fact 3: Sake should not always be preserved like wine

December 28, 2018

Fact 3: Sake should not always be preserved like wine

By 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"

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Fact 2: Sake is Not a Spirit

December 28, 2018

Fact 2: Sake is Not a Spirit

By 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?

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What is rice polishing ratio?

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.

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Fact 1: Sake Is Made From Rice

October 01, 2018

Fact 1: Sake Is Made From Rice

By 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.

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