• Rudy MikšánekWinter 2020Traveler
    When the green cedar ball turns brown, it means the sake is ready
    Fermentation

    Imayo Tsukasa Sake Brewery

    February 27, 2020 in Japan ⋅ ❄️ 4 °C

    There used to be a time when local sake makers would water down their brews to increase production, and it was nicknamed "goldfish sake" because it was so diluted a fish could survive in it. Imayo Tsukasa didn't do this, but they do happen to make a special type of “koi” sake (the fish are from this region).Read more