Yoshihiro Sako’s mission with Den is similar to that of many upstart wineries in California and beyond: to create a hyper-local, small-batch drink that speaks to the place it was made.
When I ask Yoshihiro Sako of Den Sake Brewery whether his first love was wine or sake, he answers slowly, as if it were a trick question. “Sake.” Then, with a smile: “Of course, that’s what I should say.”
Despite its tiny scale, Den has made the lists of exciting restaurants around California, including Shibumi in downtown Los Angeles, Izakaya Rintaro in San Francisco, Soba Ichi in Oakland. In February, Sako was named a James Beard semifinalist for the wine, spirits, or beer professional award. “I like to pair Den with green vegetable sauces: pesto, olive oil, chimichurri, gremolata. A tomato sauce is a good match too because my sake has higher acidity than other sakes.” Because of the way Sako manipulates the mash temperature before fermentation, Den often has twice the acidity of traditional Japanese sakes, which helps it stand up to a wider range of foods.
“But for sake making, it’s a little bit different. It’s more about technique, about people controlling the process.” This makes sense on a scientific level: Grapes, because they contain sugar, can interact with naturally occurring molds and yeasts in the air to spontaneously ferment into wine. Rice, by contrast, does not have natural sugars; a sake brewer must add a specialized fungus called koji to convert the rice’s starch into glucose, which then gets fermented into alcohol.
After taking a tour of Rue & Forsman with Bosworth, Sako knew that he wanted to work with the farmer, even though the ranch doesn’t grow a sake-specific rice variety. “Yoshi appreciated what we were doing, the unique character of our rice, and our ability to identity-preserve the rice through the supply chain to him.”
“At most drying facilities, you’re not going to have your own little silo for ‘Bob’s Farm’ and ‘Jim's Farm,’” Bosworth explains. “They’re just going to put it all together, trying to do things as efficiently as possible.” But Bosworth bypasses this entirely: He purchased his own drying facility with 15 different small silos, and he manages all of his own distribution.
México Últimas Noticias, México Titulares
Similar News:También puedes leer noticias similares a ésta que hemos recopilado de otras fuentes de noticias.
Bill Clinton says he didn't know about Jeffrey Epstein's alleged sex trafficking crimesFormer President Bill Clinton said he didn't know of the 'terrible crimes' and that he only rode in Epstein's private jet four times.
Leer más »
Create A Decades Playlist And We'll Reveal A Fear Even You Didn't Know You HadChoose Songs From Different Decades And We'll Reveal Your Biggest Fear
Leer más »
Everything You Need to Know About the U.S. Version of Love IslandStarting July 9, an American version will air five days a week—yes, five days a week! Love Island is a commitment!—at 8 p.m. ET on CBS.
Leer más »
Everything You Need to Know About Anwar HadidYou've probably noticed that Anwar Hadid has been in the news thanks to being seen with Dua Lipa. So, what's the deal with Bella and Gigi Hadid's bro?
Leer más »
Everything You Need to Know About the 'Veronica Mars' RevivalVeronicaMars Returns on Hulu, Here's Everything You Need to Know
Leer más »