Sake meets cheese in November 2020: Two Autumn Sake, Hiyaoroshi.

Last time we presented a summer sake – even if we were a bit late due to the pandemic. This time we’re pouring two seasonal sake. Some basics: there are three, sometimes four different seasonal sake, and the last one in the year’s cycle, for autumn, is Hiyaoroshi. » Weiterlesen…

Sake meets cheese October 2020: Two bottles from Tsukasa Botan

Our project starts with Tsukasa Botan, a brewery founded in 1603 on Shikoku. Shikoku, Japan’s fourth largest main island, is not exactly known for sake, and there are not many breweries there, but the many fishermen are known for their high per capita consumption. This comes pretty close to our own motto: A sake is good if we want to empty the bottle! » Weiterlesen…

Sake meets cheese: our new project

It all began last summer in Berlin: Walter Britz, a recognized authority on Japanese food and culture, comes to a party with three half-full bottles of summer sake. Heinzelcheese is irritated at first – wine leftovers, what a miser! – and then totally enthusiastic about these unpasteurised Sakes. Cheese will go so well with it… » Weiterlesen…