Kyoto Foodie: The Culinary Culture of Kyoto
Hannari Brand Umeshu: The tastes of Kyoto are subtle and refined, this umeshu was designed to be hannari, or delicate. In addition to classic umeshu, there are four imaginatively ‘Kyoto’ flavored versions; cinnamon, yuzu, green tea and shiso.
Jun 18th, 2008 by Peko Peko
Umeshu: Japanese plums, called ume (梅) are mainly used to flavor alcohol and vinegar and to make the incredible umeboshi, pickled plum. In early summer, it is popular to make ume flavored alcohol, called umeshu (梅酒) at home, but we were fortunate enough to get to learn from the pros this year.
May 24th, 2008 by Peko Peko
Taue (田植) means rice planting, or properly, rice transplanting as seedlings are first grown in a protected area such as a greenhouse and then transplanted to the rice paddy. Kitagawa Honke Sake Brewery (Learning to Make Sake series) contracts with rice farmers in several regions to grow rice to their specifications. I was invited to participate in the annual rice planting and barbecue gathering. There was a torrential downpour most of the day, but we had a great time and made new friends.
Feb 28th, 2008 by Peko Peko
Sake: Learning to Make Sake at Kitagawa Honke Sake Brewery in Fushimi - Part 5
Fushimi, Kyoto still has some beautiful places and offers a glimpse into what Fushimi must have been like before industrialization. I took my camera around the neighborhood and visited Okinaya, a small shop run by Kitagawa Honke. Okinaya sells Kitagawa’s Tomio brand sake as well as very nice rice and some other interesting goodies.
Feb 22nd, 2008 by Peko Peko
Sake: Learning to Make Sake at Kitagawa Honke Sake Brewery in Fushimi - Part 4
I visited the Kitagawa Honke sake brewery to see the pressing of the mash for Daiginjo.
Feb 13th, 2008 by Peko Peko
Sake: Learning to Make Sake at Kitagawa Honke Sake Brewery in Fushimi - Part 3
I went back to the Kitagawa Honke sake brewery to check-up on the progress of lot no. 18.
Jan 26th, 2008 by Peko Peko
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 his sake brewery, Kitagawa Honke, the maker of the premium sake brand, Tomio. Mr Kitagawa is the 14th president of Kitagawa Honke.
Jan 25th, 2008 by Peko Peko
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 his sake brewery, Kitagawa Honke, the maker of the premium sake brand, Tomio. Mr Kitagawa is the 14th president of Kitagawa Honke.
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Kyoto Foodie: Where and what to eat in Kyoto
Kyoto Foodie: The Culinary Culture of Kyoto
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