Blog
The Cold Sake Set has everything you need to chill out and cool your jets with...
We're hiring a part-time shopkeeper to work Saturdays, starting in August 2016. Please read on for qualifications and responsibilities.
A step-by-step recipe on making a root beer float with Kannoko Mugi Shochu, a barrel aged barley shochu that's akin to whisky.
Sakes that represent disparate points on the sake spectrum: Akane 10.5, Okunomatsu Daiginjo Sparkling, Jozen Junmai Ginjo White, Kioke-Jikomi Iroha Kimoto.
Our newest glasses from Toyo-Sasaki up the bling times two – diamond cut glass and gold edging along the lip – but are still tasteful and elegant.
Learn when, why, and how to use syrups to make sodas, cocktails, and mocktails, and three recipes to make yourself at home using fresh fruit, spices, herbs.
Kayoko travels to San Sebastian on honeymoon, where she and Johnny have their best meal at Bar Nestor: San Sebastian-style steak and gin-and-tonics.
Handmade by Studio Arhoj in Copenhagen, Summer Bowls come in two finishes: Llama Fur and Black Sheep. Perfect for chilled noodle dishes and salads.
My best friend Sara wrote a book and it just came out! It's called Never Ever...
Here are five proper beer glasses that we carry at Umami Mart, and the best brews to drink out of them for maximum enjoyment.
A step-by-step guide to making an easy, no-fail simplified Japanese curry with homemade depth of flavor, but only a few ingredients. Requires a slow cooker!
Our cheese and sake pop-up dinner featured a 5-course tasting menu by Keisuke Akabori and Hakkaisan Brewery sakes poured by Sake Samurai, Tim Sullivan.