News
Japanese Sake and Food Pairing PART 7 – Fried OKURA × Nabeshima Junmai Daiginjo Aiyama
This is the eighth pairing introduced by Chef Yasu of Rin-Tei.At Rin-Tei, we’re excited to introduce a new addition to our appetizer selection — Fried OKURA. This simple yet addictive dish highlights the natural sweetness and unique texture of okra, lightly coated with starch and fried to a perfect crisp.Seasoned with soy sauce and garlic, […]
The Beginning of a New Sake Season
In Japan, autumn marks the season of rice harvesting and the beginning of a new cycle of sake brewing. Freshly gathered rice is polished, washed, and carefully prepared to become the foundation of the year’s sake. This annual rhythm shows how deeply sake is connected to nature, agriculture, and the skill of dedicated brewers. Each […]