Comments on: Kyoto Sake: Learning to Make Hannari Brand Umeshu in Fushimi – part 2 http://kyotofoodie.com/feeder/?FeederAction=clicked&feed=Articles+%28RSS2%29&seed=http%3A%2F%2Fkyotofoodie.com%2Fumeshu-learning-to-make-umeshu-in-fushimi-kyoto-part-2%2F&seed_title=Kyoto+Sake%3A+Learning+to+Make+Hannari+Brand+Umeshu+in+Fushimi+%26%238211%3B+part+2 Kyoto Foodie is a blog site dedicated to the culinary culture of Kyoto, Japan. Mon, 08 Mar 2010 05:39:43 -0800 http://wordpress.org/?v=abc hourly 1 By: Nicolas http://kyotofoodie.com/feeder/?FeederAction=clicked&feed=Articles+%28RSS2%29&seed=http%3A%2F%2Fkyotofoodie.com%2Fumeshu-learning-to-make-umeshu-in-fushimi-kyoto-part-2%2F&seed_title=Kyoto+Sake%3A+Learning+to+Make+Hannari+Brand+Umeshu+in+Fushimi+%26%238211%3B+part+2/comment-page-1/#comment-10232 Nicolas Fri, 31 Jul 2009 22:25:28 +0000 http://kyotofoodie.com/?p=737#comment-10232 Hi, Thanks for this great article on how to make Umeshu. I know Kitagawa Honke Brewery and love all of their Umeshu products. If you want to know more about the taste, I developed a tasting card which is available on the Umeshu portal for each Umeshu, including Hannari Kyo Umeshu, Uji Gyokuro Umeshu, Ohara Shiso Umeshu and Nigori Yuzu Umeshu. Hi,
Thanks for this great article on how to make Umeshu. I know Kitagawa Honke Brewery and love all of their Umeshu products. If you want to know more about the taste, I developed a tasting card which is available on the Umeshu portal for each Umeshu, including Hannari Kyo Umeshu, Uji Gyokuro Umeshu, Ohara Shiso Umeshu and Nigori Yuzu Umeshu.

]]> By: Peko Peko http://kyotofoodie.com/feeder/?FeederAction=clicked&feed=Articles+%28RSS2%29&seed=http%3A%2F%2Fkyotofoodie.com%2Fumeshu-learning-to-make-umeshu-in-fushimi-kyoto-part-2%2F&seed_title=Kyoto+Sake%3A+Learning+to+Make+Hannari+Brand+Umeshu+in+Fushimi+%26%238211%3B+part+2/comment-page-1/#comment-837 Peko Peko Tue, 24 Jun 2008 06:49:56 +0000 http://kyotofoodie.com/?p=737#comment-837 Hi Kat, Yuzu is nice, but it never quite blew me away. Shiso is mighty popular with the gals! Hello Marc, I have yet to make <em>umeboshi</em>, though I dearly love them! You can't go wrong with <em>umeshu</em>; simple, simple, simple to make! Hi Kat, Yuzu is nice, but it never quite blew me away. Shiso is mighty popular with the gals!

Hello Marc, I have yet to make umeboshi, though I dearly love them! You can’t go wrong with umeshu; simple, simple, simple to make!

]]> By: Marc @ NoRecipes http://kyotofoodie.com/feeder/?FeederAction=clicked&feed=Articles+%28RSS2%29&seed=http%3A%2F%2Fkyotofoodie.com%2Fumeshu-learning-to-make-umeshu-in-fushimi-kyoto-part-2%2F&seed_title=Kyoto+Sake%3A+Learning+to+Make+Hannari+Brand+Umeshu+in+Fushimi+%26%238211%3B+part+2/comment-page-1/#comment-836 Marc @ NoRecipes Tue, 24 Jun 2008 02:40:38 +0000 http://kyotofoodie.com/?p=737#comment-836 Oooo these look so good. I found some ume at our local japanese supermarket a few weeks ago. Tried making umeboshi, but I think something went wrong as they taste pretty bitter. Maybe next time I'll try making umeshu. Oooo these look so good. I found some ume at our local japanese supermarket a few weeks ago. Tried making umeboshi, but I think something went wrong as they taste pretty bitter. Maybe next time I’ll try making umeshu.

]]> By: kat http://kyotofoodie.com/feeder/?FeederAction=clicked&feed=Articles+%28RSS2%29&seed=http%3A%2F%2Fkyotofoodie.com%2Fumeshu-learning-to-make-umeshu-in-fushimi-kyoto-part-2%2F&seed_title=Kyoto+Sake%3A+Learning+to+Make+Hannari+Brand+Umeshu+in+Fushimi+%26%238211%3B+part+2/comment-page-1/#comment-835 kat Mon, 23 Jun 2008 23:43:31 +0000 http://kyotofoodie.com/?p=737#comment-835 cinnamon is definitely a different flavor! I think I would probably like yuzu the best :) cinnamon is definitely a different flavor! I think I would probably like yuzu the best :)

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