http://kyotofoodie.com/feeder/?FeederAction=clicked&feed=Articles+%28RSS2%29&seed=http%3A%2F%2Fkyotofoodie.com%2Fsake-learning-to-make-sake-at-kitagawa-honke-sake-brewery-in-fushimi-part-4%2F&seed_title=Sake%3A+Learning+to+Make+Sake+at+Kitagawa+Honke+Sake+Brewery+in+Fushimi+-+Part+4 Kyoto Foodie is a blog site dedicated to the culinary culture of Kyoto, Japan. Fri, 21 Nov 2008 17:47:20 +0000 http://wordpress.org/?v=abc http://kyotofoodie.com/feeder/?FeederAction=clicked&feed=Articles+%28RSS2%29&seed=http%3A%2F%2Fkyotofoodie.com%2Fsake-learning-to-make-sake-at-kitagawa-honke-sake-brewery-in-fushimi-part-4%2F&seed_title=Sake%3A+Learning+to+Make+Sake+at+Kitagawa+Honke+Sake+Brewery+in+Fushimi+-+Part+4#comment-486 PekoPeko Wed, 16 Apr 2008 04:39:50 +0000 http://kyotofoodie.com/sake-learning-to-make-sake-at-kitagawa-honke-sake-brewery-in-fushimi-part-4/#comment-486 Hi Etsuko, I think I tried to point it out in the post, sorry if I wasn't clear. This method of <em>shikomi</em> takes time and is done in small lots. So, several presses are needed. Pictured here are both the same production lot, so they are identical in grade, quality, etc. Hi Etsuko,
I think I tried to point it out in the post, sorry if I wasn’t clear. This method of shikomi takes time and is done in small lots. So, several presses are needed. Pictured here are both the same production lot, so they are identical in grade, quality, etc.

]]> http://kyotofoodie.com/feeder/?FeederAction=clicked&feed=Articles+%28RSS2%29&seed=http%3A%2F%2Fkyotofoodie.com%2Fsake-learning-to-make-sake-at-kitagawa-honke-sake-brewery-in-fushimi-part-4%2F&seed_title=Sake%3A+Learning+to+Make+Sake+at+Kitagawa+Honke+Sake+Brewery+in+Fushimi+-+Part+4#comment-484 etsuko Tue, 15 Apr 2008 23:01:49 +0000 http://kyotofoodie.com/sake-learning-to-make-sake-at-kitagawa-honke-sake-brewery-in-fushimi-part-4/#comment-484 Thank you for this series of blog post! Interesting to see both manual method and big hose to fill the bag to press. A bit curious if they are different grade of sake, do you know? Thank you for this series of blog post! Interesting to see both manual method and big hose to fill the bag to press. A bit curious if they are different grade of sake, do you know?

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