Columns
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columnIn Champagne, I Become the One Taking Notes
Usually I travel the world to teach about sake. This time was the opposite. As a member of Japan's awa-sake (sparkling sake) association, I went to Champagne to learn — through the Comité Champagne, the traditional house of De Sousa, and the natural-champagne pioneer Marguet. A dispatch from Nanbu Bijin's Kosuke Kuji.
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columnThe Night I Paired Sake with Burgers in Chile
"Sake goes with burgers," a chef in coastal Chile said, matter-of-factly. From beachside burger nights to an embassy tasting, casual and formal are moving at once — and nowhere in the world is sake spreading faster. A dispatch from Kosuke Kuji's third trip to Chile.
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columnThe Night I Became Waldo in Los Angeles
A sake festival in Los Angeles where the brewmaster plays the role of Waldo from "Where's Waldo?" A new kind of event — born from an e-commerce startup — marks the moment Japanese sake shifts from the one searching to the one being searched for.
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columnTaking Root on the Other Side of the World
22 years after first bringing Nanbu Bijin to São Paulo, Kosuke Kuji returns to Brazil and finds sake quietly taking its place on a two-Michelin-star wine pairing list in Rio. A column about what it really means to take root.
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columnThe Night I Poured Sake at a Holocaust Museum in Texas
A night pouring Nanbu Bijin at a Holocaust museum in Houston. From getting kosher certified 13 years ago to discovering the essence of sake brewing — Kosuke Kuji's notes from Texas.