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Sake Festival coming soon in November

Posted by Brett Carboni on

Sake Festivals at Tsunami Japanese restaurant Mosman Park We recently had our winter sake festival. Many people came. It was our most successful yet. All the new sake that we imported were showcased and the newcomers, Katsuyama, Eikoo, Miyoshikiku and Kinmon were very well received. There were many specials on the day and even the Japanese beer was popular. The Kirin Sanjuroku Tarajuku was popular. It is cask strength, the only commercially produced Japanese whisky not to be chill filtered and most importantly, we have stock of it. (Japanese whisky is getting so hard to find nowadays it’s ridiculous).  ...

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Sake, Nihonshu — the difference?

Posted by Brett Carboni on

Sake, Nihonshu — What’s the difference? Most western people understand sake as the ‘rice wine’ that you order at a Japanese restaurant (usually hot). And we, not wanting to be sake Nazis, use the term ourselves. But if you want to delve deeper into this subject (and impress your Japanese friends) then we will try to explain quickly the terms and their different meanings.   Nihonshu = what western people of as ‘sake’ but in fact it refers to alcohol made from rice in the traditional brewing way (fermentation not distilling). It is usually around 15% but can be as...

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What’s the big deal with ‘Nama’?

Posted by Brett Carboni on

What’s the big deal with ‘Nama’ Sake?   A lot has been said recently about the ‘nama craze’, how’s it so good, how’s it’s so bad. So what exactly is the story? For those who don’t know, ‘nama’ sake (or more correctly ‘nihonshu’) is sake that has not been pasteurised. There are two different stages of pasteurisation, called ‘hiire’ in Japanese but we won’t go into that right now. Needless to say that nama sake  (some would say ‘nama nama’) has not been pasteurised at any stage and has been continuously stored at around 5°C. If it is stored over...

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