Business hours: 9:00 a.m. through 4:30 p.m. Monday to Friday, Closed Saturday , Sunday and Public Holidays Helpful as these categories are, they offer only a vague sense of the breadth and variety available, even within each category. The only way to really find out what you like is to taste broadly and see what lights up your palette.

Entry or input of your Personal Information will be voluntarily made; however, if you do not enter your Personal Information into a written or online form indicating “This information must be entered”, your request may not be accommodated. Sake is built like a beer but drinks like a wine," Samuels says. That's because it's brewed, like beer, but its alcohol content (around 15% ABV) is similar to wine. It pairs with food in a way that wine cannot, though, since it doesn't have tannins. "It elevates the umami in a dish, but it’s commonly consumed before and after dinner as well," Samuels says. Sake is born out of simple and natural ingredients: water and rice. Next comes koji, that converts starch into glucose, allowing yeast to start fermentation, thus creating the product we love.

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The Wasabi Company is a trading name of The Watercress Company of Nether Moynton House, Owermoigne, Dorchester DT2 8HZ. Your expert for Premium Sake, japanese shochu and liqueur– UENO GOURMET delivers traditional taste and culinary culture from Japan. We are professional Sake Sommelier, certified wine consultants and members of the Slow Food community and... That flavour is dictated by each brewery's toji – the sake master. Unlike wine, where taste is as much about the soil as the choice of grapes and which kind of wood it's aged in, sake is purely about ingredients and technique, rather than terroir. A step up lies junmai sake, which is polished to at least 70% (ie 30% of the rice has been stripped away). These tend to have more umami, savoury flavour profiles. Rather confusingly, 'junmai' also refers to unadulterated sake; non-junmai sakes have distilled alcohol added, to add new notes and smooth out flavours. Honjozo is non-junmai sake polished to at least 70%, and often is well balanced and a good companion for food. Some are fruity, some are dry. Some are best enjoyed hot, some cold. Every food and every moment have their right sake.

The shochu base has the bonus of making the liqueur very stable. Once open store refrigerated for up to three weeks.Although sake is served with sushi in Japan, sake is more thought of as going hand in hand with the fare at Izakayas, gastropubs that offer a broad range of food over a meal from sashimi to fried food and simmered meats. "It's often consumed with meat because it pairs with all different levels of fat," Samuels says. We are using UPS for all deliveries. Please note that we do not currently offer a choice of other delivery companies.

Then again, that should come as no surprise, given IWA is the brainchild of Richard Geoffroy (AKA former chief winemaker of Dom Perignon). Really, it's the wrong name: the Japanese character for 'sake' just means 'alcohol', "but at some point it got bastardised," says Cheong-Tong. "It should really be called 'nihonshu': 'nihon' meaning Japan, 'shu' is the alcohol of Japan."The term Personal Information means “Information that can be used on its own or with other information to identify an individual, such as name, birthday, or other statement, or number, symbol, or code that is assigned to an individual, which are included in such information. Personal Information may include personally identifiable information that; The Hakutsuru didn’t rate well. The first whiff reminded me of the syrupy sweet Sunkist cordial that I used to drink when I was young. It still tasted of yuzu, but it was too sweet and didn’t have the signature bitter aftertaste. The flavour was almost artificial, even though no chemical additives were used. We still had to finish the remainder of the other two bottles, and we’ve been drinking them individually over the past few days. Interestingly, on their own, they were actually quite nice. The Jury of the prestigious International Wine and Spirit Competition (IWSC) in London has awarded a GOLD medal in late July 2019. Precisely the incomparable blend of complex yuzu-citrus aromas and soft premium Sake that turns our Yuzu into the perfect drink for the summer has also convinced the judges: Rich, bright citrus bursts forth from the glass: unmistakable yuzu with a gentle floral aroma; a great combination of sweetness and tartness. A beautiful product that captures the flavour of yuzu perfectly.

The Yuzu citrus fruit has been growing in Japan for more than 1.000 years. Because of its dry pulp and many large seeds the juice can only be extracted in a complicated – i.e., expensive – process from pulp and rind. Fortunately, just a few drops are already enough for a unique and intense flavor. While looking similar to the Pomelo, Yuzu has a unique and complex aroma – Fresh citrus scent and the absence of the astringent acid of the Lemon combine into an inimitable combination of sweet, bitter, salty and sour. The Umenoyado was the clear winner of the comparative taste test, and The Wife proceeded to buy another three bottles. Because, yuzu addict.

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Its delicate aromas will sublimate oysters served with a dash of lemon, fresh goat cheese or fermented food, as well as white fish prepared raw or in ceviche. Combine ingredients in a shaker and serve over fresh ice. Garnish with lime wheel. MIKA Brooklyn’s Yuzuni Recipe We are a sake brewery based in Nishinomiya, Japan. For us, sake is joy: it connects person to person and humans to nature. Sake: A Refreshing Beverage for Any Occasion What is Sake? Sake is a traditional Japanese alcoholic beverage made from fermented rice. It is brewed in We enlisted a panel of accredited experts and sake enthusiasts to put 12 varieties and limited releases to the test. They were looking for those that offered well-balanced acidity, complex flavour profiles and a moreish mouthfeel.