Healthy Hakko: The Fermented Culinary Arts of Japan, Part 2 FILM The Genealogy of Sake From the award-winning director of “A Handful of Salt” comes a documentary about sake brewers of the Noto peninsula in Ishikawa prefecture. This documentary will … Continue reading →
From soy sauce to miso to sake to shochu, these iconic Japanese foods and drinks are all made possible with the help of a mighty microorganism commonly known as "koji." What exactly is koji and how did koji come to … Continue reading →
Talk with Kaori Ishii, director of The Genealogy of Sake and Sake Samurai Michael Tremblay Sake has come to be known as the drink of the gods. Have you ever wondered how it is made, and the artisans who make … Continue reading →
