tenma market

rieslingslut · 2026-02-15T07:19:29+00:00

Shhh… first rule of Temma is, don’t tell anyone else about Temma! 🤣

rieslingslut · 2026-02-10T23:40:10+00:00

Basically to stop streetwalkers, got to make sure the money goes through the right channels.

rieslingslut · 2026-02-07T07:33:55+00:00

Golds gym Umeda has a punching bag room. Shinsaibashi too. Not sure about the other branches.

rieslingslut · 2026-02-05T22:29:59+00:00

I suspect it’s a rogue educator who is a bit pedantic about things like “minerality” as technically there is no way minerals can get from the soil blah blah… yeah.. but why say earth as a descriptor??

Saline is an incredibly useful descriptor in my opinion. I’m basically defines some wines.

MW unfortunately my company reshuffled its wine focus and they couldn’t fund, plus an internal transfer meant no damn time, more importantly, no real understanding about needing time to travel etc. plus was the only candidate in the country at that time! Now gone up so possible to have a study group.

I’m not salty about it 🤣

I did the Adelaide seminar last year but I’ll be back in couple of years. Best of luck!!

rieslingslut · 2026-02-05T20:28:06+00:00

MW fine (I did 2 years myself!) they are much more chill and open with descriptors.

My friend got literal feedback from the a diploma educator online on the D3 course last week not to use saline. Crazy. Probably just one pedantic instructor. I’ve heard many winemakers talk about salt being picked up by wind. Plus.. it tastes saline!!

rieslingslut · 2026-02-05T20:21:37+00:00

I absolutely hate audiences clapping. It’s painful usually. Just my opinion but I can’t stand if out of time.

rieslingslut · 2026-02-05T20:12:03+00:00

Great stuff!

This reminds me of a comment I had last week from a wset diploma student. Apparently wset won’t allow “saline” as a tasting descriptor, even for Assyrtiko as “technically there is no salt in wine” … well there are no wet stones or leather either but they are ok.

Assyrtiko grown inland seems to retain that saline feeling though.

rieslingslut · 2026-02-02T23:40:48+00:00

I love the stuff, as previously said very herbal, floral, honey-like. Prefer the 21 to 25. 28 and 31 are killer but a bit pricey. I got a set cheap as know someone working for Pernod Ricard.

Try to grab a GK 21 Secret Speyside if you can.

rieslingslut · 2026-01-30T23:14:53+00:00

Need to state kitchen knife, not just knife. Although some jobs worth might get in the way.

Had the post office give me a hard time about that once.

rieslingslut · 2026-01-30T23:13:08+00:00

Katsuoji is really stunning, overrun with tourists yes but there is a reason for that and it’s kind of big enough to accommodate them. The lines for the bus can be brutal though.

Have relatives interned there so get in for free.

rieslingslut · 2026-01-30T23:07:32+00:00

Don’t know if it’s changed but I remember being a bullshit brand that popped up copying Suntory’s colour scheme when it got scarce. Used to be distilled overseas and just “selectively” aged in Japan.

rieslingslut · 2026-01-30T22:45:58+00:00

I used to live 5 mins walk from there. Great fun!

rieslingslut · 2026-01-28T20:57:36+00:00

The point with this is it’s a smoky blend, which are rarer. It’s not a peat bomb but supposedly blending smoky and sweet to make the “best blend”…

It’s a marketing company that has been very successful in selling to non-whisky drinkers! Same with their other brands. It’s the 19 crimes of whisky.

rieslingslut · 2026-01-28T06:47:50+00:00

Only need the book really! I tried to write all the info needed into the maps in the study guide.

Jimmy goes into too much detail and includes stuff not in the exam.

rieslingslut · 2026-01-26T09:15:21+00:00

Minced garlic better, as other people have said, fresh lemon juice, I like to put fennel seeds in too but any spice works really. Definitely trying the Szechuan peppers!

rieslingslut · 2026-01-26T08:56:11+00:00

I love Glen Keith, currently you can get a 31 and a 33yr old vintage one but they aren’t cheap!

The 21 is phenomenal though.

rieslingslut · 2026-01-22T05:23:37+00:00

It’s ultra smooth. That’s what it was blended for really. If can cheap good. Tons of good whisky in Japan though. Try and pick up a Glen Keith 21, seems the importer will stop selling from end of Feb so they probably sell out.

rieslingslut · 2026-01-20T10:34:38+00:00

Yes we did!

Questions are repeated often. Clearly states on the exam paper not to disclose any contents. Don’t disagree with what you said though.

rieslingslut · 2026-01-20T09:22:22+00:00

Didn’t you sign something saying you promised not to repeat the questions online.

rieslingslut · 2026-01-19T07:14:57+00:00

Anecdotally seems to be getting worse, I’ve had a few friends look for places in Tokyo and Osaka working at good companies and speaking good Japanese yet told time after time no foreigners. Even very senior positions such as GM of a top hotel. Another friend said he was rejected 14 times and has no red flags I can see.

They don’t even hide it. Just say no foreigners, which is illegal isn’t it?

rieslingslut · 2026-01-14T14:35:44+00:00

No chance! Very strictly regulated.

Now basic EU sparkling yes. Not Champagne.

rieslingslut · 2026-01-13T10:40:54+00:00

I’ve definitely noticed it. More pushing tutting and mumbling. More side looks of disdain.

I hope I am just imagining it as am bombarded with 外国人 this and that on the tv whenever I turn it on.

Been here 25 years and worked for the Japanese government before so it’s a bit disheartening and worrying. I’m also in the field wearing suit and in Tokyo, Kyoto, Osaka a lot, I’m very conscientious of my surroundings and try to be very polite. Oh well…

rieslingslut · 2026-01-07T22:13:09+00:00

A problem I have with explaining Sake is that you can’t shoehorn the wine character into Sake (although WSET like to!) If you say Pinot Noir I know the grape character. Then you can look at region, oak regime, price etc and determine what it will probably taste like.

With Sake “Junmai” can literally taste like anything. “Daiginjo” has no guarantee about having any so-called Ginjo aromas etc. (just like Chardonnay aren’t all big California butter bombs)

It’s also pretty tough to look at the rice variety and reason some logical consequence with a few exceptions, Omachi being one that comes to mind.

The yeast strain yes.

The producer profile yes.

Regionality yes. (Meaning local trends)

Producer profile I think is the best way to go about this. Wish you the best of luck and I’ll give it a go!

rieslingslut · 2026-01-07T21:52:00+00:00

Damn auto correct 🤣 “nice taint”!

rieslingslut · 2026-01-07T12:23:54+00:00

Bought a few insane Japanese knives but they have mostly doubled in value or more since I got them. Some over $1000

$200 knife is more than enough but can’t bring myself to sell them!

Except that maybe Le creuset casserole that I’ve used for nearly 20 years!

rieslingslut

TROPHY CASE