Comments on: Sake of the week #016: Azuma Rikishi brewed in 1987 … in a can? http://tokyofoodcast.com/index.php/et-chan/sake-of-the-week-016-azuma-rikishi-brewed-in-1987-in-a-can/1553/ Et-chan and Te-chan eat Tokyo Fri, 16 Mar 2012 22:15:42 +0000 hourly 1 http://wordpress.org/?v=3.1.3 By: Tokyofoodcast | Sake of the week #023: Azuma Rikishi Daiginjo Dokutsu Jukusei-shu http://tokyofoodcast.com/index.php/et-chan/sake-of-the-week-016-azuma-rikishi-brewed-in-1987-in-a-can/1553/comment-page-1/#comment-10293 Tokyofoodcast | Sake of the week #023: Azuma Rikishi Daiginjo Dokutsu Jukusei-shu Sun, 13 Sep 2009 06:10:30 +0000 http://tokyofoodcast.com/?p=1553#comment-10293 [...] satsuma age the owner made that day, our eyes were set on the series of beautiful pictures of Azuma Rikishi cave on the big screen. After seeing how the bottles are aging in the huge cave where sake and tiny bats [...] [...] satsuma age the owner made that day, our eyes were set on the series of beautiful pictures of Azuma Rikishi cave on the big screen. After seeing how the bottles are aging in the huge cave where sake and tiny bats [...]

]]> By: Et-chan http://tokyofoodcast.com/index.php/et-chan/sake-of-the-week-016-azuma-rikishi-brewed-in-1987-in-a-can/1553/comment-page-1/#comment-10078 Et-chan Tue, 14 Jul 2009 00:34:26 +0000 http://tokyofoodcast.com/?p=1553#comment-10078 When I was there in March, 9 ℃. They said it goes anywhere between 6 to 15 Celsius. Isn't it amazing that the sake mature so well without pasteurization? I am not sure about Shiboritate-ness either. It is completely opposite from that. When I was there in March, 9 ℃. They said it goes anywhere between 6 to 15 Celsius. Isn’t it amazing that the sake mature so well without pasteurization? I am not sure about Shiboritate-ness either. It is completely opposite from that.

]]> By: Vinod V. http://tokyofoodcast.com/index.php/et-chan/sake-of-the-week-016-azuma-rikishi-brewed-in-1987-in-a-can/1553/comment-page-1/#comment-10077 Vinod V. Mon, 13 Jul 2009 12:32:44 +0000 http://tokyofoodcast.com/?p=1553#comment-10077 Kind of wondering about the "shiboritate"-ness here, seems odd... I mean, it's not freshly pressed at this point, is it?! 22 year old nama... vveeerrrry interesting. Any idea what the temperature of the cave is? Kind of wondering about the “shiboritate”-ness here, seems odd… I mean, it’s not freshly pressed at this point, is it?! 22 year old nama… vveeerrrry interesting.

Any idea what the temperature of the cave is?

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