Hello, I’m Yoko. 👋
I am a Sake sommelier; specializing in sake event planning, workshops, marketing, and recommending world-class sake products to clients.
Read more
I am a Sake sommelier; specializing in sake event planning, workshops, marketing, and recommending world-class sake products to clients.
Read more
Sake rice is bigger than the regular rice you would use to eat, so, many breweries use a special kind of rice to make sake.
About 80% of sake is water, so most of the breweries are strategically located near the mountains to source water from them. The type of water used is a cornerstone of creating sake and can alone affect the final taste.
The Japanese sake's culture began over 2,000 years ago with the start of rice harvest.
Sake was originally a rice-based alcohol produced via the process of using human saliva as a fermentation starter…
In Australia, one of the most beloved and coveted tastes is Japanese food. Residents enjoy cooking Japanese dishes at home and Japanese sushi is one of the most popular (and healthy) takeaway choices.
Unlike a beer that is predominantly preferred chilled, sake can be uniquely enjoyed in every season due to its ability to be served either chilled or heated. These are my current go-to sakes for the winter that are available in Australia.
This recipe is one of my absolute favourites, and differs from your average Japanese gyoza, bringing out a different flavour and eating experience. And it’s almost entirely comprised of vegetables, so it’s quite healthy.
