Sunday, June 7, 2009

All About Japanese Sake

By SteamyKitchen / 655 comments »

japanese-sake-chilled-2809

To launch my sake section – I’m giving away a $50 gift certificate to Sur La Table – see end of post! ~jaden

Contest Over!

==

As much is I love everything Asian, I really didn’t get into exploring world of fine Japanese sake (SAH-keh) until just recently. A little over a year ago, I had a chance to sneak into a meeting with a sake sales representative, Morgan Hartman. Morgan was giving a artisan sake tasting to a local restaurant’s staff, and I kind of tagged along, curious to experience what artisan sake was all about.

The next hour just blew my mind. We sampled eight or nine different brands of sake, the exact number I really can’t remember. While the other is utilized their spit bucket, I couldn’t fathom the thought of wasting a single (hiccup) drop.

Sidenote: You know when wine pros do wine tastings, they don’t really swallow the wine….they take a sip of wine, gurgle around in their mouths, make funny faces and then spit it out. Because if you DON’T swallow and you’re tasting like 10 different wines, by the time you get to number 6, you are so flat-out drunk that everything tastes like pencil lead, cat piss and leather. Honestly, I’m probably not a super-taster nor will I ever be a wine geek, because I just cannot understand which pie-hole they pull out these obscure flavors and aromas from. And really. The only time I really would enjoy tasting leather would be if I was on the back of Fonzie’s motorcycle, holding on tight and trying to reach and kiss the back of his neck. Okay, sorry for the rambling sidenote.

Anyways, the tasting blew my mind. Nine artisan sake from different regions of Japan, each brewed using handcrafted methods and premium ingredients. No chemicals, no sulfites and some utilizing no machinery. Yes, some of the sake were expensive, but the majority of them were surprisingly affordable, about the same as an everyday bottle of wine.

So, these next two weeks, I’ll be posting a lot about Japanese sake – the good stuff that you drink chilled like wine. Not the cheap sake is served hot and goes down burning like a lighter fluid. In fact, after my sake tasting experience, I can’t even drink the hot sake at all. Did you know that the cheap, lesser quality sake is served hot to mask it’s inferior flavors? You’re so distracted by the heat that you can’t even taste a thing. I know that some people love hot sake (I even did a Twitter poll), but I’d like to show you around the world of chilled, artisan sake.

I’ve been studying my ass off the past 2 weeks (I’ve really been loving my late-night “MARKET RESEARCH” sake tasting sessions) and my teacher is none other than that company that Morgan works for, a small company called Vine Connections, based in California, who represents over 20 of Japan’s finest premium sake breweries. These artisan, ancient (the youngest is 86 years old!), and traditional family brewers produce some of the best sake that you’ll ever try. So I’ll be learning from Morgan, Lisa, Ed and Jeffrey, who will be sponsoring a sake section on Steamy Kitchen. They are a great partner, because they represent over 20 different artisan sake brewers, and we’ll be able to give you the basics of premium sake, how to order sake and read the labels, full tasting notes, teach you how to pair sake with food and how to hold your own artisan sake tasting with your friends.

==

So, what the heck is “premium” sake?

Sake, often called the “Drink of the Gods” by the Japanese, is a beverage produced from sake varietal rices, pure water, koji spores, and specially selected yeasts. Premium sake is brewed like beer, but drinks like fine wine.

Like beer, the starch must be converted to sugar, which then turns into alcohol. Like wine, each brand has its own distinct tasting notes – some sake is woodsy and earthy (pairing well with meats and other full-flavor dishes) and some have flavors of lychees and lemon zest (pairing well with steamed seafood)

nihonshu

What makes a sake a PREMIUM sake? Well, premium Japanese sake is to regular sake what Single Malt Scotch or Agave Tequila is to their cheaper counterpart. Premium Japanese sake brewers are family artisan craftsmen and all their sake are made by hand with little, if any, automation. No cheap rice, no mass-production and certainly no chemical additives.

And one of the great things about premium sake is that it’s gluten-free, sulfite free, and kosher. Premium sake becoming popular, too…enjoying a 20% annual growth rate in the U.S. for the past 5 years. The newest drink that is made with premium sake is sparkling Japanese sake infused with all-natural Asian flavors. It’s served chilled and it’s fantastically fancy served in a champagne glass.

