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#2848778 - 04/12/17 02:40 AM Totally OT: Japanese sake
skipclone 1 Offline
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Registered: 08/21/03
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Loc: Japan
For those interested in learning the basics, here is a program that aired on March 31st, with yours truly making an appearance in the last segment:

https://www.jibtv.com/programs/sake_academy/
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#2848793 - 04/12/17 05:03 AM Re: Totally OT: Japanese sake [Re: skipclone 1]
Caevan O'Shite Offline
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Haahh! Nice.

I've enjoyed a li'l warm sake a few times, myself.
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#2848816 - 04/12/17 06:21 AM Re: Totally OT: Japanese sake [Re: Caevan O'Shite]
skipclone 1 Offline
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Personally I prefer mine chilled-brings out more of the character for the refined grades. But it`s all good, literally.
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#2848826 - 04/12/17 07:20 AM Re: Totally OT: Japanese sake [Re: skipclone 1]
Larryz Offline
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Funny this topic comes up this morning...I was just abusing myself yesterday with Sake LOL! A buddy and I went to lunch yesterday and had sushi. I had a large hot sake all to myself (I can't get by on less when I have a meal LOL!), and he had beer. There is a special roll I like that they call the Fireman's roll at this favorite restaurant near my house. It pairs very well with warm sake! My son is a fireman and he loves it too! My buddy and I came back to my home to play guitars and I had 1/3 of an older bottle left in the fridge that also had to be finished off! We have a very good sake plant right here in Folsom, CA. and the wife is on a special mission to pick me up another bottle or two. I don't drink it often, but when I do, I really like a lot of it LOL!

I fast forwarded the video till I got to Skip's acting spot. Great job Skip! cool
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#2848831 - 04/12/17 07:28 AM Re: Totally OT: Japanese sake [Re: Larryz]
hurricane hugo Offline
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very interesting to cook with.

seriously, try it.
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#2848862 - 04/12/17 08:36 AM Re: Totally OT: Japanese sake [Re: skipclone 1]
Caevan O'Shite Offline
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Originally Posted By: skipclone 1
Personally I prefer mine chilled-brings out more of the character for the refined grades. But it`s all good, literally.


Really! Interesting...

Originally Posted By: hurricane hugo
very interesting to cook with.

seriously, try it.


I'm sure! I've long enjoyed trying various wines, beers, spirits, liqueurs, etc. in cooking.
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#2848865 - 04/12/17 08:41 AM Re: Totally OT: Japanese sake [Re: skipclone 1]
CEB Offline
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Originally Posted By: skipclone 1
Personally I prefer mine chilled-brings out more of the character for the refined grades. But it`s all good, literally.


+1 for me.

There was this one sake that Chinen Sensei would drink. He called it farmers sake. I think it is what leftover when they make the good stuff. laugh I mean it is gritty. It has stuff floating in it. Sensei liked it. I'm personally not a fan.
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#2848913 - 04/12/17 11:34 AM Re: Totally OT: Japanese sake [Re: CEB]
desertbluesman Offline
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Never tasted sake that I can recall. I was never much into alcoholic beverages, I preferred other methods of amusement back in the 1960's until 1990. Then I stopped most all intake of intoxicants in every form. I still use wine a little bit once every month or so, and a toke or two a week. No hard booze however....Never liked it truthfully......
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#2849079 - 04/13/17 04:22 AM Re: Totally OT: Japanese sake [Re: desertbluesman]
whitefang Offline
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Me either.

