Sake styles by regions of Japan
Sake is produced all over Japan, from Hokkaidō in the north to Okinawa in the south. The taste varies greatly depending on the region where it is made. This is because sake brewing is influenced by the water and climate of the region where the brewery is located.
Yeast & Kōji, invisible components of sake production.
So that a first class Sake brewed, it requires not only the right water and a special rice, but also yeast and a very specific noble mold. The Kōji fungus (lat. Aspergillus oryzea) ensures that the starch can be broken down. Various, often specially bred yeasts are then what give the sake a large part of its special flavor and shape the style of the sake.
The individual steps of sake production
Typical Japanese is the Sake production an elaborate craft in which each section requires a great deal of experience and skill. The right rice and the optimal water for sake are assumed, as well as of course Yeast & Kōji. Everything comes together through elaborate manual labor. Here is an insight into the individual steps of sake production.
Which types of rice are suitable for sake production?
Although you can see Japanese Sake can basically brew from all types of rice, there are, of course, special rice varieties that are best suited for fine sake - and beyond that, some special rice varieties that differ from their edible rice counterparts in structure and characteristics. Here we give an insight into the special rice varieties for the Sake making.
New Year's Eve 2019
PREVIEW OF THE 2019 NEW YEAR'S EVE MENU AT SUSHIYA SANSARO Of course, at the end of 2019, we will once again be offering two exclusive New Year's Eve menus at our restaurant sansaro, featuring specialties that are never served at any other time of the year. A FIRST PREVIEW – MORE DETAILS WILL BE ADDED HERE ON AN ONGOING BASIS Two menus to choose from – and a wide variety: both menus […]
Japanese restaurant Daitokai in Munich closed for a long time
We love japanese cuisine, not only in our own restaurant sansaro, but of course we also deal with many other Japanese restaurants in and around Munich. The Japanese restaurant Daitokai in Munich unfortunately no longer exists since the early 2000s - even if it sometimes seems otherwise on the Internet. It does not have a direct successor.
Suntory Haku Vodka Launch Germany - with catering by SUSHIYA in Munich
We were recently allowed to develop a great catering with a special challenge for the German launch of Haku Vodka, here we report about it and about the new vodka from Suntory.
SUSHIYA - the company that has successfully run the Japanese restaurant sansaro in Munich's Amalienpassage since 2007, has also been doing catering for many years.
But we can not do every catering: we are specialized exclusively in high quality catering around sushi and Japanese cuisine in a quality that will delight even Japanese customers.
New Year's Eve 2018
A PREVIEW OF THE 2018 NEW YEAR'S EVE SPECIALS AT SUSHIYA SANSARO New Year's Eve is always an opportunity for our kitchen team to showcase their highest quality. While on a normal evening we have to be prepared for all kinds of customer requests, from kappa maki to yakiniku, on New Year's Eve our kitchen team can focus on very special menus and very special ingredients. No wonder our regular guests are already […]
Play of colors of fan maples in the Amalienpassage
Now it is again especially worthwhile to open your eyes when you pass by in the Amalienpassage - the Japanese fan maples unfold their wonderful play of colors!
TOKAMI chef Ken Sugawara back at SUSHIYA in 2018
For over ten years, our restaurant sansaro has been known for the highest sushi quality in Munich. We rarely report on the staff stories behind it, even though we are proud of every single employee. But in the fall of 2018, we have a change to report that we are particularly excited about.