Don’t Miss It!
- The Birth of Sake View the trailer here. Click here to check local listingsAre you interested in hosting your own screenings? You can borrow the DVD for free. Download free resources, including an accompanying discussion guide and high school lesson plan (coming soon) from the Partner Toolkit. Follow the film and join the conversation online: #TheBirthofSakePBS @povdocs.
The Birth of Saké
Are you a sake lover? Have you enjoyed sake called Tedorigawa? On September 5th (Monday) please watch a documentary film, The Birth of Sake, on PBS. It is a story about 144 years old Yoshida Brewery in Ishikawa Prefecture, where an excellent quality of very authentic style of sake has been made – almost entire process is done by hands. It is also a story about 68 years old toji – brew master, who began his apprenticeship at the brewer at the age of 16. At this age he commits himself to hand over all of the techniques, tips and knowledge of manual sake production before he goes to the next generation president. It is a story of employees, ranging in age from 20 to 70, who spend six months in nearly monastic isolation at the brewery in order to pursue the authentic sake production. It is a story about how this traditional brewery is going to surf and survive in the 21st century.
2. Yuji’s Local Fish Fishmonter
Okonomi, Brooklyn, is a tiny, but authentic Japanese eatery loved by the locals. At lunch time they serve three different Teishoku (fixed lunch), and a couple of side dishes at about $20. Fish used at Okonomi is all local. My lunch came with a rice bowl (mixed grains), a bowl of miso soup and a plate with a piece of grilled blue fish, Swiss chard ohitashi, egg cake and tsukemono, pickled vegetables. Very healthy and satisfying meal.
The owner of Okonomi, Yuji, is going to open a fish monger just 5 minutes from the restaurant. The construction is going on at the side, and the store will open sometime this month, he said. It is a god sent to the locals where people can purchase wild, local, seasonally changing seafood. Stay tuned! 
