Morikuni Shuzo are clearly a sake brewery that like to do things differently. In a world dominated largely by companies established hundreds of years ago and proudly narrating their rich histories on their websites, this small brewery (founded in 2005) has had to carve out its own quirks.
Continue reading “Guest Post: Hati Hati Junmai From Morikuni Sake Brewery Co. Ltd Review”
Nikka is a powerhouse of the whisky world, constantly innovating and tweaking how it approaches whisky production. Much of the magic happens at the brand’s Yoichi distillery, which has been pumping out acqua vita since 1936, embodying the virtues of Nikka founder Masataka Taketsuru.
So, it’ll come as no surprise that some of Nikka’s greatest concoctions are produced at Yoichi and one of the distillery’s finest offerings is the Yoichi Nikka Yoichi single malt that doesn’t come with any age statement.
Continue reading “Yoichi Nikka Single Malt (No Age Statement) Review: Tastes Like Hope”
When it comes to sake, ban ryu is an appropriate phrase to use, as it translates from Japanese to ‘a thousand ways.’ This sums up the many different paths to crafting nihonshu and the huge volume of styles that are waiting to be discovered and enjoyed.
Nigorizake (cloudy) sake is a distinctive style with a unique set of flavour profiles, due to how it’s produced. It’s sake with rice particles that have been left over from the filtration process.
Rather than pressing the sake out of the moromi (main fermentation mash) through a fine filter, nigori is crafted with a mesh filter, leaving behind some of the solids, giving nigori it’s cloudy appearance.
A great nigori that I tried recently was produced by the Kuncho brewery located in Oita prefecture. The flavours were unlike anything I’ve experienced in drink form before.
Continue reading “Kuncho Nigori Review: All The Best Qualities Of Afternoon Tea Poured Into A Glass”
Tattoos have different meanings across different cultures, running the gamut from sacred art to the mark of criminals. In Japan, tattoos are part of a wider subculture called irezumi, a style of iconography with its own unique images and motifs.
The most detailed irezumi designs are found in bodysuits, which are often associated with the yakuza. One man was so fascinated by irezumi that it compelled him to start a museum and display irezumi ‘pelts’ for his scientific research. His name was Dr Fukushi Masaichi.
A kanzake Autumn
inner warmth, good memories
shared with family
The Kokoro Files shares the stories of people who’re passionate about Japan and who’ve had their lives transformed through experiencing the culture. Darren Yates started out in Bolton in the UK and decided to roll the dice by heading to Japan. He fell in love with Japanese cooking techniques and within a few years he brought it back home to set up a restaurant and deli empire.
I met Darren while dining in his restaurant Auradaze in Ambleside and from the first bite, there was something special about his food. He’s the kind of guy who can talk to anyone and make them feel at home, but in the kitchen he’s all business and quiet focus.
It was a lot of fun hearing his stories about travelling across the world, serving celebrities like John Travolta and fishing for giant tuna in Bora Bora. An interview was on the cards, so read on to learn more about Darren and the concept behind Auradaze.
Craft beer’s monumental shake-up of traditional food and drink combos has seen IPAs, pilsners and stouts appear on the menus of diners for which such a move would have been unthinkable just ten years ago. Where some form of wine was previously the only ‘recommended pairing’ for just about any dish in just about any restaurant, suddenly a good quality beer from the likes of Cloudwater, Verdant or The Kernel is just as acceptable, and arguably more accessible and affordable for many.
Continue reading “Guest Post: Sui Sui Sui Junmai Ginjo By Morikuni Sake Brewery Co. Ltd Review”
Japanese food is perfect for experiential dining, as there’s an art and tradition behind Japanese cooking that goes back centuries and deserves to be shared with people from all walks of life. One of the most interactive Japanese dining experiences is an omakase menu, which puts the power of food in the chef’s hands. The customer must place their trust in the chef, who serves a range of dishes that are personal to them.
I recently had my first omakase experience at Auradaze, a small Japanese deli/restaurant combination in Ambleside in the Lake District. The definition of a hidden gem, Auradaze was a truly unforgettable experience that brought together humble beginnings, fine dining, great stories and good company under one roof. Continue reading “The Definition Of A Hidden Gem: Experience Some Of The Best Japanese Food In The World At Auradaze”
Light and dark patterns
trickle through trees in summer
komorebi art
Having a connection to nature is a feeling that’s as old as the human race. Thousands of years ago, our ancestors lived in harmony with the land and relied on it for food, shelter and warmth. But as we’ve built more cities and created new technology, our connection to nature is no longer what it used to be.
Rediscovering that bond is a therapeutic practice, as presented in Hector Garcia and Francesc Miralles’ Forest Bathing: The Rejuvenating Practice of Shinrin Yoku. This book delves into the Japanese concept of forest bathing, providing helpful tips on how to embrace the natural world and building it into a positive mental health routine.
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