All about Japanese food #sushilovers #healthyfood #freshfish #myfavouritefood #wasabi #sakeandwine #nicedinner #flightforfood #fromjapanwithlove #shibuya #bestfriend
Wednesday Date Night and @yozora_satx did not disappoint! Vinyl spinning on Macintosh, wine chilled, everything was scrumdiddlyicious and spectacular. I was having an emotional experience over every single thing we ordered. 10/10. Highly recommend. #datenight #sakeandwine #vinyl
Grapes are the determining factor in any wine, so much so that an experienced non-professional drinker can guess the year a wine was made because they can taste the condition of the harvested grapes. โ โ ๐ถโ โ Grapes are a fruit, with a short window when they're fresh and in peak condition. As they need to be made into wine as soon as they're harvested, they're usually processed close to where they were grown. So it makes sense for grape cultivation and wine production to happen in the same place.โ โ ๐ถโ โ Rice, however, is a grain. It can be stored for long periods and transported without deteriorating in quality. What does this mean for sake and terroir?โ โ ๐ถโ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #terroir #saketerroir #sakeandwine #wineandsake #sakeversuswine #wineversussake #water #yeast #tradition
Another important factor in sake brewing is the human touch, or what the wine world might call "intervention".โ โ ๐ถโ โ From choice of rice variety and production area, milling ratio and water content, through growing the kลji and choosing a yeast, plus temperature control during fermentation and processing after brewing, the tลji (master brewer) and kurabito (brewery staff) guide the process to a much greater degree than in winemaking.โ โ ๐ถโ โ Before nationwide rail or road transport was available, sake breweries served their local area and brewed sake that matched local cuisine - generally lighter on the coast to pair with seafood, and heartier inland to accompany meat and preserved foods. โ โ ๐ถโ โ Brewing skills were also passed on through guilds, where working brewers from a region taught upcoming brewers their skills, leading to a continuity of brewing style passed down over generations.โ โ ๐ถโ โ Today, most new brewers have degrees in fermentation science from a university, so this tie to traditional regional styles is no longer as strong. And the development of transport networks weakens the link to location in two ways: the brewery can sell sake in areas with a different food culture, and new foods - including non-Japanese ones - are being consumed in their local area.โ โ ๐ถโ โ So where does that leave the concept of terroir as tied to the land? When it comes to sake, it's still very much up in the air. โ โ ๐ถ โ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #terroir #saketerroir #sakeandwine #wineandsake #sakeversuswine #wineversussake #water #yeast #tradition
If you follow the wine concept of terroir, sake ticks the box when it comes to water, but not for rice.โ โ ๐ถโ โ Another important factor in sake brewing is yeast. Over time, many yeasts have been isolated from successful breweries and cultured by the Brewing Society of Japan. Sake brewers can order a known yeast that will help them brew the type of sake they're aiming for.โ โ ๐ถโ โ This is great for brewing, as each yeast strain is known to have certain qualities and be able to ferment batches of sake successfully. However, this central culturing of yeast strains that are then used all over the country also goes against the idea of terroir as linking an agricultural product to a location.โ โ ๐ถโ โ A very small number of breweries work with ambient yeast, brewing with yeast strains that are naturally present in the brewery buildings. This runs the risk of the flavour profile changing from batch to batch or year to year (a negative for Japanese sake drinkers who expect the product to always taste the same) and also failed fermentation (the yeast could fail to produce enough alcohol, or could produce too much and legally disqualify the product from being called sake). But it does bring them closer to creating a strong link to their location.โ โ ๐ถโ โ And some breweries, especially medium to larger ones who can afford the investment, will culture their own yeast in-house - and it could even be the same breweries that were sampled in the early 1900s. Or else they can turn to prefectural technical centres or universities with the labs needed to culture yeast for them. ๐ถโ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #terroir #saketerroir #sakeandwine #wineandsake #sakeversuswine #wineversussake #water #yeast #tradition
Where wineries follow the grapes, sake breweries follow the water. โ โ ๐ถโ โ Not as easy to transport in the quantities a brewery needs, water has been the deciding factor in the location of many if not most sake breweries. You can still see this today, with many breweries clustered around famous water sources, like in Nada (Kobe), Fushimi (Kyoto) or Saijo (Hiroshima).โ โ ๐ถโ โ Historically, the higher mineral content of Nada's water meant more active yeast and therefore more successful fermentation. Later advances in brewing technique made use of the lower mineral content of Fushimi water, and extremely low mineral content of Saijo water, to produce more delicate flavour profiles.โ โ ๐ถโ โ So that's one tie between sake and its geographical origin, and one possible argument for the concept of terroir in sake.โ โ ๐ถโ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #terroir #saketerroir #sakeandwine #wineandsake #sakeversuswine #wineversussake #water #yeast #tradition
The largest influence on wine is from the grapes made to use it, so it makes sense that wineries are located in areas that produce great grapes.โ โ ๐ถโ โ Sake is pulled in two different directions when it comes to raw materials - I'll come back to the second one, but let me finish talking about rice first.โ โ ๐ถโ โ Some regions in Japan are famous for particular varieties of rice, either varieties for eating or for brewing sake. The most coveted sake rice is a variety called Yamada Nishiki, which was developed in Hyogo Prefecture (near Osaka and Kobe) and grows best in the climate of that area. ๐ถโ โ As rice is easily transported and doesn't have to be used immediately after harvest, breweries around the country order Yamada Nishiki from Hyogo Prefecture to use in the same or a later brewing year.โ ๐ถโ โ Another factor is that many rice farms are small, and leave the marketing and sale of their rice to the national agricultural cooperative, Japan Agriculture (JA), which deals with prefectural brewing associations to trade large quantities of Yamada Nishiki and other rice varieties all over Japan.โ โ ๐ถโ โ So that's one element of wine terroir that doesn't apply to sake - rice can be, and routinely is, grown in one area and used to make sake in another.โ โ ๐ถโ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #terroir #saketerroir #sakeandwine #wineandsake #sakeversuswine #wineversussake #water #yeast #tradition
What is "terroir"?โ โ ๐ถโ โ The definition in the French Larousse dictionary says: "All the land in a region, considered for its agricultural qualities and providing one or more characteristic products, such as a wine."โ โ ๐ถโ โ So terroir is tightly tied to location, the qualities of the soil relevant for agriculture in that location, and how the land is worked by local inhabitants.โ โ ๐ถโ โ What does this definition mean for wine, and for sake?โ โ ๐ถโ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #terroir #saketerroir #sakeandwine #wineandsake #sakeversuswine #wineversussake #water #yeast #tradition
One problem faced by everyone in the sake industry - brewers, educators, importers and promoters - is where to start when explaining sake to people who know nothing about it.โ โ ๐ถโ โ Sake can be compared to beer, as it's also made from a grain and brewed with yeast. โ ๐ถโ โ Sake sometimes turns up in the spirits section in brick-and-mortar or online shops, possibly because the retailer doesn't know where to put it, or because the fact that it's traditionally drunk in small glasses feeds the misconception that it's distilled. (Sake brewed in Japan is shipped at an average of 14-16%, and the legal maximum is under 22%.)โ โ ๐ถโ โ The sake brewing process can also be compared to wine, sake can be drunk like a wine and comes in bottles similar to wine, so - as you can see from the inclusion of sake in many international wine competitions - this is the comparison that seems to work best.โ โ ๐ถโ โ Comparing sake to wine helps to explain how strong it is, how to drink it and how to pair it. Many promoters and even brewers have tried to draw more and more similarities between sake and wine to make sake less unfamiliar and more approachable.โ โ ๐ถโ โ But there may be a limit to how far the comparison with wine can be successfully used to explain sake - and one thing that may not carry over is the concept of terroir.โ โ ๐ถโ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #terroir #saketerroir #sakeandwine #wineandsake #sakeversuswine #wineversussake #water #yeast #tradition
Meiji Shrine, one of the most important temples in Tokyo, is dedicated to Emperor Meiji and his wife Empress Shoken. The barrels of sake and wine (are empty!) have a full of spiritual significance as they have always been a vehicle to bring people and their gods together. #Meijishrine #sakeandwine #EmperorMeiji #tokyo #japan #nihon #Yoyogipark
