Tippsy Sake Blog

There is an expression in sake brewing: “Ichi koji, ni moto, san tsukuri.” It means: “Koji first, moto (starter culture) second, brewing third.” Wh...

Father’s Day is all about demonstrating the admiration, love, gratitude and respect you have for the father figures in your life. It’s also about s...

Finally, spring! And few things reflect the newness of life more than the flowers in bloom. Flowers have always held an important role in Japanese ...

Nigori sake is a modern rediscovery of the traditional style of sake. Originally all sake was milky-looking, then brewers started making clear sake...

One meat dish that cannot go unlauded in Korean cuisine is “doeji kalbi,” gochujang marinated pork ribs. I grew up eating doeji kalbi at a small re...

There are several Japanese terms to describe the types of winter/spring sake. Even though the terms do not have any legal requirements or definitio...

Gourmets always talk about pairing the right alcohol with the right meal to create the ultimate tasting experience. (Like which sake to enjoy with ...

Is “shizuku” the ultimate type of sake? It’s easily one of the most elegant and stunning styles. But it’s also expensive and hard to find. So what’...

Seafood has been an essential part of the Japanese diet since ancient times. It’s one of the first things that comes to mind when people across the...

American football is a sport that I have trouble keeping up with. It doesn’t seem so straightforward to me, and I’m always wondering about the star...

Saikyo miso-glazed black cod, or just “miso cod” in the U.S., is a savory Japanese fish dish made by marinating fish in a paste made with miso, mir...

Looking for the ultimate sake tasting experience? Scheduling a brewery tour or visiting a tasting room near you may be easier than you think. A gro...