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Sake
Apr 22, 2010 12:53:51 GMT -5
Post by honagakenshin on Apr 22, 2010 12:53:51 GMT -5
Hey could someone explain to me what sake tastes like. I'm only 17 so please try to explain in terms that I could understand. This is just a funny question because I have time to goof off Thank you for your responses Honaga Kenshin
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Saionji Shonagon
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One dreamed of becoming somebody. Another remained awake and became. (Found in a fortune cookie.)
Posts: 7,240
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Sake
Apr 22, 2010 13:46:15 GMT -5
Post by Saionji Shonagon on Apr 22, 2010 13:46:15 GMT -5
Hey could someone explain to me what sake tastes like. I'm only 17 so please try to explain in terms that I could understand. This is just a funny question because I have time to goof off White wine that's not quite "right." Which you can't drink legally either.
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Sake
Apr 22, 2010 14:45:29 GMT -5
Post by Yagyu Jubei Takemori on Apr 22, 2010 14:45:29 GMT -5
The initial taste really depends on the type of Sake. The after taste (at least to me) is Isopropyl alcohol. Needless to say I am not a fan.
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Sake
Apr 22, 2010 17:33:28 GMT -5
Post by honagakenshin on Apr 22, 2010 17:33:28 GMT -5
Don't worry I haven't drinken an alcholic beverage... yet. Not until I am 21.
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Sake
Apr 22, 2010 18:50:00 GMT -5
Post by Yamanouchi Eidou on Apr 22, 2010 18:50:00 GMT -5
"haven't drunk"
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Saionji Shonagon
New Member
One dreamed of becoming somebody. Another remained awake and became. (Found in a fortune cookie.)
Posts: 7,240
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Sake
Apr 22, 2010 20:36:28 GMT -5
Post by Saionji Shonagon on Apr 22, 2010 20:36:28 GMT -5
The initial taste really depends on the type of Sake. The after taste (at least to me) is Isopropyl alcohol. Needless to say I am not a fan. Takayama-dono. I do NOT want to know how you know what isopropyl tastes like. Sake is like wine or beer in that it can run a gamut of taste-characteristics based on variations in the rice crop, quality of the local water, fermentation time and so forth. It can range from sweet to dry (like wines). It can be as clean and delicate as spring rain. It can be a complex festival on your tongue (complete with dancers, drummers and chanting men in fundoshi hauling a mikoshi). It can be throat-burning and rough. It can even be completely characterless - Takara came out with something called Sierra Cold that comes in a pretty cobalt blue bottle and that's $6 I'll never waste again on something that tastes like water. Unfiltered sake has a milky appearance from the tiny particles of rice and a slightly silky mouth-feel. Some sake leave an aftertaste, some do not. Some have fruity notes to them, some modern sake are even infused with fruit or formulated to sparkle. (Ozeki's Hana Awaka tastes like Sprite to me, but I usually keep a small bottle on hand to serve to ladies who like their drinks sweet and unintimidating.) Sake is fairly common around here thanks to the large east Asian population of the Bay area. Takara USA and Ozeki sake can be found in most chain supermarkets, and it doesn't take much effort to find even variety by shopping Asian groceries or specialty shops. It means I've had the opportunity to try different sake. Some I like. Some I don't.
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Saionji Shonagon
New Member
One dreamed of becoming somebody. Another remained awake and became. (Found in a fortune cookie.)
Posts: 7,240
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Sake
Apr 22, 2010 20:43:10 GMT -5
Post by Saionji Shonagon on Apr 22, 2010 20:43:10 GMT -5
The initial taste really depends on the type of Sake. The after taste (at least to me) is Isopropyl alcohol. Needless to say I am not a fan. Takayama-dono. I do NOT want to know how you know what isopropyl tastes like. Sake is like wine or beer in that it can run a gamut of taste-characteristics based on variations in the rice crop, quality of the local water, fermentation time and so forth. It can range from sweet to dry (like wines). It can be as clean and delicate as spring rain. It can be a complex festival on your tongue (complete with dancers, drummers and chanting men in fundoshi hauling a mikoshi). It can be throat-burning and rough. It can even be completely characterless - Takara came out with something called Sierra Cold that comes in a pretty cobalt blue bottle and that's $6 I'll never waste again on something that tastes like water. On the other hand, their cheap Sho Chiku Bai unfiltered sake is sweetish, good with food and eminently drinkable. (Unfiltered or nigorizake has a milky appearance from the tiny particles of rice and a slightly silky mouth-feel. It's not pulpy like orange juice, but some folks can find the sensation a bit odd.) Some sake leave an aftertaste, some do not. Some have fruity notes to them, some modern sake are even infused with fruit or formulated to sparkle. (Ozeki's Hana Awaka tastes like Sprite to me, but I usually keep a small bottle on hand to serve to ladies who like their drinks sweet and unintimidating.) Sake is fairly common around here thanks to the large east Asian population of the Bay area. Takara USA and Ozeki sake can be found in most chain supermarkets, and it doesn't take much effort to find even variety by shopping Asian groceries or specialty shops. It means I've had the opportunity to try different sake. Some I like. Some I don't. I like to host tastings at events. Assuming I go, I'll probably do one at Great Western War (Columbus Day weekend in the Kingdom of CAID). We usually also do one at Estrella War.
