tag:blogger.com,1999:blog-61394409204230532952024-03-06T10:20:46.914+01:00Nøgne Ø SAKEThe first European Sake breweryUnknownnoreply@blogger.comBlogger33125tag:blogger.com,1999:blog-6139440920423053295.post-41597360667708530582014-05-14T17:54:00.001+02:002014-05-14T17:54:34.280+02:00Our sake receives recognition<span style="font-family: Verdana, sans-serif;">At the <span style="background-color: white; line-height: 22px;">highly anticipated International Wine Challenge 2014 both our <a href="http://www.nogne-o.com/junmai.html"><b>Junmai</b> </a>and our <a href="http://www.nogne-o.com/junmai-ginjo.html"><b>Junmai Ginjo</b></a> sake were Commended in the competition.</span></span><br />
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<span style="background-color: white; line-height: 22px;"><i><span style="font-family: Verdana, sans-serif;">The International Wine Challenge is accepted as the world's finest and most meticulously judged wine competition which assesses every wine blind and judges each for its faithfulness to style, region and vintage. Throughout the rigorous judging processes, each medal-winning wine is tasted on three separate occasions by at least 10 different judges and awards include medals (Trophy, Gold, Silver, Bronze) and Commended and Great Value awards.</span></i></span><br />
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<span style="background-color: white; font-family: Georgia, serif; font-size: 12px; line-height: 22px;"><br /></span>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-6139440920423053295.post-36193088921740823572014-01-16T20:03:00.001+01:002014-01-16T20:10:36.826+01:00Our sake brewer Brock Bennett featured on eatnorth.ca<b>Republished with permission</b><br />
(<a href="http://eatnorth.ca/elise-gee/canadian-brewer-brock-bennett-brings-craft-sake-abroad-norways-nogne-o">http://eatnorth.ca/elise-gee/canadian-brewer-brock-bennett-brings-craft-sake-abroad-norways-nogne-o</a>)<br />
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<span style="font-style: italic;">by</span> <a href="http://eatnorth.ca/people/elise-gee" style="color: #0f3756; text-decoration: none;">Elise Gee</a><br />
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Canadian brewer Brock Bennett brings craft sake abroad to Norway's Nøgne-Ø</h2>
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The Vancouverite's contribution to Europe's budding interest in sake</h3>
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If it weren’t for the South Beach Diet, Brock Bennett may have never become a sake brewer. The Vancouverite is currently producing sake in Grimstad, Norway for <a href="http://www.nogne-o.com/" style="color: #f75111; text-decoration: none;">Nøgne</a> Ø, the esteemed craft brewery reputed for its big, bold beers. Its sakes are given the Japanese appellation of <a href="http://www.nogne-o.com/sake.html" style="color: #f75111; text-decoration: none;">Nøgne-Ø: Hadaka Jima</a> — which literally means ‘Naked Island’— named after a poem written by one-time Grimstad resident, Henrik Ibsen. Hadaka Jima is Europe’s first sake brewery, and like all of Nøgne-Ø’s products, the sakes are unique and edgy.</div>
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So how did the mild-mannered bespectacled Canadian find himself in a global cultural mashup, making Japanese sake in the outer fringes of Europe in Norske land? It began simply with a desire to eat healthier. After reading about the South Beach Diet, Bennett decided to reduce his bad carb intake by purchasing a large bag of Thai rice. A chemist with a love for homebrewing beer, Bennett mentioned his bulk rice purchase to a friend who in turn suggested he try making sake.</div>
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And so, a budding sake brewer was born.</div>
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Bennett continued to make batches of sake at home, much to the delight of his friends, who enjoyed tasting his creations. His hobby turned a corner in 2009 when he read about a sake internship at <a href="http://www.mukune.com/index.html" style="color: #f75111; text-decoration: none;">Daimon Shuzo</a>, a popular brewery in Osaka known for its sake line, Mukune. Twenty-four participants from around the world would learn to make sake on a commercial scale from start to finish. Bennett immediately signed up, knowing only a handful out of hundreds would be chosen. The Sake Gods, however, were on his side and Bennett made the cut.</div>
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At the internship, he met Kjetil Jikiun, co-founder and head brewer at Nøgne-Ø, who for years, studied sake with the intention of producing the beverage at his brewery. Both interns kept in touch after their Osaka experience. Jikiun started his first batch of Hadaka Jima shortly after, while Bennett returned to Vancouver and continued to hone his sake brewing skills at <a href="http://artisansakemaker.dreamhosters.com/" style="color: #f75111; text-decoration: none;">Artisan SakeMaker</a> on Granville Island. Eventually, Jikiun invited Bennett to assist him, and by August 2010, Bennett packed a pair of eye-shades and headed for The Land of the Midnight Sun.</div>
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<span style="color: #292929;">Jikiun is enamoured with a traditional form of sake calle</span>d <span style="color: black;">yamahai.</span><span style="color: #292929;"> Named after one of the original yeast starters in sake-making, where naturally occurring lactic acid forms on its own instead of being added, yamahai sakes are typically full-bodied, higher in acidity and gamey. The slow natural formation of lactic acid creates enzymes which add deeper flavour and funk to the mash.</span></div>
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Most breweries will occasionally use yamahai, but the majority of batches are propagated using the modern, <em>sokujo</em> method of yeast starter. With <em>sokujo</em>, lactic acid is added, taking half the time to produce than its funky yamahai counterpart, whilst also imparting a much mellower flavour profile. Hadaka Jima sakes are exclusively yamahai brews, which is extremely rare. Jikiun—unflinching in his vision of an all-yamahai brewery—along with Bennett’s help, has quietly created some of the world’s boldest and unabashedly ballsy sakes.</div>
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Producing a yamahai yeast starter takes about 30 days. From that point on, fermentation officially begins, which can add another month onto the process until completion. Bennett, for the most part, works alone, producing each 600 litre brew, averaging one and a half batches per month.</div>
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“Kjetil decides what sake will be made. He has a system put together and I work within that system. I make day-to-day decisions with things like <em>koji</em> (malted rice) and ensure the brew turns out OK. It’s challenging—a small brewery with one person working. It takes a month before you can make your first batch of sake; so yes, it can be a big challenge,” said Bennett.</div>