้ธๅฅฅๅ ซไปใBlanc(ใใฉใณ) ใฏใคใณใฎใใใช็ด็ฑณ้ ใจใใใใจใงใๅ ๆใซๅ ซๆธ้ ้ ใฎ้ ่ตใ่จชใใๆใซ่ฒทใฃใไธๆฌ๐ถ ็ฝ้บนใไฝฟใใใจใง็ๅณใๆใใใ้ ธๅณใฎใใใใฃใใใใ็ฝใฏใคใณใฎใใใชๅณใใใซ๐ ๆฅๆฌ้ ๐ถใจใฏใคใณ๐ฅใฎ้ใจใใๅฐ่ฑกใง็ฎๆฐใใใ้ ใงใใใใๅไบบ็ใซใฏใคใณใฏใฏใคใณใงใๆฅๆฌ้ ใฏใใฃใจ็ฑณใๆใใๅณใฎๆนใๅฅฝใใงใ ในใฟใผใฟใผใซใใ่พๅฃในใใญใชใชๆฅๆฌ้ ใใใใใใใฎใงใใใ่ฆใใใใใ่ฉฆใใใ ใใโจ ๆใฃใใใใฉใคใใชๅณใฎใ้ ใ ใฃใใฎใงใใตใฉใใใ้่ใใใซใผใใฎๆนใๅใใพใ๐ฝ๏ธ ๅใใใๆ็: ๅ่ใใฌใผใ(ใตใฉใใใญใผในใใใผใใใใชใขใตใดใกใฉใณใใญใใฏใใฉใผใซใใใกใ๐) ใใฟใซใคใซใจ่ใฎ่ฑใฎใใซในใฑใใฟ ใใฎๅพใซๅใใใใฎใฏ๐ท๐ฝ๏ธ๐ฉโ๐ณใ Caves de Rauzen Fontmaine Bordeaux Cabernet Franc, Malbec, Merlot, Petit Verdot, Cabernet Sauvignon ใฎใใฌใณใใฏใคใณ๐ทใใจใ ็ใใใฎ็ ฎ่พผใฟ๐ฝ๏ธ #้ธๅฅฅๅ ซไป #ๆฅๆฌ้ #ใฏใคใณ #ๅ่ #ใใซในใฑใใฟ #็ใใ็ ฎ่พผใฟ #ใใฟใซใคใซ #่ใฎ่ฑใฌใทใ #ใฏใคใณใใขใชใณใฐ๐ท #ๆ็ๆๅฅฝๅฎถ "Mutsu Hassen Blanc" is a sake that resembles wine, which I bought when I visited the Yawatahama Brewery last month ๐ถ. Using white koji rice imparts a restrained sweetness and a refreshing acidity, reminiscent of white wine. While it's a novel drink that falls somewhere between sake and wine, personally, I prefer sake with a more pronounced rice flavor. It's a dry and refreshing sake that pairs well with starters. It's quite unique, so if you come across it, give it a try! โจ I found it to be lighter than expected, so it pairs better with vegetables and fruits than with salami ๐ฝ๏ธ. Paired with: Antipasto platter (salami, roast beef, Brie, Roquefort, strawberries ๐) Firefly squid and nanohana bruschetta Later, I paired it with ๐ท๐ฝ๏ธ๐ฉโ๐ณ, Caves de Rauzen Fontmaine Bordeaux, a blend of Cabernet Franc, Malbec, Merlot, Petit Verdot, and Cabernet Sauvignon ๐ท and Beef tendon stew๐ฝ๏ธ #mutsuhassen #sakeandwine #sakelover #winelovers๐ท #sakepairing #japanesesake #uniquesake #sakeexperience #japanesecuisine #winepairing #antipasto #bruschetta #bordeauxwine #beeftendonstew
ๅ ๆฅใทใใใผใง้ๅฌใใ้ ใทใณใใธใฆใ ๆบๅใซ่ฟฝใใใใใฉ็กไบใซ้ๅฌใใใใจใใงใใฆๆฌๅฝใซ่ฏใใฃใ ๆฅฝใใๅญฆใณใๅคใใคใใณใใๅคขใฎใใใชๆ้ใงใใ ใ็พไปฃ็ใช้ธ้ ใฎใใใฎๅคไปฃใฎๆนๆณใ ็ฎ็๏ผ็ฆ็น(ๆฅๆฌ่ช่จณ) ใชใๅคใใฎ้ ่ตใใใใๆ้ใใใใใซใใใใใใใๅคใ้ธ้ ๆนๆณใซๅๅธฐใใฆใใใฎใใๅ็นๅๅธฐใฎใใ๏ผไผ็ตฑใๅฎใใใ๏ผ ใชใผในใใฉใชใขใ่ฅฟๆดใฎๆ้ฃฒๅฎถใใใใฎใใใช้ธ้ ๆณใซๆนใใใใฎใฏๅถ็ถใชใฎใ ใใใ๏ผ ใชใใใใใๆๆณใๆฅๆฌไปฅๅคใฎๅฝใฎๆ้ฃฒๅฎถใซใจใฃใฆ้ญ ๅ็ใชใฎใ๏ผๅฟใซ้ฟใ็ฉ่ชใชใฎใ๏ผใ่ใใฆใฟใใใ ๆฌง็ฑณใ็นใซใใผใใใขใชใณใฐใ็ใใชใชใผในใใฉใชใขใงใฏใใใใใใฟใคใใฎใใผใซใใใใฌใณใใใซใชใฃใฆใใใใใฎใใใชๅคๆฅใใใฎๆนๆณใจๅๆใฏใๅใซ้ ่ตใงใไผ็ตฑใๅฎใใไปฅไธใฎใใจใใใฆใใใ ใใใใฎ้ ใซใพใคใใในใใผใชใผใฏใใใๅคใใฎไบบใ ใจใคใชใใใไบบใ ใๆฅๆฌ้ ใซๅผใ่พผใใใใซใๆฅญ็ๅ ใงไฝฟ็จใงใใ่จ่ชใ็ใฟๅบใใฆใใ๏ผใฏใคใณใปใฝใ ใชใจใฏใๅฐๅๆงใไผ็ตฑใจใใๆฆๅฟตใ็่งฃใใใใจใใงใใใใใใใใใฎในใใผใชใผใซๅ ฑ้ณดใใใใฏใคใณใฎไธ็ใงใฏใใงใซ็่งฃใใฆใใใใจใ ใใใใใฏๆฅๆฌ้ ใซใคใใฆๆถ่ฒป่ ใจ่จ่ใไบคใใใๆฅๆฌ้ ใฎ่ๅพใซใใไบบใ ๏ผใใใฆ่ตๅ ๏ผใฎในใใผใชใผใๅ ฑๆใใใฎใซๅฝน็ซใคใ ๅ้ธ้ ใใผใ ใ็ตใฆใใใๅคใใฎไบบใ ใๆฅๆฌ้ ใฎๅคๆงๆงใ็ฅใใ้ ใๆนใๆ็ใจใฎ็ตใฟๅใใใฎๅฏ่ฝๆงใ็่งฃใใใซใคใใฆใใใ่ค้ใงๅฑคใๅใใๅค็จ้ใงๆ็ใซๅใๆฅๆฌ้ ใฎ้ญ ๅใๅขใใฆใใใใพใใใใใใฎๆฅๆฌ้ ใๆด้ฃใซใฉใฎ็จๅบฆๅใใฎใใ่ฆใฆใใใ #Repost @australiansakefestival with @use.repost ใปใปใป Sake Symposium #2 ~ Ancient Methods for Modern Brews - was held in Sydney last week on 4th March at Radisson Blu Hotel. It was a fun and informative event with an insightful panel discussion hosted by Simone Maynard @sakemistress and featuring Rumiko Moriki @japanese_sake_moriki and David Lowe @lowefamilywineco after short presentations on both Kimoto ๐ถ and Amphora ๐บ ๐ท Huge thanks to our wonderful interpreters for this event. Thanks also to Yuichiro Kawahito from @kawatsuru_sake for his informative presentation. The event provided a wonderful insight into a couple of ancient techniques in both the sake and wine making worlds and it was great to have the two (sake & wine) side by side and paired with some delicious curated canapes from the kitchen @radissonblusydney A heartfelt thank you to all involved and all who attended this unique event. The Q&A session was most enjoyable and confirmed just how much interest there is in events like this, in sake and in ancient techniques in the beverage world. This event was part of the #bringingsaketothetable campaign and made possible through the support of the Japanese government. Photos by @sayu_sydney and courtesy of NTA Japan. #sake #sakesymposium #ancientmethods #modernbrews #sakeandwine #japanesesake #kimoto #amphora #sakeevent #symposium #sydney
Sake Symposium #2 ~ Ancient Methods for Modern Brews - was held in Sydney last week on 4th March at Radisson Blu Hotel. It was a fun and informative event with an insightful panel discussion hosted by Simone Maynard @sakemistress and featuring Rumiko Moriki @japanese_sake_moriki and David Lowe @lowefamilywineco after short presentations on both Kimoto ๐ถ and Amphora ๐บ ๐ท Huge thanks to our wonderful interpreters for this event. Thanks also to Yuichiro Kawahito from @kawatsuru_sake for his informative presentation. The event provided a wonderful insight into a couple of ancient techniques in both the sake and wine making worlds and it was great to have the two (sake & wine) side by side and paired with some delicious curated canapes from the kitchen @radissonblusydney A heartfelt thank you to all involved and all who attended this unique event. The Q&A session was most enjoyable and confirmed just how much interest there is in events like this, in sake and in ancient techniques in the beverage world. This event was part of the #bringingsaketothetable campaign and made possible through the support of the Japanese government. Photos by @sayu_sydney and courtesy of NTA Japan. #sake #sakesymposium #ancientmethods #modernbrews #sakeandwine #japanesesake #kimoto #amphora #sakeevent #symposium #sydney
"Sake Brewery and Winery Tour" made possible by Sapporo Regional Taxation Bureau First Stop "Chitosetsuru" Sapporo's only brewery. Learned about the history and the process. And tasted three different famous sakes with their best pairing. Even made our personalized labels Next, "Yoichi Winery" Do you know how white and red wines are made? Yes? Great! So yeah, we tried nine types of wine paired with specialized dishes (not included in their regular menu) Btw, if you want to have your own sake and wine tour experience, check out their websites for a free tour ;) Thanks! @Chitosetsuru1872 yoichiwine1974 Sapporo Regional Taxation Bureau and all the amazing people who made this possible #saketour #wheninsapporo #hokkaidolove #sapporo #livelovelaugh #chillitssaturday #lifeistooshorttobeunhappy #lifewithamy #sakeandwine #chitosetsuru #yoichiwinery #stillwinter #visitsapporo #trysomethingnewinsapporo
S A K E & W I N E, E L E G A N C E I N A G L A S S ๐ถ๐ท Elevate your evening with our exquisite selection of sake and wine. At Roots Garden Lounge, we believe that elegance should always be in your glass. Sip, savor, and let the sophistication of our beverages complement the energy of the garden. #SakeAndWine #RootsElegance #TilletDrinks #RootsGardenLounge #TillettGardens #StayRooted #STT #StThomasEats #USVIEats #USVI #StThomasFood #USVirginIslands #StThomasVirginIslands #StThomasFoodie #USVIFoodie #GoodEats #Foodie #EatLocal #Foodstagram #RealFood #ExploreFood
Thank you for having us @omakase_kyara ๐ซกโฅ๏ธ #tunacarving #sakeandwine #packed #venue #letsgetit
Chef Andrea Camagna from Italy opened a sake and wine Italian kitchen called Bei Tempi. Had a good time ๐ there! @beitempisingapore @andrea_camagna #beitempi #italianfood #sakeandwine #goodfood #goodtimes #sgrestaurant #sgfood #portraitofachef #cheflife #leicam10r #aposummicron35 #ilovered #streetphotography #womenphotographers #womeninstreetsg #womeninstreet #unexp_collective #redphotosgroup
๐ถ ๐๐๐ ๐ฎ๐ฌ๐ญ๐๐ณ๐ข๐จ๐ง๐ ๐๐ข๐ฏ๐ โAlla scoperta del Sakeโ๐ท ๐ Giovedรฌ 16 Novembre 2023 - ore 21:00 Amanti del sake e del vino, unitevi! Siamo entusiasti di annunciare una collaborazione speciale con @wineonline.wine per portarvi un'esperienza di degustazione unica nel suo genere. Immergetevi nel mondo affascinante del sake giapponese, il fermentato piรน amato del momento. ๐ Special Guest: Lorenzo Ferraboschi, fondatore di Sake Company e Head Educator per lโItalia della SSA. Con la sua profonda conoscenza e passione, Lorenzo vi guiderร attraverso ogni sorso, raccontando storie e curiositร dietro ogni bottiglia. Cosa ti aspetta: ๐พ Minibox esclusivo con 6 assaggi di sake (5cl ciascuno). ๐ Depliant informativo con dettagli sui sake e suggerimenti per gli abbinamenti. ๐ฅ Degustazione live: un'occasione per interagire direttamente e fare domande. ๐ผ Accesso alla registrazione della lezione, per rivivere l'esperienza quando desideri. Sake in degustazione: Shirayuki Itami Morohaku Honjozo Dewanoyuki Kimoto Konisi Hiyashibori Gold Shirayuki Edo Genshu Kodakara Yuzu Taruhei Silver ๐ Il tuo box a casa: Riceverai direttamente a casa il set di degustazione, pronto per essere assaporato con noi in diretta. E se non puoi partecipare al live? Guarda la registrazione quando e dove vuoi! ๐ Prenota ora e unisciti a noi e a @wineonline.wine in questa avventura sensoriale. Kanpai e cin cin! ๐ฅ (Link per partecipare allโevento nelle storie in evidenza) . . #sakesommelieritalia #wineonline #degustazionesake #collaborazione #sakeandwine #sakeevent #kanpai #winelovers #sakelovers
๐ะฏ ะฝะฐ ะบัััะต WSET 3 level ะฝะฐ ะฐะฝะณะปะธะนัะบะพะผ ! ะ ะฐะดะพััะธ ะฝะตั ะฟัะตะดะตะปั, ะผะพะธ ะฝะตะนัะพะฝั ัะฐะฑะพัะฐัั ัะฒะตัั ััะพัะฝะพ, ะฝะพ ะผะตะฝั ััััะฐะธะฒะฐะตั ัะฐะบะพะน ั ะพะด ัะพะฑััะธะน. ะ ะฐััะบะฐะถั ะฒัั ะฟะพ-ะฟะพััะดะบั: Wine & Spirit Education Trust ะฟัะตะดะพััะฐะฒะปัะตั ะฟัะธะทะฝะฐะฝะฝะพะต ะฒะพ ะฒัะตะผ ะผะธัะต ะพะฑัะฐะทะพะฒะฐะฝะธะต ะธ ะบะฒะฐะปะธัะธะบะฐัะธั ะฒ ะพะฑะปะฐััะธ ะฒะธะฝ, ัะฟะธััะฝัั ะฝะฐะฟะธัะบะพะฒ ะธ ัะฐะบั ะดะปั ะฟัะพัะตััะธะพะฝะฐะปะพะฒ ะธ ัะฝััะทะธะฐััะพะฒ. ะะพะปะพะฒะฝะพะน ะพัะธั ะฒ ะะพะฝะดะพะฝะต. ะคะธะปะธะฐะปั ะฑะพะปะตะต ัะตะผ ะฒ 70 ัััะฐะฝะฐั . ะะปั ะผะตะฝั ััะพ ะฒะพะทะผะพะถะฝะพััั ะฒะพะนัะธ ะฒ ะผะธั ะฒะธะฝะฐ ะฝะฐ ะฐะฝะณะปะธะนัะบะพะผ ัะทัะบะต. ะฅะพัะธัะต ะฒัััะธัั ัะทัะบ- ะฟะพะปััะฐะนัะต ะฟัะพัะตััะธั ะฝะฐ ะฝะตะผ - ัะฐะบ ั ะฒัััะธะปะฐ ัะฟะพะฝัะบะธะน. ๐Level 3 ะดะปั ะผะตะฝั ััะพ ะฟะพะฒัะพัะตะฝะธะต ัะตะพัะธะธ , ะฝะพ ะบะพะปะพััะฐะปัะฝัะน ะพะฟัั ะดะตะณัััะฐัะธะน ะฝะฐ ะฐะฝะณะปะธะนัะบะพะผ. ๐ะะพะปะณะพะดะฐ ะธะฝัะตะฝัะธะฒะฝะพะณะพ ะบัััะฐ ะธ ัะบะทะฐะผะตะฝ ะฟะพ ะพะบะพะฝัะฐะฝะธั ะธ ะดะธะฟะปะพะผ 3 ััะตะฟะตะฝะธ. ะะพัะพะผ ะตััั 4 level. ๐กะะธะบะพะณะดะฐ ะฝะต ะฟะพะทะดะฝะพ ะธ ะฝะต ะฒะตัััะต , ััะพ ัะทัะบะธ ะธะทััะฐัั ัะพะปัะบะพ ะฒ ัะฐะฝะฝะตะน ะผะพะปะพะดะพััะธ. ะกะฟะฐัะธะฑะพ ะดััะทััะผ ะทะฐ ะฟะพะดะดะตัะถะบั๐ซถ. #winesake #sommelierlife #education #tokyo #winelover #sakeandwine #wset #wset3 #wsetdiploma #wsetlevel3 #ะฒะธะฝะพ #ัะพะผะตะปัะต #ัะพะผะตะปัะตัะพะบะธะพ #ัะพะผะตะปัะตัะฟะพะฝะธั
