This is sake that has been pasteurized once before storage, but *not* pasteurized before bottling (zume comes from tsumeru, meaning “to bottle.”). When this is traditionally released in the fall, just as the weather begins to cool down, it can also be known as hiya-oroshi. Got all ...
As the cornerstone of Japanese cuisine, we thought long and hard about how we wanted to introduce koji, and came to the conclusion that we’d first define koji and then use this definition to break down the meaning of this unique ingredient. ...
which means more potential for fermentable starch inside. The starches are concentrated in a ball of starch in the middle, and well centered, meaning it is easy to mill the outer fat and protein away, revealing only the starch. And, that protein and fat are at low levels to begin with,...
with the nearby options, including Ramen Touhichi, Tsukemen Enaku, Tentenyu - Ichijoji Main Shop, Kyoto Ramen Kairikiya - Main Shop, and Ramen Towzen. With such a diverse range of culinary delights just steps away from the hotel, guests can truly indulge in the vibrant food scene of ...
Regardless of the method, this pressing step is known as “ shibori.” and the first pressing of the brewing season is “ hatsu-shibori.” We can often find sake labeled “ shibori-tate,” meaning “just pressed” on shelves of sake retail shops. ...