Japanese Version
Japanese food & Sake by Mora Chartrand-Grant
Aug04

Japanese food & Sake by Mora Chartrand-Grant

March, 2009 The foodie’s foodie, Mora Chartrand-Grant, shares about her donabe. Steve Beimel: Mora—So you finally bought a donabe??? Mora Chartrand-Grant: Yes, and I’m really proud of it. I always come back from Japan with yet another piece of rustic Japanese pottery to add to our home collection, which I regularly use in the kitchen…the crustier and grittier the better. I first spotted the donabe on...

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SAKE お酒 by John Gauntner
May23

SAKE お酒 by John Gauntner

Sake of the Month – June, 2011: Fukucho “Moon on the Water” Junmai Ginjo Steve here: The world of sake brewing was traditionally a man's world. Tell us about a sake made by a woman. John Gauntner: How about the Junmai Ginjo called Fukucho, “Moon on the Water?” This sake hails from Hiroshima Prefecture and is brewed by Miho Imada, the daughter of the company’s president and owner-inherit. Imada took over the operation when...

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O-toso New year’s sake
Jan12

O-toso New year’s sake

    O-toso: New Year's Sake – A drink on the day keeps the doctor away     It is a rare occasion and ceremony that does not include some sake in Japan, and that harbinger of renewal, New Year’s Day, is no exception. Although sake figures prominently in O-shogatsu (New Year’s) celebrations from morning to night, opening the year with a prayer for health in the form of drinking O-toso is perhaps the most interesting.   Just...

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Sake at Gekkeikan by Diane Durston

Diane Durston writes:  There is a song that the sake makers of Fushimi sang as they toiled through the night, stirring fermenting rice with long-handled wooden paddles to prepare the moto, or yeast mash, for the marathon task of making sake, the traditional rice brew of Japan. It tells of a young  man who has wanted  all of his life to be able to work in the great sake breweries of Fushimi.  When his lucky break finally comes and he...

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Sake Hot or Cold

Renowned sake expert John Gauntner answers:  At what temperature should you enjoy sake? As with all things sake-related, there is a long answer and short answer. Short Answer: Most good sake should be enjoyed slightly chilled. Cheaper sake is served warm. Long Answer: Indeed, sake was traditionally served warmed. This was related to the fact that sake was, until about  30 or 40 years ago, much, much rougher, fuller, sweeter and...

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Sake Rice

    John Gauntner writes:  Rice Distribution in the Sake World One of the more idiosyncratic aspects of the sake world is the distribution system via which brewers get their rice. It certainly is not simple, and at one time it probably made sense. Certainly there are many that benefit from it – both brewers and farmers – and others for whom it serves them less. And, of course, there are those that have the means and cleverness to work...

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