C-INNOVA Journal
The Journal
Notes on nihonshu: where it came from, how it moves through the year, and what to pour with dinner, cheese and dessert.
A Short History of Sake, from the Imperial Court to the Edo Docks
A cup of sake carries a history of court ritual, temple brewing, barrel ships and the people who learned to turn rice into something worth sharing.
SeasonsA Year in Sake, from the Rice Field to the Spring Pour
Follow one rice harvest into the brewery and out again as winter’s freshly pressed sake, spring releases and autumn’s rested bottles.
PairingHow to Pair Sake with Dinner
The best clue for choosing sake may be the sauce on your plate. Start with four familiar dishes and learn what to taste for.
ServingOne Bottle, Three Temperatures
Pour the same sake chilled, at room temperature and gently warmed. It’s a simple way to find out what temperature does to flavor.
PairingSake, Cheese and the Savory Taste That Stays
From fresh chèvre to aged Gouda and blue cheese, here’s how to build a sake and cheese board and taste what umami actually does.
PairingWhat to Pour with Ice Cream, Chocolate and Other Desserts
Put a spoonful of aged sake over vanilla ice cream, then see what happens when you bring sake to chocolate, cheesecake and fruit.