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AJBryant
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甲冑師 katchuu-shi
Posts: 1,972
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Sake
Apr 22, 2010 21:22:07 GMT -5
Post by AJBryant on Apr 22, 2010 21:22:07 GMT -5
Can you tell me what chocolate tastes like?
Can you tell a blind man what "red" is like?
Be realistic.
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Sake
Apr 22, 2010 21:34:23 GMT -5
Post by tengumoon on Apr 22, 2010 21:34:23 GMT -5
I have blind friends, Ihave explained colours to them. Red is hot, Blue is cool, green is grass and trees. Relating colours to tactile sensations works surprisingly well as blind folks are often extremely touch sensitive. Blind folks often develop other sensory perception to replace / rewire what is missing - the brain is an amazing thing.
As to explaining chocolate ? hard to say since there are so many varieties from American stuff to luxurious swiss chocolate
Same with Sake
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Sake
Apr 23, 2010 8:41:02 GMT -5
Post by Yagyu Jubei Takemori on Apr 23, 2010 8:41:02 GMT -5
Taste is 90% smell...That is how I know what Isopropyl tastes like. ;D I was kinda sad about that, not that I am a drinker, but I was hoping that I would like sake. oh well.
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Sake
Apr 23, 2010 13:38:41 GMT -5
Post by Yamanouchi Eidou on Apr 23, 2010 13:38:41 GMT -5
Many people like to hope that they'll enjoy natto. Those of us who maintain our sanity realize that natto smells like housepaint and is thoroughly unappetizing.
I used to live in the same town as an Ozeki sake plant. Not that I ever went in for tours or anything. I don't even know if they give tours.
Also, for those in Utah, apparently there's a Nihon Matsuri tomorrow (April 24) in Salt Lake at like 100 s and 300 west for free. There may or may not be sake.
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Sake
Apr 23, 2010 14:24:56 GMT -5
Post by Yagyu Jubei Takemori on Apr 23, 2010 14:24:56 GMT -5
If that is the spring festival in downtown last year it blew chunks. The highlight was the drummers, the vendors were meh and the food was americanized. The first or second year they had it, it was a lot better.
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Sake
Apr 23, 2010 15:15:01 GMT -5
Post by Yamanouchi Eidou on Apr 23, 2010 15:15:01 GMT -5
sad
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bovil
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Fnord. Moo.
Posts: 411
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Sake
Apr 23, 2010 17:28:08 GMT -5
Post by bovil on Apr 23, 2010 17:28:08 GMT -5
Good sake should taste like nearly nothing with a hint of something at the end.
Good sake should be drunk chilled, not warmed. It doesn't need to be (nor should it be) ice cold or even refrigerator cold.
There should only be a minimal "alcohol" flavor. Chilling reduces alcohol flavors. Warming intensifies alcohol flavors.
There will often be a sweetness, but how sweet depends on the style of sake. Modern sake has taken a shift to the dry (very low sugar levels), in the past sweeter varieties of sake were popular.
Other flavors vary greatly. It's entirely possible for sake to have a faint aftertaste of fruit or nuts. It all depends on the rice, the koji (fungus used to convert the starch in the rice to sugars), the yeast and the barrels that the sake is fermented or stored in. Somewhere there's another sake thread with notes on all sorts of flavors in different sakes.
Nigorizake is old-style unfiltered sake, with cloudy rice starch settled near the bottom of the bottle. If shaken, it turns milky white. Nigorizake is commonly made in a sweet style, but there are a few brewers who are making dry styles. The suspended starch particles give it a more creamy consistency (not just appearance) and contribute flavors not present in filtered sake.
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Sake
Apr 23, 2010 20:29:20 GMT -5
Post by honagakenshin on Apr 23, 2010 20:29:20 GMT -5
Please note that this is the first time Effingham has ever replied to something I've posted SWEET!! ;D I was doing this as a joke but man you guys and gals really got into it. I like this place already! I've learned so much! (Ohhh! my head hurts).
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