Kasumi Tsuru

Semi-dry, Nigori unfiltered, Forest Grove

Momokawa Rich

Kubota Manjyu

Ponzi Honeydew Pinot Noir

Yuki No Bosha

Grand Courtage Cuvée Blanc de Blancs

Premium Sake

Light Beer

Ozeki House Dry Sake

Widmer Hefeweizen

Kirin IPA

Asahi Apocalypse

Sapporo Barrel

Chocolate Strawberry sauce mochi ice cream

Bowl garnished of rice with various toppings and house broth poured

Ochazuke

Sake Deep fried, Broiled A'la Carte

Served with broth cooked based with egg in an iron pot with choice of seafood or chicken

Special rice soup

Served with house Sashimi Dishes A'la Carte

Oshi seasonal Zushi

Osaka Oshi – Zushi Dinner A'la Carte

Fresh arranged on top of sushi rice in a bowl

Hamachi

Several of the day and other ingredients arranged on top of sushi rice in a bowl

Chirashi – Zushi

Fresh hamachi sashimi on top of sushi rice in a bowl

BF Three Fish Don

Japanese style pork cutlets

Japanese roll cake

In a large mixing bowl, combine 750 ml of Junmai sake with 250 ml of water. Stir gently to mix the ingredients well.

Prepare the Sake Base

Add the yuzu peel and kombu to the sake mixture. Let it infuse for at least 30 minutes to allow the flavors to meld together.

Infuse Flavor

After the infusion period, add 1 tsp of salt to the mixture. Stir to ensure the salt is fully dissolved.

Season the Mixture

Using a fine mesh strainer, strain the sake mixture into a clean bottle, discarding the solids. Ensure the liquid is clear and free of any solids.

Strain the Mixture

Place the strained sake in the refrigerator to chill for at least 1 hour before serving. Serve in chilled sake glasses.

Chill and Serve

Junmai sake

Water

Yuzu peel

Kombu

Salt

Peel and pit the fresh lychee fruits. Cut them in half to create bite-sized pieces.

Prepare the Lychee

In a blender, combine the peeled lychee, coconut milk, honey, and lime juice. Blend until the mixture is smooth and creamy.

Mix the Base

In a large pitcher, combine the unfiltered Nigori sake with the blended lychee-coconut mixture. Stir gently to combine all ingredients.

Prepare the Drink

Fill glasses with ice cubes and pour the Nigori lychee-coconut mixture over the ice. Garnish each glass with fresh mint leaves.

Serve with Ice

Nigori sake (unfiltered)

Fresh lychee fruit

Coconut milk

Honey

Mint leaves

Ice cubes

Lime juice

Rinse the glutinous rice under cold water until the water runs clear to remove excess starch. Soak the rice in water for at least 4 hours or overnight.

Prepare the Rice

Drain the soaked rice and place it in a steamer lined with cheesecloth. Steam the rice for about 30-40 minutes until it becomes tender but not mushy.

Cook the Rice

In a large mixing bowl, combine the steamed rice with 1.5 cups of water, sugar, and a pinch of salt. Mix well and let it cool slightly.

Make the Dough

Once the mixture is warm (not hot), sprinkle the yeast over the mixture. Stir gently to combine and cover it with a clean cloth. Allow it to ferment at room temperature for about 24 hours.

Fermentation

While the rice mixture is fermenting, prepare the filling by mixing the red bean paste with cornstarch in a separate bowl until smooth.

Prepare the Filling

Once the rice mixture has fermented, take a small amount (about a tablespoon) and flatten it in your hand. Place a teaspoon of the red bean filling in the center and carefully wrap the rice around the filling, forming a ball. Repeat this process until all the mixture is used.

Shape the Manjyu

Place the shaped manjyu in a steamer lined with parchment paper to prevent sticking. Steam for about 15-20 minutes until they are fully cooked and slightly translucent.

Steaming the Manjyu

Allow the manjyu to cool slightly before serving. They can be enjoyed warm or at room temperature, paired with a glass of strong, dry Junmai Daiginjo sake.

Serving

Glutinous rice

Sugar

Yeast

Red bean paste

Cornstarch

Cut the honeydew melon in half, scoop out the seeds, and then use a melon baller or a knife to cut the flesh into small cubes.

