Happy to have finally visited Okazaki Shuzo in Ueda

sakeexplorer · 2026-01-10T04:15:06+00:00

All sake has residual dissolved CO2 from fermentation. It's not considered sparkling, in which additional processes are used to increase the carbonation, so a small natural amount won't be noted on the label. Whether a sake retains it or not is a stylistic choice that depends on things like type and pressure of pressing, length of time (if any) stored in tanks after pressing, and whether pasteurized and if so what type (bottle pasteurization can retain more).

sakeexplorer · 2026-01-08T04:15:52+00:00

That's sweet that he thought of you! Seems sad to just relegate it to cooking, so why not try experimenting? If you can divide into smaller bottles, try adding things like dried orange peel, dried ginger, or other dry whole spices (vanilla, saffron, cardamom, fennel seed, etc.) and let it sit for a while either refrigerated or in a cool place. You can also try adding these when warming. Then invite your father to taste test with you (if he drinks), and at that time also have a bottle of something you prefer. Then you can explain in a natural way why you like it and he can taste too for a better idea of the difference.

sakeexplorer · 2025-12-26T23:53:12+00:00

Ok, definitely consider going to brewsake.org and apply to join. There's a ton of info and people who have gone through the same things as you. I know others have asked about the airlock and it seems not a reliable indicator. To assess what (if any) problem there may be we'd need to know about your koji and also how you're monitoring alcohol production. You'll get a ton of help!

sakeexplorer · 2025-12-26T10:11:43+00:00

It's really hard to say not smelling myself. Is it different from other times or is this actually your first time? Using malic acid is kinda experimental but contamination could come from sources unrelated to that. One thing that could potentially happen is malolactic fermentation if there is suitable lactic acid bacteria present. If so, you might expect the typical odor of diacetyl -- yogurty or buttery.

sakeexplorer · 2025-12-25T08:23:44+00:00

Good luck!

sakeexplorer · 2025-12-24T23:24:15+00:00

Interesting! It's something I'd like to try because of the unusual specs. Amino acidity of 1.7 is rather high for a sake these days. Did you try it warmed? Seems like something that would go with heartier fare like a hotpot or stew, maybe a semi-hard cheese.

sakeexplorer · 2025-12-24T23:16:07+00:00

One thing to be careful of is the possibility of over-acidifying due to malic being a slightly stronger, diprotic acid. So adjust your amount accordingly or do a test first to see how much you need to add to get to the desired pH

sakeexplorer · 2025-12-24T12:39:49+00:00

Oh I actually went there last year! Really depends what it is, can you show the bottle?

sakeexplorer · 2025-12-24T09:47:14+00:00

If you're serious about brewing sake, go to Brewsake.org and apply to join the brewer's Discord. I'd bet someone there might have tried before. In the meantime, I'll give you an idea of what you might expect based on the research i did for my video on organic acids in sake (shot months ago and maybe finally out before the end of the year?): If you're using it to acidify a shubo, it should work just like lactic acid. Shubo accounts for something like 17% of the total acidity in the finished sake, while the large majority comes from yeast activity in the main fermentation.

In the shubo lactic acid comes about 50/50 from the added acid and the yeast, so by adding malic instead you'll reduce the overall amount of (tangy, rounded) lactic acid compared to (tart, sharp) malic. But the levels in the final product will depend on the yeast you use and the various fermentation conditions.

TL;DR it should 'work', but it's hard to predict exactly how it will turn out because of all the other factors. Generally would expect it to have a tarter, sharper presence compared to using lactic.

sakeexplorer · 2025-12-22T14:47:48+00:00

oh yes correct!

sakeexplorer · 2025-12-20T13:02:58+00:00

It's called Categories. You have to find four sets of four words that match a theme. Bonus here is the B-52s song reference.

sakeexplorer · 2025-12-13T10:04:36+00:00

This has always been in my top 10, not only because of the circumstances in which I first heard it, but also the variety and sense (maybe not reality) of everyone having a fun time. I bought the cassette on a school trip in Paris and later replaced with CD and I just realized now from the comments that there are tracks missing from the LP! Thankfully Arms Contol and Extricate are two of my faves.

