Joined: 19 Jun 2006 Posts: 11363 Location: �I�[�X�g�����A Country:
Posted: Thu Aug 20, 2009 7:07 am Post subject:
gaijinmark wrote:
So, about a month ago Mitsuwa had their annual Okinawa Festival. I picked up this Okinawa travel brochure and it had a little paragraph about "awamori" which is the type of sake they make in Okinawa. Today I got some just to check it out. To say it's potent is a bit of an understatement. This from Wiki: (check out the last sentence)
Awamori (�A��) is an alcoholic beverage indigenous to and unique to Okinawa, Japan. It is made from rice, and is not a direct product of brewing (like sake) but of distillation (like shōchū).
Awamori is typically 60 proof(30% alcohol), although "export" brands (including brands shipped to mainland Japan) are increasingly 50 proof (25% alcohol). Awamori is aged to improve its flavor and mellowness. Some brands of awamori (notably hanazake) are 120 proof (60%) and will catch fire.
Anyone who has seen Churasan will know all about awamori I would like to try it one day, although I doubt I could find it at my local bottle shop [/i]
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Mon Dec 07, 2009 4:12 am Post subject:
gaijinmark wrote:
So, about a month ago Mitsuwa had their annual Okinawa Festival. I picked up this Okinawa travel brochure and it had a little paragraph about "awamori" which is the type of sake they make in Okinawa. Today I got some just to check it out. To say it's potent is a bit of an understatement. This from Wiki: (check out the last sentence)
Awamori (�A��) is an alcoholic beverage indigenous to and unique to Okinawa, Japan. It is made from rice, and is not a direct product of brewing (like sake) but of distillation (like shōchū).
Awamori is typically 60 proof(30% alcohol), although "export" brands (including brands shipped to mainland Japan) are increasingly 50 proof (25% alcohol). Awamori is aged to improve its flavor and mellowness. Some brands of awamori (notably hanazake) are 120 proof (60%) and will catch fire.
My friend and I drank this in Shibuya...got lit. Can't say I remember what proof it was...you're right...stuff is pretty dayem strong.
Joined: 18 Jan 2004 Posts: 851 Location: USA Country:
Posted: Wed Jan 20, 2010 4:57 am Post subject:
Well my favourite drink is champagne altho I don't drink it anymore. One glass of wine with dinner and I am in napstate. I've forgotten the taste of a screwdriver 'in a bucket' which became my drink of choice later.
However, regarding beer. I wonder if anyone in UK now, can talk about NEWCASTLE BROWN ALE.....It is a very dark and very potent beer. I would bet that a pint of that would move your grey cells to the left and any more would rubberize your legs.
I drank a pint up on a bet years ago. This was on tap and just the right temperature from a good UK cellar. My husband was shocked and I was glad he was there to take me home. Actually the pub was the oldest pub and had been the site of the assizes of a travelling judge. Known as the Hanging Judge, he dispensed his judgement and had the person hanged right there in the pub from the rafter above the stairwell. True story.
Regarding SAKE. I have had it warm but I think I would prefer it over ice. Received a beautiful presentation set from Japanese business friend a long time ago. It was too pretty to disturb the box. There was also a
tasting cup which was ringed in blue at the bottom. I think this was to show the clarity of the sake. Not sure about that. Anyway often wondered about the quality after many years unopened. I don't think sake improves with age like wine but I don't know if it breaks down into vinegarl????
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Wed Jan 20, 2010 9:21 am Post subject:
bmwracer wrote:
t's much better cold, IMO.
Yup...from what I understand the higher quality sake is usually served cold. The lower quality sake is served warm as the temperature masks the taste of some of the impurities in the drink.
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Wed Jan 20, 2010 9:45 am Post subject:
brad2 wrote:
Tu_triky,
that is very interesting. I was in an 'upscale' restaurant in Las Vegas when we were served warm sake.!!
Peg
Don't get me wrong there is absolutely nothing wrong with warm sake...it's not bad or anything. It also depends on the season of course. Warm sake is traditionally served in the winter (obviously!). The thinking is heating sake runs the risk of killing the aroma and the flavor, replacing it with a dry, bitter aftertaste.
So if you are ordering a fairly expensive bottle of sake make sure they serve it cold
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Wed Feb 10, 2010 12:56 am Post subject:
Non-alcoholic talk for once...
I'm not a big coffee drinker so in the morning over breakfast I recently opted for a Japanese green tea latte @ Urth Caffe...dayem it's so good I think I maybe getting addicted.
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum
FAQ
Search
Memberlist
Register
Log in
I would like to try it one day, although I doubt I could find it at my local bottle shop 
[/i] 
