A few weeks ago I was extremely lucky to spend time with a visiting Sake Brewery owner/brewer; Mr. Ogawahara from Shinkame Shuzo in Saitama. Mr. Ogawahara was in Boston to investigate the possibility of selling his Sake in the U.S. The challenge for him is that his Sake has to be served properly warmed. His […]
I get a lot of questions from homebrewers about the best way to separate the solids from the finished Sake in moromi. We needed to build a small press here for R/D purposes and I found it relatively easy and great to use. I hope this helps some of you in your homebrewing Sake adventures!
I’m asked a lot about how to make Sake batch recipes. Here is a video on that subject which should help get you started on understanding how a batch of Sake is constructed. For an link to a standard Shikomi Haigo for Sake, click here: http://bit.ly/1wwJ6tj
If you ever get a chance to go to Japan, don’t miss a trip to Niigata; with 93 breweries and great food it should be toward the top of any travel list. Check out this amazing local food and Sake emporium right in the train station! Ponshukan.
sorry for the length of this video, I just love tenugui that much! It is interesting to note that this is the first one of these videos that I have ever edited or added photos to, easier than I thought to do. Enjoy.
In this country we have a long road of Sake education to go before a lot of retailers are carrying and caring for a wide range of good Sake. However, on my last trip to Japan I went into a Sake shop in Niigata; land of 93 (or so) breweries. This is what I found.