Originally posted by Johnny 3eagles: Korean version Is called Soju.
I thought it was Sake. Came in a very LARGE bottle (Combat Jug), cost 90 cents, back then. House boy usually got it for us. If you drank it cold, you're OK. Drink it hot and you get really fucked up.
Been there done that.
Then they had the local whisky in Seoul that cost a nickle a shot. For about 50 cents you would really get FU.
But the Koreans always got us back to the base.
********* "Some people are alive today because it's against the law to kill them".
November 25, 2018, 07:14 AM
Woodman
Hot sake with a large sausage pizza. Done it many times in my yout'.
November 25, 2018, 07:39 AM
festus haggen
I like sake, especially when it is served at the correct temperature, 98.4 degrees Fahrenheit.
Golden lads and girls all must, As chimney-sweepers, come to dust.
November 25, 2018, 10:35 AM
ersatzknarf
My wife and I enjoyed Dassai brand sake (Dassai 70), when we went to the exquisite Kengo Sushi restaurant in Toledo, for her birthday. Without doubt, this small batch sake is the most delicious I've ever enjoyed. We liked it so much, she brought back a bottle of Dassai 23, when she went home to see her folks in October.
(she took the photo)
Oh, and apparently with such good sake, once you open it, best to finish it soon to keep the flavor, she told me
It's available at the Japanese market in Novi, so assume it can be obtained without much trouble.
It is the most delicious sake you will experience.
One last thing, drink this room temperature. No need to heat it.
Dassai have a huge variety.
Mrs. Ersatzknarf's dad likes Kubota brand sake, also.
Dassai is meant to be drunk slowly and enjoyed.
This is not for guzzling...
November 25, 2018, 12:04 PM
konata88
I have a bottle of Dassai as well. Not sure what number.
Do you prefer amakuchi? Or karakuchi? I generally prefer junmai (ginjo, daiginjo, whatever). Generally don’t prefer artificially fortified but of course there are exceptional ones. I usually get Aramasa, Watari Bune, Yoshinogawa. But if I go to Japan, I’ll buy some special stuff from Toyama, Niigata or Akita prefectures.
There are about a half dozen or so ‘standard’ sake temps. Each sake has a recommended serving temp. I usually buy ones that are meant to be enjoyed at room temp or slightly chilled. Sake meant to be enjoyed warm are good as well but more cumbersome to enjoy for me.
Side note: Korean shoju is very different than Japanese shoju. The former generally being anonymously and uniformly sweet while the latter is diverse and full of character (many types). I generally prefer the Korean. Korean is a means to get drunk. Japanese is to be sipped like top shelf boutique tequila (but I only like rice based, don’t like the other bases).
"Wrong does not cease to be wrong because the majority share in it." L.Tolstoy "A government is just a body of people, usually, notably, ungoverned." Shepherd Book
November 25, 2018, 01:08 PM
maladat
quote:
Originally posted by Johnny 3eagles: Korean version Is called Soju.
Sake is a fermented rice beverage (sort of like wine/beer).
Soju is a distilled spirit, often but not always made from a rice base. There are some relatively low-proof Sojus, but as far as I know, they're still distilled.
Sort of a wine vs. brandy thing.
November 25, 2018, 01:41 PM
ersatzknarf
quote:
Originally posted by konata88:
I have a bottle of Dassai as well. Not sure what number.
Do you prefer amakuchi? Or karakuchi? I generally prefer junmai (ginjo, daiginjo, whatever). Generally don’t prefer artificially fortified but of course there are exceptional ones. I usually get Aramasa, Watari Bune, Yoshinogawa. But if I go to Japan, I’ll buy some special stuff from Toyama, Niigata or Akita prefectures.
I've only just learnt about the taste of Dassai from the experience at Kengo, so I don't really know about what the numbers mean (kinda like glocks )
We prefer karakuchi. The 23 is a junmai daiginjo, from what is written on the lid in the photo...
My wife says that Niigata makes the best, of course, because of the water and rice.
(She's from Tokyo...)
November 25, 2018, 02:10 PM
konata88
I think the numbers mean something along the lines of how much the rice is polished. Like 23 may mean something like only 23% of the original kernel is left - highly polished. Although I suspect it’s diminishing returns at some point. I’m curious at what point qualifies as daiginjo.
Niigata and Toyama. Arguably the best rice and best water. You should visit a rice store in Japan next time. If you haven’t already. Someplace like Akomeya (?) in Ginza. Amazing how sweet natural rice can be.
"Wrong does not cease to be wrong because the majority share in it." L.Tolstoy "A government is just a body of people, usually, notably, ungoverned." Shepherd Book
November 25, 2018, 02:53 PM
Strambo
quote:
Originally posted by konata88: ...