==

It all begins with the rice.

You know how a grain of rice is pretty darn small? Well imagine polishing (or milling) the rice so much that only the heart of the rice remains. That center heart of the rice grain produces the most clean, pure, fragrant and complex tasting sake!

So, what’s all the other unwainted stuff that you’re polishing off?

  • protein
  • minerals
  • fats
  • amino acids
  • starch
  • other “stuff” (like unwanted rice cling-ons)

While all this stuff we’re polishing off is actually good for you (in terms of EATING rice) it’s bad for the fermentation and taste of sake. So, the more you mill the rice, the cleaner, elegant and refine the sake is. Cheap sake uses the cheap rice and the entire grain. Super-premium sake is made with Yamada Nishiki Rice (a rice variety ESPECIALLY made for sake) that are polished to just 40% of its original size! See the last rice photo, how the rice grain is very white and less than half the size of the table rice?

japanese-sake-rice grades

==

All these fancy Japanese words! What do they mean?

Think about wine. Instead of merlot, pinot noir or chardonnay, the common words used to differentiate premium sake are:

Junmai (JOON-mai): Junmai is pure rice Sake. Nothing is used in its production except rice, water, yeast, and koji (that magical mold that converts the starch in the rice into fermentable sugars). Junmai is brewed WITHOUT any addition of distilled alcohol. Now why would you add distilled alcohol to sake? Because cheaper, faster. Instead of allowing the rice starch ferment naturally – lower grades of Japanese sake will include added distilled alcohol. Junmai is premium sake with no added distilled alcohol. Generally a bit heavier and fuller in flavor than other types of Sake, with slightly higher acidity. Goes well with a wide range of food. Must have rice grains polished to at least 70%, meaning the outer 30% of each rice grain has been polished away.

Gingo (GEEN-joe): Super premium sake and special practices must be followed to make it, including higher milling rates, the use of special rice and yeast, longer fermentation periods, and many other labor-intensive brewing processes.

Daiginjo (die-GEEN-joe): Even a more painstaking brewing process than Ginjo, which results in Sake that is even lighter and more fragrant and fruity than a typical Ginjo. Must use rice milled to at least 50%. Often, Daiginjo goes as far as using rice milled to 35% (65% of the kernel polished away!).

So you can combine “Junmai” with “Ginjo” and “Daiginjo” == or use the words independently.

japanese-sake-junmai-labels-2862 Junmai (no distilled alcohol added, milled to 70% of grain- i.e. 30% polished away)

japanese-sake-junmai-labels-2865 Junmai Ginjo (no distilled alcohol added, milled to at least 60% of grain)

japanese-sake-junmai-labels-2863 Junmai Daiginjo (the very very best, no distilled alcohol added, milled to at least 50% of grain)

==

Japanese Sake Grades

sake-grade-chart2
Percentages from Sake World
==

Coming Soon!

Here are other sections that we’ll be covering:

Japanese Sake Grades (this post)

How is Sake Made?

Artisan vs. Mass Produced Chart

Food and Sake Pairing

How to Read the Labels

How to Serve Sake

How to Have Sake Tasting at Home

What’s a fun, modern way to enjoy sake? Sparkling Sake: sake2me

Tasting Notes: Living Jewel

Tasting Notes: Divine Droplets Sake

Tasting Notes: Wandering Poet Sake

Tasting Notes: Snow Maiden Sake

==

$50 Sur La Table Gift Card

surlatable

My friends at Sur La Table gave me a $50 gift certificate. Originally, I was going to take that gift certificate and give it away to you guys…but the trouble was…I WENT to my local store to pick up the gift certificate.

How could I resist NOT buying a few new goodies for the kitchen?

So I used it.

;-)

But never fear, due to my own shortcomings in the willpower department, I am buying a $50 gift certificate to give away.

So – how to enter? Easy. Just comment and tell me ANY QUESTIONS YOU HAVE ABOUT JAPANESE SAKE. If you’re a smart-ass and don’t have any questions, just pretend you do and copy someone else’s. You have until Tuesday, June 16th 12pm EST.

