grokwine.com
Confessions of a Sake Novice – GROKwine
http://grokwine.com/2014/12/29/confessions-of-a-sake-novice
Form impressions readily. Form opinions reluctantly. 8220;Evenin’, Squire…”. Confessions of a Sake Novice. The Virtues of Ignorance. Food and Wine Pairing. Confessions of a Sake Novice. North Clarendon, VT: Tuttle Publishing. 2002. Sake Confidential: A Beyond-the-Basics Guide to Understanding, Tasting, Selection and Enjoyment. Berkeley, CA: Stone Bridge Press. 2014. The Book of Sake: A Connoisseur’s Guide. Tokyo: Kodansha International, Ltd. 2006. Timken, Beau, and Sarah Deseran. Sake: A Modern Guide.
grokwine.com
December 2014 – GROKwine
http://grokwine.com/2014/12
Form impressions readily. Form opinions reluctantly. 8220;Evenin’, Squire…”. Confessions of a Sake Novice. The Virtues of Ignorance. Food and Wine Pairing. Confessions of a Sake Novice. North Clarendon, VT: Tuttle Publishing. 2002. Sake Confidential: A Beyond-the-Basics Guide to Understanding, Tasting, Selection and Enjoyment. Berkeley, CA: Stone Bridge Press. 2014. The Book of Sake: A Connoisseur’s Guide. Tokyo: Kodansha International, Ltd. 2006. Timken, Beau, and Sarah Deseran. Sake: A Modern Guide.
firenzesakeblog.com
aprile | 2015 | firenzesakeblog
https://firenzesakeblog.com/2015/04
Sake giapponese tradizione e passione. Moromi e Sandan Jikomi. La shubo nel tank. La shubo rappresenta il 6% del moromi. Si accede così a quel processo di lavorazione definito. Ma anche la parte più attiva. Questo passaggio viene chiamato. Il secondo giorno (. Si lascia che i lieviti si diffondano e comincino a moltiplicarsi. Il terzo (. Ed il quarto (. Infatti, hanno luogo numerosi processi microbiologici che porteranno da una parte alla continua saccarificazione degli amidi del riso, e, dall’altr...
grokwine.com
Sake – GROKwine
http://grokwine.com/category/sake
Form impressions readily. Form opinions reluctantly. 8220;Evenin’, Squire…”. Confessions of a Sake Novice. The Virtues of Ignorance. Food and Wine Pairing. Confessions of a Sake Novice. North Clarendon, VT: Tuttle Publishing. 2002. Sake Confidential: A Beyond-the-Basics Guide to Understanding, Tasting, Selection and Enjoyment. Berkeley, CA: Stone Bridge Press. 2014. The Book of Sake: A Connoisseur’s Guide. Tokyo: Kodansha International, Ltd. 2006. Timken, Beau, and Sarah Deseran. Sake: A Modern Guide.
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