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MTC Sake - Japanese Beverage Distributor

Shochu Recipes 2

MTC Sake - Japanese Beverage Distributor
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May 13, 2015

Jougo with Soy Milk

May 13, 2015/ Natalie DiPasquale

Shochu Brand: Jougo,
Black Sugar Shochu

Time: 10 sec

Ingredients: 
2oz Jougo
2oz Soy Milk

Directions: Mix all the ingredients in the glass.

Comment: Jougo has sweet aroma and soft flavor which goes perfect with soft flavor of soy milk.

May 13, 2015/ Natalie DiPasquale/
Kokuto (Black Sugar)

Natalie DiPasquale

  • Seifuku and Fresh Pineapple
  • Jougo and cloves


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MTC Sake - Japanese Beverage Distributor

MTC Sake is the Japanese Beverage branch of New York Mutual Trading Company.  

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SUIGEI SHUZO TOKUBETSU JUNMAI FOREVER
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JUNMAI GINJO .
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Pure, no additive, Junmai Ginjo by Hakkaisan. Clear, clean and 💚
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#mtcsake #sake #junmai #pure #natural #sustainable #brew #craftbrew #craftbrewery #nom #nomnom #igers #instagram #drinkstagram #ftw
EXTENDING HYPHAE
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The Koji extends hyphae not only on the rice, but also into the rice grains. .
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Hyphae grow at their tips. During tip growth, cell walls are extended by the external assembly and polymerization of cell wall components, and the internal production of new cell membrane. The spitzenkörper is an intracellular organelle associated with tip growth. It is composed of an aggregation of membrane-bound vesicles containing cell wall components. The spitzenkörper is part of the endomembrane system of fungi, holding and releasing vesicles it receives from the Golgi apparatus. .
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Translated: Koji transforms rice nonfermentable starches into fermentable sugars as they grow on and in the rice grains over a 48 hour window enabling the fermentation of Sake. Way to go Hyphae!
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Seen here at Tatenokawa Brewery, Kurabito prepare the rice for Koji transformation.
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KIMOTO METHOD .
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Slow and steady wins the race. Especially if you are in the cold winter of Aomori and your brewery name is Hachinohe Shuzo. .
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HAKKAISAN DINNER
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Aperitif: Sip Sparkling Awa.
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Course one: Junmai Ginjo (aka. “Magic water”) w/ Caesar salad, hummus and crudité.
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Course 2: Tokubetsu Honjozo w/ Honey’d pizza and Creamy, Meaty pasta.
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Course 3: Yukimuro w/ Surf and Turf.
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Course 4: Sparkling Awa w/ Chocolate Ice cream.
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Thanks to @urbansake and @covina_nyc for staging such a lovely meal of @hakkaisansake !! Don’t miss out for next Hakkaisan dinner on 02/04!! You can purchase tickets to this dinner at covinanyc.com.
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FIELD DRYING SAKAMAI .
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Drying rice reduces grain moisture content to a safe level for storage; it is the most critical operation after harvesting a rice crop. When rice is harvested it will contain up to 25% moisture. High moisture level during storage can lead to grain discoloration, encourage development of molds and increase the likelihood of attack from pests. Moisture in the grain can also decrease the germination rate of the rice seed.  It is important to dry rice grain as soon as possible after harvesting— ideally within 24 hours. Delays in drying, incomplete drying or ineffective drying will reduce grain quality and result in losses. Traditional drying systems are still practiced in many areas such as Hyogo. Natural methods, such as field-drying and stacking: a method for pre-drying hand-harvested crops before threshing. For Honda Shoten, Yamada Nishiki is their coveted Sakamai and they only use the best of the best: premium Sakamai grown in Hyogo prefecture's Miki city and Kato city. The rice is the basis of their artful brews and their sake bear the names of the farms that they source their natural rice from. The soil used to grow the rice is rich in calcium and montmorillonite; flavor embedded in the Sakamai. .
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📷: @rachel_io_
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If 23% Seimaibuai is your foundation you can build a world-class home.
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TARU
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Taru are barrels made of Yoshino Cedar boards assembled in a cylindrical shape and bound with hoops of woven bamboo known as taga. Taru are available in 72 liter, 36 liter and 18 liter size. Originally, all sake was shipped in Taru. Handmade, bamboo-bound and emblazoned with the kura kanji, these Taru are truly unique. Seen here is a Taru nearing completion at Hakkaisan Shuzo in Niigata. 📷: @urbansake .
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#mtcsake #sake #taru #hakkaisan #brewery #barrel #cask #handmade #bamboo #cedar #niigata #japan #nyc #laboroflove #workhard #tgif #cheflife #sommlife #bartenderlife #nom #nomnom #flavor #taste #feel #ftw
KIKUSUI KURAMITSU .
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Kuramitsu: Light of the Brewery or the light of the way or path of Sake. Either way, gorgeous packaging accompanied by gorgeous Sake. Kikusui cooler than a polar bears toenails with this one!
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KURAMITSU
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Elegant, sensual, tempting, stimulating, intriguing, sumptuous, magnificent, spartan and sybaratic, this Junmai Daiginjo from the snowy mountains of Niigata by Kikusui brewery is a magnet for flattery; a seductive shelter for the pure enjoyment of the senses
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