Local Japan Guide

When it comes to Japanese sake , it’s not just about sipping — it’s about  tasting tradition, craftsmanship, and the spirit of place . 🍶 Polishing, Pricing, and Preference Sake is made primarily from rice, and the more the rice is polished, the more refined the taste. But here’s the catch:  more polishing means more rice is used , which also makes it  more expensive . That’s why  Daiginjo , with its highly polished grains, is considered premium. But that doesn’t mean it’s always the best-tasting for everyone. Some sake lovers prefer a bit of “roughness” or body that gets lost in over-refined brews. In the end, it’s all about your personal taste — clean and elegant or full-bodied and bold. 🍶 Sake Categories by Polishing Ratio: Junmai Type (no added alcohol) Junmai → Junmai Ginjo → Junmai Daiginjo Honjozo Type (small amount of distilled alcohol added) Honjozo → Ginjo → Daiginjo 💴  Price Tendency : Low polishing = cheaper → High polishing = more expensive 💧 ...

  Izakaya and the Culture of Entertaining in Japan In Japan,  izakaya  — casual restaurants where people gather to eat and drink — are a common sight. But from an international perspective, izakaya are a unique blend of two worlds: in many Western countries, meals are typically enjoyed at restaurants, while alcohol is reserved for bars or pubs. The combination of food and drink in a single, laid-back setting is part of what makes izakaya culture so special. Izakaya menus are extensive, with dishes meant to be shared among groups. Diners enjoy small plates alongside a wide range of alcoholic options, including beer, sake , shochu , umeshu (plum wine), and fruit-flavored “ chuhai .” One surprising concept for many foreigners is the  “all-you-can-drink”  ( nomihodai ) option, often available for a set time. Late-night hours are another defining feature, with many izakaya staying open until the early morning. It’s common to move from one place to another in a night...