DOCSLIB.ORG

20180824 LASM Drink Menu.Indd

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
20180824 LASM Drink Menu.Indd DRAFT BEER ASAHI SUPER DRY 8 SAPPORO 8 ORION 8 COEDO 9 BOTTLED BEER COEDO RURI PREMIUM PILSNER 8 COEDO KYARA JAPANESE INDIAN PALE LAGER 8 COEDO SHIKKOKU BLACK LAGER 8 COEDO BENIAKA SWEET POTATO ALE 9 KAWABA SNOW WEIZEN 7 KAWABA SUNRISE ALE 7 APERITIFS AND BUBBLES IICHIKO YUZU LIQUEUR 10 Citrus apertif crafted from barley shochu and yuzu with a sweet and crisp taste. Try it ON THE ROCKS or WITH SODA IKEZO JELLY SAKE 7 PEACH or YUZU, fl avored sparkling jelly sake MIO SPARKLING SAKE (10oz BT) 19 A refreshing, fruity, sparkling sake, making it exceptionally easy to drink. Traditionally crafted. KIKUSUI PERFECT SNOW (GL) 6 (10oz BT) 13 Nigori-style cloudy sake. Assertive dryness with pineap- ple aroma, fully textured, but less sweet. From Niigata SHOCHU JAPANESE DISTILLED SPIRITS IICHIKO BLACK (BARLEY) (GL) 8 (24oz BT) 40 IPPUDO SANTA MONICA ON THE ROCKS or WITH SODA DRINK MENU IICHIKO OOLONG HAI 9 Shochu iced tea WINE (GL) (BT) SAUVIGNON BLANC (CA) 9 35 CHARDONNAY (CA) 9 45 CABERNET SAUVIGNON (CA) 10 47 SYRAH (CA) 11 49 NON-ALCOHOLIC COKE / DIET COKE 2 CALPICO 3 ICED OOLONG TEA / ICE GREEN TEA 3 HOT GENMAI TEA / HOT GREEN TEA 4 SPARKLING WATER 4 SAKE By the GLASS / 10oz CARAFE / 24oz BOTTLE By the GLASS / 10oz CARAFE / 24oz BOTTLE FRUITY DRY 黒兜 純米大吟醸 八海山 特別本醸造 KUROKABUTO 7 / 16 / 38 HAKKAISAN 8 / 18 / 42 JUNMAI DAIGINJO TOKUBETSU HONJOZO Ripe banana, melon, and muscat. Very clean and smooth, like water from a Fermented with black koji. From Fukuoka. mountain. Moderate mochi aroma. From Niigata 龍神 生詰 純米大吟醸 RYUJIN NAMAZUME 8 / 18 / 42 南部美人 特別純米 JUNMAI DAIGINJO NANBU BIJIN 8 / 18 / 42 Notes of muskmelon and ripe grapes. TOKUBETSU JUNMAI Soft, rounded fi nish. From Gunma IWC 2017 Champion Sake. Astringent with hints of orange. From Iwate 梵 純米大吟醸 無濾過生原酒 BORN MUROKA 11 / 25 / 64 東一 純米吟醸 JUNMAI DAIGINJO NAMA GENSHU AZUMAICHI 10 / 23 / 46 A variety of ripe fruits like white peach and JUNMAI GINJO banana. Gentle and softly textured. Young and vivid. A very lively aroma with From Fukui both green and red apple. From Saga 松竹梅にごり 弥右衛門 純米大吟醸 SHOCHIKUBAI NIGORI 7 / 16 / 35 YAEMON 10 / 23 / 55 Nigori-style cloudy sake. Creamy and rich JUNMAI DAIGINJO with natural sweetness from the rice mash. Well balanced, aroma of wheat and From Berkeley, CA marshmallow with a soft mouthfeel. From Fukushima RICH SPECIAL & LIMITED 瑞鷹 芳醇 純米 ZUIYO HOUJUN 7 / 16 / 36 八海山 雪室三年 純米吟醸 JUNMAI Blended with traditional Yamahai sake. HAKKAISAN SNOW DORM 3YRS Semi-dry, slightly nutty. From Kumamoto (CARAFE) 43 (BTL) 104 JUNMAI GINJO 白壁蔵 特別純米 Naturally chilled for 3 years in snow from WHITE WALL 7 / 16 / 36 Mt. Hakkai. Complex and rich fl avor. From TOKUBETSU JUNMAI Niigata Moderate with aroma of grains. Soft tex- ture, fi nishes clean. From Hyogo 楯野川 十八 純米大吟醸 天狗舞 山廃 純米 TATENOKAWA 18 (BTL) 198 TENGUMAI 9 / 20 / 46 JUNMAI DAIGINJO YAMAHAI JUNMAI Carefully selected high grade Yamadan- Traditional Yamahai sake. Mixed aroma ishiki rice is delicately milled down to of sherry and cereal. From Ishikawa 18% to create an undiluted genshu sake with distinctly clean and mellow textures. 