Mandarine/Bittermandel/Masala Chai. Dazu passt der FUKUJU Yuzu Sake-Likör perfekt. Kalt serviert natürlich. Kampai! As this round-up attests, you'll find Akashi-Tai's sake's everywhere – from the UK’s leading restaurants to the Queen Elizabeth ocean liner – which is testament to this 167-year-old brewery's obsession with purity.

Considering the attention the beverage is getting, we might be heading into the golden age of sake. "Premium sake is an industry that is really young, and every year it feels like there are new frontiers that are being crossed," Samuels says. "Brewers always say they have yet to make their best sake." Due to the Japanese wanting to become more western, wanting to drink beers and whiskey and cognacs, the poor little sake brewers have really had a hard time," says Cheong-Thong. The thinning out has, however, had the unexpected benefit of improving production standards, and slowly sake's popularity is rebounding as more premium examples appear, in which history meets modern brewing techniques. Yuzushu is a traditional Japanese liqueur made by steeping yuzu, a citrus fruit native to East Asia, in sake or shochu and sweetening it with sugar. The result is a tangy and refreshing beverage with a unique flavour that has been enjoyed in Japan for centuries. The palate is delicate and elegant, with notes of yellow fruits and white flesh and a slightly lemony finish. A step up lies junmai sake, which is polished to at least 70% (ie 30% of the rice has been stripped away). These tend to have more umami, savoury flavour profiles. Rather confusingly, 'junmai' also refers to unadulterated sake; non-junmai sakes have distilled alcohol added, to add new notes and smooth out flavours. Honjozo is non-junmai sake polished to at least 70%, and often is well balanced and a good companion for food.Designed to be served at room temperature, this is a big beefy sake that would even stand up as a replacement for your rioja with a Sunday roast or tomahawk steak. Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. Events such as sake tastings, trade fairs for everything to do with sake or training can be found under Events. In the news there is news about sake, recipes or news about our products. We are using UPS for all deliveries. Please note that we do not currently offer a choice of other delivery companies. In collecting and using Personal Information, we will specify the purposes of use of Personal Information, and process Personal Information to the extent necessary for accomplishing such specified purposes, and take appropriate measures to avoid any use other than such specified purposes (“Use for an Unintended Purpose”).

Sake is exactly the cosmos for me. The invisible activity of the micro-organisms brewing the alcohol seem to me just like the various unclarified cosmic phenomena, the rich flavors of sake are the stars twinkling in the night sky. ”

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In our Sake Know-How Blog you will find articles on perfect sake enjoyment, interviews with sake breweries, sake recipes or new products and awards. Futsu-shu, which is barely polished, is best thought of as table sake. It accounts for the bulk of sake sold in Japan, and though you'll find some paint stripper, there are many excellent everyday drinkers if you look hard enough. The shochu base has the bonus of making the liqueur very stable. Once open store refrigerated for up to three weeks. Your expert for Premium Sake, japanese shochu and liqueur– UENO GOURMET delivers traditional taste and culinary culture from Japan. We are professional Sake Sommelier, certified wine consultants and members of the Slow Food community and...Sakes have been made by the family-owned Tosa brewery since 1877. It is currently run by Muneki Matusmoto (of the sixth generation) who still uses the original brewery 138 years later. It is situated in the beautiful mountainous region called Tosa Ryohoku in the Kochi prefecture. The name of their range, ‘Keigetsu’, is a Japanese term which describes the beautiful evening scene created when the moon hangs over Katsurahama shore. Keigetsu sakes are made from organically-grown local rice varieties (Hinohikari and Gin no Yume) instead of modern rice varieties specifically developed for making sake, such as Yamadanishiki. This is because the brewery predates the development of many of the popular sake specific rice varieties. Mr. Matsumoto also believes that his local rice, grown within 2 km of the brewery, is best suited to Tosa because they grow well on their terraced rice paddies at 300-600 m above sea level which have high diurnal temperature swings. In addition to rice, they also produce a Yuzu sake from organic Yuzu fruit grown by Mr. Matsumoto’s relatives. Its delicate aromas will sublimate oysters served with a dash of lemon, fresh goat cheese or fermented food, as well as white fish prepared raw or in ceviche. Business hours: 9:00 a.m. through 4:30 p.m. Monday to Friday, Closed Saturday, Sunday and Public Holidays Helpful as these categories are, they offer only a vague sense of the breadth and variety available, even within each category. The only way to really find out what you like is to taste broadly and see what lights up your palette. Unless otherwise required by the applicable laws and regulations, Personal Information will be used to the extent necessary to accomplish the purpose hereof and will be subject to your consent; provided, however, that Personal Information may be used to: