Hello again. I'm making a second post, which I suspect is a good sign. I've been thinking about what I want to write about on this blog, and I decided that I should write about a number of things. Those of you who know me know that my family and I recently moved to
We certainly didn’t get much of that in
One of the chal
Generally, sake is broken into 2 categories, with subdivisions within each category addressing the quality of the sake (or specifically, as I understand it, the amount of milling the rice goes through prior to the brewing process). Of the two main categories of sakes – those made by adding alcohol, and those made without the added alcohol, I prefer those without added alcohol. I’m currently trying to get the LCBO to import one in particular: Juyondai – Junmai Ginjo.
I have yet to try this particular sake, but it's been recommended as a top pick by a number of people to me. The kura , or distillery is in the Yamagata prefecture, and is well known for it's sake throughout Japan. However, the Juyondai brand name has only been used in the last few years. Juyondai indicates that this is the 14th generation that the kura has been in operation, and so only came into use when the 14th president took over. As I understand it, this sake tends to be a little more fruity, with a bit more body than some of the other popular Japanese picks, so I'm definitely curious to try it out. I’ve only really just started my hunt for this sake. A coup
So until I find it, and until my next post, kampai, and good health.