東一 純米 Rounded fl avors with a rich aftertaste, it AZUMAICHI JUNMAI 10 / 23 / 47 is deserving of being called one of the JUNMAI best North Eastern sakes of Japan. From A hint of toasted cereal, mellow, with a rich Yamagata fl avor. From Saga 菊水 蔵光 純米大吟醸 HOT SAKE REGULAR / LARGE KIKUSUI KURAMITSU (BTL) 238 久保田 千寿 JUNMAI DAIGINJO Premium grade Koshihikari rice from the KUBOTA SENJU 13 / 24 Uonuma district in Niigata is milled down Caramel, cotton candy and cocoa in a very dry and clean package. From Niigata to an unbelievable 23% polishing ratio. With a pure and gentle mouthfeel and a refi ned fragrance not unlike a clear moun- HOUSE HOT SAKE 10 / 18 tain stream, Kuramitsu is a luxurious sake that invokes images of an elegant crystal. From Niigata.
Load more

Recommended publications
  • Local Sake Japanese Sake Premium Sake Sake Tasting
    JAPANESE SAKE PREMIUM SAKE From our home town Saitama Prefecture, Japan House Sake 170ml served. Hot or cold 9 神亀（Shinkame）Junmai Bold and Rich umami of rice さゆり（Sayuri）Nigori Hinodeya is the only place in San Francisco you can enjoy Shinkame. Unfiltered and Cloudy with subtle rice sweetness, Recommended: Room temperature or Lukewarm imported from Japan. 120ml by the glass 12 300ml by the bottle 14 720ml by the bottle 65 澪 （Mio） Sparkling Sake Sparkling sweet sake with a refreshing and fruity aroma, 文楽（Bunraku）Junmai Daiginjo imported from Japan. Faintly sweet and Smooth finish 300ml by the bottle 15 Recommended: Cold temparature 魔斬（Makiri）Junmai Ginjo 120ml by the glass 14 Dry and Sharp finish, imported from Japan. 720ml by the bottle 78 300ml by the bottle 16 長良川（Nagaragawa）Sparkling Nigori SAKE TASTING FLIGHT Unfiltered and Sparkling cloudy. Mellow and Full-bodied, imported from Japan. きき酒 Kiki- Sake 10 300ml by the bottle 17 Experience 3 kinds of Hinodeya’s premium sake - セコイア 生 Sequoia Nama LOCAL SAKE - 神亀 Shinkame st 文楽 Sequoia 1 sake brewery in San Francisco - Bunraku Nigori : unfiltered 120ml by the glass 10 375ml by the bottle 29 Nama : draft 120ml by the glass 10 375ml by the bottle 29 JAPANESE BEER JAPANESE SPIRIT iichiko 40 proof distilled from 100% Barley Asahi Imported from Japan -On tap 7 30ml shot 3 -Pitcher 25 60ml by the glass 5 Sapporo 200ml by the bottle 15 -Bottle- 6 750ml by the bottle 40 Kyoto White Yuzu iichiko blend UME / YUZU -Bottle- 6 30ml shot 3 Sansho Japanese herb ale 60ml by the glass 5 -Bottle- 9 375ml by the bottle 19 NON- ALCOHOL WINE .
