How do I find good sake?!
How do I find good sake?
My fiance is really interested in trying some foreign alcohol type drinks like sake and ouzo (mostly sake obviously!) and I don't want us to get a gross cheap kind, so please give me some tips on where to look or what to look for!
Answers:
Sake is made from fermented rice, so the more of the hull that is ground away prior to fermenting, the higher the quality (and of course, the cost).
JUNMAI: rice only; no adding of distilled alcohol; generally a bit heavier and fuller in flavor than other types of sake, with slightly higher acidity; goes well with a wide range of food; in the past, at least 30% of the rice kernel had to be ground away during the brewing process to qualify as a Junmai. But the laws have changed, and Junmai can now be milled at any percentage, as long as the number is listed somewhere on the label.
HONJOZO: a tad of distilled alcohol is added; generally lighter than Junmai, and often very nice at room temperature or warmed; at least 30% of rice kernel is ground away during brewing process.
GINJO: highly milled rice, with or without added alcohol; the taste is layered and complex, light and fragrant; at least 40% of rice kernel is ground away during brewing process. Called Junmai Ginjo when no alcohol is added.
DAIGINJO: even more highly milled rice, again with or without added alcohol; the taste is even lighter and more fragrant and fruity than ginjo sake; at least 50% of rice kernel is ground away during the brewing process. Called Junmai Daiginjo when no alcohol is added.
Some Ginjo and Daiginjo are also Junmai (i.e., a Junmai Ginjo is a Ginjo with no added alcohol). If a Ginjo or Daiginjo is not labeled Junmai, then the added alcohol is limited to the same small amounts as Honjozo.
Although each "type" has a general flavor profile, there is much overlap in taste elements. Very very often one cannot tell which type one is drinking, and therefore these "types" should only be considered as generalized guidelines.
Namazake is sake that has not been pasteurized. It should be stored cold, or the flavor and clarity could suffer. Namazake has a fresh, lively touch to the flavor. All types of sake (junmai, honjozo, ginjo, and daiginjo) can be namazake, or not.
lol, go to China.
Ouzo is available at all bottleshops. I would take a visit to a japanese restaurant for Sake.
Are you a sake officianado? Do you think you could tell the difference between cheap and good. There's no way I could but I've never had the stuff.
To really enjoy warm sake I suggest going out to dinner at a Japanese restaurant awesome food great show you'll really enjoy yourself
Go to the liquor store and ask an employee.