Nosing applies to whisky and tequila tasting it works as well for Sake according to Nosing around Nada, the nation's sake-brewing mecca (Japan Times, January 8) by Alon Adika.
The author starts by mentioning that "chewing and spitting out rice, unseemly as it sounds, is a key step in making kuchikami (literally, "mouth-chew") sake, an early form of the now world-famous drink."
The 'chewing and spitting' part reminded me of being told that in my native Brittany, there used to be signs in local bars advising customers not to spit or speak Breton.
Alon Adika notes that Nada has been known as a Sake production area since 17th century.
Spitting is not involved anymore, one of the main ingredients is Miyamizu water.
Nosing around for Tokyo Thursdays # 218
Previously: Nengajo Postcards Contest from Embassy of Japan in Washington D.C, Year of Dragon Flavors
(* Illustration is Kiku-Masamune Sake Brewery Museum from pages of Official Kobe Tourism Site, Feel Kobe)
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