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Tippsy Sake Blog

Cheesing out of 2020—how to build a charcuterie board

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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Expanding the horizon of sake—Dassai and Kazuhiro Sakurai

Expanding the horizon of sake—Dassai and Kazuhiro Sakurai

by Mitsue Islas-Hosokawa
A number of Tippsy customers are sure to agree with us that drinking Dassai makes any dining experience magical.
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Seasonal sake box for every taste—a sake sommelier’s guide

Seasonal sake box for every taste—a sake sommelier’s guide

by Bryan West
At the beginning of the fall, Tippsy began an exciting new approach to their subscription service. Each season, subscription holders will now receive six 10-...
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Virtual sake party—how to celebrate the holidays during COVID

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

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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Ever-evolving flavor—Kubota and Motoyoshi Yamaga

Ever-evolving flavor—Kubota and Motoyoshi Yamaga

by Mitsue Islas-Hosokawa
Many have heard of and tried Kubota sake, brewed by Asahi Brewing Company in Niigata Prefecture.
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Filipino food and sake

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

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

Organic sake as a positive cause for the future—Tentaka and Munenori Ozaki

by Mitsue 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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Beat the heat: cold sake

Beat the heat: cold sake

by Bryan West
Although the days of summer are behind us and autumn is officially here, sometimes the thermometer would make you think otherwise.
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Sake sommelier pairing ideas: Shinsei “Junmai Daiginjo”

Sake sommelier pairing ideas: Shinsei “Junmai Daiginjo”

by Alice Hama
Yamamoto Honke was established in 1677 in the Fushimi Ward of Kyoto Prefecture. Fushimi is home to Fushimi Inari Taisha Shrine, Japan’s best-known Shinto shr...
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One-on-one sake tasting with Hakkaisan

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 ...
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Showing items 25-36 of 82.

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