For years Koshu was overlooked in Japan as a fruit worthy only of table grape status; finally it's being given the attention it deserves
The Sake Sommelier Association has just launched its first course for aspiring saké sommeliers. Richard Woodard wrestles with hunchbacks, soy sauce and Japanese symbols to give it a taste-drive
Plenty of Eastern beers are already on these shores and more are set to join them. So, says Nigel Huddleston, how are they planning to turn Brits onto the taste of the Orient?
From the East they came. Strange. Strong. Threatening. Made of Rice (and some other stuff). Yet were saké and shochu the monsters they first seemed? Clinton Cawood donned his cape and entered their underground lair