So after knowing what is sake and how is it made in our previous blog, learn more about sake in our second part and learn what is Sake Meter Value (SMV) and rice polishing ratio to better understand your sake labels and to elevate your sake drinking experience. Sake Meter Value (SMV) Did you know […]
Types of Sake Don’t be intimidated by Japanese sake terms or the different classifications of sake. Here’s an easy guide to help you understand what they mean. Find your favourite type of sake easily with our simple guide. Sake can be split into two main groups: Junmai (pure rice) and alcohol-added sake. Junmai 純米 Junmai […]
Sake Food Pairings I am sure as a sake lover, you might be thinking about what kind of food would pair the best with some of your favourite Japanese Sake. Some of the common sake pairing (or drinking) food would include tatami iwashi (baby sardines), fugu mirin boshi (dried pufferfish), eihire (stingray fin) as well […]
Should I warm sake? In Japan, heating up Japanese Sake is called ‘Okan suru’ and Japanese Sake served warm is called ‘Kanzake’. This uniquely Japanese method of heating sake has a long history and which dates back over 2,000 years. You might have already known that Japanese sake can be a very versatile drink. You can serve […]
What is Japanese sake? Sake Barrels at a Japanese Shrine Sake is a Japanese alcoholic drink, made from rice. What we know as sake is also known as nihonshu (日本酒) or seishu (清酒) in Japan and on your sake bottles. So do look out for “日本酒” or “清酒” next time you are dining out in Japan. This Japanese alcoholic […]
Ever wondered why the taste of shochu varies from one to another? Here’s why! Shochu can be distilled from many different types of ingredients, and each kind of ingredient imparts a uniquely different taste to the shochu! Rice (or kome) shochu has a fairly thick taste. The aroma of grain is similar to that […]
Two great drinks are not like each other – here’s how you can differentiate sake and shochu! Manufacturing Process Shochu: Shochu is produced through distillation, similar to how brandy and vodka is produced Sake: Sake is brewed in a process not dissimilar to beer, and not ‘fermented’ like in the case of wine, contrary […]
What is the difference between bottled and draft beer?
There are people who drink their beer bottled, whereas some others crave for pints of draft beer. In summary, here are the main differences: Sunlight vulnerability: Bottled beer is more easily affected by sunlight, with the ultraviolet rays easily penetrating the bottle glass, which might alter the taste slightly For draft beer, this is not […]
The flavour of rice deteriorates faster, the longer it sits in its already-polished state. This is why we believe in polishing our rice only when it’s about to be consumed; doing so also seals in its nutrients for as long as possible. More importantly, freshly-polished rice tastes great, with its chewy, fluffy texture and sweet […]
How can you ensure that the Japanese rice is cooked properly?
Here’s how you can serve up the perfect bowl of oishii Japanese rice at home – just follow our step-by-step cooking guide! Lightly stir rice grains under running water Pour away milky water – repeat wash process for at least three times Make rice have a stickier texture by adding up to 220ml more water […]
Umeshu (Plum Liqueur) Umeshu, also known as Plum Liqueur, is a Japanese liqueur made with ume plums steeped in liqueur and sugar. It’s a tangy and sweet liqueur with an alcohol content of about 10-15%, depending on the brewery. It became a popular drink in Japan sometime around the 17th century. Its delicate taste made […]
Oolong-hai Tea is great, but did you know you can make it better by adding alcohol? Oolong-hai is alcoholic oolong tea that is popular in many izakaya restaurants. It uses a mild shochu variety into the mix and mugi shochu is usually recommended in order to have a balanced flavour. With a slightly more delicate […]