Sake Workshop at Ichiba London
Pouring Keigetsu Yuzusake

Sake Workshop at Ichiba London

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.

Continue Reading Sake Workshop at Ichiba London

Dojima Sake Brewery: how the £1,000 sake tastes like

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.

Continue Reading Dojima Sake Brewery: how the £1,000 sake tastes like

What sake is made from: Water

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!

Continue Reading What sake is made from: Water

2018 on Sugidama

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…

Continue Reading 2018 on Sugidama

Christmas at Ichiba

Christmas is coming quicker than everyone expected! It feels like summer was only yesterday and here we are, buying advent calendars for kids (I'd love to buy a sake one…

Continue Reading Christmas at Ichiba