And I prefer MY fish FRIED. wink

My favorite line from the movie "Valley Girl" is when Nicholas Cage looks at a table displayed with a variety of Sushi and asks, "Whatcha got going on HERE? A BAIT SHOP?" grin
Whitefang
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#2849125 - 04/13/17 08:02 AM Re: Totally OT: Japanese sake [Re: whitefang]
Larryz Offline
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Being an old fisherman that likes his fish fried or baked, I never thought I would ever eat sushi. I have buddies that call it bait too LOL! But I always loved raw oysters on the half shell and I like them cooked too (except I don't care for fried). I have acquired a love for raw fish over the past decade or two! I haven't tried many of the other things like raw shrimp, crab, octopus, eel, etc., and probably won't get around to those for quite some time (unless Skip recommends them LOL!)... cool
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#2849258 - 04/13/17 03:17 PM Re: Totally OT: Japanese sake [Re: Larryz]
skipclone 1 Offline
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Loc: Japan
I`m on my way to work so just a quick
comment-CEB if you mean the sake with a
layer of white sediment at the bottom,
that is a separate style called nigorizake. It`s lees from the rice used
in the brewing process. I don`t care for it either but, the lees add a sweet, nutty taste.
As for raw stuff, I like sushi. Aside from
shrimp and maybe scallop, I`m okay without
raw shellfish and I DON'T recommend raw crab-eww.
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#2849261 - 04/13/17 03:42 PM Re: Totally OT: Japanese sake [Re: skipclone 1]
Larryz Offline
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thu
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#2849321 - 04/14/17 12:02 AM Re: Totally OT: Japanese sake [Re: Larryz]
skipclone 1 Offline
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Loc: Japan
If you really want to explore sake I highly recommend John Gauntner`s website www.esake.com
I`ve known John for many years, he is one of the top foreign sake experts worldwide and in Japan.
You can also read about Phillip Harper, one of the few foreigners ever to get a sake brewing license and someone whom I also met at one of my favorite breweries.

https://www.amazon.com/Insiders-Guide-Sake-Philip-Harper/dp/4770020767
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#2849329 - 04/14/17 03:59 AM Re: Totally OT: Japanese sake [Re: Larryz]
whitefang Offline
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Back when I DID do a bit of drinking,I always wanted to TRY Sake but could never locate any.

Never HAD a desire to try raw oysters since I've always been in the habit of spitting huge wads of phlegm OUT of my mouth! wink

To each their own I guess. I know people who cringe at the thought of fried breaded EGGPLANT and OKRA, but I just LOVE 'em.
Whitefang
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#2849374 - 04/14/17 08:01 AM Re: Totally OT: Japanese sake [Re: whitefang]
skipclone 1 Offline
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Registered: 08/21/03
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Well the high export taxes do a great job of ensuring that even if you do find some, sticker shock may finish the job that fear of the unknown starts.

Okra....yeah to each their own alright. I was unpleasantly surprised to find that okra is firmly established in Japanese cooking-in fact there is a whole subset of sticky, slimy, globular Japanese food-the most infamous is probably natto. I can`t really deal with any of it-unfortunately one of them, konyaku, is a staple ingredient of school lunches across the country. I keep hoping for a drastic price increase-so far it hasn`t happened.
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#2849384 - 04/14/17 08:37 AM Re: Totally OT: Japanese sake [Re: skipclone 1]
CEB Offline
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Posts: 12551
Originally Posted By: skipclone 1
I`m on my way to work so just a quick
comment-CEB if you mean the sake with a
layer of white sediment at the bottom,
that is a separate style called nigorizake. It`s lees from the rice used
in the brewing process. I don`t care for it either but, the lees add a sweet, nutty taste.
.....


Thanks. I think that is it. I'm not a big drinker either way but it was correct and proper form to drink with sensei after class or after a gasshuku.
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#2849386 - 04/14/17 08:40 AM Re: Totally OT: Japanese sake [Re: skipclone 1]
Larryz Offline
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I'll take raw oysters over fried Okra any day! I don't care for fried oysters either, but they are good fresh cooked on the BBQ for appetizers. Just add a little soy and hot sauce after the shells open up and you're good to go! Wash them down with some Sake or cold Beer... cool
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#2849734 - 04/15/17 06:38 PM Re: Totally OT: Japanese sake [Re: Larryz]
skipclone 1 Offline
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Loc: Japan
Actually, we are a few hours away from a BBQ in my building-not sure what`s on yet and my own stuff is all frozen. At least I have plenty of hot sauce and spices.
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#2849774 - 04/16/17 06:04 AM Re: Totally OT: Japanese sake [Re: skipclone 1]
whitefang Offline
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I have a basic philosophy on food......

