Posts Tagged ‘sake’

Sushi Lover’s bunch of WHY?

As I eat and write about sushi I wonder why. Why so many things. Sushi was pretty nasty stuff in centuries past, but started getting really good in the nineteenth century. Then in the 1960’s the American sushi invasion began – a bittersweet turning point for some, in the following decades it would transform sushi […]

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Renaissance Kanazawa Junmai

Yesterday I drank some really enjoyable sake called Renaissance Kanazawa. It’s classified as a junmai, meaning that it’s been polished down to 70% of the original weight. This brew is just the right amount of sweet. I liked the nose, surprisingly enough – usually sakes don’t seem to have much of a nose, or it’s […]

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Saké tasting lineup

So here’s the lineup for our saké tasting next wednesday night. A flight of five sakés chosen to sample a wide variety of sakés since this is an introduction to many. Exploration is the theme here, these are all very distinctive brews; hopefully each person is going to like some much better than others. I’m […]

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Seeking Saké Sippers in South FL

OK I know a lot of people who love sushi. Ya think? And there are loads of wine enthusiasts in South Florida – just ask Matt Horbund (@mmwine) But I rarely run across people who are serious devotees of saké. Why not? Is saké appreciation limited to cold-weather places and nobody told me? Is there […]

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Beau Timken of True Sake

Beau Timken of True Sake covers a lot of the basics of Sake in this, my absolute favorite sake video ever! I highly recommend watching this whether you’re a beginner or a sake connoisseur. Beau discusses the three basic categories of sake, different styles, talks about sake rice and the philosophy of milling it and […]

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Touring the Sake One Brewery

Here’s some fascinating videos of the premier, US-owned and operated saké brewery, the SakéOne brewery in Oregon. The first video (above) is the brewmaster explaining the process. Below are links to watch a pair of videos covering the entire process, from milling the rice, steaming, koji room al the way through to the tasting room. […]

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