Prepare the Honeydew

In a large pitcher, combine the honeydew melon cubes, fresh mint leaves, simple syrup, and lime juice. Use a muddler or the back of a spoon to gently mash the ingredients together to release the flavors of the mint.

Mix the Ingredients

Pour the bottle of Pinot Noir wine into the pitcher with the honeydew and mint mixture. Stir gently to combine all the ingredients.

Add the Wine

Fill glasses with ice cubes, then pour the Ponzi Honeydew Pinot Noir mixture over the ice. Garnish with additional mint leaves if desired.

Serve Chilled

Honeydew Melon

Pinot Noir Wine

Fresh Mint Leaves

Simple Syrup

Lime Juice

Ice Cubes

Rinse the Junmai Ginjo rice under cold water until the water runs clear to remove excess starch.

Wash the Rice

Soak the washed rice in water for approximately 2 hours to allow it to absorb moisture.

Soak the Rice

Drain the soaked rice and steam it for about 30 minutes until fully cooked and fluffy.

Steam the Rice

Once the steamed rice has cooled to around 30°C (86°F), mix in the koji evenly, ensuring each grain is coated.

Inoculate the Rice

Spread the mixture in a shallow container and allow it to ferment for about 36 hours at a temperature of 30°C (86°F), stirring occasionally.

Ferment the Koji

In a fermentation vessel, combine the koji rice, sake yeast, and 6 cups of water.

Combine Ingredients

If desired, add 1 tablespoon of sugar for sweetness, mixing well to dissolve.

Add Sweetness

Cover the vessel and allow the mixture to ferment for 2-3 weeks at room temperature, stirring daily.

Primary Fermentation

After fermentation, strain the mixture through a cheesecloth or fine sieve to separate the liquid from the solids.

Strain the Sake

Transfer the liquid to bottles and seal. Allow it to age for at least 1 month in a cool, dark place.

Bottle and Age

Junmai Ginjo Rice

Sake Yeast

Koji (Aspergillus oryzae)

Water (for fermentation)

Sugar (optional, for sweetness)

Carefully harvest the Chardonnay, Pinot Blanc, and Pinot Noir grapes, ensuring that only the best quality grapes are selected.

Harvesting the Grapes

Place the harvested grapes into a crusher and gently crush them to extract the juice. Separate the juice from the skins and seeds.

Crushing the Grapes

Transfer the grape juice into a fermentation tank. Add the yeast and sugar to the juice. Allow it to ferment at a controlled temperature of around 18°C (64°F) for 2 weeks.

Once primary fermentation is complete, add the sulfites to the wine. Bottle the wine, leaving some space at the top. Seal the bottles. Allow the wine to undergo secondary fermentation in the bottle for at least 6 months.

Secondary Fermentation

After aging, chill the bottles to help the sediment settle to the neck. Open the bottles and quickly remove the sediment. Top up the bottles with a mixture of wine and sugar syrup, if desired.

Disgorgement

Cork the bottles securely and place them in a cool, dark place to age further. Label the bottles for identification.

Corking and Labeling

Serve the Grand Courtage Cuvée Blanc de Blancs chilled in a flute glass. Enjoy its crisp, refreshing flavors.

Chardonnay grapes

Pinot Blanc grapes

Pinot Noir grapes

Yeast (Champagne yeast)

Sulfites (for preservation)

If you prefer to serve your sake hot, follow these steps.

Preparing Hot Sake

Pour 750 ml of premium sake into a small saucepan.

Add 500 ml of water to the saucepan to help control the temperature and prevent the sake from boiling.

Place the saucepan over low heat and gently warm the sake. Stir occasionally to ensure even heating.

Heat until the sake reaches a temperature of 50-55°C (122-131°F). Do not boil, as this will alter the flavor.

Once heated, carefully pour the sake into sake cups or a tokkuri (traditional sake server) and serve immediately.

In a large brew kettle, heat 5 gallons of water to 165°F (74°C). Add the pale malt and rice to the water and stir well. Maintain the temperature between 150°F (65°C) to 155°F (68°C) for 60 minutes. This process converts the starches in the grains to sugars.

Mashing the Grains

After mashing, transfer the mixture to a lauter tun. Sparge with additional hot water to extract as much wort as possible from the grains, aiming for around 6 gallons of wort.

Lautering

Bring the wort to a boil. Once boiling, add the hops and boil for 60 minutes. This will impart bitterness and aroma to your beer.

