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.
Is Sake Good for Your Health?
“I believe that drinking a little sake every day is good for customers’ health.” — So Okasora, Chiyomusubi Brewery.
America's First Sake-Making Dynasty?
Because it was created as a brand that would represent San Francisco, Olivia says, “I wanted to get creative with the naming.” She also wanted to convey that this was a different kind of nigori sake. “Hazy,” accurately described its less cloudy characteristic, and adding “Delight,” she realized made it “sound just like a cannabis strain. I thought that was perfect for a uniquely San Francisco sake.”
Seven Ways to Smell the Roses: Exploring the World of Sake Flower Yeasts
The Tokyo University of Agriculture has historically had close ties with Japan’s Imperial family. In part this was because as quasi-gods, a large part of the family’s mandate was to protect the livelihood of the nation’s farmers.