Guest blogger Ray Shortridge
Rice is the basic element in Japanese cuisine, but it is also the principal substrate in brewing sake. An official of the ExcelHuman sake company guided us on a tour of their brewery and described the brewing process. For many centuries, sake has been a favorite alcoholic drink in Japan, and images on the walls depicted the pre-modern brewing process.
The brewery produced more than a dozen varieties of sake, and we tasted a few. Brenda preferred one with a slight taste of apple, pictured in the center of the right hand column.
The brewery’s high end variety, Donkura, was priced at 13,960 yen, approximately $120.
The apple flavored sake was far less. Hooray!