In 2019, the emergence of COVID-19 had an unexpected impact on my life trajectory. It forced me to adapt and reassess my priorities, pushing me to explore new horizons. One crucial lesson I've learned is the importance of horizontal expansion. As a wine sommelier, I've realized that diversifying my knowledge beyond wine is essential to stay relevant in the ever-evolving industry. However, there's a fine line to tread; becoming a jack of all trades but a master of none is a risk. Fast forward to 2023, and I have completed the Sake Scholar, CMS Certified, and upcoming JSA Diploma programs. These accomplishments signify my commitment to continuous learning and expanding my expertise in various alcoholic beverages. Looking ahead to 2024, my journey continues as I embark on the WSET LV4 Diploma and dive into learning conversational Japanese Life may throw unexpected challenges, but I've learned that adaptability and a thirst for knowledge can lead to remarkable personal and professional growth. My journey is a testament to the power of resilience and the pursuit of excellence as a never yielding Hong Konger. #somm #sommlife #sommelier #hongkong #hongkonger #sake #sakesommelier #sommlifestyle #australiasake #sakeinaustralia #sommhk #hksommelier #wineandsake #sakeandfood #sakeandwine
#worldsakeday #octoberfirst #tastingandpairing #sundayfunday #sakeandwine #improvingmyself
Amazing night with @senkinofficial and @pimpernelvineyards makers dinner @azabu.kai !! Special thanks to Kazuki san, Ohara master chef and Aramaki chef! ๐๐ #sakeandwine #sakeandwinedinner #amazing #collaboration
ะะตะฝั ะฒัะตะณะดะฐ ะฟัะธะฒะปะตะบะฐะปะฐ ััะตัะฐ ะพะฑัะปัะถะธะฒะฐะฝะธั, ะธ ััะพ ะฒะปะตัะตะฝะธะต ะฝะต ัะณะฐัะปะพ ัะพ ะฒัะตะผะตะฝะตะผ. ะฏ ั ัะดะพะฒะพะปัััะฒะธะตะผ ััะฐััะฒัั ะฒ ะพัะณะฐะฝะธะทะฐัะธะธ ะฒัััะตั ะธ ะผะตัะพะฟัะธััะธะน, ัะพะทะดะฐะฒะฐั ะดะปั ะปัะดะตะน ะฝะตะทะฐะฑัะฒะฐะตะผัะต ะผะพะผะตะฝัั ะธ ะฟัะฐะทะดะฝะธะบะธ. ะะธั ะฒะธะฝะฐ ัะฐัะบััะปัั ะผะฝะต ะฑะปะฐะณะพะดะฐัั ัะฐะฑะพัะต ะฒ ัะตััะพัะฐะฝะฐั . ะะฝะฐัะฐะปะต ััะพ ะฑัะปะธ ัะฐะผะฟะฐะฝัะบะธะต ะฒะธะฝะฐ, ะบะพัะพััะต ะฟะพะบะพัะธะปะธ ะผะพั ัะตัะดัะต ะธ ะฟัะพะดะพะปะถะฐัั ัะฐะดะพะฒะฐัั ะผะตะฝั ะฟะพ ัะตะน ะดะตะฝั. ะะพะผะฝั ะผะพะน ะฟะตัะฒัะน ะบััั "Wine Lover" ะฒ ัะบะพะปะต ัะพะผะตะปัะต @lecoleduvin_official , ะบะพัะพััะน ะฟัะพะดะปะธะปัั ะฒัะตะณะพ ะดะฒะฐ ะผะตัััะฐ, ะฝะพ ะฟะพัะปะต ััะพะณะพ ะฝะฐัะฐะปะฐัั ะฝะฐััะพััะฐั ะฒะธะฝะฝะฐั ะพะดะธััะตั, ะธ ะพััะฐะฝะพะฒะธัััั ะฑัะปะพ ัะถะต ะฝะตะฒะพะทะผะพะถะฝะพ. ะะพั ัะปะตะดัััะฐั ะพััะฐะฝะพะฒะบะฐ - ะฒ ัะพะน ะถะต ัะบะพะปะต ะบัััั ะฟะพะดะณะพัะพะฒะบะธ ะบ ัะพะผะตะปัะต. ะัะธััะผ, ะฝะฐ ัะฟะพะฝัะบะพะผ ัะทัะบะต! ะฏ ั ะฝะตัะณะฐัะฐััะธะผ ัะฝััะทะธะฐะทะผะพะผ ััะธะปะฐ ะบะฐะถะดัั ัััะฐะฝะธัั ะฟะฐัะตะฝัะพะฒะฐะฝะฝะพะณะพ ััะตะฑะฝะธะบะฐ ะััะพัะธะฐัะธะธ ะกะพะผะตะปัะต ะฒ ะฏะฟะพะฝะธะธ, ะธ ะฒ ัะตะทัะปััะฐัะต ะฒ 2013 ะณะพะดั ััะฐะปะฐ ะฟะตัะฒัะผ ััััะบะพะณะพะฒะพัััะธะผ ะพะฑะปะฐะดะฐัะตะปะตะผ ะทะฝะฐัะบะฐ ัะพะผะตะปัะต, ะฟะพะปััะตะฝะฝะพะณะพ ะฝะฐ ัะฟะพะฝัะบะพะผ ัะทัะบะต. ะ ะทะฝะฐัะบะต ัะดะตะปะฐั ะพัะดะตะปัะฝัะน ะฟะพัั. ะะพัะพะผ ะฑัะปะธ ะตัั ะบัััั , ะณะฐัััะพะฝะพะผะธัะตัะบะธะต ัััั, ัััั ะฟะพ ะฒะธะฝะพะณัะฐะดะฝะธะบะฐะผ ะฒะพ ะคัะฐะฝัะธะธ. ะ ั ะฑัะดั ะทะฐะดะฝะธะผ ัะธัะปะพะผ ัะฐััะบะฐะทัะฒะฐัั ะพะฑ ััะพะผ ัะพะถะต. ๐Photo: ะฒัััะฐะฒะบะฐ JFEX 2023 ะฒ ะฟัะพะตะบัะต @artwinery_jp by @loernia #sommelier #sakeandwine #winelover #sparkling #artwinery #champagne #artwineryukraine #jsadiploma #sommeliere #tokyotrip
๐น๐ธSake & Wine pairing dinner๐ถ๐ทSea bass ๅฅฝๆป๐ Dessert not too sweet, perfect for me ๐ฎ Yummy & great experience ๐๐ ไปฒๅทง้ๆ็ทฃไบบๆทป๐ ็ด้ฝๅๅๆฉ๐คช โ #09/19 #tuesday #ๆบๅฐไธๅฝฉ #sakeandwine #pairing #tasting #greatexperience #dinner #bestfriends #yummy #yvrfood #yvreats #goodfood #loveit #lifestyle #happy #enjoy
. ใถใณใใผใปใฝใผใฌใณใฏๆจๅนด12ๆใซ็ง็ฐใฎๅฐ็้ธ้ ใ่จชๅใใใๅฝไธปใงใใๅฐ็ ็ไธ้ใป่ฑๅญใๅคซๅฆปใฎๆญ่ฟใๅใใพใใใใใใฆใใฎๅบฆใๅฝผใใใตใณใใฉใณใทในใณใซใๆใใใใถใณใใผใฎๅฐๅ ใฎ้ฃฒ้ฃใฎๅไบบใใจใจใใซใๅฏฟๅธใๆฅๆฌ้ ใใฏใคใณใๅ็ใฎ็นๅฅใชใณใฉใใฌใผใทใงใณใใฃใใผใ้ๅฌใใพใใใใถใณใใผใปใฝใผใฌใณใฎใฏใคใณใฏ็พๅจๆฅๆฌใฎใฟใง่ฒฉๅฃฒใใใฆใใใใใใใฎใคใใณใใ็ฑณๅฝใซใใใๅฝผใฎใฏใคใณๅใฎๅ ฌๅผใใใชใใฏใใฌใใฅใผใจใชใฃใใฎใงใใ ใคใใณใใฏใใใทใฅใฉใณๆไปใๅฏฟๅธๅบใงใใใOmakaseใใซใฆ่กใใใๆ้ซ็ดใฎใๅคฉๅทง20 ็ด็ฑณๅคงๅ้ธใใๅซใๅฐ็้ธ้ ใฎๆฅๆฌ้ 5็จฎ้กใใใขใชใณใฐใใพใใใๆดใซใถใณใใผใปใฝใผใฌใณใปใฏใคใณใบใฎใใใใฌใณใธ2020 LUDEON ใใใฌใคใปใฏใชใ ใบๆฐใฎใใใซๅผ็ใฎ้ท่ฐทๅทใใกใใชใผใ่ฒใฆใๆญฆๅทA5ๅ็ใฎๆๅทปใใจๅใใใ็ถใใฆใทใงใใฎใธใฃใฏใฝใณใปใฆใผใฏๅๆตท้็ฃใฎใฆใใจใใขใชใณใฐใใพใใใใณใผในใฎใใฏไผๅขๆตท่ๅบๆฑใฎ็ๅญ็ผใใใใใฆ่ตคๅณๅใจใขใตใชใฎๅณๅๆฑใงใใใใฒในใใฎ็ๆงใซใฏใ็ง็ฐใฎ้ธ้ ๆใจใซใชใใฉใซใใขใฏใคใใชใผใฎๅฝๅขใ่ถใใๅๅฅฝใ็ฅใใ็นๅฅใชใใฃใใผใๆฅฝใใใงใใใ ใๆ่ฌใงใใ Xander Soren was so thrilled to welcome Mr. Shinichiro Kodama, CEO of Kodama Jozo sake brewery and his wife Ms. Eiko Kodama to San Francisco, after they kindly hosted his visit to Akita last December. Along with several of Xanderโs local restaurant friends, they all came together to create a very special collaboration dinner of sushi, sake, wine and wagyu. Xander Soren Wines are currently exclusively available in Japan, so this was the first official public preview of his wine in the US. The weekend event was hosted by the Michelin-celebrated sushiya Omakase, with pairings of 5 sakes from Kodama Jozo, including their premium Tenko20 Junmai Daiginjo. Xander Soren featured his signature 2020 LUDEON Central Coast Pinot Noir, paired with a temaki of Bushu-Gyu A5 wagyu raised by the Hasegawa family in Saitama for butcher Mr. Guy Crims, and then combined with Hokkaido uni by Chef Jackson Yu. The course was followed by lobster tamago and the dinner finished with red miso and clams. Guests enjoyed this special meal celebrating the friendship and cooperation across the ocean, between the Akita brewery and California winery. @xandersorenwinesjp Special thanks to... @ekodamajozo @omakase_sf @jacksonyu_omakase @omakaserestaurantgroup @thebutchershopbyniku @guythebutcher @hasegawa.beef @teamtrex_ @misslead @fifth_taste @truesake @malounubla @traviskasperb @evanhufford @jadehufford @kashfeng @ottavinowines @thexandersoren #xandersorenwines #xandersorenwinesjapan #xandersoren #californiapinotnoir #newwinebrand #pinotnoir #californiawine #collaborationdinner #centralcoastpinotnoir #sakeandwine #omakasesushi #michelinsushi #a5wagyu #akitasake #sanfranciscodining #japanesecuisine
I'm not going to go so far as to say sake has no terroir. But if it has, it's not in all sake, it's not as straightforward as it is for wine, and it's not necessarily based on rice.โ โ โ ๐ถโ โ โ If you've ever been to Japan, you'll see how much pride each region has in its own produce and traditions. So national rice trading system notwithstanding, it makes sense for breweries to use as many local ingredients as possible.โ โ โ ๐ถโ โ โ Although breweries can now grow their own rice, many do not have the skills to do so. Once solution is to go directly to local farmers and sign contracts where the brewery buys the farmer's rice directly instead of going through the trading system. Sake rice is notoriously hard to grow, so farmers may take some persuading.โ โ โ ๐ถโ โ โ Another factor encouraging the use of local ingredients is the increasing number of internationally recognised guarantees of regional production in Japan - namely Geographical Indications (GI).โ โ โ ๐ถโ โ โ Yamagata was the first prefecture to get a GI for sake, followed by Hakusan in Ishikawa Prefecture, then the legendary production region of Nada in Kobe, followed by Harima, Tone Numata and Mie. "Japanese sake", "Nihonshu" and ๆฅๆฌ้ ("nihonshu" in Japanese) were designated as a GI in 2015 to distinguish domestically produced sake from sake produced overseas. (The definition is sake made with domestically produced rice and domestically sourced water, so it also excludes sake made in Japan from imported ingredients.)โ โ โ ๐ถโ โ โ Which brings us back around again to rice. It has to be grown in Japan to make "Japanese sake" or "Nihonshu", but doesn't have to be a sake-specific variety or a locally grown one. So rice is a poor candidate for terroir today, but things are changing.โ โ โ ๐ถโ โ And check out @sakedeepdive on the topic! ๐ถโ โ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #sakebrewing #sakerice #saketerroir #yamadanishiki #sakamai #sakeregionality #sakeyeast #sakeandwine #seimai
So this week's posts give you an idea of the perfect storm of factors that push breweries away from using local rice, and make the Western wine idea of "terroir" difficult to apply.โ โ โ ๐ถโ โ โ Breweries were unable to grow their own rice until the land ownership law changed in 1995, and many breweries are reluctant to branch out into growing rice as they don't have the knowledge, manpower or land. The system of trading through Japan Agriculture, which prioritises variety and grade over location, is still the easiest way for many breweries to buy rice. Any sake destined to be one of the "premium" legal classifications must be made with rice of Grade 3 or higher, and a brewery new to growing its own rice might - literally - struggle to make the grade. โ โ โ ๐ถโ โ โ As more brewers decided to compete using Yamada Nishiki, grade became even more important. A higher proportion of "good quality" grains means more consistency during polishing, soaking, steaming and brewing, and more predictable results for the final sake. โ โ โ ๐ถโ โ โ And where do you find the highest grade Yamada Nishiki? In the Hyogo villages that set out to grow and develop it, close to the Hyogo agricultural research institute that created it. Yet another reason to go out-of-area for rice (unless you're a brewery in Hyogo). ๐ถโ โ If you're interested in a more in-depth discussion of whether sake has terroir, the @sakedeepdive podcast has two episodes on this topic!โ โ ๐ถโ โ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #sakebrewing #sakerice #saketerroir #yamadanishiki #sakamai #sakeregionality #sakeyeast #sakeandwine #seimai