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So far, Norwegians have taken to their nation’s new beverage, and it’s proven popular in other European countries. Even with wine’s undisputed dominance, sake is steadily making inroads in the European market. Norwegian-made sake can be seen as catalyst for this burgeoning interest, which goes hand-in-hand with the global popularity of Japanese cuisine. Earlier this year, Bennett attended and presented at the inaugural <a href="http://saketasting.fr/" style="color: #f75111; text-decoration: none;">Le Salon du Sake et du spiritueux japonais</a> event in Paris. Hadaka Jima sake was a hit.</div>
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“It was great. Parisians and even Japanese people who attended really enjoyed it,” he remarked.</div>
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“Norwegians are very proud of their country and are quite patriotic. I think they like to support local things, so they’re actually quite proud they have a sake brewery. It’s still considered a specialty drink, but because we have a really good name with the beer brewing, we kind of ride on the coattails of that. Kjetil’s one of the best known beer brewers in Europe, so a lot of people will try our sakes because of that reputation,” he said.</div>
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Bennett works around the beer brewing schedule to assemble his sake, as space is shared between products, but he doesn’t mind. So far, the Canadian is enjoying his time in the idyllic Norwegian countryside and is currently starting his first batches for the season. Thanks to a big bag of Thai rice and a little serendipity, Bennett is living his sake dream and loving every moment.</div>
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“When I was homebrewing sake, my dream was to go to Japan some day and visit a sake brewery. That was my dream. And here I am now: I’m working at a sake brewery in Norway, I’ve had an internship in Japan, and I’ve been to all kinds of sake breweries and gotten totally involved. It’s kind of nice when the actuality is bigger than your dreams. I got more than I could’ve ever dreamed with sake. It kind of almost happened to me; it was a beautiful thing.”</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6139440920423053295.post-74105128075593541982013-03-11T16:05:00.000+01:002013-03-11T16:05:46.373+01:00Handcrafted in NorwayWe have our new koji buta (koji making trays) custom made from Aspen wood by Torbjørnsbu Verksted AS!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6139440920423053295.post-25173865221210178232013-03-05T14:58:00.003+01:002013-03-05T14:58:23.250+01:00Norwegian Sake Makes the News in Japan<span style="font-family: 'Lucida Grande'; font-size: 11px; letter-spacing: 0px;">We are delighted that the Sake scene in Norway and our Sake Microbrewery in Grimstad have received attention in the birthplace of Sake, Japan. </span><span style="font-family: 'Lucida Grande'; font-size: 11px; letter-spacing: 0px;">The Hokkaido branch of the NHK, the Japanese Broadcasting Corporation, has done a 10 minute piece on Sake in Norway that aired nationwide.</span><br />
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<span style="letter-spacing: 0px;">Our handcrafted Yamahai Sake is made with Ginpu rice from Hokkaido so there is a strong connection between this northern island in Japan and us northern Sake Brewers in Norway. We are greatly honoured that our Hidaka Jima Sake from Nøgne Ø has received this kind of genuine appreciation and attention. </span></div>
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<span style="letter-spacing: 0px;">Kampai!</span><br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/pHTXeJdZgyo?feature=player_embedded' frameborder='0'></iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6139440920423053295.post-28656975490886481612012-11-01T15:49:00.000+01:002012-11-01T15:49:12.753+01:00First dai-ginjo outside Japan?<div class="separator" style="clear: both; text-align: center;">
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We are brewing our first junmai dai-ginjo sake. The rice is Ginpu milled to 45%.<br />
We are wondering whether this is the first dai-ginjo sake made outside Japan!Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-6139440920423053295.post-24643440795562131992012-10-25T11:49:00.000+02:002012-10-25T11:57:47.876+02:00Ginjo-shu<div class="mobile-photo">
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We have just pressed our first junmai ginjo-shu, and we are incredibly proud and happy with the result. This sake is destined to be pasteurized.<br />
This is Brock pouring sake kasu from the bags after the fune was emptied.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6139440920423053295.post-7408999593235067292012-10-23T13:46:00.000+02:002012-10-23T13:49:48.073+02:00JUNMAI SAKE- NEW BOTTLE<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhykiQrvTHT5ahYcl7AWZJL2WZaoZHucw_cPUJyR9llYhAzPcS5PNppvMptYTQEb9G8cCaUhqe074A2U204AoMRj1ylhdn3oieqfJzn3yKQ7Tx67pP13GQw7EgT5IXRg_TJDDmiqSJj2Vk/s1600/junmai+1-788074.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhykiQrvTHT5ahYcl7AWZJL2WZaoZHucw_cPUJyR9llYhAzPcS5PNppvMptYTQEb9G8cCaUhqe074A2U204AoMRj1ylhdn3oieqfJzn3yKQ7Tx67pP13GQw7EgT5IXRg_TJDDmiqSJj2Vk/s320/junmai+1-788074.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5802470701759677314" /></a> <div>New update on our Junmai-shu sake bottle with the London Sake Challenge award sticker.</div> <div><br> </div> <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd6Iv4zm7wUEz_CG8VKF12BUbvypyBr7PaxWvVRRNHcGv9uwwRQ6EByIp0SBsbIuCfcfzxTyznVHtPmO8igMcbrRkfi-VR3UmhvnowGv0oz1CRL7iNpnOUPL2jV7kSSF6zx6RggtmtwO0/s1600/junmai+2-790743.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd6Iv4zm7wUEz_CG8VKF12BUbvypyBr7PaxWvVRRNHcGv9uwwRQ6EByIp0SBsbIuCfcfzxTyznVHtPmO8igMcbrRkfi-VR3UmhvnowGv0oz1CRL7iNpnOUPL2jV7kSSF6zx6RggtmtwO0/s320/junmai+2-790743.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5802470713115026946" /></a></div> <div>Hand bottling - 3 at a time.</div> <div><br> </div> <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0AkUSpQvfQtSSnTsOyq89O3mfQXyz6l8I4r1Cjx4imMT_VaMWTsgOk-h6m9NFmDNF0UViDBa7CH3pWsEkKxgwC5e_36qrwQhlfNzkKUswR2T_kb15Er9IPiTiquEgyGZv9bDK2S_RJF8/s1600/junmai+3-794009.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0AkUSpQvfQtSSnTsOyq89O3mfQXyz6l8I4r1Cjx4imMT_VaMWTsgOk-h6m9NFmDNF0UViDBa7CH3pWsEkKxgwC5e_36qrwQhlfNzkKUswR2T_kb15Er9IPiTiquEgyGZv9bDK2S_RJF8/s320/junmai+3-794009.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5802470727178085474" /></a><br> <div><br> </div> </div> <div>The bottling crew consists of Thomas and Cathie on hand labelling; Toa by the bottling line and Rune at the crown machine.