Japanese sake (日本酒), or nihonshu is the traditional alcoholic beverage of Japan. The most important ingredients that determine the quality of the taste of sake are koji-kin (the national micro-organism of Japan) and water.
Sake: Learning to Make Sake at Kitagawa Honke Sake Brewery in Fushimi – Part 2
This morning I awoke at 5am, opened the window and looked out at Kitayama, the North Mountains of Kyoto to see everything covered in heavy, wet snow.
At 7am, amid heavy snowflakes, I was met by Yukihiro Kitagawa, outside…
Sake: Learning to Make Sake at Kitagawa Honke Sake Brewery in Fushimi, Kyoto – Part 1
This morning I awoke at 5:00, opened the window and looked out at Kitayama, the North Mountains of Kyoto to see everything covered in heavy snow.
At 7am, amid heavy snowflakes, I was met by Yukihiro Kitagawa, outside…
Saba Yuzu Kosho Nabe (Mackerel Yuzu Pepper Hotpot) 鯖柚子胡椒鍋
Winter is the season of both aozakana (literally, blue fish) and nabe (Japanese ‘hotpot’). Saba (mackerel) is a very unusual addition to nabe, and this includes black pepper! This is…
hirezake (hot sake with Tiger Fugu fin) 虎ふぐのひれ酒
Hirezake is a somewhat rare drink in Japan. It is often enjoyed by older men at exclusive sushi and fish cuisine restaurants, especially in the autumn and winter.
The dried fin of the fugu (pufferfish, blowfish) is steeped in hot sake…
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