So we have land ownership laws that meant breweries couldn't grow their own rice, and a rice distribution system that prioritises rice variety and grade over location. There's also another factor that means a brewery might use rice from another region, which further weakens a location-based concept of terroir.โ โ โ ๐ถโ โ โ Not all varieties of sake-specific rice are held in equal regard. The so-called "king" of sake rice is a variety called Yamada Nishiki (ๅฑฑ็ฐ้ฆ, "brocade of the mountains and fields"). Developed by an agricultural research institute in Hyogo in 1923 as a cross between a tall, fragile, sake-specific rice variety and a shorter, sturdier one, it was easier to grow than other sake-specific types but still perfectly suited to making sake. A cluster of villages in Hyogo with ideal growing conditions went all-in to develop it.โ โ โ ๐ถโ โ โ Brewers soon realised that using Yamada Nishiki was a shortcut to winning at the domestic New Sake Awards (aka National New Sake Appraisals, Zenkoku Shinshu Kanpyokai, ๅ จๅฝๆฐ้ ้่ฉไผ). For a while, there was even a winning formula condensed down to "YK-35": Yamada Nishiki, Kumamoto yeast (also known as Brewing Society Yeast #9) and polishing number 35%.โ โ โ ๐ถโ โ โ As mentioned earlier, not all rice varieties grow equally well in all areas of Japan, and the ease of brewing (and winning competitions) with Yamada Nishiki meant it was highly sought after by breweries in areas other than where it was grown - another factor that separates the grower and their region from the brewer and the area of production, and weakens the idea of rice = terroir.โ โ โ โ โ ๐ถโ โ If you want to get into more detail on sake and terroir, the @sakedeepdive podcast has two episodes on the topic! ๐ถโ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #sakebrewing #sakerice #saketerroir #yamadanishiki #sakamai #sakeregionality #sakeyeast #sakeandwine #seimai
And even if you could get around polishing, there's another complication when it comes to rice as a possible element of terroir in sake. โ โ โ ๐ถโ โ โ Wineries are often located in or near the vineyards where their grapes are grown. However, it was actually impossible for sake breweries to grow their own rice until relatively recently. Land reforms brought in after WWII restricted ownership of farmland to farmers, to prevent the pre-war situation where large tracts of land were owned by powerful noble families. The law was changed in 1995, making it possible for one entity to operate the entire chain from growing rice to brewing sake. โ โ โ ๐ถโ โ โ As well as this separation of grower and brewer, the place where rice is used to brew sake is not necessarily the same place where it was grown. In Japan, sake rice and table rice harvests are often sold into the huge Japan Agriculture cooperative system, and from there traded all across the country.โ โ โ ๐ถโ โ โ The main concern for farmers and brewers alike is the grade given to the rice - an indication of the proportion of "good quality" grains in the harvest from any one area. (The legal requirements for the "premium" classes specify rice of Grade 3 or higher.) โ โ โ ๐ถโ โ โ The legal classifications do not mention where the rice comes from, only the grade. The system that distributes the rice focuses on getting the right grade of the right variety from the grower to the buyer. Neither prioritise keeping things local (but I'll return to that later).โ โ โ ๐ถโ If you're interested in more on the topic of rice and terroir, the @sakedeepdive podcast has two episodes all about it! ๐ถโ โ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #sakebrewing #sakerice #saketerroir #yamadanishiki #sakamai #sakeregionality #sakeyeast #sakeandwine #seimai
If you think of specific varieties of rice (developed for sake brewing or not) being grown in specific areas (that the rice is suited to) specifically for sake brewing, that does sound like it could constitute terroir. But... not so fast.โ โ โ ๐ถโ โ โ Grapes are used whole, and also have many local microorganisms still present on their skins. Rice used for sake is thoroughly washed, polished and steamed before use. There are a handful of sake made from whole brown rice (genmai, ็็ฑณ) but it's mainly a curiosity. Table rice is polished to around 92%, and most rice used to make sake is polished to at least 80%. (Remember that the polishing number indicates how much remains after polishing.)โ โ โ ๐ถโ โ โ The "premium" classifications have even higher polishing requirements: 50% for daiginjล, 60% for ginjล and 70% for honjลzล. (Junmai as a legal classification has no minimum polishing requirement, but the minimums for ginjล and daiginjล still apply.)โ โ โ ๐ถโ โ โ Many daiginjล are also polished far beyond the requirement, for example the 23% that made Dassai (in)famous. It's possible to taste for rice variety in sake, but with so much of the outer layer polished away, especially for some of the "premium" legal classifications, is there enough left to justify any kind of terroir? โ โ โ ๐ถโ โ โ If you're interested in more about sake and terroir, the @sakedeepdive podcast has two episodes all about it! ๐ถโ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #sakebrewing #sakerice #saketerroir #yamadanishiki #sakamai #sakeregionality #sakeyeast #sakeandwine #seimaibuai55
Rice is the main component of sake, after water, so could it form a basis for terroir?โ โ ๐ถ โ โ โ Different varieties of sake rice (and table rice) grow in areas with different climates, so they're distributed unequally across Japan. Rice suited to the south of the main islands, with long hot and humid summers, does not do well in cooler and dryer Hokkaido, and vice versa. (Although global warming is affecting where which varieties of rice are grown, and new crosses are constantly being developed by regional laboratories to address this issue.) โ โ โ ๐ถโ โ โ Certain rice varieties are also deliberately chosen for brewing, either because they're a sake-specific rice variety or because they're traditional in a region, such as Omachi rice in Okayama, or for both reasons. โ ๐ถ โ There's an element of cultural "terroir" here as well in the form of pairing with local traditional food and brewing styles handed down by the regional guilds of tลji (master brewers). (This kind of cultural/traditional influence is one of my votes for any terroir sake might have going for it, but that's another discussion.)โ โ โ ๐ถ โ โ โ Specific varieties of rice, grown in specific areas, for the specific purpose of making sake. Could it be... terroir?โ โ ๐ถ If you're interested in hearing more about the possibilities of terroir for sake, the @sakedeepdive podcast has a two-part discussion of whether there could be some! ๐ถ โ โ โ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #sakebrewing #sakerice #saketerroir #yamadanishiki #sakamai #sakeregionality #sakeyeast #sakeandwine #seimai
As sake is still a curious foreign oddity to many people, it's often compared to more familiar drinks in an effort to make it more approachable - in particular to wine, as they're similar in strength, have some aromas and flavours in common and can be served in similar ways.โ โ โ ๐ถ โ โ โ Terroir is a crucial concept in the wine world, where the influence of the place of production is readily detectable in the finished wine. An experienced taster can tell not only what grape was used to make a wine, but also what region it was grown in. (My parents used to play this game with friends at dinner parties, where one guest would bring a bottle, cover up the label, and have the others guess what is was, where it was from and even the year.)โ โ โ ๐ถโ โ โ So if we compare sake to wine... does sake have terroir?โ ๐ถโ โ This week I'll go through some reasons terroir might, or might not, come from the rice used to make sake.โ โ โ ๐ถโ โ โ As mentioned last week, there are varieties of rice developed specifically for making sake (shuzล kลteki mai, ้ ้ ๅฅฝ้ฉ็ฑณ) which have characteristics desirable for brewing: large grains, low levels of protein and fat and carbohydrate concentrated in the centre of the grain, all of which makes them ideal for milling and brewing.โ โ โ ๐ถโ โ โ We'll look at how and where rice is grown and how it is used to make sake, and how that works for or against the wine concept of terroir.โ โ โ ๐ถโ โ And if you're interested in hearing more about sake and terroir, the @sakedeepdive podcast has a two-part discussion of whether or not sake has it! ๐ถโ โ The background in this week's images shows harvested rice fields in Ena-gun, Gifu Prefecture.โ โ ๐ถโ โ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #sakebrewing #sakerice #saketerroir #yamadanishiki #sakamai #sakeregionality #sakeyeast #sakeandwine #seimai
๐ถ๐ทHรฅndtegnet โlogo-skiltโ for @hafucph Sake & Winebar i Ravnsborggade. Slide for at se processen. โถ๏ธ ๐๏ธNรฅr jeg skal tegne pรฅ indersiden af ruder, skal teksten jo stรฅ spejlvendt. ๐๐คDet kan godt blive lidt kringlet. Derfor bruger jeg denne teknik: โ Jeg tegner min tekst/logo/tegning op pรฅ tyndt papir, eller kalkรฉrpapir. โ Taper det fast pรฅ ydersiden af ruden, sรฅ jeg kan se motivet indefra. โ Sรฅ er det bare at gรฅ igang med Posca eller Molotow ๐ช๐ผ๐ฅ #drawing #logodesigns #handdrawn #handdrawnlogo #posca #poscamarkers #molotowmarkers #logosign #restaurantlogo #acrylicmarkers #sakeandwine #illustration #handrawntype
๐ถ๐ทHรฅndtegnet โlogo-skiltโ for @hafucph Sake & Winebar i Ravnsborggade. โถ๏ธ ๐๏ธNรฅr jeg skal tegne pรฅ indersiden af ruder, skal teksten jo stรฅ spejlvendt. ๐๐คDet kan godt blive lidt kringlet. Derfor bruger jeg denne teknik: โ Jeg tegner min tekst/logo/tegning op pรฅ tyndt papir, eller kalkรฉrpapir. โ Taper det fast pรฅ ydersiden af ruden, sรฅ jeg kan se motivet indefra. โ Sรฅ er det bare at gรฅ igang med Posca eller Molotow ๐ช๐ผ๐ฅ #drawing #logodesigns #handdrawn #handdrawnlogo #posca #poscamarkers #molotowmarkers #logosign #restaurantlogo #acrylicmarkers #sakeandwine #illustration #handrawntype
๐ถ๐ทHรฅndtegnet โlogo-skiltโ for @hafucph Sake & Winebar i Ravnsborggade. Slide for at se processen. โถ๏ธ ๐๏ธNรฅr jeg skal tegne pรฅ indersiden af ruder, skal teksten jo stรฅ spejlvendt. ๐๐คDet kan godt blive lidt kringlet. Derfor bruger jeg denne teknik: โ Jeg tegner min tekst/logo/tegning op pรฅ tyndt papir, eller kalkรฉrpapir. โ Taper det fast pรฅ ydersiden af ruden, sรฅ jeg kan se motivet indefra. โ Sรฅ er det bare at gรฅ igang med Posca eller Molotow ๐ช๐ผ๐ฅ #drawing #logodesigns #handdrawn #handdrawnlogo #posca #poscamarkers #molotowmarkers #logosign #restaurantlogo #acrylicmarkers #sakeandwine #illustration #handrawntype
