Guest Posts · Sake Reviews

Guest Post: Tensai Touji no Nyukonshu (Brewer’s Perfection) by Watanabe Sake Brewery Co., Ltd (Hourai) Review

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Despite accounting for a large majority of all sake consumed within Japan, futsushu remains the least desirable classification in the West. For most sake is an unusual and somewhat luxurious product, consumed on special occasions. Sampling premium styles with bold, distinctive flavours makes the experience worthwhile and memorable. Futsushu’s reputation as simple ‘table sake’ doesn’t play well to this. For those who do wish to give futsushu a go, Yucho Brewery’s Choya is by far the obvious choice, being inexpensive and readily available.

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Shochu Reviews

BrewDog Inugami Shochu Review: An Irreverent Western Approach To A Japanese Spirit

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Inugami shochu is created by BrewDog.

Shochu is one of the world’s most diverse spirits, thanks to the plethora of ingredients it can be made from and the range of styles it can be enjoyed in. Outside of Japan, shochu awareness is becoming more apparent and some western distilleries are looking at how to incorporate it into their portfolio. 

UK-based drink mavericks BrewDog took the plunge by creating the UK’s first shochu Inugami. While I’m happy that shochu has been introduced through a western lens, it’s important to point out how Inugami differs from traditional shochu so consumers can make an informed buying decision.

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Book Reviews

Koji Alchemy Review: A Book That Will Change Your Perception Of Mould

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Koji Alchemy by Rich Shih and Jeremy Umansky.

Food and drink have the power to be transformative, whether it’s through unearthing a new culture, or the simple joy of spending time with friends and family. That sense of magic can be felt in certain ingredients and transform how we look at categories such as mould. Koji is exactly the kind of magical substance that will change your perception of how a mould is used in food and drink.

Koji Alchemy, written by Rich Shih and Jeremy Umansky, is a comprehensive guide on understanding what makes koji so versatile. From delving into the history of different strains, to offering one-of-a-kind recipes, Koji Alchemy is a must-read book for chefs, fermentation enthusiasts and anyone who’d like to expand their knowledge on an ingredient that’s ushering in a new wave of innovation.

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Guest Posts

Guest Post: The Challenges Of Making Sake Outside Of Japan (Part 2)

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This follow up article builds on the two areas – “ingredients and equipment” – previously investigated which continue to cause challenges to international sake breweries, often leaving their owners scratching their heads, and reaching for their cheque books.

So, assuming you have your brewery now built and all the ingredients to hand, ready for that first fermentation, can you confidently fire up the rice washer and steamer with enough knowhow to make even a passable end sake?

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Poetry

Gold Balls

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You want some good luck in your life?

Find yourself a tanuki

Those little bastards have balls               

Running around drinking and merrymaking

At all times of the day without a care in the world

There’s this old children’s tale that tells you all you need to know

Tan tan tanuki no kintama wa

Kaze mo nai no ni bura bura

You need to be careful because they’re hard to find

And even harder to catch

But it’s worth all the graft

They don’t call me golden balls for nothing

Guest Posts

Guest Post: The Challenges Of Making Sake Outside Of Japan (Part 1)

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Twenty-five years ago, as Coolio topped the US charts and let us take a look around his Gangsta’s Paradise, on the other side of the world, just 3.3m bold adventurers chose to visit Japan as their holiday destination, ranking it a lowly 34th most visited country.

Ten years later, visitor numbers were over twice that and, despite a blip in growth due to the Fukushima incident almost a decade ago, Japan’s popularity hasn’t looked back. 

One of the main reasons for this has been the popularity of Japanese food. And what goes well with all that yakitori, sashimi and okonomiyaki goodness? Well, beer of course, but also sake. In 2019 the sake export market was ¥23.4bn (up 25% from just two years earlier), more than triple that of 2009, with the largest importer being the United States, with China and Hong Kong second and third.

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Pop Culture and Japan

Understanding The Language Of Irezumi

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Tattoos means different things in different cultures, with specific stylistic choices taking on their own culture and tradition. Japanese tattoos, also known as irezumi, are among the most distinctive. But the word ‘irezumi’ means far more than ‘tattoo.’ Irezumi is a lifestyle choice intwined with the seasons and a representation of an art form that has been built up over centuries.

To truly understand the language of irezumi, it’s worth knowing the words that appear in the category. Yamato Magazine has created a helpful glossary to introduce you to the wonderful world of Japanese tattoos.

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Sake Reviews

Choya Futsushu Sake Review: A Highly Sessionable Nihonshu

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Choya futsushu sake has notes of banana, pineapple, oats, pear and grapefruit.

Among the many exciting aspects of sake are the different grades with their own distinctive characteristics, like the savoury qualities of a good honjozo. Futsushu (ordinary/table) nihonshu has a mixed reputation, despite being the most common type of sake, accounting for 75% of all sake produced in Japan. 

Compared to premium grades like a daiginjo, futsushu can be derided as being ‘low-quality’ and that is simply untrue. After tasting Choya futsushu sake, I can say that there’s a lot to enjoy about the category. 

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