CONTEST IS OVER! HERE’S THE WINNER ~the management

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Categories: Cool Stuff, Drinks/Libations, Japanese Recipes, Region Specific
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655 Responses to “All About Japanese Sake”

  1. 1

    Mara @ What's for Dinner? — 6/7/09 @ 2:31 pm

    I’m a huge fan of good sake, and I’m one of the few (at least at our sushi place) that enjoys it cold over warm. My favorite, originally ordered for its cute pink bottle is Sayuri nigori sake. LOVE IT!

    Why is different sake served different ways? Some warm, some cold, some with hot water and a lemon slice…

    • katie replied: — June 18th, 2009 @ 12:32 pm

      Hi Mara,
      Thanks for the question! Premium sake is really meant to be served slightly chilled, or at room temperature. Never heated, which can destroy its aromatics and flavors. Futsu, or table sake, is commonly served warm. Each sake has its own optimum temperature, but ultimately, it depends on your personal preference! For more info on what makes a sake premium, check out this page: http://vineconnections.com/japanese-sake/education/sake-grades.php
      Kanpai!
      Vine Connections

  2. 2

    Curt — 6/7/09 @ 2:48 pm

    I’ve wanted to like sake, but haven’t had one I really cared for. What’s a good sake to start with that’s approachable?

    • katie replied: — June 18th, 2009 @ 12:42 pm

      Hi Kurt~
      Like wine, there are so many different flavor profiles of sake; there’s truly something for everyone. We have taken our sake portfolio and classified each sake into one of 3 flavor profile: crisp and light, medium-bodied/balanced, richer and more complex. Also, our back labels include a few tasting notes to better acquaint you with the sake before you buy. Once you figure out the type of sake that you enjoy, you will have a much easier road ahead of you! Check out this useful tool that breaks the Vine Connections portfolio into flavor categories: http://vineconnections.com/download.php?resource=76

  3. 3

    Amy I. — 6/7/09 @ 2:48 pm

    I tend to like my alcoholic beverages girly and fruity. My question for you, Jaden: what’s your favorite flavored sake?

  4. 4

    Amy I. — 6/7/09 @ 2:49 pm

    I’m a Steamy Kitchen email subscriber!

  5. 5

    Bria — 6/7/09 @ 2:49 pm

    What’s the optimal temperature for warm sake?

  6. 6

    lisaiscooking — 6/7/09 @ 2:50 pm

    What are the typical price differences among the three premium sake varieties?

  7. 7

    Maria — 6/7/09 @ 2:50 pm

    I’ve never really tried Sake. I had no idea there were so many kinds. Great info! How long will an open bottle keep for?

    • katie replied: — June 18th, 2009 @ 12:57 pm

      Hi Maria,
      An open bottle of sake will remain fresh for up to one week.

      Enjoy and Kanpai!
      Vine Connections

  8. 8

    Maria — 6/7/09 @ 2:51 pm

    I am already subscribed to your blog! Thanks!

  9. 9

    Judy — 6/7/09 @ 2:52 pm

    Okay for someone like me who stays far away from sake what would be one that you liked that you could recommend? I would really like to get over my fear of headache from it and I think a better quality sake would be best. Is that right?

    • katie replied: — June 18th, 2009 @ 1:00 pm

      Hi Judy,
      Unfortunately 80% of the sake we consume here is table sake. I think you will be blown away by premium, ginjo sake! Just like wine, premium sake is a completely different animal than cheap, mass-produced sake. Here’s a good tool to use to compare! http://vineconnections.com/japanese-sake/education/artisan-vs-mass.php

      Give it a whirl!
      Vine Connections

  10. 10

    Liz Upton — 6/7/09 @ 2:53 pm

    Is it possible to brew sake at home? What sort of results might home-brewers expect, if they were able to get access to the necessary cultures and yeasts?

  11. 11

    Kristina — 6/7/09 @ 2:57 pm

    I haven’t met a sake I’ve liked yet. Most seem to taste like lighter fluid to me (sorry). So, what’s a good mild one for a newbie like me?

  12. 12

    tari donohue — 6/7/09 @ 2:57 pm

    if you haven’t heard of it, you must try Oregon’s sakeone, brewed here and certified organic.
    sakeone.com

  13. 13

    Kristina — 6/7/09 @ 2:58 pm

    I’m a Steamy Kitchen email subscriber too!