Another important factor in sake brewing is the human touch, or what the wine world might call "intervention".โ โ ๐ถโ โ From choice of rice variety and production area, milling ratio and water content, through growing the kลji and choosing a yeast, plus temperature control during fermentation and processing after brewing, the tลji (master brewer) and kurabito (brewery staff) guide the process to a much greater degree than in winemaking.โ โ ๐ถโ โ Before nationwide rail or road transport was available, sake breweries served their local area and brewed sake that matched local cuisine - generally lighter on the coast to pair with seafood, and heartier inland to accompany meat and preserved foods. โ โ ๐ถโ โ Brewing skills were also passed on through guilds, where working brewers from a region taught upcoming brewers their skills, leading to a continuity of brewing style passed down over generations.โ โ ๐ถโ โ Today, most new brewers have degrees in fermentation science from a university, so this tie to traditional regional styles is no longer as strong. And the development of transport networks weakens the link to location in two ways: the brewery can sell sake in areas with a different food culture, and new foods - including non-Japanese ones - are being consumed in their local area.โ โ ๐ถโ โ So where does that leave the concept of terroir as tied to the land? When it comes to sake, it's still very much up in the air. โ โ ๐ถ โ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #terroir #saketerroir #sakeandwine #wineandsake #sakeversuswine #wineversussake #water #yeast #tradition
If you follow the wine concept of terroir, sake ticks the box when it comes to water, but not for rice.โ โ ๐ถโ โ Another important factor in sake brewing is yeast. Over time, many yeasts have been isolated from successful breweries and cultured by the Brewing Society of Japan. Sake brewers can order a known yeast that will help them brew the type of sake they're aiming for.โ โ ๐ถโ โ This is great for brewing, as each yeast strain is known to have certain qualities and be able to ferment batches of sake successfully. However, this central culturing of yeast strains that are then used all over the country also goes against the idea of terroir as linking an agricultural product to a location.โ โ ๐ถโ โ A very small number of breweries work with ambient yeast, brewing with yeast strains that are naturally present in the brewery buildings. This runs the risk of the flavour profile changing from batch to batch or year to year (a negative for Japanese sake drinkers who expect the product to always taste the same) and also failed fermentation (the yeast could fail to produce enough alcohol, or could produce too much and legally disqualify the product from being called sake). But it does bring them closer to creating a strong link to their location.โ โ ๐ถโ โ And some breweries, especially medium to larger ones who can afford the investment, will culture their own yeast in-house - and it could even be the same breweries that were sampled in the early 1900s. Or else they can turn to prefectural technical centres or universities with the labs needed to culture yeast for them. ๐ถโ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #terroir #saketerroir #sakeandwine #wineandsake #sakeversuswine #wineversussake #water #yeast #tradition
Where wineries follow the grapes, sake breweries follow the water. โ โ ๐ถโ โ Not as easy to transport in the quantities a brewery needs, water has been the deciding factor in the location of many if not most sake breweries. You can still see this today, with many breweries clustered around famous water sources, like in Nada (Kobe), Fushimi (Kyoto) or Saijo (Hiroshima).โ โ ๐ถโ โ Historically, the higher mineral content of Nada's water meant more active yeast and therefore more successful fermentation. Later advances in brewing technique made use of the lower mineral content of Fushimi water, and extremely low mineral content of Saijo water, to produce more delicate flavour profiles.โ โ ๐ถโ โ So that's one tie between sake and its geographical origin, and one possible argument for the concept of terroir in sake.โ โ ๐ถโ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #terroir #saketerroir #sakeandwine #wineandsake #sakeversuswine #wineversussake #water #yeast #tradition
The largest influence on wine is from the grapes made to use it, so it makes sense that wineries are located in areas that produce great grapes.โ โ ๐ถโ โ Sake is pulled in two different directions when it comes to raw materials - I'll come back to the second one, but let me finish talking about rice first.โ โ ๐ถโ โ Some regions in Japan are famous for particular varieties of rice, either varieties for eating or for brewing sake. The most coveted sake rice is a variety called Yamada Nishiki, which was developed in Hyogo Prefecture (near Osaka and Kobe) and grows best in the climate of that area. ๐ถโ โ As rice is easily transported and doesn't have to be used immediately after harvest, breweries around the country order Yamada Nishiki from Hyogo Prefecture to use in the same or a later brewing year.โ ๐ถโ โ Another factor is that many rice farms are small, and leave the marketing and sale of their rice to the national agricultural cooperative, Japan Agriculture (JA), which deals with prefectural brewing associations to trade large quantities of Yamada Nishiki and other rice varieties all over Japan.โ โ ๐ถโ โ So that's one element of wine terroir that doesn't apply to sake - rice can be, and routinely is, grown in one area and used to make sake in another.โ โ ๐ถโ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #terroir #saketerroir #sakeandwine #wineandsake #sakeversuswine #wineversussake #water #yeast #tradition
Grapes are the determining factor in any wine, so much so that an experienced non-professional drinker can guess the year a wine was made because they can taste the condition of the harvested grapes. โ โ ๐ถโ โ Grapes are a fruit, with a short window when they're fresh and in peak condition. As they need to be made into wine as soon as they're harvested, they're usually processed close to where they were grown. So it makes sense for grape cultivation and wine production to happen in the same place.โ โ ๐ถโ โ Rice, however, is a grain. It can be stored for long periods and transported without deteriorating in quality. What does this mean for sake and terroir?โ โ ๐ถโ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #terroir #saketerroir #sakeandwine #wineandsake #sakeversuswine #wineversussake #water #yeast #tradition
What is "terroir"?โ โ ๐ถโ โ The definition in the French Larousse dictionary says: "All the land in a region, considered for its agricultural qualities and providing one or more characteristic products, such as a wine."โ โ ๐ถโ โ So terroir is tightly tied to location, the qualities of the soil relevant for agriculture in that location, and how the land is worked by local inhabitants.โ โ ๐ถโ โ What does this definition mean for wine, and for sake?โ โ ๐ถโ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #terroir #saketerroir #sakeandwine #wineandsake #sakeversuswine #wineversussake #water #yeast #tradition
One problem faced by everyone in the sake industry - brewers, educators, importers and promoters - is where to start when explaining sake to people who know nothing about it.โ โ ๐ถโ โ Sake can be compared to beer, as it's also made from a grain and brewed with yeast. โ ๐ถโ โ Sake sometimes turns up in the spirits section in brick-and-mortar or online shops, possibly because the retailer doesn't know where to put it, or because the fact that it's traditionally drunk in small glasses feeds the misconception that it's distilled. (Sake brewed in Japan is shipped at an average of 14-16%, and the legal maximum is under 22%.)โ โ ๐ถโ โ The sake brewing process can also be compared to wine, sake can be drunk like a wine and comes in bottles similar to wine, so - as you can see from the inclusion of sake in many international wine competitions - this is the comparison that seems to work best.โ โ ๐ถโ โ Comparing sake to wine helps to explain how strong it is, how to drink it and how to pair it. Many promoters and even brewers have tried to draw more and more similarities between sake and wine to make sake less unfamiliar and more approachable.โ โ ๐ถโ โ But there may be a limit to how far the comparison with wine can be successfully used to explain sake - and one thing that may not carry over is the concept of terroir.โ โ ๐ถโ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #terroir #saketerroir #sakeandwine #wineandsake #sakeversuswine #wineversussake #water #yeast #tradition
I've been doing freelance tastings and tutoring for awhile, but now it's time to make it official. ๐ธ Introducing Sip Somm Sake & Wine Tasting! Contact me for all of your wine and sake needs. Link in bio. ๐ท๐ถ Thank you @laura._.bagnato for the beautiful logo and business card!!! . . . #sakeandwine #saketasting #winetasting #sommforhire
ๆฅๆฌ้ ใใฏใคใณ ๅฒก้. ้ ๅใฟใซใฏใใพใใชใใใกใใฎใๅบใซใพใๆฅใฆใใพใใพใใโก ๅ็1ๆ็ฎใฎ่ชๅฎถ่ฃฝ็ป่ฃฝ็ใๅใใใฏ็นใซ็พๅณใใใฆใใพใใชใ๐คค ่ชๅฎ ใงๅ็พใงใใใใช๏ผ๐ค ๅ็3ๆ็ฎใฏใในใฉใใณใฎใใใใผใจๅใๅๅใฎๆฅๆฌ้ ใ ใใใฏๅผใฃ่ถใใฆใใพใๆฅใใโฆ๐ฅบ๐ฅบ #winelover #wine #sake #sakeandwine #yokohama #ๆฅๆฌ้ ใจใฏใคใณ #ๆฅๆฌ้ ใใฏใคใณๅฒก้ #ๆจชๆต #้ฃฒๅ ต่กใซใฏใใพใใชใ
Later night best to pair with this light and extra elegant beauty. #idrinkwine #sakeandwine #pommard1ercru #pommard1ercrulesbertins2017 #pommard1ercrulesbertins #winelover #sakelover #sakesommlier #hksake #hksakelover #hksakeholic #ssi #wset #jsa #ssa #ๆฅๆฌ้ #ๆธ ้ #sakepapaneedhisdrink
