http://www.rakemag.com/tags/sake The taxonomy view with a depth of 0. en http://www.rakemag.com/2008/04/sake-thats-still-alive <!--paging_filter--><p>As with seasonal fish, seasonal sake is something often overlooked, or unfamiliar. Most Midwesterners are used to sake served warm, and cold sake is still new and unfamiliar. <br /><br />Namazake is still fairly rare in the United States, especially here in the Midwest. Namazake is unpasteurized sake, fresh off the press and not aged. <br /><br />I have been fortunate to taste a vast variety of great sakes, but this Taiheikai Shiboritate namazake genshu nigori is just amazing! <br /><p><a href="http://www.rakemag.com/2008/04/sake-thats-still-alive">read more</a></p> http://www.rakemag.com/2008/04/sake-thats-still-alive#comments sake Thu, 03 Apr 2008 20:54:03 -0500 Henry Chan — Giapponese Sushi 8711 at http://www.rakemag.com http://www.rakemag.com/2008/02/sake-101 <!--paging_filter--><p>Saturday, March 1st at 6:30 p.m. we will be hosting a <i>sake</i> educational tasting, a Sake 101 of sorts. We will have three sakes and possibly a <i>namazaki</i>. The three <i>sakes</i> that will be available have a deep and long history, along with taste. <i>Shichihon yari</i> is Japan's oldest brewery, founded in 1540 — before Tokyo was even a city! To date, it is still run by the same family members and with only a staff of four producing the <i>sake</i> in small batches.<br /><p><a href="http://www.rakemag.com/2008/02/sake-101">read more</a></p> http://www.rakemag.com/2008/02/sake-101#comments fish Giapponese nigiri sake sashimi sushi Thu, 21 Feb 2008 17:23:31 -0600 Henry Chan — Giapponese Sushi 8332 at http://www.rakemag.com