  14. 14

    Michelle — 6/7/09 @ 2:59 pm

    I have never had Sake before and was wondering of the fine Sake, how would you describe the taste?

    I also get migraines from wine, even fine wine and I wonder if sake may be a drink I can manage and not get a headache!

  15. 15

    Tammy — 6/7/09 @ 2:59 pm

    Can you use it for cooking? If so what do you recommend? Love your stuff!

  16. 16

    Laura — 6/7/09 @ 3:01 pm

    Huh… now I want try some sake. You’ve compared it to wine and scotch both–where on that spectrum does the alcohol content fall?

  17. 17

    GCS — 6/7/09 @ 3:03 pm

    Wow, those bottles look cute. I don’t think I’ve ever tried sake but you talked me into it! What is a good first one to try?

  18. 18

    Tartelette — 6/7/09 @ 3:04 pm

    My question would be “How to incorporate Sake into a macaron?” but I guess I need to experiment and come up with the answer myself!!
    Great post!

  19. 19

    Tom Yedwab — 6/7/09 @ 3:05 pm

    Awesome post – I love Sake but have never understood the terminology. Looking forward to more information on the subject.

    My question is: Is there any special way (temperature, light, etc.) that sake should be stored?

  20. 20

    Mary — 6/7/09 @ 3:06 pm

    think I could make ice cream flavored with sake? (it’s hot here)

  21. 21

    Mary — 6/7/09 @ 3:06 pm

    I’m a Steamy Kitchen email subscriber :)

  22. 22

    kay — 6/7/09 @ 3:07 pm

    I’m a n00b when it comes to sake. Although I’ve tasted some before, I know nothing about buying it and serving it. So that’s what I’m looking to learn.

  23. 23

    jacqueline — 6/7/09 @ 3:09 pm

    we had sake served as one of our pairings with a fantastic underground dinner. can you recall which one it was? (oh wait you weren’t there, guess that question doesn’t count?)

    It was demon something…

    My mother (Japanese) hadn’t even heard of it. But then she’s not as much of a lush I mean aficionado as I…

    Just beginning Oishinbo Sake book now. Good stuff.

  24. 24

    SpecialEd — 6/7/09 @ 3:12 pm

    Not to nit-pick, but isn’t it a proven fact that chilling something reduces the flavor? If you stir yoiur ice cream up until it gets runny (like my two boys do) it releases much more flavor. I “thought” true sake was served at 98.6 which wouldn’t actually be “hot.”

    Best,

    SpecialEd

  25. 25

    Marvin — 6/7/09 @ 3:14 pm

    I actually got to sample some premium sakes as well at a recent event, though I don’t remember what brand I tried. I also had some sparkling fruity sakes as well, but don’t remember those brands either (that night’s a blur).

    Anyways, besides sushi, what do you recommend pairing with sake?

  26. 26

    Marvin — 6/7/09 @ 3:14 pm

    I’m a Steamy Kitchen email subscriber

  27. 27

    Lisa@The Cutting Edge of Ordinary — 6/7/09 @ 3:19 pm

    I;m copying Tartelettes questions kinda….how would I incorporate sake into a cupcake?? LOL

  28. 28

    Dorcas — 6/7/09 @ 3:21 pm

    What’s the deal with serving sake in a box? Does the wood impart something special?

  29. 29

    BleedingSweat — 6/7/09 @ 3:22 pm

    I have an issue with Sake in general giving me heartburn. I’m pretty sure I’ve only been drinking the cheap stuff. (Like $4 a gallon…wait maybe that was gasoline I was drinking…)

    Usually it’s the tannins and sulfites in wine that give me the heartburn…

    I guess I’m asking if there is a Sake out there that would be less likely to cause me to get heartburn?

  30. 30

    SpecialEd — 6/7/09 @ 3:22 pm

    Forget I nit-picked… I soooo want the 3-piece mini burger/slider set! (I know they’re just gadgets but I love “slider parties!”

  31. 31

    Bill Weiss — 6/7/09 @ 3:22 pm

    What do you think of the unfiltered sake? I like it, but I feel kind of like it’s a “starter” sake (aka, for people who don’t know any better).

