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As the seasons turn, so does our exploration of sake with fresh depth and nuance. From decoding the essential role of Koji in sake brewing to relishing the meditative elegance of Kaiseki dining at Kofuku, our journey continues to blend knowledge with experience.
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A special highlight: I had the pleasure of speaking on the “Loki n Chill” podcast, reflecting on my experiences with sake, wine, spirits, and stories from my Army days. You can find the sake relevant segment in this issue, with the option to view the full podcast at your will.
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As always, don’t miss our regular features—from sake terms to curated news that enrich your appreciation.
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| Kampai and Happy Summers! |
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| Ichi Koji, Ni Moto, San Tsukuri– this Japanese phrase translates as “First Koji, Second Yeast Starter and Third Fermentation”. It highlights the top priority that the Koji culture has in sake production. Get a deep insight into this world, drawn from our personal experiences. |
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India Diary
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| As Japanese cuisine continues to captivate the Indian palate, the time has come to venture beyond sushi, sashimi, and ramen to uncover the artistry and depth of Japan’s most refined culinary tradition. |
| We recently sampled a Kaiseki menu at Kofuku Gurugram in an exquisite dining experience and can't stop yearning for more. |
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Knowledge Bytes
Sake Terms: Daiginjo
| Considered an epitome of refined sake, Daiginjo is a result of sake skills mastered over the years. |
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News Update
Curated
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| Yoko Hibino, The Asahi Shimbun |
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With the price of rice skyrocketing, sake breweries are being left high and dry, struggling to procure raw ingredients as farmers shift to growing rice varieties unsuitable for brewing.
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Video
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| Loki n Chill invited me to share some thoughts on Sake and other alcoholic beverages, as also my previous experiences as an Army Officer. Time just flew by with this no-holds-barred conversation. Here's a sampler related to Sake. |
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