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.
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.
So do you always order Chianti with Tuscan Wild Boar Ragu or Red Burgundy with Beef Bourguignon? What about Angus steak? Do you have it with Scotch whiskey or ale? Of…
After getting my Kikisake-shi qualification (see my post 1 and post 2 about the course) I am eager to put it in action. One of the ideas I've got is to…
Ryoma Sakamoto's iconic photo Born in Tosa province in 1836 and assassinated in Kyoto in 1867, Ryoma Sakamoto was one of the most inspiring and romantic revolutionary figures in Japan…
Continuing from my previous post about the JFC Sake Expo and Food Show. I spent around 3.5 hours at the show and tried quite a lot of different sake. However,…
Last week I attended the Sake Expo & Food Show organised by JFC in London. JFC is one of the largest distributors of Japanese food products globally and in the UK…