Tippsy Sake Blog

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

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

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

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

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’s the deal with this phantom sake, and is it worth...

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 glo...

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 starts a...

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, mirin, ...

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 growin...