</div> <div><br> </div> <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXxV27-_8gQgzOgHSXOuibi5CEmNYmZFuwyIR325cTehLBNny_ahux8aikNQuLq1aeQfZ-UAyY0GXKmDel0OmTLBC7AXkhRa_wwPIWs2NDulVjLtbM4MuyJ6WxxJUptv1Cp9pc82a-hk/s1600/junmai+4-700249.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXxV27-_8gQgzOgHSXOuibi5CEmNYmZFuwyIR325cTehLBNny_ahux8aikNQuLq1aeQfZ-UAyY0GXKmDel0OmTLBC7AXkhRa_wwPIWs2NDulVjLtbM4MuyJ6WxxJUptv1Cp9pc82a-hk/s320/junmai+4-700249.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5802470755872030050" /></a></div> <div>Are you able to spot the differences here?</div> <div><br> </div> <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz6Nt6rdWwQa3Ok27rSPKknTfWQ47eQomp46zxHiw2dEorq6d5x9yQWWtYn2FPajMN0-W4qLCgyg8bCQnyDQ3mV89OmlfkEEIasVBAQM0NOKAcqv9buFaF0hO-smrWkdAiPtk2ay77KI0/s1600/junmai+5-702151.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz6Nt6rdWwQa3Ok27rSPKknTfWQ47eQomp46zxHiw2dEorq6d5x9yQWWtYn2FPajMN0-W4qLCgyg8bCQnyDQ3mV89OmlfkEEIasVBAQM0NOKAcqv9buFaF0hO-smrWkdAiPtk2ay77KI0/s320/junmai+5-702151.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5802470763933877778" /></a></div> <div>For optimal enjoyment, our Junmai-shu sake should be stored and served cold!</div> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6139440920423053295.post-68722097066445246272012-09-07T12:14:00.003+02:002012-09-07T13:08:17.262+02:00<br />
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<span lang="EN-US">We are pleased to announce that 2 of our sakes won:<o:p></o:p></span></div>
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<span lang="EN-US">*Gold medal - Yamahai Motoshibori<o:p></o:p></span></div>
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<span lang="EN-US">* Bronze medal – Junmai Shu<o:p></o:p></span></div>
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<span lang="EN-US">at the <a href="http://www.londonsakechallenge.com/" target="_blank">London Sake Challenge 2012</a>. We usually say we do not care much about awards, which is general true. However, when it comes to sake, as the 1<sup>st</sup> sake maker in Europe with less than 3 years of experience, this is a fantastic achievement. The fact that Nøgne Ø has been given these awards totally overwhelms us. This is only the beginning!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsfKQst7gatnxFjWU7TzX9eUO88KYZzzodxXqbiUFhBhd3G_0yCJk03ozQMHFt_UHUPLEFDkY7oxaJoxk9ShrR0DH6GITB9jr7pLin8UUHJjKyLJwqlt-3tKbDLfEl_afgJt6G1qi0XDQ/s1600/londonsakechallenge2012.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsfKQst7gatnxFjWU7TzX9eUO88KYZzzodxXqbiUFhBhd3G_0yCJk03ozQMHFt_UHUPLEFDkY7oxaJoxk9ShrR0DH6GITB9jr7pLin8UUHJjKyLJwqlt-3tKbDLfEl_afgJt6G1qi0XDQ/s320/londonsakechallenge2012.jpg" width="242" /></a></div>
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6139440920423053295.post-9156643228461594962012-08-17T00:08:00.001+02:002012-08-17T00:08:13.653+02:00Kojimaking for a new sakeOur Toji started the kojimaking for a new upcoming sake today!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIcRbcThcoWfgeORnE2FPhFH-_kZeKDy72Xxyw1Q5v6NHJ9xACcwaAG3Y9XId8AYhhUUtawulJgP6uz8w9OuZQ1sieNFIxRLrARjF6lbP6CU81B0iBD-p4bshPLZRhYpq15VnzQWfVDHg/s1600/aspergyllus_1+(1+of+1).jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIcRbcThcoWfgeORnE2FPhFH-_kZeKDy72Xxyw1Q5v6NHJ9xACcwaAG3Y9XId8AYhhUUtawulJgP6uz8w9OuZQ1sieNFIxRLrARjF6lbP6CU81B0iBD-p4bshPLZRhYpq15VnzQWfVDHg/s320/aspergyllus_1+(1+of+1).jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">Weighing the mold spores- <span style="text-align: center;">A</span>spergillus Oryzae</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_KJTuvYSAffhfCNkoC_Av5bKcyIRaeYxbBGpeJhH9PnXENGDVI-2oCACWAOCJw7nLkwwH-4Apallb7ifwQfNNjWFHtExjUZ35EoLF-yMJj466v-QaG8ei9lHL5byY4XiQ3A52zYFA5I/s1600/aspergyllus_box+(1+of+1).jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_KJTuvYSAffhfCNkoC_Av5bKcyIRaeYxbBGpeJhH9PnXENGDVI-2oCACWAOCJw7nLkwwH-4Apallb7ifwQfNNjWFHtExjUZ35EoLF-yMJj466v-QaG8ei9lHL5byY4XiQ3A52zYFA5I/s320/aspergyllus_box+(1+of+1).jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">The tool for spreading the mold</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihG3xWgpKhWzd-PZTqFbL8L6OGZAhXex7UX8oti-TXtm_Gm3hg3eMIiZexC7xThDi9xWDSKDUi5VKhPrzOKS3qbd_V3i49EG4dwHFrvnNlozX_lAEVEmYlyTez0PMEEi76F4QAbwBFPWk/s1600/aspergyllus_spreading+(1+of+1).jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihG3xWgpKhWzd-PZTqFbL8L6OGZAhXex7UX8oti-TXtm_Gm3hg3eMIiZexC7xThDi9xWDSKDUi5VKhPrzOKS3qbd_V3i49EG4dwHFrvnNlozX_lAEVEmYlyTez0PMEEi76F4QAbwBFPWk/s320/aspergyllus_spreading+(1+of+1).jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="background-color: white; color: #333333; font-family: verdana, geneva; font-size: 12px; line-height: 18px; text-align: -webkit-auto;">Mold spores are sprinkled</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr0RZIZgO7xoymb4optD-INkRm2enmiyDZDvwiTYL9xgbQ1vWCA6Khp35DADrZJxx9XQtCnLmGArI6wvgmtpXQ5eKWzm5QSaRAFKep3FAGQw5SF2MRxtSIbfmUHamHCpa8BUw8LQdtI8w/s1600/mixing+rice+(1+of+1).jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr0RZIZgO7xoymb4optD-INkRm2enmiyDZDvwiTYL9xgbQ1vWCA6Khp35DADrZJxx9XQtCnLmGArI6wvgmtpXQ5eKWzm5QSaRAFKep3FAGQw5SF2MRxtSIbfmUHamHCpa8BUw8LQdtI8w/s320/mixing+rice+(1+of+1).jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">Mixing rice and mold spores</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-eEOALJpDwAY2vb9BGhKcyl2M9yuYwdVCIGZMSyUl6Otp_Cj62sFicczasFYYbWJvTgI6Qz_1V-g5sW1R115NUBM50nZWrSsXLipshLkDeF25qs9NPw92BXdT4vkn4AOJxGM3g_YRohk/s1600/packing+(1+of+1).jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-eEOALJpDwAY2vb9BGhKcyl2M9yuYwdVCIGZMSyUl6Otp_Cj62sFicczasFYYbWJvTgI6Qz_1V-g5sW1R115NUBM50nZWrSsXLipshLkDeF25qs9NPw92BXdT4vkn4AOJxGM3g_YRohk/s320/packing+(1+of+1).jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">The rice needs to rest for a day </td></tr>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6139440920423053295.post-22905275706923572642012-08-02T15:04:00.000+02:002012-08-02T16:34:51.349+02:00Season II<span style="letter-spacing: 0.0px;">Sake brewing is a labor intensive, hands on endeavour and the more passion, pain and love that goes into the brewing the more wondrous the final product. A special thanks to those that took the time out to lend a helping hand.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Y8F_lYyCYiBpkTSL6DNS3Lzy6DLZ5CFR0FKMwZX16e2Vi3ciBUnR4dDLoXRygGhEAgi3I7mcG0c-JLMPlCkc5puuMAz6brl95WkiENnmP0N3hqK4VM_wk3bXnFzCVzH0SvOVP_w_d7g/s1600/anders.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Y8F_lYyCYiBpkTSL6DNS3Lzy6DLZ5CFR0FKMwZX16e2Vi3ciBUnR4dDLoXRygGhEAgi3I7mcG0c-JLMPlCkc5puuMAz6brl95WkiENnmP0N3hqK4VM_wk3bXnFzCVzH0SvOVP_w_d7g/s320/anders.jpg" width="231" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiblpIblEapeXGq7gtaaMMu0tvv6OduvfASVg3D92AW3xwaGp3qAbUkzL605B_KlQ-QrAy3jpezq3sADfar6HW97-TCWTr66n2nSWxjlWuf0h3rh3IijLU-gEZ8jzmbMc2e83_mOTP0nLo/s1600/sahon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiblpIblEapeXGq7gtaaMMu0tvv6OduvfASVg3D92AW3xwaGp3qAbUkzL605B_KlQ-QrAy3jpezq3sADfar6HW97-TCWTr66n2nSWxjlWuf0h3rh3IijLU-gEZ8jzmbMc2e83_mOTP0nLo/s320/sahon.jpg" width="213" /></a></div>
