Sake Kasu Zanmai: What is Sake Kasu? 酒粕
Sake Lees: This is what is left after the sake has been pressed out of the mash. It is called ‘sake kasu’ in Japanese and it is used in home cooking in many ways to create wonderfully complex flavored dishes during the winter sake brewing season. Many traditional Japanese confection,…
Posts Tagged ‘daiginjo’
Sake Kasu Zanmai: What is Sake Kasu?
Taue (Rice Planting): Planting Yamada Nishiki in Rural Kyoto Prefecture for Next Year’s Sake
Taue (Rice Planting): Planting Yamada Nishiki in Rural Kyoto Prefecture for Next Year’s Sake
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: Learning to Make Sake at Kitagawa Honke Sake Brewery in Fushimi – Part 3
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.
Sake: Learning to Make Sake at Kitagawa Honke Sake Brewery in Fushimi, Kyoto – Part 1
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…
