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TheDogsRump

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Could we get a dedicated Sake sub-forum made? Trying to find the threads on Sake in the wine section (it has a lot more in common with beer than wine) is a real pain.
 

CKuhns

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The Winemaking forum has a lot of threads dedicated to Sake - But I agree a dedicated Sake Forum would be nice.
 

Sailingeric

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What is a good sake to try? The few I have tried have tasted like arm pit sweat. Soju is where it is at! :rock:
 
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What is a good sake to try? The few I have tried have tasted like arm pit sweat. Soju is where it is at! :rock:
This one is really good. Don't look for a blue bottle, it comes in a beige box.

Many sake are fortified after fermentation with additional ethyl alcohol. This isn't a bad thing, but as an enthusiast you might want a "junmai", or pure rice, sake. It's done the old way. Think of it as the German Reinheitsgebot , just the rice water and yeast.. The "daiginjo" means (I think) that the rice was polished - much of the outside of the rice was worn away to expose the delicious interior for fermention, not unlike our milling of barley.

The reason it comes in a 720ml instead of the standard 750 ml has to do with the Japanese standard for a sake standard, which is to fill a masu, which is a small square box cup (odd I know) that is about 6 ounces (180ml). A sake bottle will fill 4 of those - 180*4 = 720.

I just drank one of these this weekend. I wish I could share a pic of the box but, alas, it is gone.

HAKUTSURU JUNMAI DAIGINJO SHO UNE SAKE
720ML


1618359669291.png
 
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TheDogsRump

TheDogsRump

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What is a good sake to try? The few I have tried have tasted like arm pit sweat. Soju is where it is at! :rock:
Almost any Daiginjo will be fantastic, but they are pricey.
Some great Ginjos that I feel are fairly easy to find at a good liqour store are Masumi Shiro (light, floral, and refreshing) and Masumi Kuro (richer, more complex, umami, but still floral).

I don't find anything out of the USA particularly good (and the stuff in Canada is terrible). There's some fairly decent ones, but none that are great--probably because of the rice they use on this side of the Pacific.
 

bracconiere

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A masu. Somewhere in japan, I drank sake from this.
View attachment 725690

there are so many questions i have about that picture.....none of them have to do with the wooden box......

but i would say i'd love to master koji mold brewing. just in case they try sterilizing barley so i can't malt it....i could grow mold on it instead!
 
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