If you want to learn about this noble beverage, this is 10000% the guy to listen to. Like it says here about junmai vs, don't believe the hype. Thanks as always, John.
I'm headed to a sake tasting for a new restaurant job after many years out of the industry, and your videos have been just what I needed. Informative, concise, and easy to drink! Thank you so much!
Thanks John, these are fantastic videos! I've learned so much about sake that I've always wanted to know. Hopefully now I can order it at my favourite restaurants and Japanese markets without looking like a complete barbarian. Keep up the great work, best wishes from Australia!
Great video (as always), so informative and concise without bias. The Junmai, non-Junmai "debate" seems to be much like the debate in wine styles with single grape/vineyard vs blends. As you point out it really just comes down to personal preference. If you like the taste... drink it regardless of the origin or method. If you don't, then don't drink it but don't diss it either. Thanks John!
Can you go into the differences between junta, junta ginjo and junta daiginjo? Also what types of sake are best served heated and what types best served chilled and how can you tell which ones (by the bottle) are best served either of those ways.
I had always thought that shouchuu is added not non-junmai sake, so also sugar-cane etc from abroad you say; thanks for the informative channel! (wouldn't a non-junmai sake with added shouchuu spirit made out of rice be interesting, so that it actually could also be called 'jun-mai' in a sense?)
Michael, honjozo is just one of the types that are not junmai. Ginjo and daiginjo are two more, with the difference across the three being mainly the milling. Futsu-shu, or regular sake (i.e. not qualifying for a special term like honjozo, ginjo or daiginjo) also has a good dollop of alcohol added.
@@johngauntnerssakeeducation3771 Thank you very much John for generously sharing your knowledge. I have since read Honjozo is milled to 70% (or 61-70%). Am I correct to say so?
@@michaelyblam Yes. Minimum is 70% but note it can go below 61% The minimum is all that is specified as law. Please consider my online course to learn more! sake-world.com/sake-professional-course/spc-live-online/
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who gave this video a thumbs down? This was very informative and well done
I’m sold on this channel!
If you want to learn about this noble beverage, this is 10000% the guy to listen to. Like it says here about junmai vs, don't believe the hype. Thanks as always, John.
I'm headed to a sake tasting for a new restaurant job after many years out of the industry, and your videos have been just what I needed. Informative, concise, and easy to drink! Thank you so much!
Great video and explanation. Like the speaking style , description and opinion.
Thanks John, these are fantastic videos! I've learned so much about sake that I've always wanted to know. Hopefully now I can order it at my favourite restaurants and Japanese markets without looking like a complete barbarian. Keep up the great work, best wishes from Australia!
Great video (as always), so informative and concise without bias. The Junmai, non-Junmai "debate" seems to be much like the debate in wine styles with single grape/vineyard vs blends. As you point out it really just comes down to personal preference. If you like the taste... drink it regardless of the origin or method. If you don't, then don't drink it but don't diss it either. Thanks John!
Thanks, Yuji!
Would love your commentary on non-ginjo, ginjo and daiginjo!!!
Best video to answer the question that puzzled me for a long time!
Thanks! Glad you enjoyed it.
Can you go into the differences between junta, junta ginjo and junta daiginjo? Also what types of sake are best served heated and what types best served chilled and how can you tell which ones (by the bottle) are best served either of those ways.
Thanks!
-From an amateur sake brewer
I had always thought that shouchuu is added not non-junmai sake, so also sugar-cane etc from abroad you say; thanks for the informative channel! (wouldn't a non-junmai sake with added shouchuu spirit made out of rice be interesting, so that it actually could also be called 'jun-mai' in a sense?)
super helpful
So, you should just try all of it and take notes.
John, are all non-junmai sake Honjozo sake or Honjozo sake is just a subset of the non-junmai sake?
I think Honjozo is indeed a subset as the rice has to be milled to a 70%. Am I correct t to say so?
Michael, honjozo is just one of the types that are not junmai. Ginjo and daiginjo are two more, with the difference across the three being mainly the milling. Futsu-shu, or regular sake (i.e. not qualifying for a special term like honjozo, ginjo or daiginjo) also has a good dollop of alcohol added.
@@johngauntnerssakeeducation3771 Thank you very much John for generously sharing your knowledge. I have since read Honjozo is milled to 70% (or 61-70%). Am I correct to say so?
@@michaelyblam Yes. Minimum is 70% but note it can go below 61% The minimum is all that is specified as law.
Please consider my online course to learn more! sake-world.com/sake-professional-course/spc-live-online/