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<span style="font-size: xx-small;"><span style="letter-spacing: 0px;">Photos of </span><span style="letter-spacing: 0px;">Anders Nielsen and Sahon Flan.</span></span></div>
<span style="letter-spacing: 0.0px;">Our second Sake brewing season is winding down. The last two batches are soon to be pressed and then we will be ready to carefully blend and pasteurize our six batches from this season to make our Junmai Sake. </span><br />
<span style="letter-spacing: 0.0px;">Our focus this season has been to produce the Junmai which is now available in Vinmonopolet outlets throughout Norway. Another exciting development is that this product will soon be available through the LCBO in Ontario, Canada.</span><br />
<span style="letter-spacing: 0.0px;"><br /></span><span style="letter-spacing: 0.0px;">We are looking forward to the next brewing season where we will be brewing Junmai Ginjo and Junmai Daiginjo Sake……..at Nøgne ø we live for new challenges and this spirit lives in our Hidaka Jima Sake. Junmai Ginjo and Daiginjo brewed in Norway with Ginpu rice from Hokkaido, fantastic! </span><br />
<span style="letter-spacing: 0.0px;"><br /></span><br />
<span style="letter-spacing: 0.0px;">To round out the season we will of course follow this up by brewing some of our originals from our very first season in Europe’s very first Sake Brewery.</span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6139440920423053295.post-57672781398509490052012-03-17T15:52:00.000+01:002012-03-17T15:52:14.433+01:00Sake production<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhghPxJTQXCJ2GAstRMCMDHJUr01NTGUUSiB4SVmuLrmozMpXGpyFjrMoMY9JdkeHsJsP9jhb0feS-zYIZWYzPkgUY1r0R_4UNUJZl0iQMKDOX2zu8rsDYRZnAyAASQ3w7D9TFB-kiSkzI/s1600/dakidaru.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhghPxJTQXCJ2GAstRMCMDHJUr01NTGUUSiB4SVmuLrmozMpXGpyFjrMoMY9JdkeHsJsP9jhb0feS-zYIZWYzPkgUY1r0R_4UNUJZl0iQMKDOX2zu8rsDYRZnAyAASQ3w7D9TFB-kiSkzI/s320/dakidaru.jpg" width="238" /></a><span style="background-color: white; color: #222222; font-family: 'Helvetica Neue', Helvetica, 'Segoe UI', Frutiger, Tahoma, Arial, sans-serif; font-size: 12px; text-align: left;">A<span id="goog_2010205738"></span><span id="goog_2010205739"></span>fter a long brake we have now started our production again with a Junmai. </span><br />
<span style="background-color: white; color: #222222; font-family: 'Helvetica Neue', Helvetica, 'Segoe UI', Frutiger, Tahoma, Arial, sans-serif; font-size: 12px; text-align: left;">It will be available at Vinmonopolet. </span><br />
<span style="background-color: white; color: #222222; font-family: 'Helvetica Neue', Helvetica, 'Segoe UI', Frutiger, Tahoma, Arial, sans-serif; font-size: xx-small; text-align: left;"><i>Brock working on Daki - Daru.</i></span><br />
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</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6139440920423053295.post-16213632845602150582012-02-27T20:45:00.000+01:002012-02-27T20:45:40.432+01:00Sake cocktail workshop<div class="p1">It was a blast to have Halvor Digernes (from Fuglen, Oslo) and Benjamin Lee (from St.Lars, Oslo) visiting for a sake cocktail workshop.</div><div class="p1"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0c5levdqfBBzaFZ7aCzbrm8Ou2vQ-c7nVwE2i6NuBk54eew4PhjHRzMPq9CK1fDkEAA1JPE2AQyhI2pfZ5lHgIcP29GzSCCxCUevfNRHXEUr7XBwnfykyeOjH1Dg4g85JoXWI950R-V0/s1600/Halvor-og-Benjamin.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0c5levdqfBBzaFZ7aCzbrm8Ou2vQ-c7nVwE2i6NuBk54eew4PhjHRzMPq9CK1fDkEAA1JPE2AQyhI2pfZ5lHgIcP29GzSCCxCUevfNRHXEUr7XBwnfykyeOjH1Dg4g85JoXWI950R-V0/s320/Halvor-og-Benjamin.jpg" width="320" /></a></div><div class="p1">One of the successful creation was this :</div><div class="p1">4 cl Yamahai Motoshibori</div><div class="p1">4 cl Amontilado Seco Sherry</div><div class="p1">1 teaspoon Maraschino Liqueur</div><div class="p1">1 teaspoon Orange Bitter</div><div class="p2"><br />
</div><div class="p1">Shaken!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6139440920423053295.post-6676486525257875622011-09-18T16:55:00.001+02:002011-09-18T23:24:28.487+02:00Norwegian Sake in Vinland.In August I had the opportunity to return to my home town, Vancouver, and of course I brought back as much of our Hidaka Jima (Nøgne Ø) Sake as I could pack into my suitcase. I was able to present our fine Yamahai Sake for tasting on two evenings at two different Japanese Restaurants. The first was an intimate meeting of former alumni of John Gauntner’s Level II Sake Professional Course. Lori Katakoa hosted the event at Shuraku Restaurant.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb5ELdoF6BNJupMcTdHzOnBr1oQhiXSqI5QKELCQ2K4KSi4qMOG0iLuzbBnOhg9xnoV1B39yOW_xmjop8rdSI_Q6cAnkWqFNmUmhNnY92ieB2yC9CQRLihYCab_edIaTMZgu6fhSOBCxo/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb5ELdoF6BNJupMcTdHzOnBr1oQhiXSqI5QKELCQ2K4KSi4qMOG0iLuzbBnOhg9xnoV1B39yOW_xmjop8rdSI_Q6cAnkWqFNmUmhNnY92ieB2yC9CQRLihYCab_edIaTMZgu6fhSOBCxo/s320/1.jpg" width="320" /></a></div>She’s the manager of this upscale Izakaya, that has a good showing of different types of Sake and an innovative menu of Japanese delicacies and Sushi. She is a strong local supporter in raising the profile of Sake in Vancouver. This was a group of experienced discerning Sake tasters and they were duly impressed with Hidaka Jima Sake.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25xljWNezcJ-Xtnmg38PuSmMwZuLuc67es2aA-pTUrnbqJ4doHD7MY0BaS9QSEIXCrI8iv5tciXyQPgvnShkWwJN7bwHjGrcT4ebDgmqNaoOC5mL0bxIvFycsHk5h7U4vnD0CknZcaLs/s1600/2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25xljWNezcJ-Xtnmg38PuSmMwZuLuc67es2aA-pTUrnbqJ4doHD7MY0BaS9QSEIXCrI8iv5tciXyQPgvnShkWwJN7bwHjGrcT4ebDgmqNaoOC5mL0bxIvFycsHk5h7U4vnD0CknZcaLs/s320/2.jpg" width="320" /></a><br />
I was also able to piggyback a tasting of our Sake onto a Ginjo Sake/ Food pairing event at the first of a new monthly event, called Sake Sessions, to be held at Hapa Umi Restaurant.<br />
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Our Nøgne Ø Sake is not Ginjo (made with Sake rice polished down to at least 60%) but we made it in with our good name and credentials such as we’re a Yamahai Junmai made with a more uncommon Ginpu rice from Hokkaido. The food pairings were outstanding and this less experienced but very enthusiastic crowd thoroughly enjoyed our Sake.<br />