  32. 32

    Dorcas — 6/7/09 @ 3:23 pm

    I’m a Steamy Kitchen email subscriber

  33. 33

    BleedingSweat — 6/7/09 @ 3:24 pm

    Oh, and “I’m a Steamy Kitchen email subscriber!”

    You should TOTALLY do a recipe for a SPAM Stirfry for your email subscribers…and tell us which sake would best kill the taste. :D

  34. 34

    Diane P. — 6/7/09 @ 3:25 pm

    How do you know when to drink sake warm or cold?

  35. 35

    Heather B — 6/7/09 @ 3:26 pm

    I’ve never tried sake but I’ve always been interested in trying it. I’ve just never known what to try! What’s a good brand to start out with?

  36. 36

    Heather B — 6/7/09 @ 3:26 pm

    I’m a Steamy Kitchen email subscriber as well!

  37. 37

    Haley J. — 6/7/09 @ 3:27 pm

    Could you recommend a good brand of junmai daigingo sake to try, and maybe a dish to pair it with? I’m very curious!

  38. 38

    Haley J. — 6/7/09 @ 3:27 pm

    PS – I’m an e-mail subscriber. :)

  39. 39

    Bkhuna — 6/7/09 @ 3:29 pm

    I lived in Japan for 11 years and consumed vast quantities of o-sake. While it’s true that the word sake means alcoholic drink, in Japan the honorific “O” is always added when referring to o-sake. So if you say o-sake, it is understood to mean the brewed, rice drink.

    The traditional Japanese house has no central heating. Due to the high cost of heating oil/electricity/gas, rooms are only heated when being occupied. Most folks utilize space heaters which they move from room to room as needed.

    A large kettle of water is usually kept on top of the space heater to provide humidity, especially when utilizing kerosene space heaters.

    A pan of water is substituted at times and a small tokkuri (flask) of sake is kept in the water. The heater warms the room, the tokkuri of o-sake warms the innards.

    Welcome to the world of o-sake. Kampai!

  40. 40

    Bkhuna — 6/7/09 @ 3:29 pm

    I’m a Steamy Kitchen email subscriber (and o-sake lush).

  41. 41

    Jasmine — 6/7/09 @ 3:32 pm

    Why do I not like sake? :) Hahahhaahah.. its a question, right? That makes two!

  42. 42

    Jasmine — 6/7/09 @ 3:33 pm

    “I’m a Steamy Kitchen email subscriber”
    Yes, Ma’am! Yes I am!

  43. 43

    Denise — 6/7/09 @ 3:37 pm

    I’ve never tried Sake, but I think I will now. Pick me!!

  44. 44

    Sutee — 6/7/09 @ 3:42 pm

    I’m also interested in cooking with sake. What are some easy and fast recipes that use sake?

  45. 45

    Sweetdivine — 6/7/09 @ 3:44 pm

    This is one of the few posts I have actually gotten my husband to actually sit and listen without dismissing it as boring. We are both avid sake drinkers and I tell you that Sake2me really speaks out to me. I really hope the liquor store here in Quebec carries it :)

    The first thing I learnt about sake is the cheap stuff is often served hot to mask its lack in quality.

  46. 46

    Adam — 6/7/09 @ 3:44 pm

    Are flavored sake’s a no-no?

  47. 47

    Katie — 6/7/09 @ 3:49 pm

    I’ve been meaning to buy sake lately but had no idea what I was looking for, so thanks for making the process infinitely easier! I’ve looked in the Asian markets and all I’ve found is the cheap stuff. Do you have a source that you recommend for ordering quality sake?

  48. 48

    Jennie — 6/7/09 @ 3:53 pm

    Is it the process or the ingrediants that make it sake?

  49. 49

    Jennifer — 6/7/09 @ 3:54 pm

    Do you know of any sources for buying the koji spores to brew your own sake?

  50. 50

    JohnTheBastard — 6/7/09 @ 4:01 pm

    Have you tried Momokawa G Joy Sake? I’ve only tried a dozen or so sakes, mostly mid-range in price, but this is probably my favorite so far. Its made in Oregon, I believe. Just curious if you liked it.

