Thread: japanese sake

mmm Go-Shu sake is amazing the blue kind (go-shu blue) is just.... divine...
they say australians make sake better than the japanese.

Sushi and Sake I love it could not tell you what I am drinking always trying something new but I love it.

I am willing to send bottles of goshu blue over to the states if people want.. just you pay for postage/buying the stuff, it'd be about 35-40$ a bottle after shipping and everything I'd imagine..

Originally Posted by keljian

I am willing to send bottles of goshu blue over to the states if people want.. just you pay for postage/buying the stuff, it'd be about 35-40$ a bottle after shipping and everything I'd imagine..

It's illegal in some states, so be careful

EDIT: Illegal to ship, not the actual sake.

well ok.. I'd be willing to ship provided it is legal

Just call it a do it yourself vinegar kit!

Originally Posted by Quick Orange

Only certain sakes, called koshu, can be aged. Most sake however must be consumed within a few months of manufacture.

Koshu is only matured for 1 year though.

This Sake sounds like it simply never sold 25yrs ago or something.

One of my favorite sake types is dai-ginjo. Dai-ginjo has a little alcohol added (as opposite to junmai dai-ginjo or any junmai sake). Alcohol adds extra character and clarity. Not the most popular type of sake and is pretty hard to find even in specialized stores. In fact, the only place I know around NYC is mitsuwa supermarket in NJ. Same place that sells fresh wasabi root.

OK. So, what's the best temperature to serve hot sake? I usually pour it into my carafe, then place that in a water bath on the stove and warm gently to about 102. Anybody have other methods? Different temperature opinions?

Originally Posted by sensei_kyle

OK. So, what's the best temperature to serve hot sake? I usually pour it into my carafe, then place that in a water bath on the stove and warm gently to about 102. Anybody have other methods? Different temperature opinions?

Every restaurant I've been to serves sake chilled. Everything except for the cheapest house ones. It is my understanding that sake was originally served hot because the filtering process wasn't too good and warming it up actually killed the bad taste. As premium sakes came about this had changed.

I only drink sake chilled. Unless I have something really cheap, in which case I frankly don't care about the temperature - just put it into microwave for 30 - 45 sec - I like it as hot as it gets.