Otokoyama Brewery in Asahikawa, Hokkaido. Photos by Yoko Otokoyama or Man’s Mountain sake has always been iconic. Often associated with being dry, I wanted to dig deeper to understand its origin, and if indeed, it has to...
What: Mid-winter ryokan getaway tripWhere: Seiryuusou ryokan, Shimonita, Gunma Prefecture (about 3 hours from Shinjuku station)When: Saturday February 9 to Sunday February 10, 2008Why: Thaw out, eat, wash away the grub of TokyoThe food:In general, the food was unpretentious...
Unfortunately (fortunately maybe), I don't have the pictures to prove it - but I ate three meals just to confirm that Disneyland and its affiliates (DisneySea in this case), regardless of which shore it's on, serves food so mediocre that it sides on bad.I ate the following:Lunch...
In Japan, a must-do destination was DisneySea. Yoko blogged about it a while back, and I was intrigued. You know it is the most expensive...
I first heard about Matsuura Shuzo in our friend Hannah Kirshner’s book Water, Wood, and Wild Things. Kirshner lives in the same town as Matsuura Shuzo and staged at the brewery for a season (photo below). In her book, she described the tiny team at...
This month's Onikoroshi sakes enjoyed at our latest staff outing at Hog Island Oyster in Marshall, CA When someone walks in the door looking for sake, I usually ask them, “What kind of sake are you looking for?” One of the most...
Join us for an afternoon of food, drinks, and friends to celebrate Bartavelle and our cherished small business community. Only 100 tickets available, buy tix now! As you know by now, our beloved East Bay cafe Bartavelle has closed in the iteration as we have known and...
Shirataki Shuzo makes sakes that embody the tanrei-karakuchi (light and dry) style of Niigata. You may recognize their Jozen line of sakes by their iconic faceted bottles. They sparkle...
Honeybee on a plum blossom in Oakland on a spring day. Photo by Yoko Some of you may know that I am a beekeeper. I’ve been keeping bees for about 10 years...
It was a exceptionally warm and sunny day in Oakland for our first ever Awamori Festival in August. It was a success! After spending five days in Okinawa with Yoko back in February, I brought back a suitcase full of bottles and...
On my recent trip to Japan, with my daughter in tow, I was able to confirm a few things about shochu: that while drinking it with soda is all the rage, I still love an oolong-hi, especially in the summer heat, and it continues to...
Visit the Amabuki Shuzo weekdays 9a-12pm, 1-5pm. Photos courtesy of the brewery. Both bottles this month for Sake Gumi are from Amabuki Shuzo, a brewery in...
Entrance to the brewery in Saga. Photos courtesy of Amabuki Shuzo It’s clear that whenever Amabuki comes...
We often get asked: How do I pronounce sake: Is it sakay or sa-ki
Yuji Nakamura, head saker brewer and whisky distiller at Eigashima Shuzo Building off of last month's spotlight on bodaimoto, this month, we are exploring...
Master Brewer Teruaki Hashimoto. Photo courtesy Miyoshino Jozo. As part of the feature for bodaimoto month in July, we discussed the history surrounding bodaimoto. It was born in...
Preparing the rice for sake-making at Tsuji Honten, maker of Gozenshu Omachi Bodaimoto 1859 Junmai I have...
Bodaimoto being made at Terada Honke by creating soyashi-mizu (water of soaked, uncooked rice) We are kicking off Sake Gumi 2.0 with a theme I've wanted to run for the last six years – bodaimoto. With...
We are obsessed with this furikake by our brother Casa de Kei, who collaborated with Daybreak Seaweed Co. on this special edition mixture blending tart ume, earthy shiso, umami rich seaweed, and roasted sesame seeds. Yoko starts her day by sprinkling this furikake on a bagel or her morning oats....
When we pulled up to Ikehara Shuzo this past February, I would have never guessed that the building housed an awamori distillery. Situated in a residential neighborhood with no interior space to waste, the pint-sized distillery and tasting room is extremely organized, well-planned,...
