The new episode of Sugidama Podcast is about rice, the essence of sake. What type of rice do exist, what is the difference between table and sake rice, key sake rice varieties and interesting facts. Download and enjoy! If you like the episode please leave a review in Apple Podcasts or share the episode with your friends. Kampai!
The importance of water is difficult to overestimate. It’s second only to the brewer’s skill and as important as good rice and koji. But honestly, given good water, a skilful toji can make excellent sake from even table rice. But I am not sure if even a genius of a toji can make a delicious sake from low-quality water.
What could be more disappointing than ordering something, waiting for it with excitement and then realising that it’s something you don’t like. It happens quite often unfortunately and buying and ordering sake is not an exception. So in this episode, I would like to give you a few tips on choosing sake and also talk about some parameters you will find on the bottle beside a milling ratio. And my tips of course are based on my own experience.
We've got a new contributor, Jamie Ryder, sake sommelier and the owner of Yamato Magazine. I have reviewed Kamoizumi Red Maple last year in the post 5 great sake to enjoy this autumn. So now you can compare our tasting notes. Kampai!
Phew, I have finally finished preparing the printed version of the interview with Satomi. It wasn't as easy as I initially thought. I have used an online service to transcribe the podcast episode. But then it took ages to edit the text. The clever online programme hasn't once recognised the word sake, writing it in million versions from second to soccer etc. But I have finally finished the edit. SO now everyone who would like to read the interview can do it. But it's worth to listen to the episode of the podcast with the interview to catch Satomi great personality and the relaxed atmosphere of our conversation!
Another excellent review from Jordan Smithcroft! White Rabbit stands as one of the most interesting and delicious junmai sake I’ve ever had the pleasure to taste. All the more impressive if one notes my general gravitation towards junmai, honjozo and futsushu. It’s the perfect choice for both junmai enthusiasts, looking for a twist on the well-established flavour and aroma characteristics of their favourite premium class, as well as those dedicated to the more typically fruity (junmai) ginjo grade, looking to ease themselves into exploring less polished nihonshu.
There are plenty of books about wine or whiskey. You go to any bookshop and you can always find something. Unfortunately, there are actually not many English language books available…
Caressing the beautifully presented 720ml brown glass bottle of Masumi Hiyaoroshi, I couldn’t wait to see how all of this came together in the sake. Stored in the fridge since delivery, I brought this up to just below room temperature for the grand opening, which I decided to do unaccompanied by food.
The origin of sake is covered in mystery. In order to get some clarity, I have spoken to Natsuki Kikuya, who is a certified sake and wine professional, educator and…
The story of Moto is really fascinating. You can imagine what it means to open a bar and not just a bar but a sake bar three months before the UK went into a complete lockdown for more than 2 months and then again in November. But let’s listen to her story.