Niigata and Toyama. Arguably the best rice and best water. You should visit a rice store in Japan next time. If you haven’t already. Someplace like Akomeya (?) in Ginza. Amazing how sweet natural rice can be.
Sake One, the brewery 2 miles from me uses Calrose for almost all of their Sake (highly polished of course!) They also selected the location for the excellent water. I've been lucky to home-brew my beer with the same water, it is great and I don't have to add anything.
Calrose is a very easy to find variety and makes great sticky rice in addition to excellent sake. I tried a Sake yesterday that they made with a Japanese rice variety and I could taste the difference, it had a bit more complex character.
Made a great "Saketini" for the wife and I last night with a sweet plum infused sake from Sake One/Momokawa and coconut flavored carbonated water. Very light and refreshing.
“People have to really suffer before they can risk doing what they love.” –Chuck Palahnuik
Originally posted by konata88: I think the numbers mean something along the lines of how much the rice is polished. Like 23 may mean something like only 23% of the original kernel is left - highly polished. Although I suspect it’s diminishing returns at some point. I’m curious at what point qualifies as daiginjo.
That certainly sounds like it would be the meaning...
What I can tell you is that although it's for sipping, it did not last long.
Spent my scholarship in Shiga Prefecture, on Lake Biwa. Can't say they are known for sake, but the funazushi goes well with it
November 25, 2018, 05:33 PM
vthoky
I kept the bottle last time I had Sake.
I can't post a pic right now, but it's a blue bottle, almost a cube, about 2" each direction. The large text says "Bunraku" and "Forgotten Japanese spirit."
Well, I tried my Sake this after noon: "Chug-a-lug, chug-a-lug Make you want to holler hi-de-ho Burns your tummy, don'tcha know Chug-a-lug, chug-a-lug"
Can't quite figure it out...stings like Liquor, tastes like a wine, I'll have another glass, pleaszzze..
To all you lushes who replied..sayonara....
美しい犬
November 25, 2018, 07:27 PM
vthoky
And you didn't share with your neighbors. Booooo.
God bless America.
November 25, 2018, 08:02 PM
kkina
quote:
I can't post a pic right now, but it's a blue bottle, almost a cube, about 2" each direction. The large text says "Bunraku" and "Forgotten Japanese spirit."
Originally posted by vthoky: And you didn't share with your neighbors. Booooo.
Having never had Sake but once before, I don't know whether this is good Sake or bad Sake. I wouldn't want to tarnish my reputation in the neighborhood by offering them rotgut Sake..
美しい犬
November 25, 2018, 08:14 PM
Sunset_Va
quote:
Originally posted by konata88: I have a bottle of Dassai as well. Not sure what number.
Do you prefer amakuchi? Or karakuchi? I generally prefer junmai (ginjo, daiginjo, whatever). Generally don’t prefer artificially fortified but of course there are exceptional ones. I usually get Aramasa, Watari Bune, Yoshinogawa. But if I go to Japan, I’ll buy some special stuff from Toyama, Niigata or Akita prefectures.
There are about a half dozen or so ‘standard’ sake temps. Each sake has a recommended serving temp. I usually buy ones that are meant to be enjoyed at room temp or slightly chilled. Sake meant to be enjoyed warm are good as well but more cumbersome to enjoy for me.
Side note: Korean shoju is very different than Japanese shoju. The former generally being anonymously and uniformly sweet while the latter is diverse and full of character (many types). I generally prefer the Korean. Korean is a means to get drunk. Japanese is to be sipped like top shelf boutique tequila (but I only like rice based, don’t like the other bases).
You mentioned Akita prefecture. I would love to visit Japan , but not Toyoko, etc. I would want to visit Northern Japan, although, not sure I would fare well in the winter there (500+inches snow), from pictures I have seen it is a very beautiful area, mountainous, much Like Alaska.
美しい犬
November 25, 2018, 08:22 PM
ersatzknarf
quote:
Originally posted by Sunset_Va:
quote:
Originally posted by vthoky: And you didn't share with your neighbors. Booooo.
Having never had Sake but once before, I don't know whether this is good Sake or bad Sake. I wouldn't want to tarnish my reputation in the neighborhood by offering them rotgut Sake..
Like wine, one should drink what one enjoys
Did you enjoy it?
Well, then, you done did good !
November 25, 2018, 08:40 PM
vthoky
quote:
Originally posted by Sunset_Va:
quote:
Originally posted by vthoky: And you didn't share with your neighbors. Booooo.
Having never had Sake but once before, I don't know whether this is good Sake or bad Sake. I wouldn't want to tarnish my reputation in the neighborhood by offering them rotgut Sake..
I wouldn't badmouth you over there in Tightsqueeze.
That's funny right there.
