Takara Shuzo

Izakayas are gaining popularity among tourists visiting Japan. While they are a familiar establishment to Japanese people, what is the appeal of izakayas to foreigners, and what attracts them? Hamada Shinro, owner of Izakaya Reisan, who has also worked overseas, spoke with foreigners who have lived in Japan for a long time...

This is the first installment of our project to explore the best of Tokyo's popular bars. In this installment, we will visit "UCHIDA," a famous restaurant in Tateishi for its motsuyaki (grilled beef or pork entrails), and explore its charms. sake conversation

Today, I'm looking for a snack to go with my shochu highball, and I'm heading to Monzen-Nakacho, a place with many bars. My destination is Daruma, a downtown bar that has been in business for over 50 years, and is a famous bar known to bar connoisseurs for its long, irregular U-shaped counter. Takara Shuzo/Sake Talk

In this series, we visit Kansai bars that serve delicious chuhai made with shochu (class A) and savor its unique flavors. In our series, we explore the unique food culture of the Kansai region, focusing on sake. This time, we're joined by Tokyo-born, Osaka-based writer...

We look back on the series "Famous Tokyo Bars" which has introduced bars in Tokyo's downtown area from various angles. If you read this article, you will no longer have any trouble choosing a bar in Tokyo! Takara Shuzo/Sake Talk

Though the drinking scene in Kanto and Kansai may seem similar, it's actually quite different, from the drinks, snacks, store layouts, and even the characteristics of their customers. Suzuki Nao, a native of Kanto but resident of Kansai, and Parikko, his partner in the unit "Sake no Ana," which explores the possibilities of alcohol, discuss the situation and share their own experiences...

Heating sake has been a traditional way of enjoying sake since the Nara period (710-794). But why does heating sake make it taste better? In this article, sake advisor Tomomi Seki, who has experience working at a sake brewery, and I discuss the types and temperatures of sake that are best suited for heating up...

Heating sake has been a traditional way of enjoying sake since the Nara period (710-794). But why does heating sake make it taste better? In this article, sake advisor Tomomi Seki, who has experience working at a sake brewery, and I discuss the types and temperatures of sake that are best suited for heating up...

Autumn is gradually deepening, and the colors on supermarket shelves and in produce stores are changing dramatically. Among them, fresh ginger is a special seasonal item. Here are some suggestions for enjoying sake with fresh ginger. Click here for the rest of the article.

When did izakayas, the seduction-filled establishment that continues to captivate drinkers, come into being, and how have they become so beloved? This time, Professor Kenji Hashimoto of the Faculty of Human Sciences at Waseda University, author of "The Postwar History of Izakayas" (Shodensha Shinsho), who combines izakaya-hopping as a hobby and research fieldwork, will be the guest speaker...