Local Saké rice can lead to a significant tax advantage, as well as other benefits, for a Vancouver producer of Saké. In the article, "B.C. Saké Brewer Seeks Fertile Fields," written by Joanne Lee-Young, Canwest News Service, you can read about the efforts of Masa Shiroki to grow rice in Vancouver.
On Granville Island, Masa produces small batches of Saké but suffers a tax disadvantage because his brewery, Artisan Sakemaker, is classified as a commercial winery. But he would reap more financial benefits if he were classified as a land-based winery, and to do so, he needs to grow his own rice. He has started just that, in tiny plots across British Columbia, and will expand his rice paddies in the near future.
To obtain his new classification, Masa must have at least two acres as well as use 100% local ingredients. He underwent plenty of research to discover where rice would best grow in British Columbia. After finding such areas, he started planting experimental 5 by 10 meter plots in these spots. His plan for 2011 is to plant a hectare of land, about 2.5 acres, which will produce five tons of rice, enough for his brewery which only makes 1000 cases.
Masa's efforts may benefit him in other ways with the increased awareness of people for local products. This could help him sell more Saké if all of his ingredients are obtained locally.
Please read the entire article for more information.
Showing posts with label Vancouver. Show all posts
Showing posts with label Vancouver. Show all posts
Sunday, August 22, 2010
Sunday, January 3, 2010
Saké in Vancouver
Almost two years ago, I posted about the first Saké brewery in Vancouver. In 2007, Masa Shiroki opened a brewery on Granville Island in Vancouver called Artisan Sakemaker.
There is a new article on Canada.com, written by Joanne Lee-Young of the Vancouver Sun, about Shiroki. He has begun to grow Saké rice rather than import it from Japan. Partially this was done to acquire a better tax rebate, which would significantly benefit his business bottom line. If his business were more profitable, he could also more readily afford to improve it. Shiroki has several different rice plots in British Columbia, looking to expand in the future. This would also help his brewery become more sustainable, always a good thing.
Shiroki currently produces six Sakés, including: Junmai Nama Genshu, Junmai Nama, Junmai Nama Nigori, Junmai Sparkling Saké, Junmai Ginjo Genshu, and Junmai Ginjo Nigori Genshu. He also produces Artisan Kasu. Kasu is the “lees” that remain after the pressing during the brewing process. In Japan, it is used to marinate fish and meat or to pickle vegetables. Shiroki also uses the Kasu to make his own Citrus Dressing and Hot Sauce.
I look forward to tasting his Saké one day.
There is a new article on Canada.com, written by Joanne Lee-Young of the Vancouver Sun, about Shiroki. He has begun to grow Saké rice rather than import it from Japan. Partially this was done to acquire a better tax rebate, which would significantly benefit his business bottom line. If his business were more profitable, he could also more readily afford to improve it. Shiroki has several different rice plots in British Columbia, looking to expand in the future. This would also help his brewery become more sustainable, always a good thing.
Shiroki currently produces six Sakés, including: Junmai Nama Genshu, Junmai Nama, Junmai Nama Nigori, Junmai Sparkling Saké, Junmai Ginjo Genshu, and Junmai Ginjo Nigori Genshu. He also produces Artisan Kasu. Kasu is the “lees” that remain after the pressing during the brewing process. In Japan, it is used to marinate fish and meat or to pickle vegetables. Shiroki also uses the Kasu to make his own Citrus Dressing and Hot Sauce.
I look forward to tasting his Saké one day.
Wednesday, May 9, 2007
Tojo's
(Originally posted 7/8/06)
On my trip to Vancouver, we went to a Japanese restaurant called Tojo's. When you enter the restaurant, you immediately notice all the pictures and autographs on the walls from all the celebrities who have eaten here. This could bode well or poorly as either it is overly hyped or is just that good as people say.
We chose the omakase, the chef's special menu. You order omakase by the amount you want to spend, such as $60, $80 or $100. We chose the $80 omakase and waited to see what we might receive. While waiting, we ordered some sake. The sake list does not contain many choices but they do carry their own brand of sake. A few of the people with me ordered hot sake but I went for a chilled bottle of Tojo's sake, a daiginjo that cost $35 for a 300ml bottle. That is a reasonable price for a daiginjo at a restaurant. It turned out to be quite good, very smooth and tasty and not too floral as some daigingos can be. I did order a second bottle later on in the meal.
Our omakase turned out to be a six course meal. It started with a tuna salad atop two pieces of tuna sashimi. This was an ok dish but not impressive. The next course was a ahi and white prawn cake which I very much enjoyed. It was moist and tasty and something a bit different from the usual. We then had two fish dishes, halibut cheeks and spring salmon, covered with various sauces. Both of these dishes were extremely fresh, good-sized, and absolutely delicious. Next, we had a some sushi and maki rolls, including otoro and abalone. Again, the fish were clearly very fresh.
Before dessert came, we did chose to order a few more dishes since some of us were still hungry. It had been a long day and we also wanted to try some of the other dishes on the menu. We got some unagi sushi, barbecued scallops and tuna sashimi with sesame seeds. All three of these dishes were excellent. The fish at Tojo's is clearly very fresh and good quality.
Dessert was then coconut ice cream with pineapple. Service was very good, prices are reasonable and the menu has many different choices.
I do think this place lives up to its hype and is clearly a superior Japanese restaurant. I recommend this place to anyone visiting Vancouver.
Tojo's
1133 West Broadway
Vancouver, BC
Phone: (604) 872-8050
http://www.tojos.com/
On my trip to Vancouver, we went to a Japanese restaurant called Tojo's. When you enter the restaurant, you immediately notice all the pictures and autographs on the walls from all the celebrities who have eaten here. This could bode well or poorly as either it is overly hyped or is just that good as people say.
We chose the omakase, the chef's special menu. You order omakase by the amount you want to spend, such as $60, $80 or $100. We chose the $80 omakase and waited to see what we might receive. While waiting, we ordered some sake. The sake list does not contain many choices but they do carry their own brand of sake. A few of the people with me ordered hot sake but I went for a chilled bottle of Tojo's sake, a daiginjo that cost $35 for a 300ml bottle. That is a reasonable price for a daiginjo at a restaurant. It turned out to be quite good, very smooth and tasty and not too floral as some daigingos can be. I did order a second bottle later on in the meal.
Our omakase turned out to be a six course meal. It started with a tuna salad atop two pieces of tuna sashimi. This was an ok dish but not impressive. The next course was a ahi and white prawn cake which I very much enjoyed. It was moist and tasty and something a bit different from the usual. We then had two fish dishes, halibut cheeks and spring salmon, covered with various sauces. Both of these dishes were extremely fresh, good-sized, and absolutely delicious. Next, we had a some sushi and maki rolls, including otoro and abalone. Again, the fish were clearly very fresh.
Before dessert came, we did chose to order a few more dishes since some of us were still hungry. It had been a long day and we also wanted to try some of the other dishes on the menu. We got some unagi sushi, barbecued scallops and tuna sashimi with sesame seeds. All three of these dishes were excellent. The fish at Tojo's is clearly very fresh and good quality.
Dessert was then coconut ice cream with pineapple. Service was very good, prices are reasonable and the menu has many different choices.
I do think this place lives up to its hype and is clearly a superior Japanese restaurant. I recommend this place to anyone visiting Vancouver.
Tojo's
1133 West Broadway
Vancouver, BC
Phone: (604) 872-8050
http://www.tojos.com/
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