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.
Tippsy's writers contribute to bringing unique content around Japanese Sake, food culture and trends 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.
January 19, 2019
Spotlight continued: Tippsy Interviews Timothy Sullivan (Part 2)By Louie Anne Batac-Nguyen
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.
January 10, 2019
Spotlight: Tippsy Interviews Timothy Sullivan (Part 1)By Louie Anne Batac-Nguyen
"Sake is Japanese culture in a cup—a microcosm of the larger expression of Japanese culture." We kick off our new Spotlight Series with our first guest, Hakkaisan Global Brand Ambassador, Sake Educator and Sake Sommelier Timothy Sullivan.
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?
December 17, 2018
Why is the brand "Dassai" so famous?By Genki Ito
How did "Dassai" brand become so famous? You will see how a small brewery located in distant small town in Yamaguchi Prefecture innovated the sake industry.
December 11, 2018
Top 5 Gifts for Sake LoversBy Louie Anne Batac-Nguyen
The art of sake deserves to be celebrated! Here are the Top 5 gift recommendations for your sake-loving friend or co-worker. Use the right sake vessels to enjoy hot or chilled sake. Serve it on a beautiful wooden tray, reminiscent of Japan, or in a modern ice bucket.
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 15, 2018
Journey Into SakeBy Louie Anne Batac-Nguyen
Our Content Editor, Louie Anne talks about her first encounter with sake and her cultural experience growing up in beautiful Okinawa, Japan.
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.