YUZU ASKED FOR IT!
Yuzu has one of those fresh and pungent flavors that sticks with you once you get lucky enough to come across it. Think lemon, meets grapefruit, meets tangerine... all of that, but then completely its own.
There are many ways to enjoy yuzu. One customer told us of a story where he climbed a daunting hill in Japan on a hot afternoon, only to find a small tea shop waiting for him at the top. The tea was infused with yuzu peel, which rejuvenated him completely, and he now seeks out the citrus fruit whenever he can. If you grew up in Japan, maybe you’ve enjoyed a healing yuzu bath. Or you’ve tasted yuzu-kosho, a fermented yuzu+spicy pepper condiment, where just a pea sized dollop can brighten and completely transform any dish. Or maybe... and this is where we come in... you’ve tried a Yuzu Sake.
Often times Yuzu Sake has the reputation of being overly sweet, lemonade-like sake. But with such a beautifully unique citrus- it doesn’t have to be that way. We combine the natural subtle sweetness from our sake with pure yuzu and add nothing else. The result is something perfect for a summer day- crisp and refreshing. Stop by the shop for a 6oz jar or a bottle and make sure to ask us for a taste first to liven up your afternoon.
Welcome to the team, EVAN!
Hello! My name is Evan, and I’m a new employee here at Kato Sake Works.
I support storefront sales and am currently studying sake brewing as well. I met Shinobu through my job at Hearts Wine and Spirits, a natural wine store located in Bushwick. When I visited the brewery shortly after, I was quickly won over by the friendly people I met (shout out Joanie and Aya :) ) and the tasty samples. Since then it’s been hard to get me to leave: between early morning rice steaming and late night Salsa lessons with Hector, I can always find an excuse to stick around!
When I’m not making or selling sake and wine, I’m usually with friends creating music, playing pick-up soccer in the park, or working on my own small homebrew sake project in my apartment!
I’m excited to be part of the team and I hope to see you at KSW soon!
Salmon Kasuzuke 鮭の粕漬け
Last Saturday we celebrated Hector’s birthday at the brewery, and among many of the delicious dishes we got to eat, Shinobu prepared a truly special Salmon Kasuzuke. It was so good that we decided to share the recipe with you. Stop by to grab some sake kasu, and then try this recipe at home!
Serving Size: 6 people
Ingredients:
+Salmon Filet x 6
+Kasu Marinade
Sake Kasu from KSW x 1 Box
Sake x 1oz
Mirin x 1oz
Salt x 1tbsp
Directions:
Mix all marinade ingredients by hand or with a blender. The sake is to make the marinade into a paste - add more/less depending on the dryness of the sake kasu you are using
Adjust Mirin and salt for taste
Apply marinade generously on salmon filets and put into a ziplock bag. Marinade overnight to a few days
Lightly wipe off marinade and cook salmon with a frying pan, oven, or grill. We wrapped the salmon in foil, and cooked it in a frying pan (plus Shinobu torched it at the end for added crunchy bits!)
