Tippsy's writers contribute to bringing unique content around Japanese Sake, food culture and trends to you.
March 20, 2019
Spotlight: Bridging Sake & Wine, Tippsy Interviews Alice HamaBy Louie Anne
In our second Spotlight, leading female sommelier Alice Hama tells us about the expanding world of wine and sake, and shares excellent recommendations for "bridging" the two global beverages.
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.
January 19, 2019
Spotlight continued: Tippsy Interviews Timothy Sullivan (Part 2)By Louie Anne
In Part 2 of our interview, Timothy Sullivan tells us about his experiences with Hakkaisan Brewery and the changes in Japan that are bringing premium sake to the forefront.
