Sake Know-How

In our Sake Know-How Blog you will find articles on perfect sake enjoyment, interviews with sake breweries, sake recipes or new products and awards.

In our Sake Know-How Blog you will find articles on perfect sake enjoyment, interviews with sake breweries, sake recipes or new products and awards. read more »
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Sake Know-How

In our Sake Know-How Blog you will find articles on perfect sake enjoyment, interviews with sake breweries, sake recipes or new products and awards.

Traditional Japanese distillate which can be enjoyed as aperitif, for pairing with food and as digestif. You can enjoy cold, warm or in cocktails.
The J.S.A. Sake Diploma is carried out by our partner company Sake & Shochu Acadamy Europe.
More information at: www.sake-academy.eu
At UENO GOURMET we are proud to present premium sake only. Therefore we generally recommend to enjoy our sake chilled. However there are moments and occaisons, to enjoy it warm. Some of the more flavorful sake that belong to the premium category of Ginjo, are loosing their fruity flavor, for example.
"We want to produce sake that is always enjoyed." - The 13th generation Kuramoto, Koichi Saura.
“Supreme Sake for the nobleman” – Since 1688
-Infuse every drop of sake with the spirit of craftsmanship
Brewing is the art of bringing human skills into nature and life
Imayo Tsukasa wurde 1767 in Nuttori, einer Stadt der Präfektur Niigata, gegründet. Vor etwa 200 Jahren war Niigata eine florierende Hafenstadt mit umfangreichem Handel mit Hokkaido (im Norden Japans)...
“In the silence of the night, I can hear the mash better and feel its condition.” − Daisuke Kinoshita, production manager and vice-president.
"Ginjo to the world” – 4th generation Kuramoto, Mr. Masumi Nakano
Japanese craft spirits are on the rise these days.

As you know Japan is famous for their brewed alcohol Sake already, but we shall not forget that this country with an ancient history also delivers unique and amazingly delicious craft spirits.

“Craft spirits” is a wide category, so let’s give a spotlight to Gin and Shochu.
Für hochwertigen Sake wird der Reis vor dem Verarbeiten poliert, um einen möglichst hohen Anteil der im Reiskern konzentrierten Stärke zu erhalten. Je kleiner der Poliergrad, desto feiner und aromatischer wird der Sake.
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