    [Show full text]
  • The Blurring of Alcohol Categories (PDF)
    4401 Ford Avenue, Suite 700, Alexandria, VA 22302-1433 Tel: (703) 578-4200 Fax: (703) 850-3551 www.nabca.org The Blurring of Alcohol Categories The Blurring of Alcohol Categories William C. Kerr, Ph.D. Deidre Patterson, M.P.H. Thomas K. Greenfield, Ph.D. Alcohol Research Group Prepared for the National Alcohol Beverage Control Association (NABCA) June 2013 National Alcohol Beverage Control Association. ©All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher. TABLE OF CONTENTS Drink Alcohol Content......................................................1 Differential regulation and taxation by beverage type........2 Defining beer, wine and spirits products: Current definitions and recent changes........................7 Beer........................................................................7 Wine....................................................................10 Spirits..................................................................13 New products, especially flavored malt beverages with high alcoholic strength, have complicated beverage type definitions for both consumers and regulators.............................15 New and older products that blur beverage type definitions.........................................................15 More diverse beer products ...........................................15 What forces are driving
    [Show full text]
  • Types of Cheap Wine Singapore
    Types of cheap wine Singapore • Wines are an exotic lot. They provide a pleasant high as well as few health benefits in right doses. • It is considered as a style statement and it is also considered class apart from other alcohol available in the market. • This does make it more expensive of the lot, but less expensive ones are also available all over the world. When you buy cheap wine Singapore, you get to experience those wines. Grapes are the fruits which are used to make wines. Yeast helps in the fermentation and gives it the intoxicating power. Different varieties of grapes can be used to produce different types of wine. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the sugars in the grapes and converts them into alcohol and carbon dioxide. The term "wine" can also refer to starch-fermented or fortified beverages having higher alcohol content, such as barley wine, huangjiu, or sake. • Typically, the type of grape that is used to make the wine gives the drink its name, such as Chardonnay, Cabernet Sauvignon and Zinfandel. • However, some ones are blends of various types of these, such as a Semillon Chardonnay. The blending of these drinks to produce a given flavour is part of the art of making. • To buy wine online Singapore means to taste these exotic wines. • Regulations govern the classification and sale of wine in many regions of the world. European ones tend to be classified by region (e.g.
    [Show full text]
  • SAKE: Its Culture, History and ‘Need to Know’ Facts
    SAKE: Its Culture, History and ‘Need to Know’ facts Sake, also known as Nihon Shu or Seishu, has been drunk for around 2,000 years and reflects the deep relationship that Japanese culture and society has with this drink. It is a wonderful beverage - clean, delicious, mostly vegan with low acidity and no chemicals added, which is now enjoyed by millions of people around the world. Today sake is no longer just found in Japanese and Chinese eateries but is fast becoming a fashionable drink with sales being established by distributors globally mainly in the USA and the Far East. Sake can now be found on many wine and drinks lists and even on the wine lists of Michelin starred restaurants, albeit in many cases on the last page! But this demonstrates advances that have been made in its acceptance in most big cities around the world. 21st century Japan sees sake bars, or izakayas (as they are known in Japan), and even Philip Starck style drinking holes in atmosphere-less malls, serving a multitude of sakes including draft from numbered (no name) sealed aluminium kegs. Namazake are the freshest kind of sakes with a very short shelf-life and unpasteurised. The world’s longest sake vending machine with 93 sakes on tap at the Ponshukan Sake Museum (ぽんしゅ館) The early years Originally from China, the simple rice wine was brought into Japan around 7AD. Records dating back to the third century show that an intoxicating drink, called kuchikami (a mouth chewed sake), was made by young maidens chewing grains, such as millet, rice, chestnuts and acorns.
