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.
Amazing interview with Oliver Hilton-Johnson is a Sake Specialist and Director of Tengu Sake, a sake imports, wholesale & retail company. Tengu Sake supplies quality Japanese sake and spirits to some of the UK’s finest restaurants and bars and is the recipient of the International Wine Challenge’s ‘Sake Merchant of the Year’ award 2016 - 2019. In November 2019 Oliver was named as one of the ‘Future 50’ drinks industry professionals to watch.
The second part of the exciting two-parter about how sake is made. I never stop admiring the skill and craftmanship of sake brewers. They manage to create a beautiful drink…
A guest post today, a review of Kuncho Nigori Nama Genshu from Jordan Smithcroft, is a sake enthusiast and writer, being WSET Sake Level 1 certified and working towards his SSA Sake Sommelier status. Kampai!
Here my recommendations for the 5 best sake for rainy and cold late autumn days. But you can drink these sake during winter too. And on crisp and sunny days! These sake will go great with comfort food. Some of them are amazing on its own. If you decide to follow my recommendations (and I don't see why not!), let me know what you think. Kampai!
This episode is the first in the series of interviews with very interesting people from the world of sake. I am asking them for tips and advice about how to start buying and ordering sake without any fear to be embarrassed. Satomi Dosseur is a sake professional and educator living in London. Moreover, she is a founder of Enshu Limited, which runs a great and very interesting sake specialist course (Kikisake-shi), which I took and greatly enjoyed a few years ago.