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May 01, 2008 10:00 PM EST |
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Japanese Sake (110)The Japanese tend to live longer than North Americans and Europeans... could it have something to do with what they eat and drink? See how Japan's food staple, rice, is elevated to create sake... and then learn how to incorporate this rice wine into sake-laced sushi.
- Ginjo-Shu is premium sake made using highly polished rice and fermented at colder temperatures.
- Sake was traditionally served warm because it was brewed in cedar tanks and stored in cedar, and warming it masked the woody taste.
- Today, most premium sake is delicate, fragrant and elegant, so warming it would destroy the flavor. Instead, serve most high-quality sake chilled and Ginjo-Shu just below room temperature.
Gekkeikan Sake, Kyoto, Japan
Phone: 81 75 623 2056
Gekkeikan Sake USA, Folsom, CA
916-985-3111, www.gekkeikan-sake.com
John Gauntner's Sake World
sakeguy@gol.com, www.sake-world.com
Free monthly world sake newsletter by longtime journalist from Japan's English newspaper, the Japan Times
Space Capsule Hotels/Tokyo
rea@mba.sphere.ne.jp, www.gojapan.about.com/library/hotel
Rooms are one meter high, one meter wide and two meters long.
| Get all the Thirsty Traveler recipes and more, plus tips for making marvelous meals with wine, beer and spirits from around the world in the new Road Recipes cookbook.
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Recipes featured in this episode are listed below. 
