*kyotofoodie
Japanese 'cider' taste like 7-Up. It is historic and thirst quenching. This summer sake cider was invented in Fushimi, Japan by a 350 year old sake brewery.
#3211
*kyotofoodie
How to make Japanese citrus yuzu liqueur? Making it is easy, waiting a year to drink it is the hard part!
*kyotofoodie
Ume plum, yuzu, kumquat make great fruit liqueurs. We tried with Japanese quince. The dry, hard, pulpy fruit is fragrant like a mango!
#2676
*kyotofoodie
Ryorishu is cooking sake. What is the difference between sake and cooking sake? This brand, the 'hidden taste' is fine for cooking or drinking!
#2671
*kyotofoodie
In late winter I pluck a few intoxicatingly fragrant plum blossoms and float them in sake. Heaven.
#2629
*kyotofoodie
It was the midnight in Kyoto when Obama took the oath, we toasted with bubbly (and chunky) home brew style doburoku sake. Careful, doburoku is sweet but packs a wallop.
#2478
*kyotofoodie
Sweet and fruity, umeshu is the plum liqueur of Japan. From early summer the ume fruit is steeped in STRONG alcohol.
#551
*kyotofoodie
Learning to Make Sake: Fushimi's water, with it's temperate mineral balance is responsible for Fushimi-zake being considered 'feminine' in taste. The master brewer invited me down to the lab to try 3 sakes that he is particularly proud of.
#190
