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February brings a blend of policy, seasonality, and fresh beginnings. We open with a closer look at India’s evolving Free Trade Agreements and what they could mean for the future of Japanese sake in the country—a topic increasingly relevant for both enthusiasts and the trade.
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This issue also celebrates the fleeting excitement of Shiboritate, the season’s freshest sake, alongside the debut of our new visual knowledge format, “In Three Panels,” designed to make learning about sake quicker and more engaging.
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A curated travel update keeps Japan on your radar, while our video captures a heartfelt first pour of the year with Hakkaisan Awasake, shared over a home-cooked Japanese meal.
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Here’s to another month of discovery and fresh perspectives.
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Trade Talk
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India has entered into Free Trade Agreements (FTAs) with the EU, UK, Australia and New Zealand among others. These agreements, rolled out gradually, offer tariff relief or improved access for select alcoholic beverage categories. This brings into focus an important question: where does Japanese sake stand amid these changes?
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Seasonal Desk
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Most of us have experienced a well-rested Junmai or the slow development of umami in a Ginjo sake. But there exists a brief, electric window of time that honours the virtue of freshness. Welcome to the world of Shiboritate...
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Knowledge Bytes
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News Update
Curated
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travelandleisureasia.com | Feb 01, 2026
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Japan is fine-tuning its travel rules in 2026, with changes spanning everything from transport payments to tax-free shopping.
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The first sake pour of the New Year deserves to be something special—made even more meaningful when shared with family 🍶✨
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During a recent visit to my hometown Dehradun, I was in for a delightful surprise when my sister Arti and brother-in-law Neelu hosted a Japanese dinner at their home. Setting the tone for the evening was Hakkaisan Awasake, thoughtfully paired with a fresh, vibrant salad prepared by my sister.
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Delicately effervescent and beautifully balanced, the Awasake brought a quiet elegance to the table—perfectly ushering in the gourmet cuisine whipped up by an amazingly talented Chef Manveer Singh, an old family associate who was on leave from his workplace- Manami Japanese restaurant in Gurugram.
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Watch the unboxing, the pour, and the shared moments that made this evening a memorable way to welcome the year.
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