(photo: the lab at Dassai) In our last issue (ST#17) we looked at the choice of yeast in sake brewing. That article covered how much yeast contributes to aromas–more so, in fact, than just about anything else in the sake brewing process. We also talked about the main sources for yeast available to sake…
photo: Kaetsu Shuzô president Shunichi Satô with yeast (in solution) text: by John Gauntner A sake’s aroma might be described as its kanban-musume, a term that refers to a charming young woman that attracts the attention of passers-by and draws potential customers into a store on a busy shopping street. This is especially the case…
Kimoto and yamahai styles of sake seem to have something of a cult status among sake fans. This may be attributable to the fact that they are somewhat rare, or perhaps that so few people actually know what they are and what makes them special. But that veil of mystery is not necessary; you can…