There were only so many openings at the sake seminar. Luckily, we have a friend who was there the day the tickets went on sale. He offered us the tickets, and we jumped at it! This guy used to work for the Netherland embassy. He loves sake. That has parlayed into a career promoting the drink.
Like any alcohol, the more it costs, the better it tastes!
Sake is graded as to how much of the starch is ground off the rice before they use it to make sake. Daigingo, Ginjo, Junmai, and Honjozo. We had a sweet tasting red rice one that was excellent. He told us most Japanese don't even know there is a red rice.
Tasting was in wine glasses. Daigingo, Ginjo should always be cold. Junmai at room temperature, and Honjozo can be cold, room temp., or warm. You can tell that's the lowest quality.
The sake I didn't care for, I'd pass over to Tim. He got to be pretty happy with that. But, like he said, he doesn't remember much. :) Too much sake. :)
Thankfully, they gave us a brochure so we could look at it later, and remember what we learned.
My favorite was a fizzy one. Kind of like a champagne. Sake is brewed (like beer) but with rice and koji (black mold). And, as anyone from Western Washington could tell you, "It's the water, and a lot more!"
The sake I didn't care for, I'd pass over to Tim. He got to be pretty happy with that. But, like he said, he doesn't remember much. :) Too much sake. :)
Thankfully, they gave us a brochure so we could look at it later, and remember what we learned.
My favorite was a fizzy one. Kind of like a champagne. Sake is brewed (like beer) but with rice and koji (black mold). And, as anyone from Western Washington could tell you, "It's the water, and a lot more!"Okay, you know what I can remember now! Kanpai! (Sounds like com-PIE)
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