From Left to Right: Chiyomusumi Goriki 50 Junmai Ginjo (Chiyomusubi Shuzo, Tottori); Gassan Junmai Ginjo (Yoshida Shuzo, Shimane); Sake Hitosuji Honjozo (Toshimori Shuzo, Okayama) ; Kamoizumi Junmai (Kamoizumi Shuzo, Hiroshima) ; Gokyo Daiginjo Saito no Shizuku (Sakai Shuzo, Yamaguchi) On Saturday, November 21 the Hiroshima Tax Bureau sponsored an online seminar to show off sake... Continue Reading →
Daruma Masamune Koshu Study
Daruma Masamune is a label used by Gifu Prefecture brewery Shiraki Tsunesuke Shoten (English link). They are a very unusual brewery, in that their main focus is on koshu: aged sake. Many breweries store some of their sake away for sale farther down the road (Gokyo releases a 15-17 year old koshu every year, for... Continue Reading →
SSA Shochu Advisor Course
The recent covid-related lockdown has, oddly, had a positive effect on some things. For instance, the plentiful online drinking parties increased my connections with like-minded people in far off places that I otherwise never would have made. One of those connections is Sachiko Miyagi, who works for the Sake School of America as an instructor... Continue Reading →
A Kikisakeshi is Me!
Beginning in September, I began the Sake Service Institute's International Kikisake-shi correspondence course. I finished the course, passed, and am now a certified International Kikisake-shi! So let's talk about that process and what it actually means. The course is set up to require at least three months, despite the fact that all the materials including... Continue Reading →