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.
Tsurunoe Brewery: A Family Business Where Women Play Key Brewing Roles
“As I leapt into the world of sake brewing, many people cheered me on, saying, ‘This is a traditional livelihood that we want to see preserved.’”