Boiling

After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).

Cooling the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the yeast by sprinkling it on top of the wort. Seal the vessel with an airlock and let it ferment in a dark, cool place for about 1-2 weeks, until fermentation activity has subsided.

Once fermentation is complete, dissolve the priming sugar in a small amount of boiled water and add it to the bottling bucket. Transfer the beer from the fermentation vessel to the bottling bucket, mixing gently to avoid oxidation. Bottle the beer using sanitized bottles and caps.

Bottling

Allow the bottled beer to carbonate at room temperature for 1-2 weeks. After carbonation, chill the beer and enjoy your homemade light beer!

Carbonation

Pale Malt

Rice

Hops (Cascade or Centennial)

Yeast (American Ale Yeast)

Priming Sugar

To serve Ozeki House Dry Sake hot, follow these steps:

Serving Hot

1. Pour the desired amount of Ozeki House Dry Sake into a sake pot or a small saucepan.

2. Heat the sake gently over low heat. Do not bring it to a boil, as this can alter the flavor.

3. Use a thermometer to monitor the temperature. Aim for a range of 120°F to 130°F (49°C to 54°C).

4. Once heated, carefully pour the sake into small ceramic or glass sake cups.

5. Serve immediately and enjoy the warm, rich flavors.

Clean and sanitize all brewing equipment including your fermenter, kettle, and stirring utensils to ensure a hygienic brewing process.

Prepare Your Equipment

In a large brew kettle, heat 6 gallons of water to approximately 160°F (71°C).

Heat Water

Add the pale malt and wheat malt to the kettle, stirring to avoid clumping. Maintain the temperature at around 150°F (65°C) for 1 hour.

Mash the Grains

After mashing, drain the wort into a separate container. Rinse the grains with additional hot water to extract all fermentable sugars.

Sparging

Bring the wort to a boil and add the hop pellets. Boil for 60 minutes, stirring occasionally.

Boil the Wort

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches 70°F (21°C).

Cool the Wort

Transfer the cooled wort to a sanitized fermenter. Add the yeast and seal the fermenter with an airlock. Allow it to ferment at room temperature for 1-2 weeks.

Once fermentation is complete, siphon the beer into sanitized bottles, leaving some headspace. Cap the bottles securely.

Allow the bottled beer to carbonate at room temperature for another 1-2 weeks.

Refrigerate the bottles, then serve the Widmer Hefeweizen cold. Enjoy!

Wheat Malt

Hop Pellets (Hallertau)

Yeast (Hefeweizen Yeast Strain)

Fill a brew kettle with 20 liters of fresh water. Heat to 65°C (149°F).

Prepare the Brewing Water

Add 5 kg of pale malt and 0.5 kg of caramel malt to the water. Stir well to avoid clumping. Maintain the temperature for 60 minutes.

Mashing Process

After mashing, sparge the grains with additional hot water until you collect around 25 liters of wort.

Bring the wort to a boil. Once boiling, add 100 grams of Cascade hops. Boil for 60 minutes.

Boiling the Wort

5 minutes before the end of the boil, add 50 grams of Citra hops.

Adding Aroma Hops

After the boil, cool the wort rapidly using a wort chiller or an ice bath until it reaches around 20°C (68°F).

Transfer the cooled wort to a sanitized fermenter. Pitch the yeast (1 packet of American Ale yeast). Seal the fermenter with an airlock.

After fermentation is complete (about 1-2 weeks), dissolve 100 grams of priming sugar in a small amount of water and add to the beer before bottling.

Kasumi Tsuru

Momokawa Rich

Kubota Manjyu

Ponzi Honeydew Pinot Noir

Yuki No Bosha

Grand Courtage Cuvée Blanc De Blancs

Premium Sake

Light Beer

Ozeki House Dry Sake

Widmer Hefeweizen

Kirin Ipa

Asahi Apocalypse

Sapporo Barrel

Chocolate Strawberry Sauce Mochi Ice Cream

Ochazuke

Sake Deep Fried, Broiled A'la Carte

Special Rice Soup

Oshi Seasonal Zushi

Osaka Oshi – Zushi Dinner A'la Carte

Hamachi

Chirashi – Zushi

Bf Three Fish Don

Japanese Style Pork Cutlets

Japanese Roll Cake