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The Many Sides of Sake

January 3, 2007

Did you know that there are almost as many varieties of sake as there are wines? Okay, maybe not AS many, but there are more and more appearing in sushi bars everyday. Full-bodied, sweet, dry... as varied as they come, they are all brewed basically the same way: from water, rice and malted rice.

Beyond becoming sake fanatics, people are now collecting the bottles, the labels, and even the menus from the sushi bars where they consumed the drink. The serving of sake is an art that in some situations is more elaborate than a tea ceremony. And those little cups you drink from are so darn cute!

Rice Polishing

We were surprised to learn that in some sake breweries, there are people who actually take the grains of rice and polish them down to about half their size before introducing the grains to the brewing process -- which in turn makes the sake a premium blend (and much more expensive!)

Ways to Enjoy

Sake can be served both cold or warm or even hot. Some say drinking chilled sake has longer lasting health benefits. Sake is sometimes an ingredient in other cocktails. Sake is even becoming an ingredient in some cosmetics. Just don't drink the Lipstick.

We want to know if you have enjoyed sake and if so what's your favorite kind or brand? If you don't know the name of it, tell us where you had it and what you had with it. We're putting together a mini Fine Guide to Sake and your contributions will be included.

Here's to you... Cheers.

[Share your comments in the areas below].

Comments

sandi z wrote :

Does any one know the recipe for the sake mojito that is served at the Gyu-Kaku restaurants? This is a fun and tasty but upscale "grill it yourself" restaurant. I have been to the Beverly Hills and Pasadena locations and I just love this drink. I love cold sake anyway, especially with sushi, but this is a great twist on the mojito.

Johnnie wrote :

Coming soon (spring 2007) to Seattle, WA: Sake Nomi, the first premium sake shop and tasting bar in the U.S.

Sake Nomi means "sake only," since premium sake is the only beverage we feature, but it is also slang for "someone who likes to drink," and those are the type of people we hope will gather there. There will be free tastings every day, and regular classes, seminars, and special tastings to help people explore the world of premium sake and, hopefully, discover some new favorites.

For a brief preview of what we're all about, please go to www.sakenomi.us.

When in Seattle, please stop in and say hello. We look forwarding to welcoming you!

Kanpai!

Catherine wrote :

Recently on a local TV show, they featured a new restaurant in Glendale, AZ. The chef/owner featured 4 of his favorite meals, including a huge salad. He said the dressing contained a secret ingredient...SAKE. So the secret was out, and I had to check it out. It was more delicious than I had imagined. I told him I'd seen him on TV & he beamed from ear to ear. He was so congenial that he sat with me while I dined. Much to my surprize he offered me a little glass of saki and it was so smooth & tasty, much like a fine Couvossier VSOP. I have recommended his place to all my friends at work, and been back several times for their lunch specials. It's called Zang's Asian Bistro "A Symphony of Unique Flavors", and it was truly unique in everyway.
Highly recommended.

Rachel wrote :

Www.esake.com is a great website for Sake information. There's informatin on how it's brewed, classified and enjoyed -- and they have recommendations! Dreamy Clouds is currently my favorite, but I've had most of the ones on that site and they're all unique and wonderful! I've had Hawk in the Heavens, AWESOME also!!!

Patrick wrote :

One of the perks of living in Las Vegas is Osaka, arguably my favorite restaurant of all time. Apart from their incredible sushi, and it is incredible, they have a superb beverage list. My two favorite sakes are both Jun Mai Ginjo Shu style, where 40% of the grain is polished away. This style provides excellent flavor at a reasonable price.

Tentaka Kuni, Hawk in Heaven, is my favorite. Sumptuous, lightly dry with a full bodied taste, it tantalizes the palate. A perfect compliment to sushi but able to stand up to terryaki beef, this is a sake to be sipped and relished.

Shichiken boasts 13 generations of handmade sake. It is light and slightly sweet. A wonderful starter sake. Be careful though, It is very easy to polish off a bottle quicker than I'd like to admit.

I always drink my sake cold. Hot sake is good in small portions but I very much prefer to experience the flavors of sake in their crisp, chilled state.

SALI ANTAR wrote :

I WOULD LOVE TO KNOW WHAT IT IS ?

Connstance wrote :

I've had sake warm and cold. This past year I had a sampler of cold Momokawa sake in a Japanese Restaurant and it was fabulous! I now purchase it. I particularly like Momokawa Pearl.

Alta wrote :

I have just been "in" to Sakes in the last year. I like it warmed, but I have experimented and found that it is good chilled, with added pomegranete juice and a splash of pineapple juice---awesome!

miguel Dominguez wrote :

try sake with a chaser of sweet sherry. unbelievable!!!

Renee wrote :

What is sake and what meal does it compliment?