  51. 51

    lola — 6/7/09 @ 4:05 pm

    I’m most intrigued about the sparkling sake, I had no idea it exists.
    But my question is: does it come only in flavors and if that’s the case, why?

  52. 52

    the cosmic cowgirl — 6/7/09 @ 4:06 pm

    interesting point that inferior sake is served warm. with wine and beer, chilling is recommended for inferior product. taking the chill off a red or white stored wine seems to be the norm, to get all of it’s nuances, i suppose. why do you believe this is different with sake? more like liquor? thanks for all the info–i knew NOTHING about sake-except that i like it cold-we like everything cold here in texas.

  53. 53

    lola — 6/7/09 @ 4:06 pm

    I’m a Steamy Kitchen email subscriber

  54. 54

    the cosmic cowgirl — 6/7/09 @ 4:07 pm

    i’m now a subscriber-thanks!

  55. 55

    MikeW — 6/7/09 @ 4:08 pm

    The difference between really good Sake, ice cold served in a cedar box, and the cheap stuff served hot is amazing.

    That said, I really do enjoy them both. Very different experience, both good.

  56. 56

    Lilie — 6/7/09 @ 4:11 pm

    Sorry no questions about sake. :)

  57. 57

    Lilie — 6/7/09 @ 4:11 pm

    I’m a Steamy Kitchen email subscriber

  58. 58

    Steve Hunt — 6/7/09 @ 4:12 pm

    Jaden,
    I’m a newly single father of three boys. Fortunately I’ve raised them right and they think sushi is the highest order of food treat. I’ve taken my lifelong enjoyment of cooking to the next level now that I’m cooking a lot more. So anytime I can enhance the menu for my kids or my friends, I’m happy to learn. Your overview of Sake was just what I needed to add that “spirit” to my entertaining menu. (But my boys might have to wait a few more years before they learn to love it). :)

  59. 59

    Steve Hunt — 6/7/09 @ 4:13 pm

    I’m a Steamy Kitchen email subscriber

  60. 60

    carmen — 6/7/09 @ 4:19 pm

    no questions about sake! your post was very informative though. i’ve never had it before and will have to try it sometime soon!

  61. 61

    sharon — 6/7/09 @ 4:19 pm

    I love Wandering Poet!

    Do you like your sake hot or cold?

  62. 62

    carmen — 6/7/09 @ 4:19 pm

    i’m an email subscriber!

  63. 63

    mike — 6/7/09 @ 4:22 pm

    Local wines are slowly making a move into the scene; is there anything siniliar; even if it’s on a lower scale of people producing sake on a local level?

  64. 64

    sharon — 6/7/09 @ 4:25 pm

    Im an email subscriber too! :)

  65. 65

    Kim — 6/7/09 @ 4:29 pm

    I definitely would like to learn more about how to read the labels so I can buy sake myself. But also, what are the vessels that sake is traditionally served in called? Also, is there special etiquette for serving/drinking/toasting with sake?

  66. 66

    SpecialEd — 6/7/09 @ 4:38 pm

    I’m a Steamy Kitchen email subscriber!

    (sorry, I forgot) just get rid of one of my three posts. :)

  67. 67

    Courtney — 6/7/09 @ 4:43 pm

    I love the Divine Droplets pictured above but SO EXPENSIVE. Why is sake so much more expensive compared to wine?

  68. 68

    Janet — 6/7/09 @ 4:44 pm

    I’m a steamy email subscriber

  69. 69

    Janet — 6/7/09 @ 4:44 pm

    Is sake rice used for anything else, i.e. what if you cooked with it?

  70. 70

    erica — 6/7/09 @ 4:47 pm

    Is sake stronger (higher alcohol percentage) than wines/beers?

  71. 71

    erica — 6/7/09 @ 4:48 pm

    I’m a subscriber!!

  72. 72

    karine — 6/7/09 @ 5:00 pm

    What are your favorite brands of Nigori style sake?

  73. 73

    The Duo Dishes — 6/7/09 @ 5:05 pm

    Do you know any baked goods recipes that utilize sake?

  74. 74

    Elizabeth — 6/7/09 @ 5:09 pm

    I’d really like to know how to buy sake – I know you’re going to cover that, but I always walk past the sake section of my local liquor store and want to try it…but am wary of buying really bad/cheap drinks. (Although in my case I don’t know if I’ll be able to get the good stuff – PA liquor laws mean that we are very limited in our alcohol options).

