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Sushi Taro's omakase was the best sake pairing I've had in DC. Chef @nobuy1128 is from Niigata, a region known for crisp, clean, dry, "water-like" sake. Anyone who knows me knows I typically advocate for the opposite styles of sake to say t

"Kenbishi is Kenbishi". @kenbishi.official is all about tradition and history. Founded in 1505, they're one of the oldest sake brands in Japan and have been using many of the same techniques for 220 years.

Their ethos and respect for trad

Reminiscing about all of the amazing kanzake events I was able to host this season. I went into the winter wanting to change the perception of hot sake in DC, and definitely accomplished a bit of that goal.

From causal tastings at @ricemarketdc

Come join me at @ricemarketdc on February 13th and 21st for the conclusion of my kanzake events this season!

I'll be posted up in the downstairs market serving some special hot sake selections that I personally love. The best sashimi in town will b

Typically drink wine but also curious about sake? Come to my next class at @hillcenterdc on Capitol Hill to try a bunch of sake that should appeal to wine drinkers!

I'll be pouring the sake equivalent of a fruity white, earthy red, champagne, and de

Happy new year! Instead of a "best of 2025" list, I'm calling 2025 the year of @kikuhime_official .

In a world where many sake breweries are chasing modern trends - creating incredibly aromatic and yeast-driven sakes - there was something

Koji isn't just for sake making! Koji is one of the foundations of Japanese cuisine - it's essential to miso, soy sauce, mirin, and other umami-enhancing ingredients.

The protease in koji break down proteins into amino acids, while the amylase break

Share the warmth of hot sake this holiday season! Have some new sake bottles for the holidays that you're curious about trying warm? Follow these quick and easy steps to get the most out of your warm sake.

There is an undeniably deep craft and exper

Sake kasu is the byproduct from sake making. When you filter the final sake, you're left with the remaining rice solids, koji enzymes, yeast, and alcohol that didnt end up in the filtered sake.

This byproduct never goes to waste! It's a great pickl

Happy Thanksgiving! Had to make some quick and easy at-home kanzake to match the snowy weather.

This @kikuhime_official Hiyaoroshi is the perfect option. Rich and powerful yet clean and drinkable, it's comforting yet complex. Incredibly comforting,

Sake education, consulting, and tastings.

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