How Sake is Made at SakéOne in Oregon

Behind the Scenes Carey Jones 2 comments

Breweries, wineries, distilleries; Portland, Oregon has them all. Its craft beverage scene is the envy of cities around the nation. But sake? Yep: I visited SakéOne in Forest Grove to view the sake-brewing process firsthand and learn what distinguishes Oregon sake from Japanese. More

We Chat With Sake Sommelier Yasuyuki Suzuki

Maggie Hoffman 2 comments

Did you know that sake is great with cheese? We chat with Sushi Seki's sake sommelier Yasuyuki Suzuki about how to learn about sake, unusual sake/food pairings, and more... More

What to Drink with Ramen

Beer Pairings Maggie Hoffman 9 comments

A few pros—including Garrett Oliver of the Brooklyn Brewery and Jordan Salcito of Momofuku—tell us which beers, wines, sakes, and ciders we should be sipping with each style of ramen. More

Sake School: How to Pair Sake with Desserts

Monica Samuels Post a comment

Most people don't think of sake when considering what to drink with dessert, but Nicole Bermensolo and Michael Berl, owners of Kyotofu in NYC, make a strong argument for trying it out. Since 2006, the soy based dessert bar in Hell's Kitchen has paired artisanal sakes with desserts for a surprising and unique flavor experience. Of course, not every sake will work with every dessert—here are some guidelines and recommendations to get you started. More

Sake School: All About Nigori, the Cloudy Sake

Monica Samuels 3 comments

Commonly referred to as "unfiltered" sake, nigori literally means "cloudy," and refers to sake that still contains rice solids that have not fermented. Although there are a wide range of nigorizakes available in the US today, most of them tend to be creamy and sweeter than clear sakes. The color of nigori can range from barely cloudy "usunigori" styles to rich, chewy sakes that almost require a spoon. More

Sake School: How to Pair Fish with Sake

Monica Samuels Post a comment

I've just come back from a week in Spain, eating the best seafood I've ever had in my life. Briny barnacles, giant, creamy Galician oysters, slipper lobsters, razor clams, impossibly fresh sardines—up until this point I always thought Tokyo's Tsukiji market was unparalleled in freshness and variety, but Spain showed me a completely different way to enjoy seafood. And as good as the Spanish wine pairings were, I found my mind drifting to sake, and thinking of the perfect sake for each dish. Here are some basic guidelines for finding the best sake to drink with seafood. More

Sake School: Smoky Styles of Sake

Monica Samuels 1 comment

Kimoto and Yamahai sakes can be quite a game changer for people who are only accustomed to drinking sake while eating sushi. These robust, funky brews are definitely worth seeking out, and often make a memorable pairing with smoked meats, cheeses, and even chocolate. More

Sake School: A Chat with Greg Lorenz, Sake Brewer

Monica Samuels Post a comment

Sake comes from Japan, right? Not always. Greg Lorenz, brewmaster of Momokawa brewery in Oregon, is on a mission to open people's minds about American-brewed sake. I recently had the opportunity to ask him a few questions about how a non-Japanese speaker became a premium sake brewer, what challenges he faces brewing sake in Oregon, and the future of the sake industry in the US. More

Sake School: Ginjo and Daiginjo

Monica Samuels 1 comment

Easy-drinking Ginjo sakes have expressive floral and fruity aromas; they're smooth and well-balanced. While the ginjo category offers wonderful sakes, for a special occasion nothing quite compares to the elegance of Daiginjo. We'll discuss both today. More

Food and Drink Events for Japan Relief

Monica Samuels 3 comments

In honor of Mr. Niizawa, the sake brewer at Niizawa Shuzo, and many others who are trying to get back on their feet in Japan, I'd like to take a break from Sake School today and offer instead a list of food and drink events around the country that are raising money for relief in Japan. More

Sake School: All About Honjozo-shu

Monica Samuels 5 comments

Within the world of premium sake, any labels that do not explicitly state "junmai" on them can be assumed "honjozo." Honjozo is sake that has a small amount of brewer's alcohol added to the fermenting sake mash. That doesn't mean it's sweet, and it also doesn't mean that is has a higher alcohol level than junmai. More

Sake School: All About Junmai-shu

Monica Samuels Post a comment

All premium sakes fall into one of two categories: junmai-shu, which is sake made from only rice, water, yeast, and koji; and honjozo-shu, which is sake that has a small amount of distilled alcohol added. More

Sake School: Rick Smith and Hiroko Furukawa of Sakaya in NYC

Monica Samuels Post a comment

In December 2007, Rick Smith and Hiroko Furukawa opened what is to this day the East Coast's only store dedicated entirely to sake. But they weren't always sake's biggest fans. More

Sake School: How to Taste Sake

Monica Samuels 9 comments

There's a lot going on in each sip of sake—all you have to do is pay attention. Here are a few basic tips to take the intimidation factor out of your sake explorations. More

Sake School: All About Sake Yeast

Monica Samuels 3 comments

The strain of yeast that a brewer selects—as well as the way the fermentation is carried out—has a direct affect on the sake's aroma and flavor. Knowing a little about yeast can help you pick out flavors in sake, and guide you toward discovering which types of sake suit your palate best. More

Sake School: The Importance of Water

Monica Samuels Post a comment

There's no appellation system with sake, so ingredients are not legally required to come from the prefecture where the sake is made. But for practical reasons, the water in sake is mostly sourced from local wells. The stability of well water is prized for creating consistency in sake brewing. Where great water sources are abundant, you'll find more sake breweries. More

Sake School: Koji, The Miracle Mold

Monica Samuels 3 comments

One of the fundamental differences between sake and beer is this: sake rice does not contain the kinds of enzymes that barley does, so an additional ingredient is needed to help convert the rice's starch into sugar. Koji-kin is the mold that makes fermenting sake possible. More

Sake School: All About Sake Rice

Monica Samuels 2 comments

For thousands of years, rice has been Japan's most important agricultural product. Once a form of currency in Japan, rice is now used to produce many other goods, such as flour, vinegar, mochi, and of course, sake. Here's a guide to a few different types of rice that are used to brew sake. More

Sake School: Misconceptions About Sake

Monica Samuels 23 comments

Sake has been available in the U.S. for many decades; however, only in the past 20 years or so have we gained access to premium sake, which has opened the category up to a world of possibilities in food pairing and ways of consumption. Still, many myths about sake persist. Today, we'll debunk four very common ones. More

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