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Foodie Friday: Yuzu Jure

Susan Spann Blog, Food August 9, 2024August 2, 2024alcohol, Japanese food, nihonshu, sake, yuzu, yuzu jure

On a recent trip to visit friends in Tochigi Prefecture, I saw a bottle of “Yuzu Jure” in the saké section of a farmer’s market. I like saké, and I love yuzu, so although I had no idea what it was, I bought the bottle and brought it home. Before opening it, I consulted the Internet, and although a search for “yuzu jure” didn’t bring up anything in English, I was able to find the website of a saké merchant that sells alcoholic beverages produced in Tochigi prefecture–and, lo and behold, the exact Yuzu Jure I bought was also on

How much do you know about saké?

Admin Uncategorized January 29, 2015history of sake, sake, sake brewing, sake production, Shinobi Mysteries

Many people drink saké with sushi or when eating in Japanese restaurants, but not many people know very much about the interesting history of this uniquely Japanese beverage. Saké is a brewed alcoholic beverage, produced in a fashion similar to beer, except that where beer begins with a mash of wheat and barley, the base grain used in sake production is rice. Good sake is produced from a special type of rice (called—shockingly–sake rice), which contains less protein and more starch than typical table rice. After polishing, the rice is rested (air dried), soaked in water, and steamed. A special mold (Aspergillus oryzae) is added