Patrick is a translator and writer based out of Fukuoka (with plans to relocate to Osaka in 2018). Born in Oregon, USA, he studied at the University of Oregon with a term abroad at Waseda University in Tokyo, and after graduating in 2006 he moved to Japan. Patrick worked for a travel agency in Hyogo and a translation agency in Osaka before becoming a freelancer. He has written for a number of publications, and also published two travel guides, Osaka Insider: A Travel Guide for Osaka Prefecture (2012) and Finding Fukuoka: A Travel and Dining Guide for the Fukuoka City Area (2013). Patrick became a Japanese citizen in December 2016.
When visiting Japan, how should one choose the best sake to enjoy their drinking experience? The following is a quick run-down of the brewing process and sake types, as well as some recommended methods for choosing and tasting sake.
Actually quite minimal in character, using very basic ingredients and toppings to avoid interference with the main ingredients' flavors. Most locals will refuse to eat at a shop that uses factory-produced noodles, as handmade is considered the standard (and you can truly taste the difference).