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.
Hachinohe Shuzo: The Winningest Sake Brewery of 2021
We wanted to include Hachinohe in our book because its sake is fantastic, and we like the Komai brothers’ use of all-local organic and natural rice, Aomori yeast, and their goal of restoration and preservation of the local Kanisawa ecosystem.
Challenging Times at British Columbia's YK3 Brewery
“I still think that sake, especially when it’s made locally, has the potential to grow. But I have to admit that Covid has significantly slowed the growth of the sake market in BC.”
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.’”
How to Become a Master Sake Brewer, Part II
“We don’t tailor our schedule to human needs, but prioritize the microorganisms that work twenty-four-seven. We’re making traditional sake here, so we want to preserve the good parts of the traditional work of Fukumitsuya, while also accommodating modern work life.”