QOTD: Love sake, I haven’t had enough of the good stuff.

Hey Gary –
Love the show. I’m in Japan, and a huge sake fan myself. I’d like to see you do tastings of more specific sakes. (é?? [sake] only means “alcohol” in Japanese.) If you get a chance, I’d love to see a review of some shochu versus Korean soju. Seems like you stayed with the ninonshu today.

only have had sake that tastes like dirty laundry

QOTD:
Never had sake before and never had any desire to. I do now. Thanks GV.

Great shoe Gary, it was like you were a controlled storm looks like you were in the sakelightenment.
QOTD Can’t lie the only sake I’ve had is crappy sake at a little sushi restaurant when my friends and I sake bomb! looks like there is good sake out there so I better step it up!

Gary – A huge thank you for doing a saké episode and raising the profile of this amazing beverage. Saké is such a huge topic, it could have a website of it’s own! oh, wait – it does! Please check out my NYC Saké Blog at http://www.UrbanSake.com.

I have some posts on terrific nigori sakes (the cloudy type you featured) and I even profile a seminar I attended with Mr. Kosuke Kuji, the enthusiastic brewer of the OUTSTANDING Nanbu Bijin saké.

Isn’t saké fantastic? you can really get hooked like I did.

A few things I thought deserved mentioning are milling rate and serving temperature. Milling rate is the amount of the outer rice grain that is ground away prior to brewing. the more of the hull that is removed, the higher grade the saké. Also, serving temperature is very important. well, it’s important to try different temps to determine what you like. from chilled to gently warmed, there are tons of flavors in there. It’s recommended that most premium Ginjo and Daiginjo Sakés be served slightly chilled.

Vocabulary when learning about sake was a challenge for me and a lot of folks. “ginjo” is pronounced with a hard G like in the word beGIN . not a soft G like Gin martini. (GIN-joe). “junmai” is pronounced (june my).

Thanks again for promoting Sak̩ in this way РI hope your episode prompts lots of people to try their first premium sak̩!
Kanpai,
Timothy Sullivan
http://www.UrbanSake.com

divine droplets is my all time fav……..must find this ancient pillars and try it too..

also gary i would recomend the momokawa series; silver, ruby, diamond, and pearl(cloudy).

sign…Gary…have some pride in the REAL WINE.

Wicked episode. Been in Japan almost 9 years now and sake is well…a deep and wonderous world. When you come over this way we’ll head up to Kyoto and tour the old sake breweries before sitting down to a huge grilled fish meal and an insane spread of junmai daiginjo! 🙂 Until then!

MoooooChoo Gracios for dat Fuuuun Episode!!
Gotta get me somma dat…….

QOTD: Had a cheap, raunchy one years ago.
Never tried it again.

ahhhhhh vaynason… you drinka tha sake!!!!
much thank you and honor!

Great episode… really got me interested in Sake’. keep it up!

Great episode. The problem with premium Sake is it’s limited production and price point. It’s hard for people to try many different ones at $30 btl. It would be nice to see more choices and quality in the $10-$20 range.

Looking forward to trying the Sakis. What do you eat with it?

The good and fine sake’s are so smooth with the alcohol very well controlled that if you don’t watch out, you’ll be in a very happy mood very soon. Friends at work in Japan took me out some years back and I learnt how good sake really was compared to the stuff we normally get over here that tastes like unfiltered grain alcohol.

Great episode. I have only had warm sake. I enjoy it very much but have yet to venture into premium sake. Now I will.

QOTD: No best yet.

Great show Gary. It was nice to see sake getting some coverage. As a native Japanese speaker it was a bit painful to hear you pronounce sake lingo. I found a site that has audio of sake terms bring pronounced correctly. (http://www.wineintro.com/sake/audio/). I hope it helps. It is unfortunate that most sakes currently sold in the US are double or triple what they cost in Japan and most of the best sakes are never exported. I hope demand picks up in the US and we see more sake in the states.

QOTD: Black and Gold! ~14 bones at the overpriced shop next to my favorite sushi place in hoboken.

Anything but the cheap domestic sake (and there are some good American-produced sakes out there.

AWESOME!!

I Rep Vine Connections in NH (Both Sake and Argentina), and know all of these well… Couldn’t agree more on the Ancient Pillars – Nanbu Bijin also does The Southern Beauty, which is one of my favs in the lower price points.

Last year, ED and Nick (Vine Connections) brought John Gauntner to town for a Sake seminar – mindblowing….

It should be noted that VC puts English translations on the back label for the stuff the import.

Thanks for the great show!

Loved the show Gary, Sake is always interesting but for the most part I am afraid to try it in most Sushi bars because I am afraid they will be the cheap stuff.

QOTD: Okay, I don’t have a favorite sake. I’ve had sake when I visited Japan in 1998 and a couple of weeks ago at the Japanese reception at the 2007 World Radiocommunication Conference in Geneva, Switzerland. That one was served from a barrel in wooden boxes (yes, you drank the sake out of a square, bamboo box – supposedly traditional). It was very good.

Nice show, BTW. 🙂

Sampled some sparkling saki at one of our “wine nights” in which we attempted to make home-made sushi rolls. The night was quite a success and the sparkling saki was a big hit (we tried some inexpensive sakis as well, though none made as much of an impression as the sparkling saki).

QOTD: the cheap stuff with SAKE BOMBS!!! Maybe its time to grow up.