jade-colored tank and gently stirs the white mixture that will turn into sake in a week’s time. The sweet-and-sour-smelling brew - of rice, yeast starter, the culinary mold known as koji and ...

It has developed based on the climate of Japan's various regions and has been passed down through the production of sake, shochu, the Okinawan spirit "awamori," sweet "mirin" sake and other products.

Add all the peppers and cook until they are soft, then sprinkle in the thyme. Add the clams and sweet sake to the sofrito in the pan, and cook until the clams have steamed open. Season to taste ...

This sake delivers a sweet profile of cherry and pomegranate, followed by a savoury, umami finish that works beautifully with beetroot.” But the boundless rolodex of flavours that sake can ...