Go into any sushi restaurant and you'll see sake, served either hot or cold, listed on the menu. Some are fruity and sweet, while others are dry and crisp, and there's a type of sake to pair with ...

Guests who stay overnight can learn the art of producing "koji" (malted rice), preparing it for fermentation and making "amazake," a sweet sake, under the guidance of kurabito at a local brewery.

The appetizing glaze is characteristic of dishes that incorporate sweet mirin sake. After we coat the Japanese amberjack with soy sauce, we'll dust it with "katakuriko" starch and cook it on low heat.