Today I am pleased to introduce nomunication.jp’s third contributor, Arline Lyons.
Based in Zurich, Switzerland, Arline is a professional translator and the founder of taste-translation.com. She holds a trio of sake certifications: Wine and Spirits Educational Trust (WSET) Level 3 Award in Sake, Sake Service Institute‘s International Kikizake-shi, and Sake Educational Council‘s Certified Sake Professional.
Arline’s site struck a chord for me as it offers news and resources entirely in English about Japan’s national drink: sake. While sake is enjoying a growing international profile, the category has unfortunately been quite under-represented here at nomunication.jp. Arline has graciously agreed to create a five-part series of posts introducing nomunication.jp’s readers to sake. Thanks to Arline’s technical expertise, and true to nomunication.jp’s house style, the guides will go deep and wide into things like sake’s legal classifications in Japan, the medieval methods of making sake, and recent trends both inside and outside of Japan.
With that, please get to reading the first part of the series now!
Hi there! I created and run nomunication.jp. I’ve lived in Tokyo since 2008, and I am a certified Shochu Kikisake-shi/Shochu Sommelier (焼酎唎酒師), Cocktail Professor (カクテル検定１級), and I hold Whisky Kentei Levels 3 and JW (ウイスキー検定３級・JW級). I also sit on the Executive Committees for the Tokyo Whisky & Spirits Competition and Japanese Whisky Day. Click here for more details about me and this site. Kampai!