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Wine and Beer Enthusiasts
- Thread starter albertfallickwa
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thank you. looks like i can get the first one locally. they have both the reserva and gran reserva. the second one, i would have to get shipped, but they only have the 2011 vintage.
Now, I cannot adjudicate on either of them, as I haven't tried them yet; but both strike me as being of quite good quality.
And what is the port, if I may make so bold as to ask?
Few things equal a good port, especially if it is aged and smooth........
Do enjoy it.
Oh, that sounds exquisite. A pity I cannot be there with you in person.........
Do enjoy it; I love 10 year old tawnies, as they represent the best possible intersection where price and quality meet in glorious joy.
proper sake. kubota manju junmai daiginjo
Wow; I am not sure that I have ever had "proper sake". But it looks amazing.
sake in japan is graded into different categories based on the amount of polishing that happens to the rice before the fermentation process. the more the rice is polished, the more refined the sake becomes and more floral qualities are released. daiginjo and junmai daiginjo are the best you can get. minimum polishing requirement is 50%. for this particular bottle, about 65% of the rice is polished away.
like wine, it is easy to decipher what is low grade and cheap and what is high end and generally more expensive. it's distinguishing in between all the levels that become difficult. can someone tell the difference between daiginjo and ginjo? i personally can. so it all depends on your taste and what your wallet can tolerate.
this bottle is not cheap, but not astronomical either. i would never touch the warm stuff they regularly serve in japanese restaurants.
sake in japan is graded into different categories based on the amount of polishing that happens to the rice before the fermentation process. the more the rice is polished, the more refined the sake becomes and more floral qualities are released. daiginjo and junmai daiginjo are the best you can get. minimum polishing requirement is 50%. for this particular bottle, about 65% of the rice is polished away.
like wine, it is easy to decipher what is low grade and cheap and what is high end and generally more expensive. it's distinguishing in between all the levels that become difficult. can someone tell the difference between daiginjo and ginjo? i personally can. so it all depends on your taste and what your wallet can tolerate.
Sounds fascinating and thanks for your explanation; I had assumed that there was a process whereby good sake was produced, and - likewise - I had assumed that some manner of grading existed.
As I have never had what one might term "good" sake, I cannot offer an opinion on it, but would welcome the opportunity to try it.
sake in japan is graded into different categories based on the amount of polishing that happens to the rice before the fermentation process. the more the rice is polished, the more refined the sake becomes and more floral qualities are released. daiginjo and junmai daiginjo are the best you can get. minimum polishing requirement is 50%. for this particular bottle, about 65% of the rice is polished away.
like wine, it is easy to decipher what is low grade and cheap and what is high end and generally more expensive. it's distinguishing in between all the levels that become difficult. can someone tell the difference between daiginjo and ginjo? i personally can. so it all depends on your taste and what your wallet can tolerate.
I actually like it warm. But then again, I like it cold too. I went to a Sake bar in Vegas, they had a rather large number of bottles for you to try from along with a person talking about it. I can't remember which ones I tried though.
Question: Will the bottle say how much it is polished or will you only know based on the name/brand of the Sake?
Over the weekend I was able to get my hands on "Modern Times - Black House Nitro". What a great freaking beer and I am so glad I was able to finally get my hands on it. My local place sells out of it rather quickly or they get a very small batch in. I really enjoyed it!
the bottle will give you the classification of the sake. it will not tell you how much polishing exactly is involved. see chart below. hot or cold is just a preference, but the stuff served at japanese restaurants from the tap is almost always very low quality. warming it up takes away from the bite. if i am with someone who prefers it warm, i order something of higher quality in a bottle and ask them to warm it for me. conversely, premium sake should not be had ice cold as that numbs the flavor profile. it should be slightly cooled below room temperature.
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the bottle will give you the classification of the sake. it will not tell you how much polishing exactly is involved. see chart below. hot or cold is just a preference, but the stuff served at japanese restaurants from the tap is almost always very low quality. warming it up takes away from the bite. if i am with someone who prefers it warm, i order something of higher quality in a bottle and ask them to warm it for me. conversely, premium sake should not be had ice cold as that numbs the flavor profile. it should be slightly cooled below room temperature.
Wow! Thanks for the info.
i also want to add, that the same sake manufacturer may produced sake under the same name for different categories. so just because you had X brand of sake, make sure you know the grade if you want the same one again.
the bottle will give you the classification of the sake. it will not tell you how much polishing exactly is involved. see chart below. hot or cold is just a preference, but the stuff served at japanese restaurants from the tap is almost always very low quality. warming it up takes away from the bite. if i am with someone who prefers it warm, i order something of higher quality in a bottle and ask them to warm it for me. conversely, premium sake should not be had ice cold as that numbs the flavor profile. it should be slightly cooled below room temperature.
Thank you for this. I just went to a website for one of the places I buy my beer and did a search for Sake and now that I know about the Ginjo and Daiginjo, I can see there is a pretty big difference in price and from reading the chart, there is a difference in taste!
the bottle will give you the classification of the sake. it will not tell you how much polishing exactly is involved. see chart below. hot or cold is just a preference, but the stuff served at japanese restaurants from the tap is almost always very low quality. warming it up takes away from the bite. if i am with someone who prefers it warm, i order something of higher quality in a bottle and ask them to warm it for me. conversely, premium sake should not be had ice cold as that numbs the flavor profile. it should be slightly cooled below room temperature.
Thank you for taking the time and trouble to post this; fascinating reading and something I know next to nothing about.
no problem.
yeah, for sake, it's the labor and the cost of losing rice product. obviously less rice equals less yield. what's sad is that a lot of the good stuff never makes it to the states. some of these factories are so small that their product is consumed locally.
you're very welcome.
Thank you.
As it happens, I haven't had a few decent glasses of wine for some time; methinks a little relaxation may be in order with something classy.