    [Show full text]
  • Chilled Sake Hot Sake/Plum Wine Beer Beer Chilled Sa Hot Sake
    chilled sake chilled sake dry & crisp glass(3oz) carafe(9oz) bottle dry & crisp glass(3oz) carafe(9oz) bottle EIKO FUJI, honjozo 10 25 ~ EIKO FUJI, honjozo 10 25 ~ floral & delicate floral & delicate MASUMI ‘okuden kantsukuri’, junmai 10 25 ~ MASUMI ‘okuden kantsukuri’, junmai 10 25 ~ DEWAZAKURA ‘oka’, ginjo 12 32 ~ DEWAZAKURA ‘oka’, ginjo 12 32 ~ bold & rich bold & rich KOKURYU ‘black dragon’ ginjo 12 32 ~ KOKURYU ‘black dragon’ ginjo 12 32 ~ TEDORIGAWA ‘iki na onna', daiginjo 14 35 ~ TEDORIGAWA ‘iki na onna', daiginjo 14 35 ~ nigori nigori SHO CHIKU BAI, nigori, 375ml 7 ~ 16 SHO CHIKU BAI, nigori, 375ml 7 ~ 16 TOBIROKU ‘festival of stars’, sparkling nigori, 300ml ~ ~ 25 TOBIROKU ‘festival of stars’, sparkling nigori, 300ml ~ ~ 25 KAMOIZUMI ‘summer snow’, nigori-ginjo, 500ml 12 ~ 64 KAMOIZUMI ‘summer snow’, nigori-ginjo, 500ml 12 ~ 64 hot sake/plum wine hot sake/plum wine SHO CHIKU BAI, hot sake, sm $9 / lg $16 SHO CHIKU BAI, hot sake, sm $9 / lg $16 CHOYA plum wine 12 ~ ~ CHOYA plum wine 12 ~ ~ beer beer draft bottle draft bottle ANCHOR STEAM 8 AMSTEL LIGHT 7 ANCHOR STEAM 8 AMSTEL LIGHT 7 STELLA ARTOIS 8 CLAUSTHALER (NON-ALCOHOLIC) 7 STELLA ARTOIS 8 CLAUSTHALER (NON-ALCOHOLIC) 7 FEDERATION IN THE WEEDS 8 DRAKE'S 1500 PALE ALE 7 FEDERATION IN THE WEEDS 8 DRAKE'S 1500 PALE ALE 7 KIRIN ICHIBAN 8 HEINEKEN 7 KIRIN ICHIBAN 8 HEINEKEN 7 LAGUNITAS IPA 8 CORONA 7 LAGUNITAS IPA 8 CORONA 7 BLUE MOON BELGIAN WHEAT 8 ASAHI SUPER (21OZ) 10 BLUE MOON BELGIAN WHEAT 8 ASAHI SUPER (21OZ) 10 SEASONAL GUEST BEER 8 SAPPORO (21OZ) 12 SEASONAL GUEST BEER 8
    [Show full text]
  • Sake Essential Guide
    THE ESSENTIAL GUIDE TO Copyrighted material, April 2021 BREWERY & DISTILLERY PREFECTURES JAPAN MAP Hokkaido CHINA RUSSIA AMA NO TO Yuzawa, Akita TOKO NORTH KOREA GINGA SHIZUKU Yonezawa, Yamagata KANBARA Aga, Higashikanbara, Niigata SEA OF JAPAN SHIOKAWA Nishi-ku, Niigata City, Niigata YUHO TENTAKA Hakui, Ishikawa Nasu, Tochigi YAMADA SHOTEN Yaotsu, Gifu MANTENSEI Yazu, Tottori MANA 1751 Ono, Fukui MT. FUJI TOKYO RIHAKU Matsue, Shimane TENSEI Chigasaki, Kanagawa TAKAHIRO Ube, Yamaguchi TAKATENJIN Kakegawa, Shizuoka FUKUCHO TOZAI Akitsu, Hiroshima BUSHIDO KONTEKI KAWATSURU Fushimi, Kyoto Kan’onji, Kagawa RIHEI CHIYONOSONO Kagamizu, Miyazaki Yamaga, Kumamoto PACIFIC OCEAN SAKE RICE VARIETIES IN JAPAN A.D. 700 TOTAL ~ USED IN VINE CONNECTIONS SAKE = YEAR SAKE IS BELIEVED 100 17 TO HAVE ORIGINATED IN JAPAN 1,000 NUMBER OF SAKE BREWERIES IN JAPAN TODAY SAKE RICE VS. TABLE RICE 55% HEIGHT: WEIGHT: OF JAPAN’S FARMLAND IS RICE PADDIES sake rice is at sake rice is least 25% taller heavier (weighs 15%-17% than table rice 25-30 grams) AVERAGE ALCOHOL WIDTH: CONTENT: BY VOLUME IN SAKE a grain of sake sake rice has more rice is 20% larger starch, less fat, & LESS THAN 6% than table rice less protein OF ALL JAPANESE SAKE IS CONSIDERED SUPER PREMIUM SAKE GRADE LEVELS 31 NON JUNMAI JUNMAI RICE NUMBER OF PREMIUM Brewed using Rice, Brewed using Rice, MILLED SAKE IMPORTED BY Water, Koji Mold, Water, & Koji Mold only VINE CONNECTIONS & Distilled Alcohol (NO Distilled Alcohol) TO: Increasing quality, price, fragrance, complexity Increasing quality, SUPER PREMIUM JUNMAI AT LEAST 50% 2.6% DAIGINJO (50% or more 3.2% DAIGINJO milled away) high quality 6.2% JUNMAI AT LEAST 60% GINJO (40% or more GINJO milled away) 14.2% PREMIUM AT LEAST 70% HONJOZO (30% or more milled away) 73.8% ALL SAKE MADE LOW GRADE LOW JUNMAI FUTSU “TABLE SAKE” FUTSU “TABLE SAKE” Table sake often uses NONO MMINIMUMINIMUM RREQUIREEQUIRE- automated brewing MENTSMENTS processes and high amounts of distilled Futsu represents about 75% alcohol.
