Number of breweries is falling along with sales, but exports are rising as the West develops a taste for the rice wine

Perched on the side of a hill deep in the forests of Tokyo’s western fringe, Ozawa Shuzo has been turning rice into sake for more than 300 years.

Drunk chilled – and at a sensible pace – its premium labels are regarded as the perfect accompaniment to the delicate flavours of Japanese cuisine.

Continue reading…

Facebook Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.