Marc Torterat’s Post

Momentum. #Akashitai Artisanal Japanese Sakes are progressing by +61% YTD, in volumes; driven by the great work of our priority #UK market, a comprehensive #sake range, including #sparkling and #liqueurs and a relevant drink strategy based on #foodpairing. #sake, #brandbuilding, #akashitai, #junmaidaiginjo, #toji, #foodpairing, #sarahjanes, #sakes, #foodpairing, #yuzushu, #umeshu, #toji, #lucbeneplanc, #Michaelallan, #TonySwinfield, #TrevenonWeeks, #SalvatoreDamiano, #ScottPaine, #mihokomatsu, #louislaborde, #johnnywilson

🍶Junmai literally means "Pure Rice". . The term Junmai is used to identify sakes where high-strength distilled alcohol is not added. . Junmai can appear on its own or be followed by the terms "ginjō" or "daiginjō" to indicate sake made from highly polished rice. . Junmai = 70% or less of the rice is remaining after polishing . Junmai Gingō = 60% or less of the rice is remaining after polishing . Junmai Daigingō = 50% or less of the rice is remaining after polishing . . . #sommninja #winestudent #asisomms #courtofmastersommeliers #sommeliere #sommelierlife #sommelierlifestyle #sommeliers #wineeducation #advancedsommelier #wineenthusiast #wineenthusiastlife #winestudy #winestudies #sake #sakesommeliers #sakelovers

There are two ways of making nigori sake. ⠀⠀ 🍶⠀⠀⠀ The first is to press the sake as normal, completely separating the clear liquid from the remaining rice solids. (Freshly pressed sake is usually clear with a pale yellow or green tint fining or ultrafiltration.)⠀⠀⠀ 🍶⠀⠀⠀ Then after pressing, some of the rice solids (sake lees, or sake-kasu 酒粕) are added back in to make a nigori sake.⠀⠀⠀ 🍶⠀⠀⠀ This method has the advantage that the amount of lees is easy to control and keep consistent between batches.⠀⠀⠀⠀ 🍶⠀⠀⠀⠀⠀ #discoversake #sake #nihonshu

I covered the legal classifications of sake a few weeks ago, so now we're on to what I loosely call "styles" - types of sake that are independent of the Japanese legal classifications, but worth knowing about as they're different from sake brewed by the standard process. ⠀⠀⠀ 🍶 ⠀⠀⠀ The last two weeks were about unpasteurised sake (namazake) and sparkling sake (awasake), this week it's nigori - cloudy or coarse-filtered sake!⠀⠀⠀ 🍶 ⠀⠀⠀ The word "nigori" (にごり、濁り) means cloudy or not-clear, in this case due to lees - rice solids that remain after the sake has fermented. ⠀⠀⠀ 🍶 ⠀⠀⠀ Once fermentation has finished, the mash made up of rice, koji and water is pressed to separate liquid from solids. For standard sake, only the liquid portion is kept. For nigori, some of the lees are incorporated as well.⠀ 🍶⠀⠀⠀ #discoversake #sake #nihonshu

THREE things you should know about Sake Rice 🌾 🍶Sake Rice vs. Table Rice: Sake is brewed using special rice that is larger and softer than regular rice, allowing for precise polishing. 🍶Rice Milling Rate: The milling rate (how much of the rice grain is polished away) determines the sake’s category. For example: 🌾Junmai Daiginjo: At least 50% milled away, tends to result in a light, elegant flavor. 🌾Junmai Ginjo: 60% or less remained (40%+ milled away) or more , tends to result in balanced, fruity taste. 🌾Junmai: 70% or less remained (30% or less milled away), tends to result in full-bodied, earthy experience. 🍶Craftsmanship in Every Sip: Enjoying a glass of sake means appreciating the art and effort that goes into each bottle, starting from the rice farmer. Kanpai! 🍶 Learn More about Sake at KANPAI! to Sake Day in DC! https://lnkd.in/emCQq7Ux #dcsakeco #dcsake #sake #sakeday2024 https://lnkd.in/e92uBDtX