Debbie wrote :

I discovered Sake One at a dinner/auction last year. It is made in Oregon - great as SakeTini's - you choose what juice to mix with. I make what I call a Sake SunRise - SakeOne mixed with pineapple juice and a splash of grenadine. Sake One sells at the larger liquor outlets and some varieties at World Market. You can also order directly from their website. "G" is my favorite. And it is hard to find!!!

William W. Hunt III wrote :

While not strictly a sake, I recommend the Okinawan version - awamori

Denise wrote :

There is nothing more beautiful then sitting down to a little sake by myself or with friends.I have never tried the really expensive brands but I do enjoy the middle of the road cost brands such as Ozeki.Every sip is truly a beautiful experience. I do prefer it warmed,with a japanese dinner,but alone by itself is just as wondrful.

kevin wrote :

i love sake. i prefer it warm, but have had some good cold ones. my girlfriend's favorite (she is japanese) is Shochou and it is a Korean sake. it has a fairly strong taste, so i usually cut it with a lime or a splash of water.

Teresa wrote :

I had my first taste at a Sushi Bar....The combination is heady....I have a preference for warm sweet Sake with a mixed Sushi platter...Really delicious.

Lynne wrote :

Sake is always in our bar. My very favorite is Shirayuki Sake. Our Japanese friends referred this to us 20 years ago. Our local liquor store carries it just for me! I like it cold with ice as well as hot. Our friends turned us onto a Sake Shooter ~ shot of hot sake with a dash of hot sauce and the yolk of a quail egg. YUMMY! Bloody Mary's are great with Sake instead of Vodka, too. Enjoy!

bridget wrote :

what is it???????????????????

Avery wrote :

I have one word for sake: Haamonii Smooth from
www.livesmooth.com.
It's a new sake starting up in San Francisco at bars and openings.

Eric wrote :

The Momokawa Brewery in Oregon is licensed from the Brewery in Japan as a means to reduce the cost to the American market.

Lisa wrote :

Go to the Sakeone.com website, they have recipes and you can find out where to order. Enjoy!

Michelle wrote :

A Korean version of sake - Soju - served ice cold with a little lemon and cucumber is excellent!

SHEILA wrote :

I TRUELY ENJOY ALL TYPES OF SAKE. ONE BRAND THAT I LOVE IS CALLED FUKI. I MIX IT WITH THE FUKI PLUM WINE. WE HAVE TERMED THIS COMBINATION DRINK" THE BONSAI". I LOVE IT!

Jennifer wrote :

Yes, Sake is delicious BUT have you ever taken a Sake bath? It is probably one of the most decadent baths you could ever have. We sell Sake Bath at my beauty boutiques in Florida. It is a detoxifying bath and will not only soothe your skin but truly eases your mind and body. A must try experience.

Thea wrote :

Where would one find Momokawa or SakeOne, or perhaps the Nagasaki Black Orchid? In a wine shop or a liquor store? I live in a small town in NC...no sushi bars or restaurants here. I like sake but wouldn't know where to go to buy it hereabouts.

phl wrote :

Don't know the brand, but I was in Japan while in the US Navy. Went up a cable car to the top of a mountain. I was very nervous going up, but, after one one those little bottles at body temp, the trip down was great.

Ann wrote :

I use Sake as an ingredient in my tomato sauce.It really gives it a great flavor!

Emily wrote :

There are many Sushi restaurants (at least in South Florida) that have Sake samplers. These are amazingly great for those new to the drink or anyone looking to expand their knowledge and desire for more. I have found many delicious selections from these samplers and they are a fun time at dinner as well!

Andy wrote :

I went to Koi restaurant in L.A. & had a delicious DRY saki, it came in a bamboo bottle.
I don't remember the name of it, only that (I think) it starts with an M, if anyone has the name, please email me

Caren Baganski wrote :

I actually found this when cruising through Shopzilla for wines. We ordered it and it was unbelievably tasty (I know that's not the fancy shmancy word for describing the taste, but it's what we thought)

Nagasaki Black Orchid Plum Junmai Ginjo Sake

about $30 a bottle.

Notes on it are

Handcrafted, super-premium Junmai Ginjo Sake made with natural Santa Rosa plums. Plums fill the air and tempts your taste buds. As this sweet nectar hits your lips, sweet plum delights your palate. Serve with sushi, fruit, BBQ, soda over ice with a slice of lime. Best served cold. Gluten free.

Trent Carter wrote :

When they polish or mill away at least 30% of the grain, it has to be mentioned on the label. The best is Daiginjo-shu -- where more than half is milled away.

There are also 7 things they look for when tasting sake: Fragrance, sweet/dry factor, acidity, presence, earthiness, impact and tail.

It's as complex as wine.

Nathan wrote :

SakeOne is an American sake brewer that crafts Momokawa, my current favorite to date. After spending extensive time in Japan and Hawaii, I'm impressed by this brew, which has no sulfites (meaning I have yet to wake up with a hangover from it).
The taste is smooth, in my opinion not metallic or grainy like many sakes.

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