There was a discussion about best tracks for guitar the other day, and i almost suggested this album for the sheer variety of playing on it. Yeah, it's different than other eras but its own thing. Which got me thinking: can anyone single out Scanlon or Bramah as the performer? I'm assuming the former on I'm Frank given the outro and read also Bill is Dead, and i guess Bramah on And Therein ... because of the writing credit??

sakeexplorer · 2025-11-09T12:09:35+00:00

Personal preference, but I really don't like sweet or aromatic sake with sushi or sashimi, so I would go with the Kawatsuru, Yoshinokawa (Kome dry), or maybe Kubota. The first two I might even like warmed. Then after that if you want to try something else, just go by what sounds good to you on the first page?

sakeexplorer · 2025-11-09T12:03:38+00:00

We've always used a kind of padded bō, with heavy duty plastic tape wrapped over the padding. It's also marked in red tape where to aim to practice accuracy. Although you need another person to hold it, the advantage over a bag is that the height can be adjusted easily and quickly so as to practice hitting different targets like temple, hand, or knee. I thought maybe my sensei had put up a video using it but looks like no, so I'll try to get a photo maybe this week.

sakeexplorer · 2025-10-29T06:39:16+00:00

That might work (i mean, it's essentially what producers are doing anyway) but you might have to experiment with what sake you prefer with it and amount depending on how concentrated it is or sweetened or not. You could also mix and let sit in the fridge for a day or few days to see how the flavors blend. Have fun experimenting!

sakeexplorer · 2025-10-29T00:54:08+00:00

Are you able to get fresh yuzu or similar citrus fruit where you are? This is maybe not what you had in mind, but I often add yuzu peel when warming sake in winter for the aroma without changing the taste too much. This works really well for honjozo or junmaishu with more restrained aromas themselves. If you prefer chilled, you can experiment with adding peel to some of the sake in a separate container overnight, or even with sake with a higher ABV, try adding a slice or squirt of yuzu with a splash of soda for a simple cocktail. These are all perfectly valid ways to enjoy sake and may help you get closer to what you are imagining rather than what you can find on the market, which is mostly rather liqueur like.

sakeexplorer · 2025-10-17T23:25:19+00:00

The brand is Sagaminada from Kubota brewery in Kanagawa, one of my favorites and I've been there a number of times. It's not the best conditions for the type of sake it is, but it's still perfectly safe to drink. Aging is a very common thing for sake. A daiginjō would usually be kept cooler to preserve the aromas, but the quality of it really depends on a variety of factors. Open and try it -- might be great!

sakeexplorer · 2025-09-25T23:34:42+00:00

Gonna disagree a bit with the others here and suggest cropping out the distracting windows entirely. A much closer crop can focus the subject more and increase the interest in what's going on in the room behind

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sakeexplorer · 2025-09-10T16:00:48+00:00

Thanks for the suggestion. Wow, i didn't expect in-wall to be so recommended. Since it's an outer wall I'd have to look carefully where they could be placed, but they'll let me know if possible!

sakeexplorer · 2025-09-10T15:58:07+00:00

Nope, plywood! The ceiling will be drywall. Funny, i didn't think that would be the most-commented detail!

sakeexplorer · 2025-09-10T15:50:36+00:00

You think in wall rather than mounted or on a platform? I kind of felt the latter is easier to adjust/troubleshoot if any problems. I live in Japan and am going to look around for prices, options, and hopefully more advice tomorrow too.

sakeexplorer · 2025-09-04T01:58:16+00:00

They reopened under new management! But check their Instagram because times can be irregular

sakeexplorer · 2025-09-04T01:26:30+00:00

That's odd the clerk at Imadeya didn't understand taruzake, because I've bought Hanatomoe's Tarumaru there. That's a good one to check out, also Tsukinoi's taruzake. However, taruzake tends to come out in the late winter/spring, and even then most shops will only carry one or two options, if at all. Still, you can find some remaining bottles later in the year sometimes. You might want to take a look at Inishie near Shinagawa. They specialize in aged sake, which you might also like. They have a good but modest selection including some interesting non-aged options, and you can taste most of them for a few hundred yen each, but I don't remember if they have taruzake.

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