    [Show full text]
  • Nobu Miami Beverage Drinks Menu
    NOBU'S SAKE SELECTION The Hokusetsu Brewery on Sado Island in the Sea of Japan has been operated by the Hazu family since 1871. The name "Hokusetsu", or “Northern Snow”, was chosen to reflect the ideal sake brewing conditions on the island during the coldest days of winter. Chef Nobu first experienced Hokusetsu sake when his Japanese rock-musician friend brought a bottle to the original Matsuhisa restaurant in Beverly Hills. Impressed by the quality, Nobu obtained exclusive rights to sell Hokusetsu sake in the United States. JUNMAI DAIGINJO TK40 GENSHU ENSHINBUNRI 'HIKARI' The rare hybrid rice grain, Koshitanrei, is polished to 40% of its original size to produce this premium sake. Elegant floral flavors of Orange Blossom, Elderflower, and White Tea are found in this powerful Genshu, or undiluted sake. Bottle 24 oz $680 DAIGINJO YK35 SHIZUKU The most sought-after rice grain, Yamada Nishiki, is polished to 35% of its original size to produce this premium sake. The sake is extracted through a slow drip process that highlights delicate flavors of Lychee, Honeydew, and Pear. Fruit forward and amazingly smooth. Bottle 24 oz $560 DAIGINJO YK35 SHIZUKU JUKUSEI KOSHU This is the YK35 Shizuku, aged for three years. The aging process has added structure to the delicate Nashi Pear flavor becoming highly complex with a deep richness not found in young sake. This is made in extremely limited quantities. Bottle 60 oz $3500 NOBU SAKE SELECTION GINJO NIGORI Unfiltered, dry and creamy Glass Bottle 16 oz $12 $64 Pepino Light-bodied crisp and dry with a
    [Show full text]
  • Wine Beverage Alcohol Manual 08-09-2018
    Department of the Treasury Alcohol & Tobacco Tax & Trade Bureau THE BEVERAGE ALCOHOL MANUAL (BAM) A Practical Guide Basic Mandatory Labeling Information for WINE TTB-G-2018-7 (8/2018) TABLE OF CONTENTS PURPOSE OF THE BEVERAGE ALCOHOL MANUAL FOR WINE, VOLUME 1 INTRODUCTION, WINE BAM GOVERNING LAWS AND REGULATIONS CHAPTER 1, MANDATORY LABEL INFORMATION Brand Name ................................................................................................................................. 1-1 Class and Type Designation ........................................................................................................ 1-3 Alcohol Content ........................................................................................................................... 1-3 Percentage of Foreign Wine ....................................................................................................... 1-6 Name and Address ..................................................................................................................... 1-7 Net Contents ................................................................................................................................ 1-9 FD&C Yellow #5 Disclosure ........................................................................................................ 1-10 Cochineal Extract or Carmine ...................................................................................................... 1-11 Sulfite Declaration ......................................................................................................................
