Posts Tagged “Koichi Saura”
Junmai Ginjo is just one of many styles of sake. The differences are derived from the type of rice used, the local water, the skill of the Master Brewer or Toji, the koji mould, yeast and, in some cases, added alcohol. But the main factor isn’t an ingredient at all but the degree to which…
We, at least in London, are becoming more familiar with Japan’s iconic national beverage. We are tempted to take our first sips in the increasingly numerous Japanese restaurants in the capital. Sake is new to us but it’s been around for a couple of thousand years in some form or other, and there are families…