Hyakujuro Junmai Daiginjo is a sweeter sake with fruity aroma and some dried fruit and honey in the taste. It's full of umami and goes very well with hearty food like a miso marinated salmon we had with it last time.
Jin Kichi is an izakaya style restaurant at the heart of Hampstead. It's got an excellent food, a decent choice of sake and great atmosphere. Here is my little review of the place.
A weekend read for you! A slightly long post with a lot of beautiful images of sakura blossom in Japan from our trip a few years ago! Open a bottle of sake, snuggle on your sofa and enjoy. Kampai!
If you've ever been to any sake business presentation outside Japan, you had probably heard one of the most popular complaints about sake bottles: the labels are incomprehensible for foreigners.…
Last Thursday, I had an invitation to a sake workshop at Ichiba London, the largest Japanese food hall in Europe. The workshop covered usual topics of sake origin, ingredients, brewing method and the classification with a focus on rice varieties used in sake making.
Celebrating the London Sake Week we went to Chisou Izakaya and Sushi restaurant in Mayfair to treat ourselves with a nice dinner and free excellent sake.
I can't believe that it's been a year since I started this blog. During this year I felt excited, frustrated, optimistic and hopeless. Sometimes simultaneously. Looking back I can clearly…
Dojima Sake Brewery has been the talk of the sake industry for recent months not only because it's the first sake brewery in the opened by a Japanese company but also due to its £1,000 per bottle price tag. I’ve managed to try this beautiful sake and here’s my report.
With my first post for 2019 I decided to continue the series “How sake is made” and wrote about water. It’s impossible to overestimate the importance of water for making great sake. You will find out what water is good, how it’s used and how different types of water are called. There is even a small dictionary at the end of the article. Kampai!
Ding dong, 2018 is coming to the end. Just a few days, and it's 2019. It's been almost a year since I started Sugidama Blog, and it was a wonderful…