    [Show full text]
  • Fredeckhardtsrc43new.Pdf
    MAKING really good SAKE AT HOME Using the more efficient Sokujo-moto method, with well polished sake brewery rice and fresh brewery koji a day by day plan Fred Eckhardt, (c) 1976, 1982, 1993, 1997, 2004, 2007, 2008 all rights reserved may not be reproduced for sale (other than reproduction/distribution costs) TWO GALLON BASIC RECIPE v6.2 (w/ brewing calendar) TABLE OF CONTENTS Two gallon day by day recipe (about) ........................... Equipment needed ................................................. Cleanliness and sterilization of equipment ..................... About rice, koji rice, water, and other elements ................. BOX: Table one -- Ingredients for better sake recipe ............. Preparation of rice ............................................ BOX: Table two -- Chart of Materiels additions ................... Sake - stages of ferment ......................................... About fermentation and aging temperatures ........................ Shubo or Yeast mash (about) .................................. 1st Day (shubo day -1 procedure) ........................... 2nd Day (Shubo day 1 procedure) .............................. 3rd to 4th day (Shubo) ....................................... 5th-8th day end shubo ....................................... Start Main Ferment buildup ...................................... 8th-9th day buildup, First addition - Hatsuzoe .............. 10th day Odori dancing ferment ............................... 11th day Middle addition - Nakazoe ........................ 12th day Final addition
    [Show full text]
  • PDF Download the Chemistry of Sake Brewing Ebook
    THE CHEMISTRY OF SAKE BREWING PDF, EPUB, EBOOK R W Atkinson | 110 pages | 09 Nov 2017 | Createspace Independent Publishing Platform | 9781979622608 | English | none The Chemistry Of Sake Brewing PDF Book You would be wise to have the alcohol content measured by a professional lab if you plan to make sparkling sake. I have not made sake before. It should also be noted here that different polishing ratios require different steeping and steaming times. The ratio of rice to koji can vary widely. You state to add the following amount of water:. If you've seen the terms ginjo or daiginjo on a menu, they are indicators of the percentage of rice milled. It has a bunch of calculators, including some calculations you reference on this site. Water rinse is usually not necessary, as this low concentration will likely dissipate soon and not leave any flavor in the finished sake, but there is no guarantee; the Iodofor is better. Accept Reject Read More. Thanks for the link to mnrice. Careful temperature control is essential to making good sake. More than anything else, sake is a result of a brewing process that uses rice and lots of water. Rice Milling Note the white opaque starch packet in the center of many of the grains. In particular, A. Once you know the technique, where to find the ingredients and have a few pieces of inexpensive equipment, making a batch of sake can be rewarding. This will provide a game plan for each sake batch you brew. First time brewing. Most commercial sake is between 1.