Dal (lentil) has a long history which is carried all the way from indus valley civilisation which is dated around 2500BCE. dal tadka is typically made by mixing moong , masoor or toor dal which is pressure cooked or boiled. Tadka (tempering) is added on top which contains fat (typically ghee), dried red chilli, mustard seeds, jeera, curry leaves. #daltadka #photooftheday #indian #indianfood #indiancuisine #tasty #foodphotography #foodgasm #foodstagram

Here is a 1025 character post in a professional tone about Rượu Sake Dassai Junmai Daiginjo 39 - 720ml Nhật Bản: Rượu Sake Dassai Junmai Daiginjo 39 from the renowned Dassai brewery in Yamaguchi Prefecture is a wonderfully complex and nuanced sake considered by many to be one of the finest in Japan. Brewed using traditional methods passed down over generations, this sake is made from high quality Yamada Nishiki rice polished to 39%, leaving only the choicest parts of the grain. The polishing rate of 39% gives this sake its designation as a Junmai Daiginjo, the highest grade of sake according to Japanese law. The lower percentage of rice grain remaining after polishing results in a more refined and delicate flavor profile. A long, slow fermentation process using highly-skilled brewers helps develop this sake's intricate aromas and balanced flavor. Upon pouring, the sake has - hihafpkyce - https://lnkd.in/gKE-_3bu

Three of Four new Videos posted to my Channel. Featuring American Sake Brands Gekkeikan Sake (USA) Inc./Gekkeikan Sake Co, Ltd. and TAKARA SAKE USA INC.. Both have very delicious Sake. Check them out and hear my thoughts on their Sake. Make sure to Subscribe, like and share. https://lnkd.in/gnx-We9p #sake #saketasting #vancouver #canada #productreview #productreviews #youtube #youtubechannel #youtuber #subscribetomychannel #subscribenow

Ancient roots. Step into the serene world of sake, where the Kimoto and Yamahai methods are not just a brewing technique, but a cultural rite. These ancient practices are a bridge to the past, a connection to the meticulous care of generations of toji (sake masters) who have dedicated their lives to perfecting the craft. The Kimoto method is akin to a meditative practice. It requires a steady hand and a patient heart, as the brewer carefully nurtures the moto (starter mash), encouraging the natural lactic acid bacteria to flourish. This slow, deliberate process is a testament to the brewer’s respect for nature’s pace, allowing the sake to develop a robust, complex flavor profile. Yamahai, short for “Yamaoroshi haishi,” meaning “discontinuation of Yamaoroshi,” is a method that emerged from a desire to simplify the complex Kimoto process. In 1909, sake visionaries discovered that a slight increase in mash temperature could encourage the natural development of lactic acid bacteria, thus eliminating the need for laborious mashing. Both methods yield sake with a character as deep as their histories. The flavors are rich, the aromas profound, and the experience is one of complexity and distinction. A sip is not merely a taste but a journey through the annals of sake craftsmanship, where each drop tells a story of dedication and artistry. In essence, Kimoto and Yamahai are not just brewing techniques; they are cultural heirlooms, preserved and passed down through generations, ensuring that each bottle of sake is not just a drink, but a legacy poured. Kanpai!!! #Japan #Sake #Lifestyle #Somm #Sensei #Ronin

Going all out on the shrimp varieties. Ebi (shrimp) holds a revered place in Edomae sushi, each variety bringing its unique flavor and texture. From smallest to biggest: we have Sakura ebi: Harvested in Suruga Bay, Shizuoka Prefecture, during spring and autumn, Sakura Ebi are tiny, translucent shrimp known for their sweet, delicate flavor. These will be tossed in flour, lightly fried, sprinkled with sea salt and served as an otsumami. Amaebi: Also known as sweet shrimp, Amaebi are harvested in the cold waters off Hokkaido. True to their name, they offer a sweet taste and tender texture. These will served as a nigiri topped with it's own blue roe. Botan Ebi: Sourced from Hokkaido as well, the northernmost island of Japan, Botan Ebi is best enjoyed in late summer. These large, succulent prawns are prized for their creamy texture and rich, sweet flavor. Served as nigiri also and topped with it's own roe. I noticed it's blue roe has a lighter color than the amaebi. 🦐