A well-rounded sake with aromas of dried pear, spicy custard and dusty radish. Rich in mineral flavors with a soft, creamy dry-yet-fruity medium body and a resonant, lightly peppery jicama accented finish. Pairs perfectly with: Boiled Pork; Smoked Salmon; Cheese-based … Continued
What is the shelf life of sake? In general, an unopened bottle of sake is good up to 18 months when kept in a cool dark place, preferably refrigerated. Once opened, unused portions should be stored under refrigeration and finished … Continued
Should sake be served hot or chilled? Do you heat up sake when its Bad Quality? Usually a smooth, clean, fragrant , or floral sake should be served cold. Warming may erase any subtle aromas and complexities. However, warming up … Continued
KIMOTO is the older “traditional” brewing method, where nature is left to take its course. Brewers wait patiently as naturally occurring Lactobacillus (lactic acid bacteria) grows within the shubo to fight off unwanted bacteria. The rice and koji for the … Continued
Encountering the hidden sake by a traveler from America The story of Kurosawa sake started in 1996 with Jun Tanaka- a young and ambitious Japanese sake importer in the US. As someone who possessed an in-depth knowledge of sake and … Continued