    [Show full text]
  • TAKEAWAY-Alcoholic Drinks
    ALCOHOLIC DRINKS SAKE (Nihonshu): A Japanese traditional alcoholic drink made from rice, water, yeast and koji. Often referred to SAKE - 300ml bottle as "Nihonshu" in Japanese to differentiate it from "sake" which in Japanese can also refer to any alcoholic drink. Kizakura Nigori Sake 14 Sake has an average 14-16% alcohol by volume (ABV) and can be enjoyed chilled, at room tempureture or warmed. Kinokuniya Bunzaemon Junmai Namachozo 15 Kasumitsuru Yamahai Tokubetsu Junmai 25 Here are key sake terms you may want to know! Kizakura Hanakizakura Junmai Ginjo 16 Junmai: Literally means "pure rice". Made from only rice, water, yeast and koji (mould). Ranman Tokusen Ginjo 20 Kimoto: The traditional yeast starter method. No lactic acid or yeast added but forms naturally in the brew. The process Asabiraki Namburyu Daiginjyo 23 involves a time and labour intensive hand-mushing technique called "yama-oroshi". <Currently Kimoto Method sake not available> SAKE - 720ml bottle Yamahai: Derived from the Kimoto method. No lactic acid or yeast added but forms naturally in the brew. No yama-oroshi Suijin Junmai Okarakuchi 42 technique involved. Suishin Kome no Kiwami Junmai 46 The flavour of traditonal method sake tends to be richer, deeper and more pronounced. Yuki no Bosha Junmai Ginjo 66 Ginjo: Premium sake, at least 40% or more of the grain has been polished away (60-51% of rice remaining). UMESHU Daiginjo: Super premium sake, at least 50% or more of the grain has been polished away (less than 50% of rice remaining). Ginjo and Daiginjo are typically highly aromatic, smooth and clean. Choya Umeshu Classic <650ml w/plum> 48 Choya Umeshu Honey <650ml w/plum> 56 Nama: Unpasteurized sake.
    [Show full text]
  • An Introduction to Sake
    An introduction to sake An accompaniment to the WSET® Level 1 Award in Sake An introduction to sake An accompaniment to the WSET® Level 1 Award in Sake A world of knowledge Wine & Spirit Education Trust 39–45 Bermondsey Street, London, SE1 3XF [email protected] © Wine & Spirit Education Trust 2016, 2017 Issue 1, 2016 Issue 2, 2017 (update with minor amendments) Issue 2.0.1, 2018 (update with minor amendment) All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or any information storage or retrieval system, without the prior permission in writing from the publishers. PHOTOGRAPHIC CREDITS 2 (Luke Santilli); 4 (top), 5, 12 (bottom) 13 (top and bottom), 14, 26 (Antony Moss MW 酒サムライ); 4 (bottom) (Pauline O’Connor); 6, 8, 10, 11 (all), 16, 18 (all), 19 (all), 22 (all) (Rob Lawson); 12 (Akita Shurui Seizoh); 17 (Chizuko Niikawa-Helton 酒サムライ); 28 (Nishihama/Shutterstock.com) LABELS 6 (left) (Isojiman); 6 (middle) (Shichida); 6 (right) (Taka) COVER PICTURE Nishihama/Shutterstock.com DIAGRAMS AND ILLUSTRATIONS Diagrams and illustrations produced by CalowCraddock Ltd Designed by Paul Barrett Editing by Cambridge Editorial Ltd Production services by Wayment Print & Publishing Solutions Ltd Acknowledgements Special thanks are due to Antony Moss MW 酒サムライ (Sake Samurai), Harriet Furze, Nicholas King, Pauline O’Connor, Karen Douglas, Honami Matsumoto Contents Introduction 1 1 What is Sake? 2 2 How is Sake Made? 4 3 Categories and Grades of Sake 6 4 An Introduction to Tasting Sake 8 5 Preparing Steamed White Rice 10 6 Making Kōji 12 7 Fermentation 14 Tasting Notes 15 8 Premium Sake Revisited 16 9 Japanese Labelling Terms 17 10 Speciality Styles of Sake 18 Tasting Notes 20 11 Storage and Service of Sake 22 12 Sake and Food 28 Introduction Welcome to the WSET Level 1 Award in Sake, a one-day sake course designed for those studying sake for the first time.
    [Show full text]