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.
Islander Sake Brewery: Reviving a Hawai'ian Sake Brewing Tradition
“Just as for human beings, there is an optimal level of stress that one should put on the microbes involved in sake fermentation.”