Sake
- Thread starter shanez
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Neither. At least by some books from 80s. Process of making sake is different from beer or wine. Some enzyme gets involved. Closest thing is Korean rice "wine" called "makgeolli". Both required some enzyme.
Developing a taste for sake.
But being illiterate in Japanese, I find the labels an enigma.
Finding a good sake in Oz is a bit of a crap-shoot as you are dependant on someone‘s tasting notes
As it is a tiny niche market, if you do come across a good one, you may have Buckley’s chance of tracking that one down
But being illiterate in Japanese, I find the labels an enigma.
Finding a good sake in Oz is a bit of a crap-shoot as you are dependant on someone‘s tasting notes
As it is a tiny niche market, if you do come across a good one, you may have Buckley’s chance of tracking that one down
Aussie slang for “no chance”
The reference to William Buckley is a possibility, but it’s uncertain.
Not really found of sake. It's not bad. It's just that it has this habit of sneaking up on me, and suddenly I'm drunk.
Nothing like warm sake in NYC in winter. Couple of brunettes hanging on to each arms, that's a bonus. It was before marriage!
Every sake tastes like my mother's homebrew to me! So much so that I'm unable to appreciate their nuances, if any
I've only had sake on three occasions and then just a small cupful. Tasted a little funny to me. I guess I would need a few more cups to become comfortable with it.
Seeing as how my liver and alcohol have decided go through a distinctly unamicable permanent separation, sake is out for me. I do, however, have many fond memories of washing down Madame Mam’s addictive kao soi with a crock (or two) of heated sake. Good times.
The trend these days is to serve sake chilled (not cold).
I think this helps to accentuate the nuances.
At a Japanese lunch on Tuesday, we had 3 sakes. It was easy to pick out the nuances when you taste them side-by-side.
I think this helps to accentuate the nuances.
At a Japanese lunch on Tuesday, we had 3 sakes. It was easy to pick out the nuances when you taste them side-by-side.
Yeah, I have to stay away from the sauce myself, but I am also very curious about the stuff. San Diego has a pretty decent sized Japanese population, and there are a number of casual Japanese bars/restaurants, including one dedicated to baseball. I'd go just for the food, but I know I'd probably end up with a glass in hand. I've tried it warm in Japanese restaurants a few times years ago, but that was just like house sake...
As an aside, I've heard the best sakes "shouldn't" be drunk warm. Quotation marks for drink whatever the hell you like, of course. Any truth to that?
As an aside, I've heard the best sakes "shouldn't" be drunk warm. Quotation marks for drink whatever the hell you like, of course. Any truth to that?
Heh, answered my question while I was posting it. Though I disagree with the premise a bit. I don't notice I can taste more nuances in iced coffee or tea. I actually feel like I get the most when it's warm, but not hot.
I’ve been to a couple of sake tastings, but no one has actually compared the same sake hot vs cold
I must carry out this very simple comparison
Thank you for bring this up.
