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Daiginjo

  • HOW TO

    How Rice Polishing Rate Leads More Refined Sake

    HOW TO

    How Rice Polishing Rate Leads More Refined Sake

    Jan 24, 2023

  • HOW TO

    SHINSHU Been Gone – Winter Seasonal Sake Comes But Once A Year

    HOW TO

    SHINSHU Been Gone – Winter Seasonal Sake Comes But Once A Year

    Jan 19, 2023

  • HOW TO

    From Sake Skeptic to Sake Lover

    HOW TO

    From Sake Skeptic to Sake Lover

    Jan 10, 2023

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WA = Japan, MI = Flavor. We provide information about Japanese ingredients, recipes, culture and lifestyle to readers worldwide. As a media outlet, we aim to provide users with credible and valuable information, rather than relying on average or biased information provided by the government or manufacturers. From food professionals to the average consumer, we hope to enrich as many lives as possible by providing an understanding and in-depth knowledge of Japanese food and culture.

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