With Zane Lamprey
Thursdays at 9PM ET
Japan
June 5 3:00AM ET
June 8 5:00AM ET
The Land of the Rising Sun, Japan is a country steeped in tradition and obsessed with modernity. Food and wine are considered high art in Japan, and meals are prepared with a reverence for custom and an utmost attention to detail. The city of Kyoto is, unlike most major Japanese cities, not on the sea. It is also the home to many Buddhist temples, and local cuisine incorporates an amazing variety of vegetables. Sake is Japan's main brew, and Kyoto's Fushimi ward is the second largest area in Japan in terms of sake production. Fushimi is renowned for its pure spring water, which gives its sake a level of distinction that's been appreciated for ages.
Drink:
Aged Sake
Drink:
Sake
KNOW IT ALL?
Tofu and Jelly fish are often used as palette cleansers before a drink of Sake
More Japan Facts...
- Sake from Kyoto's Fushimi District is called "Onna Sake" or "female sake" because of the delicate flavor attributed to the local waters
- Most Sake brands have a alcohol content of 15%
- In Japan Sake is only heated if it is a less refined sake with harsh taste
- Sake is made from rice. The more polished the rice the fruitier the Sake tastes
- "Aged Sake" is brown from the carmelization of the sugars
- "Crude Sake" is unfiltered carbonated Sake
- "San" can be attached to the first or last name of a person and is seen as a sign of respect equivalent to "Mr." or "Mrs."
- "Kampai" means Cheers
- Wasabi produces vapors that burn nasal passages
- "Kuchikami Sake" means "Sake chewed in your mouth"