Rice, Water, Earth: Notes on Sake
These posts are the continuation of my thoughts and reporting on sake for the James Beard award-winning Exploring the World of Japanese Craft Sake, which I co-wrote with sake sommelier and Sake Samurai Michael Tremblay.
Uka Sake: Closing the Circle on a Trans-Pacific Rice-Growing Legacy
The Koda family made Kokuho Rose medium-grain rice, Sho-Chiku-Bai glutinous rice, and Blue Star mochiko rice flour staples in every Japanese American home, including mine.
Nova Brewing Company: Southern California’s Bright New Sake Star
James Jin brews sake to his own tastes, big, bold and dry flavors that pair well with western food, especially the food of his native southern California.