That’s how an NHK article describes yuzu (ゆず), a citrus commonly used in Japanese cuisine. It goes on to say: “Yuzu is a sour fruit, so it is rarely eaten on its own. Instead, the skin and juice of yuzu is used in cooking: the juice can season various dishes, just like lemon juice does, and yuzu peel is used as garnish — not only does it add a beautiful, vibrant color to a dish, but it also provides a little punch.” Combine ingredients in a shaker and serve over fresh ice. Garnish with lime wheel. MIKA Brooklyn’s Yuzuni Recipe Combine ingredients, shake and serve. Garnish with yuzu peel and an orange peel spiral. Rule of Thirds’ Chiba Surf Club 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.

Business hours: 9:00 a.m. through 4:30 p.m. Monday to Friday, Closed Saturday, Sunday and Public Holidays Here you will find a selection of sake pairings that have been created by our customers. The dishes range from classic Japanese dishes to fine dining and traditional everyday dishes. Let yourself be inspired. Joy can be found in the most unexpected places. You might find it in the elegant and fruity aroma of Sakari no.12: an award-winning sake made from Japanese rice, with the purest water from mount Rokkō.Crafted using three different rice varieties – Yamada Nishiki, Omachi and Gohyakumangoku – from the lesser-known Toyama Prefecture, this sake is as unique as its terroir. 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. 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.

Under our management philosophy of fostering “Dreams for enterprises, happiness for society, and a Nihonsakari loved by people, we are engaged mainly in manufacturing and distribution of sake and other relevant business in accordance with our creed “Quality first, reputation first, implementation first”. For this reason, we will require our employees to be fully aware of the importance of protection of personal information processed by the Company (hereinafter referred to as “Personal Information”), and prescribe internal regulations for Personal Information control to promote its implementation, maintenance, and improvement in a consistent manner. 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. Depending on the kind of rice, koji, yeast, on the temperature and on how much you polish the rice grain you will get completely different types of sake, with different flavor profiles. The Company will comply with the applicable laws and regulations, guidance provided by the Government, or other relevant standards for Personal Information processed at all our businesses as well as Personal Information of employees, and establish a Personal Information Protection Management System in compliance with the “Requirements for Personal Information Protection Management System” pursuant to Japanese Industrial Standards (JIS Q15001) to protect your Personal Information.It takes the whole yuzu fruit - flesh, seeds and peel - to give this Yuzu Sake its rich and fresh taste. We only use yuzu from the south of Japan: a taste of our land in your glass. Japan's signature drink has been brewed for around as long as hanami celebrations have existed, with historians dating its invention to the Nara period (710-794), although booze of various forms has been drunk on the island from at least the third century. Due to the Japanese wanting to become more western, wanting to drink beers and whiskey and cognacs, the poor little sake brewers have really had a hard time," says Cheong-Thong. The thinning out has, however, had the unexpected benefit of improving production standards, and slowly sake's popularity is rebounding as more premium examples appear, in which history meets modern brewing techniques.

v.carry out and facilitate work in whole or in part entrusted by other providers to process Personal Information, in an appropriate manner. In recent years, sake has rapidly gained mainstream traction at bars, restaurants, and grocery stores stateside. The traditional Japanese rice wine comes in variations that boast a wide assortment of textures and flavor profiles, but the one you should absolutely be reaching for as the weather heats up is yuzu sake.This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. Sake is a distillation of Japanese Culture in a bottle. It contains stories of more than a thousand years, and is ever evolving as young people bring new ideas. ” So, let's settle an age-old debate – should you drink sake warm or chilled? Well, it depends. "All sake used to be consumed warm or at room temperature," says Sebastian Lemoine, a Tokyo-based sake expert and teacher at Le Cordon Bleu culinary school. "However, in the post-war period, consumers started to associate warm sake with the drinking experience of cheap, soon industrial, sake, which was required to feed a booming market." Despite being made in Japan for over 1,000 years, a great deal of mystery surrounds sake. Much more than a mere spirit, Japan’s national drink is a culture, symbolising spirituality, family and gastronomy.

Sake is exactly the cosmos for me. The invisible activity of the micro-organisms brewing the alcohol seem to me just like the various unclarified cosmic phenomena, the rich flavors of sake are the stars twinkling in the night sky. ” Yuzushu is a traditional Japanese liqueur made by steeping yuzu, a citrus fruit native to East Asia, in sake or shochu and sweetening it with sugar. The result is a tangy and refreshing beverage with a unique flavour that has been enjoyed in Japan for centuries. To make vanilla simple syrup: Add ½ cup water and ½ cup sugar to a small saucepan over medium heat and stir until sugar is dissolved. Once simple syrup is at room temp, add 1 teaspoon vanilla extract.) Building on his expertise, Geoffroy blends the sake bases with reserve sakes from previous years – as you might a Champagne. Each annual expression then sealed and rested for a year before release.Wherever your culinary adventures lead you, Sakari no. 14 will prove a trusted companion. Its simple and smooth taste makes it easy to pair and enjoy with any kind of food. We are a sake brewery based in Nishinomiya, Japan. For us, sake is joy: it connects person to person and humans to nature. 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."