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The popularity of Sake in Canada is steadily growing. There is a ground swell of people looking for the new tastes and nuances of Sake and the way it pairs so well with so many types of food. Sake lovers in Canada have heard rumours about this Hidaka Jima and now a few have even tried it. Who knows, maybe someday soon it will make it across the Atlantic to be enjoyed in Canadian Izakayas, restaurants, and homes!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6139440920423053295.post-7192338776020487452011-06-18T22:10:00.000+02:002011-06-18T22:10:53.434+02:00Sake division<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikxxFzTuXdHM_5ebUYrf84K89y49g5KGKG8YVdhTBxF59i_Dn15-nfdpXetSkEmQ4PFL3-_sW0W8fu6vyDIH5fnaUSDORhV5iFiSfPjwJGJb-Ij_FSoFhWz2HaUUCK6t17_txbC3PXjvQ/s1600/P1010205_01a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikxxFzTuXdHM_5ebUYrf84K89y49g5KGKG8YVdhTBxF59i_Dn15-nfdpXetSkEmQ4PFL3-_sW0W8fu6vyDIH5fnaUSDORhV5iFiSfPjwJGJb-Ij_FSoFhWz2HaUUCK6t17_txbC3PXjvQ/s400/P1010205_01a.jpg" width="367" /></a></div><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:HyphenationZone>21</w:HyphenationZone> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>NO-BOK</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> <w:UseFELayout/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="MsoNoSpacing"><b><span lang="EN-CA">Our great friend, Beau Timken of True Sake in San Francisco, is a player on the world stage spreading the beauty and joy of Sake. And in the spirit of giving back he is auctioning our Sake with 100 % of the proceeds going to the </span><span lang="EN-CA" style="color: black; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Northern Japan Earthquake Relief Effort (</span><span lang="EN-CA"><a href="http://www.jcccnc.org/"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">www.jcccnc.org</span></a></span><span lang="EN-CA" style="color: black; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">). We salute his untiring efforts and vision!</span></b></div><div class="MsoNoSpacing"><b><span lang="EN-CA" style="color: black; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">In the latest newsletter (</span><span lang="EN-CA"><a href="http://www.truesake.com/"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">www.truesake.com</span></a></span><span lang="EN-CA" style="color: black; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">) you can find out all about this as well as read about Kjetil, our Sake, and a short piece written by me about being a kurabito in Norway.</span></b></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6139440920423053295.post-71933077115796077862011-04-07T20:53:00.002+02:002011-04-11T11:45:12.407+02:00Norwegian Sake in Seattle and San Francisco<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFvy3toDbtfSIVNgfaK2TCmSAiWqCU7iiL-dyXu-JUcZ93Z5BFpnGECXbwsrh0TFO_ZgTrN7JMNij6qOjgPBIXjUeZwcs7_9idu_BswotkJ0ufCPm0eGHIaXpTzCqRczJf57IKR-LLms/s1600/DSC_0243.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFvy3toDbtfSIVNgfaK2TCmSAiWqCU7iiL-dyXu-JUcZ93Z5BFpnGECXbwsrh0TFO_ZgTrN7JMNij6qOjgPBIXjUeZwcs7_9idu_BswotkJ0ufCPm0eGHIaXpTzCqRczJf57IKR-LLms/s320/DSC_0243.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sake Nomi</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bBZEjsxAJe9jQ0WGBJHWaq4EIBKe6FCFj3wPtNNHDhTD_jMj-j2eRPM1q1JynDGWtny9pTCQ-HnDAXYrscq1U_CyNSuQslDqvr-cF7zoaKqf15lSsT2wFfiqlSlTNy2xm4OPodr0ZlU/s1600/DSC_0236.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bBZEjsxAJe9jQ0WGBJHWaq4EIBKe6FCFj3wPtNNHDhTD_jMj-j2eRPM1q1JynDGWtny9pTCQ-HnDAXYrscq1U_CyNSuQslDqvr-cF7zoaKqf15lSsT2wFfiqlSlTNy2xm4OPodr0ZlU/s320/DSC_0236.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sako Nomi</td></tr>
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<span style="font-size: large;"><b>It is a privilege to have good friends. </b></span><br />
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<b>We have good friends all over the world. </b><br />
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<b>Which is a good thing when we want to pass on the message about the great things we do.</b><br />
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<b>Last month we served Norwegian nihon-shu at Sake Nomi in Seattle (Thanks, Johnnie!) and True Sake in San Francisco (Thanks, Beau!).</b><br />
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<b>Reaching out like this is incredible and the feed back was phenomenal! </b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR237AY-yYLLfzUds5BysodMlTB07sfKdr9Ix4gZVVbt_06huKPGZ_HLB1raDYJlO4l-FZmwIDKjwdq72mDAXbdn7pTeA9sgwoq8iPdeGwOs1kj0ezeRxTFIrvcUJhC0WT3uYUODvF8lw/s1600/skittent-etter-vask-121.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR237AY-yYLLfzUds5BysodMlTB07sfKdr9Ix4gZVVbt_06huKPGZ_HLB1raDYJlO4l-FZmwIDKjwdq72mDAXbdn7pTeA9sgwoq8iPdeGwOs1kj0ezeRxTFIrvcUJhC0WT3uYUODvF8lw/s320/skittent-etter-vask-121.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">True Sake</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMH0lC-JnWhtHdyyUup8SvzWPTEtZse3cLldB_QmYltJHTcBlYiha-Wl7ObZZvYGECmMjhXWZV8Oc2ovXopNBykZfiG1fY4ww-ld2tJRy23WbWzQ0YNyALEpyqJUQgEv22zhSUntTwmKc/s1600/skittent-etter-vask-125.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMH0lC-JnWhtHdyyUup8SvzWPTEtZse3cLldB_QmYltJHTcBlYiha-Wl7ObZZvYGECmMjhXWZV8Oc2ovXopNBykZfiG1fY4ww-ld2tJRy23WbWzQ0YNyALEpyqJUQgEv22zhSUntTwmKc/s320/skittent-etter-vask-125.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">True Sake</td></tr>
</tbody></table>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6139440920423053295.post-48721835709663240222011-03-06T09:59:00.006+01:002011-09-18T17:07:57.718+02:00Sake Sabbatical<div style="font: normal normal normal 14px/normal 'Times New Roman'; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><b><span class="Apple-style-span" style="font-size: small;">Reflections of Nøgne Ø’s Kurabito (Sake Brewer)</span></b></div><div style="font: normal normal normal 10px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">Sake is a wonderful drink and brewing it is so rewarding, there is always something new to be inspired by, experience, and savour. I consider myself very fortunate to be a kurabito at Nøgne Ø. Our Head Brewer/Toji, Kjetil, is a Sake purist and is always encouraging refinement and improvement in our Sake brewing. </span></span><br />
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><br />
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<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">My first brewing season at Nøgne Ø was full of challenges and extremely rewarding. It is great to be working at Kjetil’s new brewery to see how his vision has become a reality. And this was my first opportunity to be working with the Yamahai method, an older more traditional way to prepare the moto. The moto is the starter, or the mother, for a batch of Sake and is one of the key parts of Sake brewing.</span></span></div><div style="font: normal normal normal 10px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 11px; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: normal normal normal 10px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">At the end of our brewing season as fortune would have it I was able to intern as a kurabito at the Daimon shuzo (brewery) in Osaka Prefecture, Japan. I had planned a trip to Japan to take John Gaunter’s Level II Sake Professional Course and Daimon-san generously offered me the chance to do an internship during my stay as well. Yasutaka Daimon (Daimon-san) is the Kura-moto (owner) and Toji (Head Brewer) of Daimon shuzo (English language website http://mukune.com/). Not only does he make great Sake but he also shares his passion with the world at large. </span></span><br />