โ๐๐๐38: A closer look Akitsuho's charms. โฟโฟโฟโฟโฟโฟโฟโฟโฟโฟโฟโฟโฟโฟ ๐ ฒ๐ พ๐ ผ๐ ด๐ ฝ๐ Today, we introduce the "Akitsuho". Akitsuho is made from Nara prefecture. Long time ago, Akitsuho was edible rice, not using for sake brewer. How attractive "Akitsuho"? ใปAkitsuho is characterized by its medium-large grain size and luster. ใปAkitsuho is generally regarded as a rice that is difficult to dissolve and not very suitable for sake brewing. ใปBrewed without sacrificing flavor, such as aromatic components and umami, โYU CHO Sake Brewery's Sakeโ is brewed to inhibit oxidation, bringing out the best of Akitsuho. We will keep posting some infomation about alcohol in Malaysia, it's including event! if you like it, please follow us! The other Post is below, pleae check them๐๐โโ๏ธ l ๊ฐโฏโฏโฏโฏโฏโฏโฏโฏโฏโฏl ๊ฐ @tmitradingsdnbhd l ๊ฐโฏโฏโฏโฏโฏโฏโฏโฏโฏโฏl ๊ฐ #Kazenomori #akitsuho #malaysiasake #sakezuki #klsake #sakรฉ #sakeandwine #tmitrading #ๅคงไบบๅฅณๅญ #ใ้ ๅฅฝใใจ็นใใใใย ย #ๆฅๆฌ้ ๅคงๅฅฝใ #็งๆดฅ็ฉ #japan #sakelover #sakeย #kl #malaysia #Kualalumpur #malaysiasakebar #malaysiasake #ricewine
โ๐๐๐34: Precious Sake Rice, "Tsuyuhakaze"! โฟโฟโฟโฟโฟโฟโฟโฟโฟโฟโฟโฟโฟโฟ ๐ถ Have you ever heard "Tsuyuhakaze"? It is known as difficult to harvest and high water absorption, therefore, make it difficult to washing the rice and so on. As a result, it's temporally stopped to plant anymore. Here is the main character of the "Tsuyuhakaze". ใป"Shinpaku" is bigger than Yamada nishiki.(โUmami and Rich taste are overwhelm Yamada nishiki) ใปHigh water absorption ใปObedient sweetness and fruity aroma brings Refined taste. ใปYou can find the aroma of the "Steam rice" ใปThe palate is smooth and creamy. From these reasons, when you tasting "Tsuyuhakaze", "Yamada nishiki" and "Omachi", you'll find what is difference taste and flavor. This is the personal opinion..... Yamada nishiki, the palate is sweet and fruity, it's like a fruits. Omachi, the palate is Rice's "Umami" and "bitterness" Tsuyuhakaze, all the flavors are evenly balanced, but their taste varies depending on the yeast. We will keep posting some infomation about alcohol in Malaysia, it's including event! if you like it, please follow us! The other Post is below, pleae check them๐๐โโ๏ธ l ๊ฐโฏโฏโฏโฏโฏโฏโฏโฏโฏโฏl ๊ฐ @tmitradingsdnbhd l ๊ฐโฏโฏโฏโฏโฏโฏโฏโฏโฏโฏl ๊ฐ โโโโโโโโโโโโโโโโโโโโโโโโโโโโโโโ #้ฒ่้ขจ #tsuyuhakaze #malaysiasake #sakezuki #klsake #sakรฉ #sakeandwine #tmitrading #ๅคงไบบๅฅณๅญ #ใ้ ๅฅฝใใจ็นใใใใ #ๆฅๆฌ้ ๅคงๅฅฝใ #japan #sakelover #sake #kl #penang #malaysiasakebar #ricewine
้ ๅใฟใซใฏใใพใใชใใๅบใ็บ่ฆใใฆใใพใใพใใใ ๅคงๅฅฝใใชRushใฎ็ณปๅใงใๆฅๆฌ้ ใจใฏใคใณใๆฅฝใใใใๅบใ ๅ็8ๆ็ฎใฏๅ ๅ่็ๆฐๆญๅใฎใชใใใใงใใพใใใฎใพใใใฎใชใใใใจใฏโฆ๏ผ๐ฅบ๐ฅบโจ ๅ็1-2ๆ็ฎใฎ่ชๅฎถ่ฃฝในใขใผใฏใใใพใใชใ๐คค ไฝใ้ฃในใฆใใใพใใซใ็พๅณใใใฎใง็ฝชใชใๅบใงใ๐ฅบ #winelover #wine #sake #sakeandwine #yokohama #ๆฅๆฌ้ ใจใฏใคใณ #ๆฅๆฌ้ ใใฏใคใณๅฒก้ #ๆจชๆต #้ฃฒๅ ต่กใซใฏใใพใใชใ
Birthday bliss๐ฅฐHad the most spectacular autumn kaiseki meal with perfect sake & wine pairings @roketsulondon - lovely treat from my wonderful partner @jonastwitch ๐ค Roketsu is as close as you can get to being in Kyoto: sliding open the shoji door to the dining room, I feel like I've been whisked back to my old neighbourhood. We are so lucky to have something this truly authentic here in London! Huge thanks to Chef Hayashi, Ryosuke and the whole Roketsu team for taking such great care of us and making the night so special - they personify omotenashi ๐ Clementine tofu+ miso: silky housemade tofu steamed in a clementine shell, layered with citrussy miso. Almost too pretty to eat, the citrus fragrance melded with the tofu and had a perfect hint of bitterness from the pith on the finish. ๐ถ Nishinoseki Tezukuri Junmai from Oita (the first place I lived in Japan, no better starting match!) Hassun: camellia blossom smoked salmon sushi, squid stuffed with karasumi, mushroom fukusa-age, conger eel with simmered turnip and chrysanthemum greens, daikon & carrot namasu with ikura ๐ถ Kikunoi's JDG for me and JG for Jonas Seabass, squid and fresh Scottish langoustine sashimi with house-made konbu, tosa shoyu and fresh sudachi, followed by grilled langoustine heads ๐ถ Senshin Yamada Nishiki JDG and Kamokinshu Tokubetsu Junmai Monkfish shabu shabu with anikmo and vinegared greens ๐ถKuheiji Sauvage 2021 Kaburamushi with red mullet, yurine lily bulb, gingko nuts and black truffle in a spider crab dashi thickened with kuzu Halibut hobayaki ('grilled in a magnolia leaf') with Buddha's hand citrus and lemon miso: perfectly cooked fish infused with citrus aroma and earthiness from the leaf ๐ถ Masumi Hiyaorohsi Abalone and trout roe sunomono ๐ถAramasa Colours Cosmos 2020 kimoto JDG Barbary duck kamonabe with kujonegi ๐ทGenot Boulanger Clos de Vougeot Grand Cru 2015 - beyond perfection Oyster rice with carrot and burdock and parsnip miso soup ๐ถ Iwa5 and Dom Perignon 2012 Richard Geoffroy's journey from champagne Chef de Cave to sake, in two perfect glasses ๐ฅOsmanthus jelly fruit parfait with Ichinokura Suzune sparkling sake +bday ginger sorbet ๐
We are pouring some delicious sake and wine at Monocleโs Christmas Market on Saturday from 11:00am - 7:00pm! ๐ถ๐ท #christmas #christmasmarket #market #monocle #toronto #yyz #torontoChristmas #holiday #shopping #sake #wine #sakeandwine #special #event #saturday #december #nihonshu #collegestreet
โ๐๐๐30: ้ ็ฒใฎ้ฉใในใๅนๆ๏ผใใคใจใใใซใๅนๆใใ๏ผ โฟโฟโฟโฟโฟโฟโฟโฟโฟโฟโฟโฟโฟโฟโฟโฟโฟ ๐ ฒ๐ พ๐ ผ๐ ด๐ ฝ๐ ๐ถไปๅใฏใ้ ็ฒใไฝฟใฃใฆใๅฎถใงใ็ฐกๅใซๅบๆฅใใใ็้ ใใฌใทใใๅ ฌ้่ดใใพใใ ๐ถ้ ็ฒใฏใๆฅๆฌ้ ใ็ตใฃใๅพใซๆฎใ็ฒใงใใใใใใซใฏๆ ้คๅใใใฃใทใใจใใใใพใใๆค็ฉ็น็ถญใ่ฑๅฏใชใใใใคใจใใใซใๅนๆใใใใจ่จใใใฆใใพใใใ้ ใ้ฃฒใฟใชใใใใใคใจใใใซใๅนๆใใใฃใฆ่ฏใใงใใใญ๏ผ ๐ถใพใ้ ็ฒใฏใ้ๅธธใใใฏใง่ฒฉๅฃฒใใใฆใใใใ ใใใๆฐใซๅ ฅใใพใใใใใใฉใญใผใใคใคใ๏ผใๅฎใใใ้กใ่ดใใพใใ ๆฅๆฌ้ ๅฅฝใใฎๆนใ๏ผไบบใงใๅขใใฆ่ฒฐใใใจๅฌใใใงใ๏ผ ใใฎไปใฎใ้ ๆ ๅ ฑใใคใใณใๆ ๅ ฑๅ็จฎใฏไธ่จใใใฉใใ๐๐โโ๏ธ l ๊ฐโฏโฏโฏโฏโฏโฏโฏโฏโฏโฏl ๊ฐ @tmitradingsdnbhd l ๊ฐโฏโฏโฏโฏโฏโฏโฏโฏโฏโฏl ๊ฐ โโโโโโโโโโโโโโโโโโโโโโโโโโโโโโโ ใใใใใใ็ฌ่ชใฎ็ฎ็ทใงใ้ ๆ ๅ ฑใ็บไฟกใใฆใใใพใ๏ผ ใพใ ใพใ ๅงใใใฐใใใงใๆ็จฟๆฐใๅฐใชใใงใใใ้ๆใขใใใใฆใใใพใใฎใงใไฝๅใใใใใใ้กใ็ณใไธใใพใ๐๐โโ๏ธ #malaysiasake #sakezuki #klsake #sakรฉ #sakeandwine #tmitrading #ๅคงไบบๅฅณๅญ #ใ้ ๅฅฝใใจ็นใใใใ #ๆฅๆฌ้ ๅคงๅฅฝใ #japan #sakelover #sake #kl #penang #malaysiasakebar #ricewine
ใๆไผใใใฆใใ็ฅๆธใฎใใใใใ็ๆพคใใใใใชใใฅใผใขใซใ ๅฐๅฃฒใใซๅ ใใๆฌๆ ผ็ใซ่งๆใก๏ผ่ฉฆ้ฃฒๅฎค๏ผๅงใใพใใ๏ผ ๆฅๆฌ้ ใฏใ็ใOKใใฏใคใณ็จใซใณใฉใดใกใณ๏ผใณใซใฏๆ ใๆใใใซๆณจใใกใใๅจๅ ท๏ผใๅฐๅ ฅใใใฎใงใๅธธๆ30็จฎ้กใใใใใ้ธในใพใ๏ผ ใฏใฉใใใใผใซใ็ฐกๅใชใใคใพใฟใ็จๆใใฆใพใใ ใใฒ่ปฝใใงใใใฃใคใ้ฃฒใฟใงใใๆฐ่ปฝใซใ็ซใกๅฏใไธใใใใ ๅถๆฅญๆ้ใฏ13ๆใ20ๆใ็ซๆๅฎไผ ๏ผ่ฉฆ้ฃฒๅฎคใฏ15ๆใ19ๆๅใฉในใใชใผใใผ๏ผ Now we have a casual bar counter at Yorozuya Kumazawa in Kobe. You can enjoy a wide range of sake and wine by the glass. Please come and join us! @10000kumazawa #sake #wine #sakeandwine #japanesewine #kobe #kakuuchi #ๆฅๆฌ้ #ๆธ ้ #ใตใฑ #ใฏใคใณ #ๆฅๆฌใฏใคใณ #่ผธๅ ฅใฏใคใณ #ๆตทๅคใฏใคใณ #ๆฅๆฌ้ ใจใฏใคใณ #ใฏใคใณใจๆฅๆฌ้ #่งๆใก #่ฉฆ้ฃฒๅฎค #ใใใใ #ใใใใ็ๆพค #่งๆใกๅงใใพใใ #ใๆฐ่ปฝใซใฉใใ
Friday #bookout indulgence at @masa.saito.sg with #armyboy @rivapang โค๏ธ โข #threeheroes #sospecial #familytimeโค๏ธ #oysters #beeftartare #bonitocarpaccio #unicappelini #carabineros #sakeandwine #miyazakibeef #sherry @9_immortals @forestpang
Sake Comparison: Sweet vs. Dry Kojima Sohonten crafts both sweet & dry sake. Low acidity (5th of wine) makes sake taste quite sweet. Amino acids also contribute to that perception. The unit of sweetness in sake is the SMV (Sake Meter Value): (-)Minus=sweet (+)Plus=dry 0=neutral. ๐ถใTASTING COMPARISON Junmai Ginjo Genshu SMV: -4 (Med-sweet) With high amino acids and low acidity, the sweetness feels close to a Kabinett or Spatlese Riesling. It has excellent balance, though, and its fruity profile harmonizes well with sweetness. Junmai ginjo genshu is one of our most popular products overseas. Chokarakuchi (super dry) Junmai Ginjo SMV: +8 (Off-Dry) Rich in amino acids, but relatively high acidity and quite fruity, so akin to a dry white like Vouvray or Chenin Blanc. A clean finish makes this an excellent food-pairing sake. Try with yakitori chicken skewers. #wineloversofinstagram #winelovers #wineoclock #Japanesesake #Nihonshu #sweetwine #Riesling #drywine #sommelier #sakeeducation #jizake #chokarakuchi #junmaiginjo #drinksake #FruityWine #DryWine #OffDryWine #Yakitori #Washoku #WashokuLovers #Sakeandwine
I'm not going to go so far as to say sake has no terroir. But if it has, it's not in all sake, it's not as straightforward as it is for wine, and it's not necessarily based on rice.โ โ โ ๐ถโ โ โ If you've ever been to Japan, you'll see how much pride each region has in its own produce and traditions. So national rice trading system notwithstanding, it makes sense that breweries would use as many local ingredients as possible.โ โ โ ๐ถโ โ โ Although breweries can now grow their own rice, many do not have the skills to do so. Once solution is to go directly to local farmers and sign contracts where the brewery buys the farmer's rice directly instead of going through the trading system. Sake rice is notoriously hard to grow, so farmers make take some persuading.โ โ โ ๐ถโ โ โ Another factor encouraging local production and consumption is the emergence of Geographical Indications (GI) in Japan, internationally recognised guarantees of regional production.โ โ โ ๐ถโ โ โ Yamagata was the first prefecture to get one for sake, followed by Hakusan in Ishikawa Prefecture, then the legendary production region of Nada in Kobe, followed by Harima, Tone Numata and Mie. "Japanese sake", "Nihonshu" and ๆฅๆฌ้ ("nihonshu" in Japanese) were designated as a GI in 2015 to distinguish domestically produced sake from sake produced overseas. (The definition is sake made with domestically produced rice and domestically sourced water, so it also excludes sake made in Japan from imported ingredients, which I've never heard of.)โ โ โ ๐ถโ โ โ Which brings us back around again to rice. It has to be grown in Japan to make "Japanese sake" or "Nihonshu", but doesn't have to be a sake-specific variety or a locally grown one. So rice is a poor candidate for terroir today, but things are changing.โ โ โ ๐ถโ โ And check out @sakedeepdive on the topic! ๐ถโ โ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #sakebrewing #sakerice #saketerroir #yamadanishiki #sakamai #sakeregionality #sakeyeast #sakeandwine #seimai
