Comments on: Ginza Jizake?

By: Te-chan

Te-chan — Wed, 04 Jun 2008 12:17:32 +0000

Hi Tim,

That description of the Dassai centrifuge sounds pretty interesting. Usually, there’s a jar or container that gets lifted out of the centrifuge. I wonder how they get it to come out of a tube. I guess we’ll have to go back to Yamaguchi to find out.

By: Et-chan

Et-chan — Tue, 03 Jun 2008 00:59:49 +0000

Hi Tim, Actually, Dassai is the one that started my obsession! How bit is their machine? I guess I have to go there next time to see it myself! (Although, I guess there’s not much to see while the machine is operating.)

By: Et-chan

Et-chan — Tue, 03 Jun 2008 00:57:30 +0000

Hi Melinda, They said the centrifuge is just for the lab, not for their actual production. How was Hakutsuru in Kobe? I will ask the toji at tokyofoodcast what his next batch is going to be… am I not supposed to say anything about this? Te-chan?

By: Timothy

Timothy — Sun, 01 Jun 2008 15:49:29 +0000

Hi! Hey if you are obsessed with the centrifuge, you have to shinkansen it down to Yamaguchi and visit my friends at Dassai. They have one! however… you don’t really see much when the machine is doing it’s thing. you just the the spun sake coming out of a tube. I am so jealous you got the experience to REALLY make “Sake in the City”. I would love to replicate this in NYC someday!

By: Melinda

Melinda — Fri, 30 May 2008 23:16:19 +0000

Wow, a far cry from doburoku! How interesting. So they use the centrifuge for pressing? I went to their brewery down in Kobe last year, but I heard no mention of this process.

Do you think you and Ted will start making sake more often? Te-Et-Zan or Et-Te-Tsuru?