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<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">With a generous spirit he champions its culture, enjoyment, philosophy and brewing. In fact Kjetil and I first met at Daimon-san’s brewery as members of the very first Mukune International Sake Brewing Internship in February, 2009. For the lucky few who were accepted into the program it was an opportunity of a lifetime. </span></span></div><div style="font: normal normal normal 10px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 11px; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: normal normal normal 10px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">I was able to work through a full five day brewing cycle (Tuesday through Saturday) and then returned to work another two and a half days after I completed the Sake Pro course. Another Canadian kurabito, Greg Newton, now living in Japan also came to intern during my visit. It was really interesting for us two novices to compare notes about Sake brewing. </span></span><br />
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><br />
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<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">Greg worked for a whole brewing season at a Sake Brewery in Nagano Prefecture last year and shared many interesting insights. His blog is at http://thesakechronicles.wordpress.com/</span></span></div><div style="font: normal normal normal 10px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 11px; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: normal normal normal 10px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">I have learned so much at Daimon shuzo. He has a great deal of respect for Kjetil and what he has accomplished in the Sake world......the successful start up of Europe’s first Sake Brewery! This respect for what we are doing in Norway, and a desire to further the enjoyment of Sake throughout the world in part explains Daimon-san’s great generosity. But I think also he is pleased on a personal level that two of his former students have gone on to be Sake brewers.</span></span></div><div style="font: normal normal normal 10px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 11px; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: normal normal normal 10px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">I brought samples of Nøgne Ø Sake to Japan and had the opportunity to conduct some tastings. The fact that the latest issue of Dancyu (a high end, high circulation Japanese food and lifestyle magazine) had an article about our Sake only added to the interest in our products. </span></span><br />
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<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">Two tastings of a more formal nature were arranged by Daimon-san. Mr. Ueda, current Chief Advisor of the Osaka Division of Technical Support for Sake Brewing (Kanteikan Office) and Takahara Sensei, retired former Chief Advisor from the Kateikan Office and Daimon-san’s Technical Advisor conducted these tastings. We received a lot of praise and positive feedback for our Sake at all the tastings. And when I mentioned that all our Sake are Yamahai, I invariably got the response…..Sugoi!</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiiPpopSIUycRabgmki1pzHY1qvkJq0BtNvTUJJJKDAglmgTmFl6j_R1M0HevrwTVA9NLIDT8w33LtDIU9SpsohHa-ccO5MLUkKEcnffqQUipiWvO4oV-8qkSrkhvZVfKOxPLw08MvrmE/s1600/P1010430a.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"></a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjiTOv94RCXhUpMTo7t4l-Zlmh5smSWzoROKbIDpSuNdm-AfShZIxRTZxKVrFfUzRdUCAPURnG74j0yROGrQ4DN5cl6Pve0H9DNMcpV3WqU-IvVmGVlBsEdKOhpVMIwh74526dMtuJx74/s1600/P1010449a.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjiTOv94RCXhUpMTo7t4l-Zlmh5smSWzoROKbIDpSuNdm-AfShZIxRTZxKVrFfUzRdUCAPURnG74j0yROGrQ4DN5cl6Pve0H9DNMcpV3WqU-IvVmGVlBsEdKOhpVMIwh74526dMtuJx74/s320/P1010449a.jpg" width="320" /></a></td></tr>
<tr align="left"><td class="tr-caption" style="font-size: 13px; padding-top: 4px;"><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="font-size: x-small;">Informal Nøgne Ø Sake tasting</span></span><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="font-size: x-small;">; from left to right Ue-san (Head Brewer), myself, </span></span><br />
<span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="font-size: x-small;">Makine-san (kurabito), Yasutaka Daimon (Toji, Kura-moto), Greg Newton</span></span><span class="Apple-style-span" style="font-family: Helvetica; font-size: small;"> </span></td></tr>
</tbody></table><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiiPpopSIUycRabgmki1pzHY1qvkJq0BtNvTUJJJKDAglmgTmFl6j_R1M0HevrwTVA9NLIDT8w33LtDIU9SpsohHa-ccO5MLUkKEcnffqQUipiWvO4oV-8qkSrkhvZVfKOxPLw08MvrmE/s1600/P1010430a.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiiPpopSIUycRabgmki1pzHY1qvkJq0BtNvTUJJJKDAglmgTmFl6j_R1M0HevrwTVA9NLIDT8w33LtDIU9SpsohHa-ccO5MLUkKEcnffqQUipiWvO4oV-8qkSrkhvZVfKOxPLw08MvrmE/s320/P1010430a.jpg" width="320" /></a></td></tr>
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<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Helvetica; font-size: x-small;">What it's all about......tasting the freshly pressed genshu!</span></div><br />
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<tr><td style="text-align: center;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2PvrHb2I1rMJUK0QMhjr0rx6NDzvQ_Quwsr0qF9WDzqQIqIuqMNl4YrqnxgN3bSWRHRR2Kpz_HdYX3cs-VnkTeIVtdTzpr8PlpiHADf1PtJVi8M6ie0bLmdhJmFnOqh_9pfBWciTMFNw/s320/P1010359a.jpg" style="cursor: move; margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr align="left"><td class="tr-caption" style="font-size: 13px; padding-top: 4px;"><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="font-size: x-small;">Inside the Kura (Brewery)</span></span><span class="Apple-style-span" style="font-family: Helvetica; font-size: small;"><span class="Apple-style-span" style="font-size: x-small;">; at left - old wooden Fune (Sake press), </span></span><br />
<span class="Apple-style-span" style="font-family: Helvetica; font-size: small;"><span class="Apple-style-span" style="font-size: x-small;">background adjoining room - Koshiki (Rice Steamer)</span><br />
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</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6139440920423053295.post-23820399170574024962011-02-15T18:36:00.001+01:002011-02-15T21:06:58.578+01:00Dancyu magazine<span class="Apple-style-span" style="font-family: Helvetica;">There is an article in the latest edition of Dancyu magazine, mentioning us. </span><br />
