Last night, on my way home from A VERY IMPORTANT MEETING (about which I shall reveal more later), I bumped into Kyotofoodie‘s Michael B. (aka Peko) and not having seen each other for a very long time we promptly went for a drink together. Michael introduced me to Sake Bar Asakura and a very pleasant evening of sake tasting ensued. Here is the owner, Asakura-san, a friendly and fluent English speaker, who introduced us to a variety of sakes and told us a little about each one as we tried them out.
Asakura-san and a range of fine tasting nihonshus...
By the end of the evening I think we both agreed that we liked “Yadorigi”, the best. Here we are, the two Michaels; myself cradling the Yadorigi and Michael B. with a bottle of “Kaze no Mori” or the windy woods (that one wasn’t bad either). Just look at how happy and satisfied we are!
Two very happy Michaels.
To read more about Sake Bar Asakura (perhaps more properly named Nihonshu Bar Asakura) and about the varieties of sake (more properly called nihonshu), take a look at Michael’s excellent article on Asakura-san’s bar on his site Open Kyoto.
Related: Sake Bar Yoramu
Posted in Bars, Peko
Tagged 酒, nihonshu, sake, 日本酒
Our old friend Michael B. (aka Peko) of Kyoto Foodie & Open Kyoto has asked me to post something about this old Kitayama tradition – “another Kyoto thing that REALLY needs saving!” How could I say no? Michael says…
Kyoto Kitayama Traditional Forestry ‘Honjikomi’ Event
September 4, 2010 (Sat) 10:00 – 11:45 am and 2:00 – 3:50 pm
1000 yen (optional charter bus from Kyoto Station additional 1000 yen)
…Every year Nakagen Forestry Co. puts on this event for people to learn about the 600 year history and culture of Kitayama’s traditional forestry industry.
Kitayama are the north mountains of Kyoto. Here the best cedar for traditional Japanese architecture is carefully and meticulously grown.
Kitayama Sugi (cedar) is used for traditional Japanese teahouse and tearoom construction and the tokonoma alcove’s main column is usually Kitayama cedar. Kitayama Sugi is raised and processed based on the aesthetic ideals of tea master Sen-no-rikyu. Continue reading
Hello Again. Time for another smart aleck guest post on Deep Kyoto from Peko (a.k.a. Michael).
I wanted to confess some of my most recent blogger sins — articles that I didn’t post. But first, like any good American, I want to talk about the weather. It is doggone hot in Kyoto now and I am going by first summer without using air conditioning, in my entire life!! This requires true bravery and I can rack-up some more eco-friendly points.
This is Peko, I am a foodie and write a blog called KyotoFoodie and I have been given the honor of being a guest contributor here on DeepKyoto. I can’t believe my luck!
Allow me to burnish my credentials; this is a photo of me and the greatest chef on earth!
Another guest contributor has joined our ranks! Gourmet Peko writes:
I write a blog site called KyotoFoodie that is devoted to the culinary culture of Kyoto. And what a culinary culture Kyoto has! Blogging has been quite an adventure. I’ve helped make sake and umeshu at one of the oldest breweries in Fushimi, a 540 year old soba restaurant showed us how they make their famous broth and I just finished documenting an Iron Chef defeater’s Kyoto-style Osechi and Oshogatsu kaiseki. KyotoFoodie has led to several book offerers but I am really researching the history and development of manga. Another very interesting story. I’ve lived in Kyoto for 10 years now and am always amazed at all the things, people and places that I have not yet discovered.
Thank you, Peko! In addition to KyotoFoodie, Peko maintains Kyoto Support Forum, a very useful source of information on all things Kyoto! Peko will be keeping us updated every month on the latest doings on his superb blog.