If most people think anything HAS to have a heavy coat of anything like BBQ sauce, hot sauce, or anything ELSE to "hide" the flavor, then it must NOT taste so good to begin with. wink

I NEVER use anything like A-1 or such on my steak, burgers or wings. VERY light on the condiments with anything.

But, I never DID like "heat" when it comes to food. I let others go nuts with the Tabasco and Frank's. wink
Whitefang
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#2849952 - 04/17/17 04:41 AM Re: Totally OT: Japanese sake [Re: whitefang]
skipclone 1 Offline
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Posts: 8017
Loc: Japan
The idea is to complement the flavor, not hide it.
In any case, personal choices are entirely bad material for debate.
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#2850135 - 04/17/17 06:08 PM Re: Totally OT: Japanese sake [Re: skipclone 1]
whitefang Offline
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THAT'S no lie!
Whitefang
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#2850154 - 04/17/17 08:41 PM Re: Totally OT: Japanese sake [Re: whitefang]
Larryz Offline
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Loc: Northern California
I like it hot and spicy on some foods (especially Mexican and Chinese) but not on everything...+1 On Skip's the chili, sauces, spices, etc., are meant to compliment not cover up the taste. Sweet Baby Ray's is excellent on Corn Beef, Ribs and Chicken, while Bullseye works for me on some BBQ meats for a change up when getting away from the sweet taste. But +1, I like a good medium rare steak or fillet mignon naked with just salt and fresh ground pepper and a glass of Cabernet. However, I have also had a fillet drenched in a port wine sauce or a Tbone steak with peppercorn butter that were/are out of this world! cool

Ps. I like hot sake (I'm careful to only heat and not boil it at home), with Japanese food...they serve it warm, not hot when you eat out though. For BBQ Ribs and Chicken I like to pair it with beer! Now, I'm getting hungry again!


Edited by Larryz (04/17/17 08:51 PM)
Edit Reason: ps.
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#2850171 - 04/18/17 02:02 AM Re: Totally OT: Japanese sake [Re: Larryz]
skipclone 1 Offline
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Registered: 08/21/03
Posts: 8017
Loc: Japan
I`m probably a bit elliptical-or maybe I`ve just been in Asia too long-but I`m not really a steak guy. The idea of a big slab of meat doesn`t really appeal to me, the first thing I start thinking about it what to use it in. Last Saturday I took some beef ribeye, cubed it, paired it with shrimp, boiled some carioca beans (from a dear longtime friend from Brazil) and some fancy hand-harvested wild rice-even better than the usual black grains you can get at stores-added just enough spices and chili sauce to give the mix some consistency-it was fabulous.
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#2850208 - 04/18/17 08:24 AM Re: Totally OT: Japanese sake [Re: skipclone 1]
Larryz Offline
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Registered: 06/23/08
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Loc: Northern California
I like a small portion like a fillet instead of a large hunk like a TBone. I also like it cut up on a salad. Tri-Tip is another cut that I like to BBQ and a prime rib once a year maybe. I appreciate the Asian concept of small amounts of meat mixed with veggies like snow peas, broccoli or even double mushrooms...you can still cook the meat on the Barbie before cutting it up. I also like a good old Irish stew with meat, potato, onion, carrots, etc., or a clam chowder using the same veggies... cool
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#2850365 - 04/19/17 04:36 AM Re: Totally OT: Japanese sake [Re: Larryz]
whitefang Offline
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Registered: 05/13/02
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Loc: Lincoln Park, MI, UNITED STATE...
grin
I know this takes us further off the path, but I found it amusing....

One night about a year ago, I pulled into the parking lot of a local Mexican food place to pick up our order of a dish called a "Mexican Sandwich"( one will feed TWO the way this place makes 'em!) and while walking to the door I noticed, parked close to the door of this MEXICAN restaurant, a car with a bumper sticker that said "BUY AMERICAN" in huge letters! grin
Whitefang
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#2850380 - 04/19/17 06:29 AM Re: Totally OT: Japanese sake [Re: whitefang]
skipclone 1 Offline
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Loc: Japan
At any moment, in some corner of the world, it`s raining irony... smile
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