The first Kimoto Doburoku of Happy Tarō, brewed with the help of the renowned tōji Hioki Daisaku, has a well-balanced flavor and dignity as a rice product.
Sentoku Shuzō is Miyazaki's only sake brewery that solely makes sake despite the warm climate regarded as not ideal. Its junmai has citrusy and ricey notes that pair well with food.
Kanzake, or warmed sake, warms up our souls. Furōsen Umakan was born to be warmed and, of course, marries well with winter dishes.
Sakurao B&D makes a variety of booze, including whiskey, gin, shochu, and sake. I enjoyed the distillery tour and tasted whiskey, but this article reviews its aromatic sake.
Kawatsuru's olive yeast sake is an excellent companion with food.
Sake Concierge Umio recommends places to taste sake in Kyoto.
My sake journey to Brazil made me realize the fantastic contact between two culinary cultures.
Warmed sake is hospitality. Funaki from Fukui is a umami-rich, broth-like sake when warmed.
Today we introduce four sakes, each with a unique character imparted by different land soils cultivated by local farmers from the town of Ryūō.