  75. 75

    Lori @ RecipeGirl — 6/7/09 @ 5:37 pm

    Sur La Table? My favorite people :)

    Wondering if sake gives you the same sort of hangover as wine/beer/margaritas. Is it just as evil?

  76. 76

    J.D. — 6/7/09 @ 5:37 pm

    I love sake (and I believe there is certainly a place for cheap hot sake, especially in the winter). I’ve always been curious about how the rice is polished.

  77. 77

    Panya — 6/7/09 @ 5:44 pm

    I’d also like to know how the alcohol content of sake compares to other liquors.

  78. 78

    Panya — 6/7/09 @ 5:44 pm

    I’m a Steamy Kitchen email subscriber.

  79. 79

    gabriel — 6/7/09 @ 5:52 pm

    Loved the sake post.!! I (sorta) get it now…

    thanks :)

  80. 80

    Vicki — 6/7/09 @ 6:08 pm

    I had a pear sake once, it was terrible. Is there any good flavored sake? And is it considered inauthentic or inferior?

  81. 81

    Christine Lee — 6/7/09 @ 6:23 pm

    Hello! Are there different appearances to sake? Is the sake sometimes not a clear, colorless liquid — any color or changes with flavor, or with different methods of sake production?

    Thanks!

  82. 82

    John Perry — 6/7/09 @ 6:46 pm

    Are certain types of sake better with certain foods (like wine)? Thanks for the post.

  83. 83

    Alison — 6/7/09 @ 6:47 pm

    I’m a Steamy Kitchen email subscriber!

  84. 84

    John Perry — 6/7/09 @ 6:47 pm

    I am a Steamy Kitchen e-mail subscriber…and happy to be one!

  85. 85

    Alison — 6/7/09 @ 6:48 pm

    After reading Vicki’s question, I’ll ask: are all pear sakes bad? Because I like pear a lot!

  86. 86

    michelle — 6/7/09 @ 6:53 pm

    I don’t drink so this may be a stupid sake question: Is sake a common component in mixed drinks?

  87. 87

    michelle — 6/7/09 @ 6:54 pm

    I’m a Steamy Kitchen email subscriber. (and love it!!)

  88. 88

    Jay — 6/7/09 @ 6:55 pm

    I dig a nice cold sake. Filtered, please! The unfiltered stuff leaves a creamy film on the tongue that gets in the way of sushi!

  89. 89

    Jay — 6/7/09 @ 6:56 pm

    I’m an email subscriber!!

  90. 90

    Elis — 6/7/09 @ 7:21 pm

    Are sakes ever improved by aging?

  91. 91

    Shawn — 6/7/09 @ 7:24 pm

    My question is – what is the best way to get into tasting sake? I’m completely new to the drink (and thus am a horrible Asian).

  92. 92

    Shawn — 6/7/09 @ 7:25 pm

    I’m a Steamy Kitchen email subscriber! (Pick me!)

  93. 93

    Morgan Hartman — 6/7/09 @ 7:40 pm

    Jaden – well done! Goodness you are amazing….. We still need to do that dinner/sake tasting we’ve been talking about – what about July?
    Thanks again and as always, your blog is wonderful reading. Especially the part about the Fonz. :-)

  94. 94

    Brian — 6/7/09 @ 7:44 pm

    Why all the grain polishing? What’s the advantage?

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    Anne B. — 6/7/09 @ 7:45 pm

    You actually answered my one question which had to do with which sakes are gluten and chemical free….which is something I always have to check on. Very informative posting…thank you!

  96. 96

    Anne B. — 6/7/09 @ 7:46 pm

    I’m a Steamy Kitchen email subscriber!

  97. 97

    conny — 6/7/09 @ 7:52 pm

    I’m a horrible asian too–what’s the best way to start getting into sake?

  98. 98

    conny — 6/7/09 @ 7:53 pm

    and I’m a Steamy Kitchen email subscriber

  99. 99

    chris rider — 6/7/09 @ 8:10 pm

    What’s the deal with sake bombs? And bonus question is it a bad idea to buy sake for your sushi chef when it’s not near closing?

