Ursula Heinzelmann, Wein- & Essenschreiberin
It is almost impossible to talk about sparkling sake without mentioning and tasting the very first of them in the whole of Japan, Nakakumi, which Tsuki no Katsura has been making since 1966. It pairs beautifully with aged Emmental. » Weiterlesen…
The category of sparkling sake is still a young one, and possibly that’s the reason it is more popular abroad than in Japan. However there is a traditional context to it. » Weiterlesen…
This month we’re introducing you to one of the sake world’s secret stars: Urakasumi or Misty Bay, as it is called on the export label. There is hardly another sake or another sake brewery with an equal record of national and international awards that would still be available at this affordable price. » Weiterlesen…
For February we chose two Junmaishu which are quite acidity-driven, though with Sake that still tastes rather mild compared to white wine, a fact that’s convinced many who were looking for something more elegant than beer to have with their meal. » Weiterlesen…
After the super elegant finale of the old year we start the new one with two bold, strong sake to counter the grey, rather dark days of January. » Weiterlesen…