So this week's posts give you an idea of the perfect storm of factors that push breweries away from using local rice, and make the Western wine idea of "terroir" difficult to apply.โ โ โ ๐ถโ โ โ Breweries were unable to grow their own rice until the land ownership law changed in 1995, and many breweries are unable to branch out into growing rice as they don't have the knowledge, manpower or access to land. The system of trading through Japan Agriculture, which prioritises variety and grade over location, is still the easiest way to procure rice for many breweries. Any sake destined to be one of the "premium" legal classifications must be made with rice of Grade 3 or higher, and a brewery new to growing its own rice might - literally - struggle to make the grade. โ โ โ ๐ถโ โ โ As more brewers decided to compete using Yamada Nishiki, grade became even more important. A higher proportion of "good quality" grains means more consistency during polishing, soaking, steaming and brewing, and more predictable results for the final sake. โ โ โ ๐ถโ โ โ And where do you find the highest grade Yamada Nishiki? In the Hyogo villages that set out to grow and develop it, close to the Hyogo agricultural research institute that created it. Yet another reason to go out-of-area for rice (unless you're a brewery in Hyogo). ๐ถโ โ If you're interested in a more in-depth discussion of whether sake has terroir, the @sakedeepdive podcast has just released the first of two episodes on this topic!โ โ ๐ถโ โ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #sakebrewing #sakerice #saketerroir #yamadanishiki #sakamai #sakeregionality #sakeyeast #sakeandwine #seimai
So we have land ownership laws that meant breweries couldn't grow their own rice, and a rice distribution system that prioritises rice variety and grade over location. There's also another factor that means a brewery might use rice from another region, which further weakens a location-based concept of terroir.โ โ โ ๐ถโ โ โ Not all varieties of sake-specific rice are held in equal regard. The so-called "king" of sake rice is a variety called Yamada Nishiki (ๅฑฑ็ฐ้ฆ, "brocade of the mountains and fields"). Developed by an agricultural research institute in Hyogo in 1923 as a cross between a tall, fragile sake-specific rice variety and a shorter, sturdier one, it was easier to grow but still perfectly suited to sake. A cluster of villages in Hyogo with ideal growing conditions went all-in to develop it.โ โ โ ๐ถโ โ โ Brewers soon realised that using Yamada Nishiki was a shortcut to winning at the domestic New Sake Awards (aka National New Sake Appraisals, Zenkoku Shinshu Kanpyokai, ๅ จๅฝๆฐ้ ้่ฉไผ). For a while, there was even a winning formula condensed down to "YK-35": Yamada Nishiki, Kumamoto yeast (also known as Brewing Society Yeast #9) and polishing ratio 35%.โ โ โ ๐ถโ โ โ As mentioned earlier, not all rice varieties grow equally well in all areas of Japan, and the ease of brewing (and winning competitions) with Yamada Nishiki meant it was being bought by breweries in areas other than where it was grown - another factor that separates the grower and their region from the brewer and the area of production, and weakens the idea of rice = terroir.โ โ โ โ โ ๐ถโ โ If you want to get into more detail on sake and terroir, the @sakedeepdive podcast has just released the first of two episodes on the topic! ๐ถโ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #sakebrewing #sakerice #saketerroir #yamadanishiki #sakamai #sakeregionality #sakeyeast #sakeandwine #seimai
And even if you could get around polishing, there's another complication when it comes to rice as a possible element of terroir in sake. โ โ โ ๐ถโ โ โ Wineries are often located in or near the vineyards where their grapes are grown, but it was actually impossible for sake breweries to grow their own rice until relatively recently. Land reforms brought in after WWII restricted ownership of farmland to farmers, reversing the pre-war situation where large tracts of land were owned by noble families and farmers didn't own their own fields. The law was changed in 1995, making it possible for one entity to operate the entire chain from growing rice to brewing sake. โ โ โ ๐ถโ โ โ As well as this separation of grower and brewer, rice is not necessarily used to brew sake in the same place where it was grown. In Japan, sake rice and table rice crops are usually sold into the huge Japan Agriculture cooperative system, and from there can be traded all across the country.โ โ โ ๐ถโ โ โ The main concern for farmers and brewers alike is the grade given to the rice - an indication of the proportion of "good quality" grains in the harvest from any one area. (The legal requirements for the "premium" classes specify rice of Grade 3 or higher.) โ โ โ ๐ถโ โ โ The legal classifications do not mention where the rice comes from, only the grade. The system that distributes the rice focuses on getting the right grade of the right variety from the grower to the buyer. Neither prioritise keeping things local (but I'll return to that later).โ โ โ ๐ถโ If you're interested in more on the topic of rice and terroir, the @sakedeepdive podcast has just released the first of two episodes all about it! ๐ถโ โ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #sakebrewing #sakerice #saketerroir #yamadanishiki #sakamai #sakeregionality #sakeyeast #sakeandwine #seimai
If you think of specific varieties of rice (developed for sake brewing or not) being grown in specific areas (that the rice is suited to) specifically for sake brewing, that does sound like it could constitute terroir. But... not so fast.โ โ โ ๐ถโ โ โ Grapes are used whole, with many local microorganisms still present. Rice used for sake is thoroughly washed, polished and steamed. There are a handful of sake made from whole brown rice (genmai, ็็ฑณ) but it's mainly a curiosity. Table rice is polished to around 92%, and most rice used to make sake is polished to at least 80%. (Remember that the number indicates how much remains after polishing.)โ โ โ ๐ถโ โ โ The "premium" classifications have even higher polishing requirements: 50% for daiginjล, 60% for ginjล and 70% for honjลzล. (Junmai as a legal classification has no minimum polishing requirement, but the minimum for ginjล and daiginjล apply.)โ โ โ ๐ถโ โ โ Many daiginjล are also polished far beyond the requirement, for example the 23% that made Dassai (in)famous. It's possible to taste for rice variety in sake, but with so much of the outer layer polished away, especially for some of the "premium" legal classifications, is there enough left to justify any kind of terroir? โ โ โ ๐ถโ โ โ If you're interested in more about sake and terroir, the @sakedeepdive podcast has just released the first of two episodes all about it! ๐ถโ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #sakebrewing #sakerice #saketerroir #yamadanishiki #sakamai #sakeregionality #sakeyeast #sakeandwine #seimaibuai55
Rice is the main component of sake, after water, so could it form the basis for terroir?โ โ ๐ถ โ โ โ Different varieties of sake rice (and table rice) are grown in areas with suitable climates, so they're distributed unequally across Japan. Rice suited to the south of the main islands, with long hot and humid summers, does not do well in cooler and dryer Hokkaido, and vice versa. (Although global warming is affecting where which varieties of rice are grown, and new crosses are constantly being developed by regional laboratories.) โ โ โ ๐ถโ โ โ Certain rice varieties are also deliberately chosen for brewing, either because they're a sake-specific rice variety or because they're traditional in a region, such as Omachi rice in Okayama, or for both reasons. โ ๐ถ โ There's an element of cultural "terroir" here as well in the form of pairing with local traditional food and brewing styles handed down by the regional guilds of tลji (master brewers). (Which is one of my votes for any terroir sake might have going for it, but that's another discussion.)โ โ โ ๐ถ โ โ โ Specific varieties of rice, grown in specific areas, for the specific purpose of making sake. Could it be... terroir?โ โ ๐ถ If you're interested in hearing more about the possibilities of terroir for sake, the @sakedeepdive podcast has just released the first in a two-part discussion of whether there could be some! ๐ถ โ โ โ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #sakebrewing #sakerice #saketerroir #yamadanishiki #sakamai #sakeregionality #sakeyeast #sakeandwine #seimai
Sake is still a curious foreign oddity to many people. It's often compared to more familiar drinks in an effort to make it more approachable - in particular wine, as they're similar in strength and have some aromas and flavours in common and can be served in similar ways.โ โ โ ๐ถ โ โ โ One crucial concept in the wine world is terroir, the influence of the place of production in the finished wine. An experienced taster can tell not only what grape was used to make a wine, but also what region it was grown in. (My parents used to play this game with friends at dinner parties, where one guest would bring a bottle, cover up the label, and have the others guess where it was from and even the year.)โ โ โ ๐ถโ โ โ So if we're comparing sake to wine, does sake have terroir?โ ๐ถโ โ This week I'll go through some reasons terroir might, or might not, come from the rice used to make sake.โ โ โ ๐ถโ โ โ As mentioned last week, there are varieties of rice developed specifically for making sake (shuzล kลteki mai, ้ ้ ๅฅฝ้ฉ็ฑณ) which have characteristics desirable for brewing: large grains, low protein and fat content, and carbohydrate concentrated in the centre of the grain, all of which makes them ideal for milling and brewing.โ โ โ ๐ถโ โ โ We'll look at how and where rice is grown and used in sake production, and how that works for or against the wine concept of terroir.โ โ โ ๐ถโ โ And if you're interested in hearing more about sake and terroir, the @sakedeepdive podcast has just released the first in a two-part discussion of whether sake has it! ๐ถโ โ The background in this week's images shows harvested rice fields in Ena-gun, Gifu Prefecture.โ โ ๐ถโ โ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #sakebrewing #sakerice #saketerroir #yamadanishiki #sakamai #sakeregionality #sakeyeast #sakeandwine #seimai
