The winners for Japan's biggest wine competition, Sakura Awards, are announced. Despite Covid, the competition received the highest number of entries. Read More
Mari Yasuda
A WSET diploma holder, Mari Yasuda is a Japanese wine writer and educator.
Not all Japanese whisky is really Japanese whisky. For the first time, Japan introduced new regulations to clearly define the sought-after spirit. Mari Yasuda details the new changes and charts the history of Japanese whisky. Read More
While Covid-19 is confining people at home, virtual tour taking visitors to experience sake and shochu production is booming in Japan, writes Mari Yasuda. Read More
Japan's Mercian Corporation is looking to millennials, “casual sparkling” and organic wines as growth engines for the company’s future. Read More
OIV has approved and recognized a new grape varietal called Yamasachi, the third indigenous Japanese grape to be recognized by the association. Read More
Mari Yasuda explains here the history of Japan's love affair with Beaujolais Nouveau, a light and fruity red wine that so intently captivated the Asian country. Read More
Japan's first zero-sugar and zero-carb beer proves to be a huge success upon release, affirming the country's growing health trend for low-carb beverages. Read More
The Japanese government has announced they will revise liquor taxes in October. Mari Yasuda reports from Japan on the impacts, and reactions from importers and merchants. Read More
Taku Iguro, sommelier of three Michelin-starred restaurant L’OSIER in Ginza Tokyo, saw off tough competition and was named the Best Sommelier of Japan in 2020. Read More
On July 15, Otokoyama Honten, a more than 100-year-old sake brewery in Kesennuma of the coastal Miyagi Prefecture in Japan, finally re-opened its shop after being severely damaged by a devastating tsunami in 2011. Read More