<span class="Apple-style-span" style="font-family: Helvetica;">This is a lot of fun, as Dancyu is regularly read by millions!</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">Perhaps the Japanese understand us better than the Norewegians.............?</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUbjuZCFcL4AOIEIJiedAcpMp3V2Rp5-WjE25cu-uXmJI8rDqnM-quejZ7QVSrKwV4yx5H8kHgCKvfgv1y6lJE1xPATU7ZUMfsdKAKZV4UZYl8tCBRClWg-teBFUCS8VnN8WlIvZyysxQ/s1600/Dancyumagazine.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUbjuZCFcL4AOIEIJiedAcpMp3V2Rp5-WjE25cu-uXmJI8rDqnM-quejZ7QVSrKwV4yx5H8kHgCKvfgv1y6lJE1xPATU7ZUMfsdKAKZV4UZYl8tCBRClWg-teBFUCS8VnN8WlIvZyysxQ/s640/Dancyumagazine.jpg" width="457" /></a></div><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6139440920423053295.post-61861305376422622282011-01-13T10:04:00.001+01:002011-02-15T21:07:14.915+01:00The Old Baker<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZ9W_5u96_34sg2KBnXwQyZW8qnu0P16LeIpU6zS7g_3jm7SAskLTcCpMMFxNa_eJrVquZpjQa5-qySniOZuYeFZaRAcAdDzZREd_98pLnzsCuI3J9_W4MrQCK4bNDqx-XwDUFhzz0xE/s1600/bakermann1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZ9W_5u96_34sg2KBnXwQyZW8qnu0P16LeIpU6zS7g_3jm7SAskLTcCpMMFxNa_eJrVquZpjQa5-qySniOZuYeFZaRAcAdDzZREd_98pLnzsCuI3J9_W4MrQCK4bNDqx-XwDUFhzz0xE/s320/bakermann1.jpg" width="284" /></a></div><div class="ecxMsoNormal"><b><span lang="EN-US">We are frequently asked how our sake project is going. </span></b></div><div class="ecxMsoNormal"><b><span lang="EN-US"><br />
Frankly we are proud to tell that we are very happy about our products and its quality.</span></b></div><div class="ecxMsoNormal"><b><span lang="EN-US"><br />
However, our wonderful sake(which we have a lot of!) goes nowhere, as turnover is extremely slow.</span></b></div><div class="ecxMsoNormal"><b><span lang="EN-US"><br />
</span>So how to explain our feelings about this? <br />
<span lang="EN-US">Poet and writer, Ingrid Hagerups’ children’s song (at least the first two verses) about the old baker really reflects our emotions.</span></b></div><div class="ecxMsoNormal"><br />
</div><div class="ecxMsoNormal"><span lang="EN-US"><b>Maybe this contemporary video is not what Ingrid Hagerup had in mind when she wrote this, but it is kind of descriptive anyway:</b></span></div><div class="ecxMsoNormal"><br />
</div><div class="ecxMsoNormal"></div><object height="385" width="500"><param name="movie" value="http://www.youtube.com/v/rxOnhPiLVko?fs=1&hl=nb_NO"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/rxOnhPiLVko?fs=1&hl=nb_NO" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="385"></embed></object><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcoXBHrpGolnLoTxU_w3lKD8y3PkkeDklmto3WWpxIi-hfFPpMdSpUdNxHU_Pfe6VyfbuZMv9LnkNtXxBX_DPgvp_fIF2DCJp44BJAsnSfZ0p2N3ckWCY9Xdc9vHjYYpLYiv_UShMTias/s1600/Baker+tekst.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcoXBHrpGolnLoTxU_w3lKD8y3PkkeDklmto3WWpxIi-hfFPpMdSpUdNxHU_Pfe6VyfbuZMv9LnkNtXxBX_DPgvp_fIF2DCJp44BJAsnSfZ0p2N3ckWCY9Xdc9vHjYYpLYiv_UShMTias/s400/Baker+tekst.JPG" width="400" /></a></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6139440920423053295.post-36558549959455338872010-12-08T23:20:00.001+01:002011-02-15T21:07:47.972+01:00Water from Olavskilden- “Olav Sources”<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgNM7t-4LFq5fN0YYIKUk9yKJoT2VAwZdeHRPFI7r8oYFti8cEWMSWKLckBNwwweYS5AL_Mox5HHjdZk7JWiaIH2Az9Eu3oLY3iZvbG5WM7Ebjr5FK8Gso59Z5xnuRscNZMnUhvD84JQ/s1600/olavskilden.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgNM7t-4LFq5fN0YYIKUk9yKJoT2VAwZdeHRPFI7r8oYFti8cEWMSWKLckBNwwweYS5AL_Mox5HHjdZk7JWiaIH2Az9Eu3oLY3iZvbG5WM7Ebjr5FK8Gso59Z5xnuRscNZMnUhvD84JQ/s1600/olavskilden.jpg" /></a></div><br />
<div style="font: 11px 'Times New Roman'; margin: 0px;"><span style="font: 10px 'Times New Roman'; letter-spacing: 0px;"></span></div><div style="font: 11px 'Times New Roman'; margin: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-size: 10px;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRKVzog1T4D0g1iPvV4zMKIpnZe7IRERCCQr3fatkr5KucKsExwanH4YAzdSYOPYRoVOamsksCeN710asL5EQ_TPoGp7J5_tyzyazvO0DKKvG73K8Uk_JWh6L5etS_jCoSmlUyD3F0tfU/s1600/brock_water.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRKVzog1T4D0g1iPvV4zMKIpnZe7IRERCCQr3fatkr5KucKsExwanH4YAzdSYOPYRoVOamsksCeN710asL5EQ_TPoGp7J5_tyzyazvO0DKKvG73K8Uk_JWh6L5etS_jCoSmlUyD3F0tfU/s320/brock_water.jpg" width="239" /></a></div><div style="font: 11px 'Times New Roman'; margin: 0px;"><span style="font: 10px 'Times New Roman'; letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">We collect water for our Yamahai Moto (starter for Sake batches) from Olavskilden very near </span></span><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">Fjære Kirke in Grimstad Kommune. </span></span></div><div style="margin: 0px;"></div><div style="font: 11px 'Times New Roman'; margin: 0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">We use this water because it is completely natural and pure which is very important for a strong, healthy Moto, the Mother of a Sake batch.</span></span></div><div style="font: 11px 'Times New Roman'; margin: 0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div style="font: 11px 'Times New Roman'; margin: 0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">Olavskilder refers to “Olav Sources” named after Olav II, King of Norway from 1015 to 1028, who was canonized as St. Olav. There are many springs throughout Norway that bear his name. They are often related to the pilgrimage route. They commonly have the attributes of rarely running dry even in periods of drought. Many of these sources were likely associated with paganism before the introduction of Christianity.</span></span></div><div style="font: 11px 'Times New Roman'; margin: 0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">The bottom line is everyone appreciates good water!</span></span></div><div style="font: 11px 'Times New Roman'; margin: 0px;"><span style="letter-spacing: 0px;"><br />
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</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6139440920423053295.post-39797272956769395182010-10-30T18:42:00.001+02:002011-02-15T21:08:14.771+01:00This is the second best sumo wrestler in the world.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUT7EYtSS8F1-xVbnPjUTL-b_iauBdTcbjo2d1ZsPvIQS4nSIQjtKFJpYwwbaX_M92wT-7cJxqDIlRNGCf41yNL4UKvBx44Bp9tzwEtLiAfuVCFoxlobEDeMRavbTm_5c_3DQoiFklwI/s1600/skinny_Phred.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="308" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUT7EYtSS8F1-xVbnPjUTL-b_iauBdTcbjo2d1ZsPvIQS4nSIQjtKFJpYwwbaX_M92wT-7cJxqDIlRNGCf41yNL4UKvBx44Bp9tzwEtLiAfuVCFoxlobEDeMRavbTm_5c_3DQoiFklwI/s400/skinny_Phred.jpg" width="400" /></a></div><br />
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<span closure_uid_nb0ycr="53" se="Baruto heter han og han liker Nøgne Ø" style="background-color: #e6ecf9; color: black;" te="Baruto called him and he likes Nøgne Ø" title=""><br />
He`s called Baruto and <br />
he loves the products<br />
from<br />
