|
21. There is nothing finer than HOT Sake with a great Japanese meal! Yum, Yum!!! 22. I first drank Sake in Japan in 1952. It was always served hot! When I was told about this on the troopship en route to Yokohama, I was aghast. I quickly learned to like it. I believe the trend toward cold sake is a marketing ploy because of the resistance of people to drink it hot. 23. I love Hot Sake with Chinese cuisine..it's delicious! Try it. 24. Sake is great to quaffe with fish (which should come as no great surprise). However, it is also good with white meat(chicken, turkey, pork). I happen to like it hot, with fish, and cool(room temp.) with white meat. 25. I first had Sake 20 years ago and liked it with Sushi it was hot and good I had it chiled later and like that to.I have a bottle in my frige now 26. I forgot what it tastes like. It was 37 years ago. My first buzz at 14. I got into my Dads liquor cabinet, guzzled the contents of a bottle of sake, and went to baseball practice. Thank the Lord it was only 1/3 full... 27. Ever tried Sweat sake!..............lol 28. I luuuuv sake. And I luuuuv it HOT. Been drinking it that way ever since I was underage. And that was MANY MANY years ago! I vote for hot. 29. I've been to one "trendy" place that was serving draft sake from BOX!! BLECHHHHHH 30. I have only had Sake a couple of times and I love it. I always seem to forget to look for it when I go to the liquor store. 31. So i hear that Sake is a hit? hmm i dunno never tried it it sounds yummie ^_^ I cant wait till i can tate it ^_^ yep...when i go to Tokoy Japan this summer 32. Sake Sake Sake ! Best served that traditional way. Hot with Japanese food, but if changing it makes it better go for it! 33. ok looked for habu and hira where to go to get it it 34. Sake is categorized both as beer and wine by federal alcohol regulations. Its production is neither exactly like that of wine nor beer, but a combination of the two. Whereas wine already has sugar in the form of fructose, and therefore does not require saccharification, it only undergoes fermentation to turn the sugar to alcohol. Hops on the other hand, must first undergo saccharification to turn the starch into sugar. Then, it is fermented to turn the sugar into alcohol. Sake, like hops, needs to have starch converted to sugar, then sugar to alcohol. However, in the case of sake, both processes are carried out simultaneously, not sequentially. So, sake is categorized as a wine, but taxed as a beer, by the federal govt. Thing to remember is that there has always been a wide range of types of sake. And, as Cabbit stated, depending on the type of sake, it can be consumed chilled, at room temp, or warmed. Most restaurants in the US and outside of Japan have a bad habit of over heating sake. This burns of the alcohol and changes the character. Traditionally in Japan, it should be heated to a little above body temp. |
Artical Related:
Would you eat rodents?
Deep-fried is the new Coke
Chocolate is better than kissing
For your pet who is an oenophile
Animals who like "people food"
