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Sake of the Week #041: Otokoyama Junmai Daiginjo

You mean THE Otokoyama?” I do not remember much around the conversation before or after this question, but I do remember one time someone asked me if I was talking about “The Otokoyama” when the name came up. Otokoyama Junmai Daiginjo we tasted on Saturday is so classic and it felt so appropriate to call this bottle “The Otokoyama”.

Valentine’s Day – Sweet Sake Brewery Trip to Shichiken in Yamanashi

Click here to check outThe Tokyo Sake Meetup Group! I just posted this announcement to Tokyo Sake Meetup. Please join us for a special Valentine’s sake trip to Yamanashi! We are well into the sake brewing season and it is time to enjoy new sake! I just spotted this fun and educational opportunity visit Shichiken [...]


… Finally, I think it is the people that makes this tagine ryori and nihonshu place so comfortable. Shimada-san and Ichikawa-san behind the counter are perfect professionals, but their passion for nihonshu kind of rubs off. It’s just fun to sit at the counter and watch them and chat about sake when they have a moment. They do not have an English menu, but don’t worry. If you have nihongo-phobia, Shimada-san and Ichikawa-san can guide you through their menu and drinks in English.

Sake of the Week #040: Aramasa Tokubetsu Junmai Rokugo Hatsu-shibori Nama Genshu

This bottle was the first one we tried for the evening with an assortment of sashimi. It had a very soft, gentle “nama” feel with a very pleasant fruity taste in the middle.

Sake of the Week #039: Gangi Kassei Nigori Nama

In a moment of calm before people arrived and dinner got started, I tried to get a decent picture of the bottle. If you look closely, it has a little keitai strap charm hanging around the neck. It reads 噴き出し注意 or “Caution! Spouting!”. When I bought this, the staff at the store were careful to warn me and I did need a towel to catch some of the overflow. The little warning charm will probably go on my keychain or phone soon.

Sake of the week #038: SakéOne Moonstone Raspberry

“It’s all clear, just like regular nihonshu!” I was totally caught by surprise since I was expecting a trace of reddish raspberry color in the brew as I poured it into a beer mug. [Beautiful picture of berries CC @calliope on Flickr]

Sake of the week #037: SakéOne on Basic Brewing Video

I’ve been watching the Basic Brewing Video Podcast for years. James and Steve are great fun to watch and hit just the right balance of fun and brewing otakuness as they explore fermentation and food. As you might guess from the name, the focus is on beer, but they like to branch out now and then too with podcasts on mead and even sake. This two part series on the SakéOne brewery of Forest Grove, Oregon is definitely worth watching.

Sake of the week #036: Juji Asahi Orochi no Mai 15BY

Back home, I started a pot of polenta going and layered some in a dish with gorgonzola to finish in the toaster oven. Then, I put the fennel, carrots, kabu, leeks, daikon, and onion in the roaster to get started. Two of the pork steaks got a little black pepper but that was about it before a searing in the pan and then deglazing with calvados and Heering cherry liqueur. The steaks went in the roaster with all the juices and some bits of dried fig too.

At this point I had posed myself a problem without giving it any thought. What sake was going to go with a roasted dinner like this?

Please join the Sake World Sake Brewery Tour to San-in!

The destinations are totally off the beaten track, but I am sure you will find the slow pace of life there, the welcoming people, and the green scenery dotted with red gorgeous roof tiles very heartwarming. On our tour, you will experience the San-in region through sake, by going right to the best sources and by really getting an understanding of the brew from the world’s best expert!

Sake of the week #036: Ippaku Suisei Junmai Ginjo Muroka Nama Genshu Nigori

Ippaku Suisei is brewed by Fukurokuju Shuzo from Akita. I always enjoy their sake, but this just-brewed bottle was especially good; with a full, heavy feel in the middle, then finishing very clean.

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