Which kind of sake goes best with the various kinds of Japanese cuisine? Here’s a pairing guide to help you decide! Junmai Ginjyo The acidic and dry finish of Junmai Ginjyo sake balances the textures of sashimi well, especially for fatty fish such as salmon and tuna Honjyozo The light and smooth finish of […]
Don’t be intimidated by Japanese sake terms – here’s an easy guide to help you understand what they mean! Junmai Daiginjyo Regarded as the highest grade of sake Has a light, refined taste Best enjoyed chilled Junmai Ginjyo Has its rice grains milled to at most 40% of its original size Has a complex, fruity […]
In Japan, heating up Japanese Sake is called ‘Okan suru’ and Japanese Sake served warm is called ‘Kanzake’. This uniquely Japanese method of heating sake has a long history and which dates back over 2,000 years. By heating sake, you are able to enhance and experience the complex flavours in the beverage. These flavours can spread across the […]
So after knowing what is sake and how is it made in our previous blog (here), learn more about sake in our second part of our Sake 101. This time, we will be showing you what is Rice Polishing Ratio and Sake Meter Value (SMV) Rice Polishing Ratio Japanese sake is made with rice that […]
What is sake? First of all, what we know as sake is also known as nihonshu (日本酒) or seishu (清酒) in Japan and on your sake bottles. So do look out for “日本酒” or “清酒” next time you are dining out in Japan as some places might not serve the sake you are expecting. The sake brewing process is […]
We’re separating the myths from the legend – here are 5 debunked myths about sake that you should know! “Sake is a rice wine” Sake is actually brewed from fermented rice grains, in a process similar to brewing beer instead! “Sake has very high alcohol content, and can easily cause hangovers.” Sake’s alcohol percentage […]
Ever wondered why the taste of shochu varies from one to another? Here’s why! Shochu can be distilled from many different types of ingredients, and each kind of ingredient imparts a uniquely different taste to the shochu! Rice (or kome) shochu has a fairly thick taste. The aroma of grain is similar to that […]
Two great drinks are not like each other – here’s how you can differentiate sake and shochu! Manufacturing Process Shochu: Shochu is produced through distillation, similar to how brandy and vodka is produced Sake: Sake is brewed in a process not dissimilar to beer, and not ‘fermented’ like in the case of wine, contrary […]
What is the difference between bottled and draft beer?
There are people who drink their beer bottled, whereas some others crave for pints of draft beer. In summary, here are the main differences: Sunlight vulnerability: Bottled beer is more easily affected by sunlight, with the ultraviolet rays easily penetrating the bottle glass, which might alter the taste slightly For draft beer, this is not […]
The flavour of rice deteriorates faster, the longer it sits in its already-polished state. This is why we believe in polishing our rice only when it’s about to be consumed; doing so also seals in its nutrients for as long as possible. More importantly, freshly-polished rice tastes great, with its chewy, fluffy texture and sweet […]
How can you ensure that the Japanese rice is cooked properly?
Here’s how you can serve up the perfect bowl of oishii Japanese rice at home – just follow our step-by-step cooking guide! Lightly stir rice grains under running water Pour away milky water – repeat wash process for at least three times Make rice have a stickier texture by adding up to 220ml more water […]
Round off the busy workday by making yourself a refreshing glass of Kiku Fizz, a sake cocktail originally created by the renown Kiku Masamune brewery. Glass: Cocktail glass Garnish: Olives(1～3) or lemon peel Ingredients: 1 part sake 1 part dry gin Instructions: Stir all ingredients in a mixing glass with ice Strain into a chilled cocktail glass
Beat the sweltering heat with this refreshing oolong-hai recipe! Glass: Highball glass Ingredients: 6 parts oolong tea (can be substitute with sencha, or green tea) 4 parts shochu (imo or mugi shochu recommended) Ice Instructions: Fill highball glass with ice to the rim Pour shochu Add oolong tea Stir