Nøgne Ø</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6139440920423053295.post-76757861155612665622010-10-13T15:13:00.001+02:002011-02-15T21:08:43.608+01:00Japanese version of the sake description<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrWnPvfqF7Rjqfw2qiX07n1rqD5SxsIt9T5l9NRaA90AcACmNbAtqDPCm3N2iLLlslwMX-AwevwHmxBoVm-poMFJqsKFlOcZmo2JDYVFo4gyiOhcIe9Ylwvryc9-enFYUH3OuPKV0lt4c/s1600/side1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrWnPvfqF7Rjqfw2qiX07n1rqD5SxsIt9T5l9NRaA90AcACmNbAtqDPCm3N2iLLlslwMX-AwevwHmxBoVm-poMFJqsKFlOcZmo2JDYVFo4gyiOhcIe9Ylwvryc9-enFYUH3OuPKV0lt4c/s200/side1.JPG" width="140" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_kaR-s5eVJAZKf44zdnOuWJJ0hClETxm0HA1kRiXVmMrN7rl0Dxycpa5qk5iNeXOrih55nnst8G5zHEw7bX-Jx8oS_wWeQBWaBc-PsEeL5hHmX52KKoeCIAQ47pVJQIuthpuMyzXlENQ/s1600/side2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_kaR-s5eVJAZKf44zdnOuWJJ0hClETxm0HA1kRiXVmMrN7rl0Dxycpa5qk5iNeXOrih55nnst8G5zHEw7bX-Jx8oS_wWeQBWaBc-PsEeL5hHmX52KKoeCIAQ47pVJQIuthpuMyzXlENQ/s200/side2.JPG" width="141" /></a></div><br />
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<div style="text-align: center;"><b>C<span style="font-size: small;">lick the image for larger picture</span></b></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6139440920423053295.post-76490163958480588192010-10-13T14:48:00.000+02:002010-10-13T14:48:02.329+02:00Newsletter from True Sake - America`s first sake store<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpwMnYI0jweZ-ubGeH-4nvFR2eiGQ8WtBqr9GjaO2fmxrlC8EuRNCF-fFVkXDyV5Bh4gUi1pYDvjqw-VEBXmRfn33T4G_uxvOUFpdDNtmF_D6kAHgCEoN9lgj92xGQ3plwOqCL7t1yM4/s1600/America+first+sake+store.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpwMnYI0jweZ-ubGeH-4nvFR2eiGQ8WtBqr9GjaO2fmxrlC8EuRNCF-fFVkXDyV5Bh4gUi1pYDvjqw-VEBXmRfn33T4G_uxvOUFpdDNtmF_D6kAHgCEoN9lgj92xGQ3plwOqCL7t1yM4/s320/America+first+sake+store.JPG" width="297" /></a></div><b>Dear Sake Drinker, <br />
<br />
Welcome to the October Issue of America's sake-centric Newsletter. In this issue read about the first batch of sakes made in Norway, discover what Chapter 11 means in the sake world, see how magazines get it wrong and right about sake, learn what a retailer in Hokkaido thinks about big vs small breweries, and drool over the great combination of chicken skin and Yamahai sake. </b><br />
<br />
<b>Read more: <a href="http://www.truesake.com/newsletters/newsletterCurrent.php"><span style="color: blue;">http://www.truesake.com/newsletters/newsletterCurrent.php</span></a></b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6139440920423053295.post-7091380148711557492010-10-04T21:37:00.000+02:002010-10-04T21:37:41.613+02:00Name giving ceremony<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcZlUEzE7dirp9cDtdMPnMu-O83kHX5Dr2EjLgFd4r6BIVUxVQq-5OF5y9yqh_4Nwn6Hl3qQCbK-EZxXXbwpHQxQXb7q2AsXo4gO9-rxaCVhxCQlEm6pstcVKcaDmgwRj_M9bWnebnnFc/s1600/DSC_0216.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcZlUEzE7dirp9cDtdMPnMu-O83kHX5Dr2EjLgFd4r6BIVUxVQq-5OF5y9yqh_4Nwn6Hl3qQCbK-EZxXXbwpHQxQXb7q2AsXo4gO9-rxaCVhxCQlEm6pstcVKcaDmgwRj_M9bWnebnnFc/s320/DSC_0216.jpg" width="320" /></a><br />
<b>On September 25th K-Line had a name giving ceremony for a new ship. </b><br />
<b>We are proud to announce that K-line chose Nøgne Ø as supplier of sake for this traditional japanese ceremony.</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTcfhafuYFNnKkVrvu9WoS6EcdF2q6Khyphenhyphen5R1b88mmvs9O3-sJ954RWacYQ1rzJ7QzGqvvUxhl83qzCZ0u4c5cxElt1266lvQhrnDBmPuo2cTKjPUVe_iEN9CXB-UQuYXgO7OGmj084LE/s1600/DSC_0219.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTcfhafuYFNnKkVrvu9WoS6EcdF2q6Khyphenhyphen5R1b88mmvs9O3-sJ954RWacYQ1rzJ7QzGqvvUxhl83qzCZ0u4c5cxElt1266lvQhrnDBmPuo2cTKjPUVe_iEN9CXB-UQuYXgO7OGmj084LE/s320/DSC_0219.jpg" width="320" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg0I0mjgPM88MDjLggI3yK7pqn03dY74R2hk6GAGg2qOflorun3Mz4ijpPAbYVPNdeaJjZC7Bk1F6RBTs0A0BEN0-M5HqHcObBD4q7AmmSLnkc6AC_OqkmueyMzeQaoMrkKr4jzLO0G_A/s1600/DSC_0218.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg0I0mjgPM88MDjLggI3yK7pqn03dY74R2hk6GAGg2qOflorun3Mz4ijpPAbYVPNdeaJjZC7Bk1F6RBTs0A0BEN0-M5HqHcObBD4q7AmmSLnkc6AC_OqkmueyMzeQaoMrkKr4jzLO0G_A/s320/DSC_0218.jpg" width="320" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6139440920423053295.post-75410097564607378012010-09-20T21:24:00.000+02:002010-09-20T21:24:59.306+02:00Sake tasting<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaxQY2shwySJZcF-eSWNyXroMuf8j_3ybG3PKmtzD14psO2nUgRcFcdr26VXvdkXWaOI2SB1Nb5EwkwhcHscbf6-7w9miSEoUvoDcobjoYz99EzIsNpI9s1ucfmdnWuaVAIvl7KX0Mxn8/s1600/sake_0125.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaxQY2shwySJZcF-eSWNyXroMuf8j_3ybG3PKmtzD14psO2nUgRcFcdr26VXvdkXWaOI2SB1Nb5EwkwhcHscbf6-7w9miSEoUvoDcobjoYz99EzIsNpI9s1ucfmdnWuaVAIvl7KX0Mxn8/s320/sake_0125.JPG" /></a></div><br />
<b>A few days ago Nøgne Ø was invited to a sake lecture and tasting in London. The event was hosted by Hasegawa Saketen. More than 200 different sake were available, and lots of toji from the different sakegura were present.</b><br />
<b>As always it is interesting to taste new and interesting Nihonshu, and there were lots of interesting people to meet.</b><br />
<b>At the end of the tasting, Hasegawa-san suggested that he and some professional sake judges could evaluate the Nøgne Ø sake. A pretty nerve wrecking idea if you are asking me. </b><br />
<b>So how did I feel? Like a schoolboy in front of the professor! These judges were true professionals. I was very impressed with their feed back, which was highly appreciated.</b><br />
<b>And what was the verdict? </b><br />
<b>Hmmm........I guess we are in disagreement on amino-san levels and whether to pasteurize or not.</b><br />
<b>The rest can wait until some other time!</b><br />
<b><br />
</b><br />
<b>Kanpai!</b><br />
<b><br />
</b><br />
<b>Kjetil</b>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6139440920423053295.post-55964825153254088122010-09-13T20:53:00.001+02:002011-02-15T21:06:37.459+01:00Europe`s first and only sake brewery will present products in Copenhagen<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOvefOhKqCIlhClAoKcoQDjUun0U8swiAv_0aKfS7KgmhkdRZ00g1nl6a3tZkg_HGDinmU941rIfTyHXhBTjNkrlwOKjSXXC6_D8998qZT5_eQ4CK7PL2vc9ZQnJU6N8ERxzelOzMg-zU/s1600/sake+press+realese+september.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOvefOhKqCIlhClAoKcoQDjUun0U8swiAv_0aKfS7KgmhkdRZ00g1nl6a3tZkg_HGDinmU941rIfTyHXhBTjNkrlwOKjSXXC6_D8998qZT5_eQ4CK7PL2vc9ZQnJU6N8ERxzelOzMg-zU/s640/sake+press+realese+september.JPG" width="451" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Click on the picture</td></tr>
</tbody></table><div style="text-align: center;"><b>Europe’s first and only sake brewery will present products in Copenhagen</b></div><b></b><br />
<b><br />
</b><br />
<b>Nøgne Ø - Det Kompromissløse Bryggeri, Grimstad, Norway is proud to present our five sakes in Denmark! We are having a small informal press conference where we will present and taste our sake products at Mikkeller Bar, Viktoriagade No. 8 B-C in Vesterbro, Copenhagen Monday, September 20th at 3 o’clock in the afternoon.</b>Unknownnoreply@blogger.com2