Sake

[daniel2001]

Anyone else enjoy a drop of Sake every now and then?


Sent from my iPhone using Siri

[AdamK]

Drank sake every weekend, all weekend for a month or so last winter with a mate.

Any favourites?

[TJCoro]

I dig the stuff! I drink it every chance I get. Best served warm, of course!

Ray Jay


Sent from my iPhone using Tapatalk

[kevree]

Most good sake should be enjoyed slightly chilled.


Cheaper sake is served warm as warming it masks the taste......and therefore the quality.

[TJCoro]

So I see...

Most good sake should be enjoyed slightly chilled. Cheaper sake is served warm as warming it masks the taste......and therefore the quality.

I did not know that!


Perro, el Perro


Well, now you do, el P!

Haha! The things you can learn on this exceptional forum!

[Sligub]

What would you recommend as a good place to start?

[kevree]

Azure Deep Water Sake.......if you can find it

or if you want the really good stuff Kubota "Manjyu" Sake

[TJCoro]

Azure Deep Water Sake.......if you can find it

or if you want the really good stuff Kubota "Manjyu" Sake

Served warm or cold?


Sent from my iPhone using Tapatalk

[kevree]

At about ?60 a bottle......you drink it however the hell you like

[TJCoro]

Any Way You Like It!

At about ?60 a bottle......you drink it however the hell you like

it is!


Jay, Ray Jay.

Hey RJ! I think the senor Kev recommends chilled for the good stuff.



Haha! He said, and I quote, "...however the hell you like it1"


(Hurumph!) Why do I let you two boobs post?

[Puff Scotty]

Most good sake should be enjoyed slightly chilled.


Cheaper sake is served warm as warming it masks the taste......and therefore the quality.

Wrong on all counts...stick to lager...

[AdamK]

Wrong on all counts...stick to lager...

Combine the two Scotty!

[monkey66]

Most good sake should be enjoyed slightly chilled.


Cheaper sake is served warm as warming it masks the taste......and therefore the quality.

I am no expert on sake but I always understood that chilling a drink masks ones taste buds

[kevree]

"Chilled sake is usually served in the warm summer months, when it is both refreshing and tasty. Chilled sake is generally referred to as "reishu," while room temperature sake is called "jouon" Sake can be served over ice, which is known as "Yuk-hie" (cold snow falling). This is best with sweet and sour foods, or those with a particularly piquant taste. You can also serve sake that has been cooled in the refrigerator. Although it is rare, there are some types of sake that have been produced to be served below freezing. While the alcohol in these sakes does not freeze, the water surrounding it does, and the result is a crystallized ice or "sleet" in the sake. "

Another determining factor of temperature is the quality of the sake. In general, the higher quality types of sake will lend themselves better to being served cold. Any sake that has had distilled alcohol added will generally benefit from heating, because it enhances the flavor of these types. While there is nothing wrong with added alcohol, the pure alcohol created by the traditional brewing process is better suited to cooler temperature."

[Puff Scotty]

"Chilled sake is usually served in the warm summer months, when it is both refreshing and tasty. Chilled sake is generally referred to as "reishu," while room temperature sake is called "jouon" Sake can be served over ice, which is known as "Yuk-hie" (cold snow falling). This is best with sweet and sour foods, or those with a particularly piquant taste. You can also serve sake that has been cooled in the refrigerator. Although it is rare, there are some types of sake that have been produced to be served below freezing. While the alcohol in these sakes does not freeze, the water surrounding it does, and the result is a crystallized ice or "sleet" in the sake. "

Another determining factor of temperature is the quality of the sake. In general, the higher quality types of sake will lend themselves better to being served cold. Any sake that has had distilled alcohol added will generally benefit from heating, because it enhances the flavor of these types. While there is nothing wrong with added alcohol, the pure alcohol created by the traditional brewing process is better suited to cooler temperature."

Very reasonable summation no doubt taken from a recent publication, source please Kev...I'm trying to find a 1980's brochure from the Tosa Tsuru brewery that almost, in not quite so many words, says the opposite. The chilling of sake has risen in popularity alongside post 60's & 70's brewing & manufacturing techniques. Although chilling, as you rightly say, is common amongst "high end" sake, most purists not attached to the profit side of the industry believe the 'best' sake to be the less polished, full bodied more traditional sake.