Another important factor in sake brewing is the human touch, or what the wine world might call "intervention".โ โ ๐ถโ โ From choice of rice variety and production area, milling ratio and water content, through growing the kลji and choosing a yeast, plus temperature control during fermentation and processing after brewing, the tลji (master brewer) and kurabito (brewery staff) guide the process to a much greater degree than in winemaking.โ โ ๐ถโ โ Before nationwide transport was available, sake breweries served their local area and brewed sake that matched local cuisine - generally lighter on the coast to pair with seafood, and heartier inland to accompany meat and preserved foods. โ โ ๐ถโ โ Brewing skills were also passed on through guilds, where working brewers from a region taught upcoming brewers their skills, leading to a continuity of brewing style passed down over generations.โ โ ๐ถโ โ Today, most new brewers have degrees in fermentation science from a university, so this tie to traditional regional styles is no longer as strong. And the development of transport networks weakens the link to location in two ways: the brewery can sell sake in areas with a different food culture, and new foods - including non-Japanese ones - are being consumed in their local area.โ โ ๐ถโ โ So where does that leave the concept of terroir as tied to the land? When it comes to sake, it's still very much up in the air. โ โ ๐ถ โ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #terroir #saketerroir #sakeandwine #wineandsake #sakeversuswine #wineversussake #water #yeast #tradition
Going on the wine concept of terroir, sake ticks the box when it comes to water, but not for rice.โ โ ๐ถโ โ Another important factor in sake brewing is yeast. Over time, many yeasts have been isolated from successful breweries and cultured by the Brewing Society of Japan. Sake brewers can order a known yeast that will help them brew the type of sake they're aiming for.โ โ ๐ถโ โ This is great for brewing, as each yeast strain is known to have certain qualities and be able to ferment batches of sake successfully. However, this central culturing of yeast strains that are then used all over the country also goes against the idea of terroir as linking an agricultural product to a location.โ โ ๐ถโ โ A very small number of breweries work with ambient yeast, brewing with yeast strains that are naturally present in the brewery buildings. This runs the risk of the flavour profile changing from batch to batch or year to year (a negative for Japanese sake drinkers who expect the product to always taste the same) and also failed fermentation (the yeast could fail to produce enough alcohol, or could produce too much and legally disqualify the product from being called sake). But this method does bring them closer to creating a strong link to their location.โ โ ๐ถโ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #terroir #saketerroir #sakeandwine #wineandsake #sakeversuswine #wineversussake #water #yeast #tradition
Where wineries follow the grapes, sake breweries follow the water. โ โ ๐ถโ โ Not as easy to transport in the quantities a brewery needs, water has been the deciding factor in the location of many if not most sake breweries. You can still see this today, with many breweries clustered around famous water sources, like in Nada (Kobe), Fushimi (Kyoto) or Saijo (Hiroshima).โ โ ๐ถโ โ Historically, the higher mineral content of Nada's water encouraged lively activity from the yeast and therefore successful fermentation. Later advances in brewing technique made use of the lower mineral content of Fushimi water, and extremely low mineral content of Saijo water, to produce more delicate flavour profiles.โ โ ๐ถโ โ So that's one tie between sake and its geographical origin, and one possible argument for the concept of terroir in sake.โ โ ๐ถโ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #terroir #saketerroir #sakeandwine #wineandsake #sakeversuswine #wineversussake #water #yeast #tradition
The largest influence on wine is from the grapes made to use it, so it makes sense that wineries are located in areas that produce great grapes.โ โ ๐ถโ โ Sake is pulled in two different directions when it comes to raw materials - I'll come back to the second one, but let me finish talking about rice first.โ โ ๐ถโ โ Some regions in Japan are famous for growing particular varieties of rice, either for eating or for brewing sake. The most coveted sake rice is a variety called Yamada Nishiki. It was developed in Hyogo Prefecture (near Osaka and Kobe) and grows best in the climate of that area. There is even a ranking system for areas in Hyogo Prefecture that grow Yamada Nishiki, with some awarded the prized Special-A status for outstanding quality.โ โ ๐ถโ โ As rice is easily transported and doesn't have to be used immediately after harvest, breweries around the country order Yamada Nishiki from these prize-winning areas to use in the same brewing year or later.โ ๐ถโ โ Another factor is that many rice farms are small, and leave the marketing and sale of their rice to the national agricultural cooperative, Japan Agriculture (JA), which deals with prefectural brewing associations to trade large quantities of Yamada Nishiki and other rice varieties all over Japan.โ โ ๐ถโ โ So that's one element of wine terroir that doesn't apply to sake - rice can be and routinely is grown in one area and used to make sake in another.โ โ ๐ถโ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #terroir #saketerroir #sakeandwine #wineandsake #sakeversuswine #wineversussake #water #yeast #tradition
Grapes are the determining factor in any wine, so much so that an experienced non-professional drinker can guess the year a wine was made because they can taste the condition of the harvested grapes. โ โ ๐ถโ โ Grapes are made into wine as soon as they're harvested. They're usually processed close to where they were grown, so it makes sense for grape cultivation and wine production to happen in the same place.โ โ ๐ถโ โ Rice, however, is a grain. It can be stored for long periods and transported without deteriorating in quality. What does this mean for sake and terroir?โ โ ๐ถโ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #terroir #saketerroir #sakeandwine #wineandsake #sakeversuswine #wineversussake #water #yeast #tradition
What is "terroir"?โ โ ๐ถโ โ The closest definition in the French Larousse dictionary says: "All the land in a region, considered for its agricultural qualities and providing one or more characteristic products, such as a wine."โ โ ๐ถโ โ So terroir is tightly tied to location, the agriculturally relevant qualities of the soil in that location, and how the land is worked by local inhabitants.โ โ ๐ถโ โ What does this definition mean for wine, and for sake?โ โ ๐ถโ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #terroir #saketerroir #sakeandwine #wineandsake #sakeversuswine #wineversussake #water #yeast #tradition
[I plan these posts very far in advance, but it turns out this week's posts on terroir in sake are going out on the same week I take the "Sake Scholar" course on regionality in sake in London. Let's see if I change my mind on anything!] ๐ถโ One problem faced by sake brewers, educators, importers and promoters is how to start explaining sake to people who know nothing about it.โ โ ๐ถโ โ You can compare sake to beer - sake is also made from a grain and brewed with yeast. โ ๐ถโ โ Sake sometimes turns up in the spirits section in brick-and-mortar or online shops (possibly because the retailer doesn't know where to put it) and is traditionally drunk in small glasses, which feeds the misconception that it's a strong distilled spirit. (Sake brewed in Japan is shipped at an average of 14-16%, and the legal maximum is under 22%.)โ โ ๐ถโ โ There is another point of comparison other than beer: the sake brewing process can also be compared to wine, sake can be drunk like a wine and comes in bottles similar to wine, so - as you can see from the inclusion of sake in many international wine competitions - this is the comparison that seems to work best.โ โ ๐ถโ โ Comparing sake to wine helps to explain how strong it is, how to drink it and how to pair it. Many promoters and even brewers have tried to draw more and more similarities between sake and wine to make sake less unfamiliar and more approachable.โ โ ๐ถโ โ But there may be a limit to how far the comparison with wine can be successfully used to explain sake - and one thing that may not carry over is the concept of terroir.โ โ ๐ถโ โ #discoversake #sake #japanesesake #nihonshu #whatissake #whatisjapanesesake #whatisnihonshu #sakeforbeginners #sake101 #sakelife #nosakenolife #sakeinformation #sakeinfo #sakeclass #understandsake #saketips #sakehints #moresake #drinksake #sakegram #terroir #saketerroir #sakeandwine #wineandsake #sakeversuswine #wineversussake #water #yeast #tradition
- ์ฌ์ผ์ ๋๋ฌด ์ด๋ปค๋ ๐ ์ ๋ผ ์ถ์ ใ ใ ใ ์ ฐํ๋์ ํธ๊ฒ๐ฆ ์๐ ๋ค ํน๋ณํ์ง๋ง ๋ง์ง๋ง #์์ด #๊ฐ์น์กฐ๋ฆผ๐ ๋ฐฅ ๋น๋ณ์ด์ผโฆโฆ..๐ #์๊พธ์๊ฐ๋ ใ ใ ใ ใ ใ - #์์ฃผ์ฅ #sojuok #์์ฃผ๋์ #์์ธ #์ฌ์ผ #์ ์ด์ ์ ์๊ธฐ #์์คํค #๋ผ ๋ ํ๋๋ผ๋! #์๋จน์์ต๋๋ค๐ #์ฒญ๋ด๋ง์ง #privatedining #wineanddine #sakeandwine #faiveleynuitssaintgeorges #katsuyama #akatsuki #latergram #์ํน๋ง์คํ๊ทธ๋จ
It's time to party with True Sake! Join us for our collaboration event with the best sake purveyors in the business and experience Kikuhime 'Kiku' sake from Ishikawa Prefecture! . We will be exploring various serving temperatures, as well as decadent pairing bites! We are almost sold out, so buy your tickets soon! Link in bio. . . . @truesake @sake_mei_mei @chika_loves_food #sfsake @beautimken #sakeparty #kikuhime @kikuhime_official #kiku #futsushu #sakepairing #winebar #crossover #hotelbiron #sakeandwine #sakelovers #sanfrancisco #hayesvalley #hayesvalleysf @hvnasf @explorehayesvalley @mister_trent