Gabe Rosen of Biwa Restaurant in Portland, Oregon, demonstrates how to make a Saké Simmered Salmon. Easy to make, it’s infused with many delicious flavors from the saké, kombu (edible kelp), and fresh ginger.
We visit a commercial saké plant (Saké One) where we learn about saké from one of the very few saké brewers in the U.S..
How does one drink saké, hot or cold? Does it age well over time? Saké One brewmaster Greg Lorenz, sheds light on some of the preconceived notions around this traditional Japanese drink, and offers information not readily known in this country.