I was always taught this fallacy about high-end sake being chilled and lower-quality sake being warmed. That was always a rule for me and am glad I learned it's not always the case. Thanks!
Hello John, I recently stumbled across your website (now a subscriber) and thoroughly enjoy your knowledge base on sake. I have been drinking sake for years and have tried many different kinds and brands and enjoy pretty much all of them. What I enjoy most about your videos is your depth of the nuances and the plain English explanations of such. I cringe every time I hear people call it rice wine. It's like fingernails on a chalkboard. The best explanation I have yet to hear is your mention that sake is more like a beer (brewed) but is still unique to it's own processes. And because it is not distilled like a spirt. I had been searching for those words for a long time when people ask me what it is more like. You nailed it. Your explanation of Alcohol added vs non added is spot on as well. I've enjoyed all your videos and learned something from each. Thank you for taking the time to share.
I love your talks! Been a sake' drinker for 48 yrs and a maker now for three. Traded for my first bottle from a Japanese fisherman in the Gulf of Alaska. My preference is warmed, but I make some for both chilled and Rm temp sake' as well. Junmai Genshu for me ! thanks for the vid! Make more.
Thank you so much that was everything I was needing to know for now everything even information. I didn’t know how to ask for your video had it and explained it and simplify things so much for me. So that I can enjoy a simple inexpensive one sake to learning how to really appreciate splurging on a nice bottle of sake. Of course I liked and subscribed. I definitely would love to learn more but you gave me the crash course I was looking for frighten thank you thank you thank you. I am absolutely no longer overwhelmed or intimidated. I feel comfortable with moving on to Experimenting and trying new flavors. New kinds with my head held up pie no fear of being judged hehehehehe 😜
Thank you for the terminology and everything! I'm a bit tipsy right now from my first honjozo sake, which I warmed-which goes pretty well with its apple pie flavor-and drank with my dinner, but I'll rewatch with a sober head haha
I used to drink moonshine hot, right out the still. When it gets hot, you gotta change the water, so I'd just catch the hot liquid while changing the water.... and then drink it, steamy alchohol. It's very nice, because the alchohol becomes a vapor and wafts through the palate and nose.
Hi Stephanie, there is no real ice cold sake like vodka. You can do it but the flavors and aromas get muted. Most Japanese plum wines are made by soaking plums in shochu, a distilled beverage, but some are made using sake. I will try to get to plum sake in the future!
I was always taught this fallacy about high-end sake being chilled and lower-quality sake being warmed. That was always a rule for me and am glad I learned it's not always the case. Thanks!
Hello John, I recently stumbled across your website (now a subscriber) and thoroughly enjoy your knowledge base on sake. I have been drinking sake for years and have tried many different kinds and brands and enjoy pretty much all of them. What I enjoy most about your videos is your depth of the nuances and the plain English explanations of such. I cringe every time I hear people call it rice wine. It's like fingernails on a chalkboard. The best explanation I have yet to hear is your mention that sake is more like a beer (brewed) but is still unique to it's own processes. And because it is not distilled like a spirt. I had been searching for those words for a long time when people ask me what it is more like. You nailed it. Your explanation of Alcohol added vs non added is spot on as well. I've enjoyed all your videos and learned something from each. Thank you for taking the time to share.
Wow this is an eye opener! Thank you John! Your concise and articulate explanation makes it very educational yet easy to digest. Subscribed!! 😄
This knowledge is so underrated. How the hell are you at 2k subs and 10k views on this ?
I love your talks! Been a sake' drinker for 48 yrs and a maker now for three. Traded for my first bottle from a Japanese fisherman in the Gulf of Alaska. My preference is warmed, but I make some for both chilled and Rm temp sake' as well. Junmai Genshu for me ! thanks for the vid! Make more.
Thanks, Michael, will do!
Thank you for making and sharing your knowledge in these videos!
Thank you so much that was everything I was needing to know for now everything even information. I didn’t know how to ask for your video had it and explained it and simplify things so much for me. So that I can enjoy a simple inexpensive one sake to learning how to really appreciate splurging on a nice bottle of sake. Of course I liked and subscribed. I definitely would love to learn more but you gave me the crash course I was looking for frighten thank you thank you thank you. I am absolutely no longer overwhelmed or intimidated. I feel comfortable with moving on to Experimenting and trying new flavors. New kinds with my head held up pie no fear of being judged hehehehehe 😜
Thank you for the terminology and everything! I'm a bit tipsy right now from my first honjozo sake, which I warmed-which goes pretty well with its apple pie flavor-and drank with my dinner, but I'll rewatch with a sober head haha
Please do! Thanks.
I used to drink moonshine hot, right out the still. When it gets hot, you gotta change the water, so I'd just catch the hot liquid while changing the water.... and then drink it, steamy alchohol.
It's very nice, because the alchohol becomes a vapor and wafts through the palate and nose.
I saw some restaurants,they lit fire on they’re sake. Does it ruin the taste of it?
Is there an ice cold sake similar to vodka? Can you do a lesson on Japanese plum wines?As i am lost?
Hi Stephanie, there is no real ice cold sake like vodka. You can do it but the flavors and aromas get muted. Most Japanese plum wines are made by soaking plums in shochu, a distilled beverage, but some are made using sake. I will try to get to plum sake in the future!
Sound like shi no aburame
I'm going to be a traditionalist and use water just seems easier