Many thanks to Yoshi Murakami for making our first Sake tasting an informative and memorable one! Below are the notes from the tasting. Shinrai “Thunder Boy”(Tokubetsu-Junmai) This Junmai is clean, crisp, and beginner friendly with delicate dryness and smoothly dissolving finish. When warmed, th[...]
Posts Tagged ‘sake’
Molecular Gastronomy Recipes
From the demo: Molecular Gastronomy Recipes, Courtesy of Chef Andi Phillips Green Onion, Ginger, Sake “Caviar” 1 T calcium chloride 5 cups water 6 ounces green onion, green part only 2 ounces peeled ginger, thinly sliced 21/2 cups sake 1 ½ t sodium alginate ½ t salt In a medium bowl, dissolve [...]