This sake, crafted by unraveling a recipe from 300 years ago, achieves a quality that extracts "twice the umami components of rice" through Katsuyama Brewery's unique centrifugal pressing method.

Halve the cherry tomatoes. Place the carrots, green beans and tomato in a bowl and drizzle with 15ml (1 tbsp) of olive oil and the sake. Grate the lemon zest over the ingredients, add a little ...

This sake, crafted by unraveling a recipe from 300 years ago, achieves a quality that extracts “twice the umami components of rice” through Katsuyama Brewery’s unique centrifugal pressing method. Then ...

This sake, crafted by unraveling a recipe from 300 years ago, achieves a quality that extracts "twice the umami components of rice" through Katsuyama Brewery's unique centrifugal pressing method. Then ...