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The PIL, Inc. Blog
Your source for sake and beer insights, industry news, and expert tips. Explore unique brewing traditions, food pairings, and how Pacific International Liquor connects you to the world of premium Japanese beverages.
Junmai, Ginjo, and Daiginjo Sake: What’s the Difference—and Where Did These Terms Come From?
If you’ve ever wondered whether junmai, ginjo, or daiginjo are ancient traditions—or modern marketing language—you’re asking the right question. These terms do matter. But they’re also relatively recent inventions in the long history of sake. Understanding what they mean today and why they started being used makes sake labels far…
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Is Unpasteurized Sake Safe?
Short answer: Yes. Unpasteurized sake (nama sake) is safe to drink when it is properly produced, refrigerated, and handled. It is more delicate than pasteurized sake, but not inherently unsafe. What Is Unpasteurized (Nama) Sake? Most sake is pasteurized once or twice to stabilize flavor and shelf life. Unpasteurized sake,…
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It’s totally natural sake – Sparkling Sake “NATURAL” Junmai Ginjo by NINKI-ICHI
Did you know there are dozens of sparkling sakes available in the U.S. market today? Prices range widely—from under $5 per bottle at retail to $300 per bottle at top Japanese restaurants in cities like New York and Las Vegas. So why such a dramatic difference? The Two Types of…
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What is “Kimoto style” sake?
Kimoto-style sake is a traditional method of sake brewing that relies on naturally occurring lactic acid bacteria to develop the fermentation starter. It is one of the oldest sake-making techniques and produces sake with deeper umami, higher acidity, and a richer, more complex flavor profile. If you’re an intermediate sake…
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Dear Restaurant Owners: Selling Sushi or Ramen To-Go? Why Not Add Sake To-Go?
The COVID-19 outbreak has changed everything in our lives – especially eating style. Due to the prolonged restaurant shut-down order, people must stay at home, potentially missing out on delicious meals cooked by their favorite chefs. On the other hand, this critical situation has created a new normal—an increase in…
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Have to stay home? Order premium sake “To-Go” from your local restaurant.
It seems there is nothing in our lives that has not been affected by the COVID-19 outbreak & subsequent quarantine. This specifically includes the restaurant shut-down order—meaning that you can no longer go out to your favorite Japanese restaurant for an evening of fine Omakase sushi dinner with a glass…
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10 Best Appetizers with Sake
Just as there are many kinds of sake on the market, there are also many kinds of Japanese otsumami (sake appetizers) to pair with them. Here, we pick our top 10 best appetizers for sake. Some of them might seem/taste a little weird to you at first, but each of…
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Food Pairing : KATANA Extra Dry Junmai Ginjo
A full-bodied drink with SMV+7, this super-dry sake has a strong presence and thick flavor with almost no perceptible smell or sweetness. Its excellent flavor, dryness and acidity pair well with bold, sweet, or oily foods. (ex.) Tempura, Sushi, rich-flavor meats and fish such as steak, fried pork, yakitori chicken,…
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KIGEN “THE SAMURAI” SAKE CUP
Hello Sake lovers! We are pleased to announce the launch of our new product KIGEN SAKE CUP. “Infusing Japanese Tradition into a Modern Era” KIGEN translates to an origin, a beginning, an era, and refers to Japan's deep sense of tradition. This tradition is reflected today in Japan’s modern…
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IWC Sake Brewery of The Year, Hatsumago.
Tohoku Meijo as known as brewery of Hatsumago Junmai and Hatsumago Shozui was selected Sake Brewery of The Year for International Wine Challenge 2018.
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