(photo: the lab at Dassai) In our last issue (ST#17) we looked at the choice of yeast in sake brewing. That article covered how much yeast contributes to aromas–more so, in fact, than just about anything else in the sake brewing process. We also talked about the main sources for yeast available to sake…
World Sake Day on October 1st will be here before you know it! How will you be celebrating? Organizations, bars and restaurants around the world will be holding special events on or around that date. We’ll be highlighting a few of them over the next ten days. To start, Ayaka Ito of BESHOCK Ramen and…
Sake Spring, Kyoto’s premier sake festival, is back for an autumn edition. No, the name hasn’t changed to “Sake Autumn”, but it will be held this coming September 29th and 30th, 11am to 6pm, at the Kyoto International Conference Center. The previous installments, in Kyoto and Shinagawa (Tokyo) this past spring, drew upwards of 30,000…
photo: Kaetsu Shuzô president Shunichi Satô with yeast (in solution) text: by John Gauntner A sake’s aroma might be described as its kanban-musume, a term that refers to a charming young woman that attracts the attention of passers-by and draws potential customers into a store on a busy shopping street. This is especially the case…
It’s inspiring to consider what the ancients knew. Their discoveries and canons of knowledge, developed without the benefit of modern digital technology, are astounding. True, their understanding of the world may not have been as ‘complete’ or as well-balanced as we believe ours is today, but sometimes particular advances they made were extraordinary. There are…
Saga, a small, rural prefecture in a quiet corner of Japan, is not known for tourism riches. Outdoor adventurers may feel drawn to it because of its hiking and climbing opportunities, and hot spring enthusiasts will likely not be disappointed by Ureshino Onsen. For the sake ceramics enthusiast, however, there is ample reason to visit.…
Kimoto and yamahai styles of sake seem to have something of a cult status among sake fans. This may be attributable to the fact that they are somewhat rare, or perhaps that so few people actually know what they are and what makes them special. But that veil of mystery is not necessary; you can…
Small chunks of cream cheese marinated in sake kasu (lees) is a staple of sake bars, izakaya and sake-loving homes all over Japan. It is usually served with toothpicks as an appetizer or a snack to nibble on while sipping sake with friends. Stuffed olives, meanwhile, are a common item in specialty grocery stores…
Kyoto is rich with small eateries and tiny bars. Some of them are hidden away, perhaps even intimidating to enter. But if they are advertising sake in some way, they can be hard to resist. Sometimes, we’re as interested in seeing what kind of food is being served as we are in the sake…
Drinking sake for charity. Does that sound like a difficult challenge? If you’re a sake lover, perhaps the biggest issue may be pacing yourself. In fact, at the 10th Charity Tasting Session “Alcohol to Save the Future” being held at Yokohama’s attractive Osanbashi Hall on March 25th, that’s exactly what the organizers ask of enthusiasts…