Blog – Page 35 – Bacchus Global

CHIEBIJIN

The Glory of “CHIEBIJIN”

The Glory of Chiebijin: Sake Production, Profile, and Evaluation Notes Chiebijin is a sake from Akita, presented with attention to rice polishing balance, fermentation management, and a restrained aromatic profile. This page summarizes the brewery’s context and production characteristics as part of a comparative reference for sake literacy and communication workflows. Reported sensory descriptions emphasize […]

Drink

Exploring the Uniquely Aromatic Shochu of “Yasuda”

A Sweet Potato Shochu Masterpiece by Kokubu Shuzo Kokubu Shuzo distillery presents “Yasuda” sweet potato shochu. Kokubu Shuzo’s famous products include a diverse lineup such as “Flamingo Orange” with a rich lychee aroma from reduced pressure distillation, “Cool Mint Green” using the Awamori production method, and “Sunny Cream” popular for its sweet banana aroma.In this […]

Drink

Organic? Biodynamic? Nature? Sustainable? Vegan?

We’re often asked about the differences between organic, biodynamic and natural wines. Brief overview. Let us begin by recalling two things: – in Greek, “Bio”, means “life”. You all know what the opposite of life is. And “Dynamic”, “strength, power”. – before the Second World War, all wines were organic. For the simple reason that […]

Drink

Champagne! 4. The Historical Heritage of Madame Clicquot

Madame Clicquot is a prominent historical figure in the region. While many know the name, the history behind Barbe Nicole Ponsardin—who became Madame Clicquot and later “La Veuve Clicquot”—is a significant part of the industry’s heritage. Founded in 1772 in Reims, the house of Veuve Clicquot Ponsardin has a long history. Madame Clicquot took over […]

Drink

The Last Supper

At the dawn of civilization, a gesture, a request, an Alliance These lines have been written in response to the questions we are regularly asked by our customers – I should say our guests – who sometimes very kindly come to share a bottle with us. In response to their expressed need to know the […]

Drink

Matsuo Taisha shrine, Kyoto ~ God of Sake

Located just south of the renowned Arashiyama district, it’s said Matsuo Taisha was founded in 701, making it one of the oldest in the area. Bordering up against a mountain, Matsuo Taisha’s distinctive main hall has been dated to 1397, and is one of the oldest extant buildings in the city proper that wasn’t lost […]

BORN

Enjoy Moo-gata

Thai-Yakiniku, and Shabu-Shabu Flavors with a Platinum Lemon Moo-gata is a traditional Thai food and a booming exotic food that blends the tastes of Yakiniku and Shabu-Shabu in a unique combination of flavors. Combining the wonderful essence of Japanese nabe cuisine with a wide variety of Thai dishes. The style of eating is very unique […]

BORN

Crab Shell Sake and Culinary Art

A Journey Through Japan’s Gourmet Tradition Crab shell sake, known in Japanese as kani-kora-sake, is a traditional food-culture reference in which crab shell and sake appear together within a seasonal dining context. In this article, it is treated as a cultural example rather than as a recommendation or instruction for consumption. The practice is often […]

BORN

Sasshu Craft Gin

Exploring the Elegance of Japan in a Bottle Japanese craft gin attracts connoisseurs from all over the world with its unique charm and innovation. What we are introducing here is truly a perfect combination of Japan’s beautiful nature and classic botanicals.“Sasshu Gin” is characterized by its use of the Japanese citrus fruit “sour pomelo”. The […]

Food

A Blend of Japanese Tradition and Gastronomic Excellence

Experience Culinary Artistry with Hotel Okura Yamazato’s Exquisite “Osechi” We would like to introduce to you the best of Hotel Okura Yamazato’s “Osechi”, a harmony of Japanese tradition and gastronomy. “Osechi” is a traditional cuisine that is originally an important traditional food for the New Year’s holiday in Japan. It originated when mothers made a […]