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Tasting notes from Akishika Shuzo, 5/24/24 Blue label indicates kimoto method. White: Sokujo. Tan: Yamahai. Brown bottle: hiire. Green bottle: nama. Soft water, all muroka, relatively low amino acid extraction. Uses tsuki-haze type koji production and soft water, moderate temperature...

Preface: Because sake folk already know sake pairs well with cheese, this entry serves to hone that affinity, to fine-tune specific sake pairings with specific cheeses. In my experience, this level of detail is very hard to find for sake, and even...

In the inaugural launch of Exploration Sessions, the concept was introduced and we played with one version of what this series could look like. To learn more about the goals and intent behind Exploration Sessions, please visit this page.  Exploration Sessions 1:...