Every Monday, discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
Tag Archives: rice
West of Portland, Oregon, on the fringes of civilization in Forest Grove, sits what looks to be a warehouse among fields, other warehouses, and lumber yards. Yet here lies America’s first saké producer: SakeOne. They began in 1992 as sake importers but soon saw gold in Oregon’s coastal range: pure water similar to Japan. By 1997, SakeOne produced their first batch of Momokawa.
Our tour starts outside with a mural of classic saké production by a local artist. Continue reading
Sake. I love it but rarely do I splurge on it. Yet with summer’s heat, something chilled, refreshing, yet deceptively high in alcohol sounds perfect (next time Fino Sherry, I promise).
This Thirsty Thursday our glasses travel to Japan. Uehara Brewery began in 1862 amidst upheaval in Japan. Commodore Perry had shelled Japan into trade with the US eight years prior. Centuries of Shogunate and Samurai rule were crumbling. Smelly Westerners ran rampant in the streets. Famine, unemployment, riots, and hysteric movements raged throughout: good time to start a brewery. Continue reading
I know near to nothing about saké. I never review it. But secretly, this wine geek loves it. Every time I drink it, regardless of quality, it consistently fascinates.
Saké is not beer, but it is brewed grains. Saké is not wine, but alcohols also average in the tweens. Truly, any comparisons fall apart. For saké is uniquely Japanese: like Kimonos, matcha green tea, or Godzilla…taking a tea (?) break between destroying cities: Continue reading