{"id":158,"date":"2008-01-28T12:40:37","date_gmt":"2008-01-28T12:40:37","guid":{"rendered":"http:\/\/localhost\/wp_genova\/?p=158"},"modified":"2008-01-28T12:40:37","modified_gmt":"2008-01-28T12:40:37","slug":"food-for-thou-2-3","status":"publish","type":"post","link":"http:\/\/blog.dongenova.com\/site\/food-for-thou-2-3\/","title":{"rendered":"Food For Thought &#8211; Sake Making"},"content":{"rendered":"<p><a href=\"\/images\/2008\/01\/28\/img_6444.jpg\" rel=\"lightbox\"><img loading=\"lazy\" decoding=\"async\" width=\"200\" height=\"150\" border=\"0\" alt=\"Img_6444\" title=\"Img_6444\" src=\"\/images\/2008-small\/01\/28\/img_6444.jpg\" style=\"margin: 0px 5px 5px 0px; float: left;\" \/><\/a>Sorry for the late posting on last week&#8217;s column, but here is the information at last.&nbsp; Pictured at left is Masa Shiroki, who with the help of Cassandra Anderton, is serving guests a taste of freshly pressed sake, fermented rice wine that has been stewing away in a tank for 25 days.&nbsp; Masa is Canada&#8217;s only <a href=\"http:\/\/www.artisansakemaker.com\">artisan sake maker<\/a>, and just celebrated his first anniversary of operations at his small facility on Vancouver&#8217;s Granville Island.&nbsp; You can listen to the audio of my documentary by clicking <a href=\"\/files\/fft-jan23-08.mp3\">here.<\/a><\/p>\n<p>  <\/p>\n<p><a rel=\"lightbox\" href=\"\/images\/2008\/01\/28\/img_6447.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"200\" height=\"266\" border=\"0\" src=\"\/images\/2008-small\/01\/28\/img_6447.jpg\" title=\"Img_6447\" alt=\"Img_6447\" style=\"margin: 0px 5px 5px 0px; float: left;\" \/><\/a> This is the press where sacks of the fermented rice are placed.&nbsp; Then a heavy weight is placed on top to squeeze out the fresh sake.&nbsp; The unfiltered sake is light and refreshing, not like the low-quality stuff I drank hot when I was in university!&nbsp; This is best served chilled.<\/p>\n<p>Visit Masa&#8217;s <a href=\"http:\/\/www.artisansakemaker.com\">website <\/a>for much more information.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sorry for the late posting on last week&#8217;s column, but here is the information at last.&nbsp; Pictured at left is Masa Shiroki, who with the help of Cassandra Anderton, is serving guests a taste of freshly pressed sake, fermented rice &hellip; <a href=\"http:\/\/blog.dongenova.com\/site\/food-for-thou-2-3\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-158","post","type-post","status-publish","format-standard","hentry","category-food-for-thought"],"_links":{"self":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/158","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/comments?post=158"}],"version-history":[{"count":0,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/158\/revisions"}],"wp:attachment":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/media?parent=158"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/categories?post=158"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/tags?post=158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}