An unofficial guide to Yamaguchi Prefecture and its nihonshu
This season, which has nearly passed us by, is the season of rich food, cool breezes, and the joys of autumn sake: hiyaoroshi. In the simplest explanation, this sake was pressed in the spring, tanked and pasteurized once, then bottled and shipped in autumn without the second pasteurization. In technical terms, this makes it namazume.... Continue Reading →
After a long hiatus, I am back, and I have oh so much to share! Autumn has come to Japan, finally, and with it the opposite end of spring's Shinshu events. This is the season of Hiyaoroshi (aka Akiagare, etc.), which is sake that has been left to age over the summer after the spring... Continue Reading →
The Yamaguchi Sake Awards 山口県新酒鑑評会 is the prefectural step on the way to the Japan Sake awards 全国新酒鑑評会 and this year they were held on April 14. I was able to go to the awards dinner on the evening and got a chance to taste a gathering of all the best sakes in the prefecture,... Continue Reading →
Yamaguchi Sake 