Brewing Japan Sake Yamahai (山廃): The Simplified Traditional Starter Date 3 hours ago Reading Time 13 Mins Read Some sake tastes bold, savory, and wonderfully complex. That depth often traces back to the yeast starter. So what is…
Brewing Japan Sake Kimoto (生酛): The Traditional Yeast Starter Date 1 day ago Reading Time 15 Mins Read Have you ever tasted a sake with firm acidity, deep umami, and a quietly earthy structure? There is a good…
Japan Koro gaki (ころがき) Date 1 day ago Reading Time 5 Mins Read Koro gaki is a premium dried persimmon from Yamanashi Prefecture, made from large Koshu Hyakume persimmons. Farmers peel the fruit,…
Japanese Fruit Kyushu Miyazaki Taiyo no Tamago (太陽の卵) Date 3 days ago Reading Time 7 Mins Read Some fruits cost more than a fine bottle of wine, and Taiyo no Tamago mango is one of Japan’s most…
Brewing Japan Sake Moromi (醪) : The Main Fermentation Mash Date 3 days ago Reading Time 14 Mins Read Sake truly takes shape in one bubbling tank. That tank holds the moromi. So what is moromi in sake brewing?…
Brewing Japan Sake Moto (酒母): The Yeast Starter of Sake Date 4 days ago Reading Time 11 Mins Read Great sake begins before the main fermentation ever starts. Hidden inside the brewery is a small but powerful starter called…
Ehime Kagawa Shikoku Igisu Tofu (イギス豆腐) Date 4 days ago Reading Time 7 Mins Read Summer in Japan brings heat, humidity, and tired appetites. So coastal cooks invented cooling dishes to fight the season. One…
Brewing Japan Sake Fermentation (発酵) Date 5 days ago Reading Time 15 Mins Read Every bottle of sake hides a quiet miracle inside. That miracle is fermentation. So what is fermentation in sake brewing?…
Chubu Japanese Fruit Yamanashi Himemaruko (ひめまるこ) Date 6 days ago Reading Time 5 Mins Read Most peaches arrive in the heat of midsummer. Yet one Japanese variety beats them all to the table. People call…
Brewing Japan Sake Yeast (酵母) Date 1 week ago Reading Time 12 Mins Read Sake owes its very existence to a tiny living thing. That thing is yeast, a microbe you cannot see. So…
