tag:blogger.com,1999:blog-2976580174086477803.post4358951568730487739..comments2024-02-22T23:42:16.400-08:00Comments on Everett Cellars: CSA Wrapup - Kasuzuke PompanoRussell Hews Everetthttp://www.blogger.com/profile/15385453960152411632noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2976580174086477803.post-29516363888416144842009-05-04T12:30:00.000-07:002009-05-04T12:30:00.000-07:00Hmm interesting point. You could probably use nig...Hmm interesting point. You could probably use nigori sake, but you might want to run it through a couple layers of cheesecloth first though, the kasu is really a sortof thick paste. Kasu is way cheaper though...Russell Hews Everetthttps://www.blogger.com/profile/15385453960152411632noreply@blogger.comtag:blogger.com,1999:blog-2976580174086477803.post-4981320008471381292009-05-04T12:24:00.000-07:002009-05-04T12:24:00.000-07:00If you can't find sake kazu locally, try Momokawa'...If you can't find sake kazu locally, try Momokawa's Pearl sake (which I've found at Whole Foods). It's only roughly filtered so there's an inch of kazu at the bottom of the bottle. I drink it as a dessert wine and usually use the more refined stuff for marinating. I'll try using the Pearl next time.billjachttps://www.blogger.com/profile/09260406336065905545noreply@blogger.com