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.
The Story Behind the Sake Label: Terada Honke's "Gonin Musume"
Keisuke truly loved microbes—after all, they had restored him to life! So he decided he wanted to return to the healthier, pre-industrial ways of sake making where no chemical inputs were used and the living microbes were not completely removed.