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Yeast & Kōji, invisible components of sake production.

So that a first class Sake brewed, it requires not only the right water and a special rice, but also yeast and a very specific noble mold. The Kōji fungus (lat. Aspergillus oryzea) ensures that the starch can be broken down. Various, often specially bred yeasts are then what give the sake a large part of its special flavor and shape the style of the sake.

Which types of rice are suitable for sake production?

Although you can see Japanese Sake can basically brew from all types of rice, there are, of course, special rice varieties that are best suited for fine sake - and beyond that, some special rice varieties that differ from their edible rice counterparts in structure and characteristics. Here we give an insight into the special rice varieties for the Sake making.

New Year's Eve 2019

Graphic of New Year's Eve menu 2019 in Sushi Restaurant Sushiya Munich

AUSBLICK AUF DIE SILVESTER-KARTE 2019 IM SUSHIYA SANSARO Natürlich gibt es auch am Ende des Jahres 2019 zwei exklusive Silvester-Menüs bei uns im Restaurant sansaro, mit Spezialitäten, die sonst nie auf den Tisch kommen. EIN ERSTER AUSBLICK – MEHR DETAILS WERDEN HIER LAUFEND ERGÄNZT Zwei Menüs zur Wahl – und eine große Vielfalt: beide Menüs […]

Suntory Haku Vodka Launch Germany - with catering by SUSHIYA in Munich

Event and catering by Sushi Restaurant Sushiya in Munich

We were recently allowed to develop a great catering with a special challenge for the German launch of Haku Vodka, here we report about it and about the new vodka from Suntory.
SUSHIYA - the company that has successfully run the Japanese restaurant sansaro in Munich's Amalienpassage since 2007, has also been doing catering for many years.
But we can not do every catering: we are specialized exclusively in high quality catering around sushi and Japanese cuisine in a quality that will delight even Japanese customers.

New Year's Eve 2018

New Year's Eve at Sushi Restaurant Susyhiya Munich

AUSBLICK AUF DIE SILVESTER-SPECIALS 2018 IM SUSHIYA SANSARO Silvester ist für unser Küchenteam immer eine Gelegenheit für höchste Qualität. Während wir an jedem normalen Abend sozusagen auf alle möglichen Kundenwünsche von Kappa-Maki bis Yakiniku vorbereitet sein müssen, kann unser Küchenteam sich an Silvester auf ganz besondere Menüs und ganz besonderes Material konzentrieren. Kein Wunder, dass sich unsere Stammgäste schon […]

TOKAMI chef Ken Sugawara back at SUSHIYA in 2018

Sushiya Sushi Restaurant Munich Chef Ken Sugawara

For over ten years, our restaurant sansaro has been known for the highest sushi quality in Munich. We rarely report on the staff stories behind it, even though we are proud of every single employee. But in the fall of 2018, we have a change to report that we are particularly excited about.