There is a saying in Japanese that nihonshu wa ryori o erabenai, usually translated that “sake isn’t picky about food” or “sake doesn’t get into fights with food.” While for centuries gourmands in Europe have discussed matching wines of a particular site and vintage with particular foods, sake has no such history. While food and … Read More
Is there any better time of year to be in Japan than October? We don’t think so. The punishing dripping heat of summer subsides to brisk fall weather. Foraged mushrooms begin to appear on restaurant menus. The delicate Pacific saury fish, known locally as sanma, is caught and grilled whole. And of course the fruits … Read More
Duck into just about any local izakaya pub in Japan, wind through a tight squeeze of boisterous diners, clusters of friends and coworkers reenergizing themselves after a long work day with skewers of grilled yakitori, potato croquettes and platters of local sashimi carefully folded into waves. Sit down, refresh yourself with a hot oshibori towel, … Read More
When most people first get into sake and are trying to make sense of grades and styles, a lot of drinkers land on the sturdy and well-structured kimoto styles. Older and more labor-intensive than the current standard for making fine sake, kimoto sake tends to have a bigger presence and impact, lovely creamy texture, and … Read More
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