Glassware: it's more than just aesthetics. Choosing the right vessel to drink your sake can either enhance or leave you missing out on what the producer intended you to experience, just as with wine. When it comes to sake, the traditional ceramic cup, the o-choko, is the default choice but can be somewhat limiting for … Continue reading The New Junmai Glass by Riedel
Katori 80 and Katori 90 from Terada Honke in Chiba prefecture; defying the highly polished scene. Katori is a nod to the nearby agricultural city and the 80 and 90 are an indication of its spec; the rice used is only polished to 80% and 90% remaining respectively. It's Masaru Terada's mission to brew most … Continue reading Katori 80 and Katori 90
Sake is a generic term in Japanese meaning all types of alcohol but the rice based alcoholic drink is actually called nihonshu meaning Japanese liquor. It is a fermented alcoholic beverage (not distilled so it is not a spirit such as the other Japanese alcoholic beverage shochu) made from steamed rice, koji-kin (koji mould, scientifically known as … Continue reading What is sake?
By far my favourite sparkling sake ever tried and I've had a few. The sparkling AFS from Kidoizumi Shuzo in Chiba prefecture is a complex, intense sake with a perfect interplay of acidity and sweetness. A standard sake fermentation starter is made with 3 additions of steamed rice, koji-rice and water over 4 days however … Continue reading Sparkling AFS from Kidoizumi Shuzo
I am talking about rice polishing ratio, that percentage you find on the back of a sake bottle aside from the alcohol content and bottle volume number you see. One of the most famous sake breweries in Yamaguchi prefecture turned around a faltering company by switching to Junmai-only and brewing sake with a never-achieved 23% … Continue reading How Low Can You Go?