  100. 100

    Carol — 6/7/09 @ 8:13 pm

    can you make sake at home?

  101. 101

    Carol — 6/7/09 @ 8:13 pm

    I’m an email subscriber

  102. 102

    Ricki — 6/7/09 @ 8:22 pm

    I’ve never tasted Sake. Please describe the taste – I imagine it like vodka, but stronger – am I close?

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    Ricki — 6/7/09 @ 8:22 pm

    I’m an email subscriber…

  104. 104

    Nicole — 6/7/09 @ 8:32 pm

    I like sweet wines & cocktails. Is sake sweet or sour?

  105. 105

    Brady — 6/7/09 @ 8:34 pm

    What are the more interesting flavors of sake?

  106. 106

    Brady — 6/7/09 @ 8:35 pm

    I am a steamy kitchen email subscriber.

  107. 107

    amy — 6/7/09 @ 8:36 pm

    I am a Steamy Kitchen Subscriber!

  108. 108

    Ann M. — 6/7/09 @ 8:36 pm

    Do you have a sake martini recipe or other recipes for drinks you make with sake?

  109. 109

    Ann M. — 6/7/09 @ 8:37 pm

    “I’m a Steamy Kitchen email subscriber”

  110. 110

    Mercy — 6/7/09 @ 8:41 pm

    Is sake historically enjoyed warm or cold?

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    Dalyn — 6/7/09 @ 8:51 pm

    I love sake! I was so excited to see your post and can’t wait to read your one on reading the labels. My question..in your tastings what type of glassware was used? ie. wooden box, glass or porcelain. Does it matter in tasting or is it all for show?

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    Suzanne — 6/7/09 @ 8:57 pm

    Do you have recommendations for finding gluten free sake? I have heard one must be careful, as not all sake is gluten free.

  113. 113

    Suzanne — 6/7/09 @ 8:58 pm

    I am a steamy kitchen email subscriber!

  114. 114

    Mom24 — 6/7/09 @ 9:02 pm

    I wonder what sake tastes like and how much you need to spend to get a decent tasting bottle?

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    Christi — 6/7/09 @ 9:04 pm

    What about the fruit flavored sake? It is not considered pure, kind of like how the guys always dog me for drinking grapefruit Michelob Ultra?

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    Lauren — 6/7/09 @ 9:20 pm

    What kinds of food would be good to serve Sake with other than japanese?

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    Laurin — 6/7/09 @ 9:23 pm

    Any idea why I went absolutely crazy the first time I drank a high-quality chilled sake? I mean, I know you weren’t there, ha, ha but you really would have seen a show. I’m just wondering if Sake has some kind of “make you crazy” properties in it like Absinthe does. It’s not like I drank any more on that evening than usual, it was just an interesting reaction.

  118. 118

    Laurin — 6/7/09 @ 9:24 pm

    I’m a Steamy Kitchen email subscriber.

  119. 119

    brilynn — 6/7/09 @ 10:07 pm

    I’ve never had sake, what percentage alcohol is it? Ie- should I be sipping it like wine or shooting it?

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    Jodi — 6/7/09 @ 10:07 pm

    What is the proper way to enjoy sake? Like wine, do you pair it with certain foods? Can you cook with sake? I am so excited about this!

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    JKH — 6/7/09 @ 10:07 pm

    What would be good inexpensive, starter brands of sake for the neophyte?
    Thanks!

  122. 122

    Jodi — 6/7/09 @ 10:08 pm

    I am a Steamy Kitchen e-mail subscriber.

  123. 123

    brilynn — 6/7/09 @ 10:09 pm

    I’m a Steamy Kitchen email subscriber.

  124. 124

    Cathy — 6/7/09 @ 10:39 pm

    Do people really like this stuff?

  125. 125

    Nags — 6/7/09 @ 10:41 pm

    What is sake, again? :D

  126. 126

    Nags — 6/7/09 @ 10:42 pm

    I’m a Steamy Kitchen email subscriber!

    I tried sashimi for the first time the other day and would pass the next time I am offered it. Sake sounds like more my thing!

  127. 127

    Beth Anne — 6/7/09 @ 10:54 pm

    What is the history of Sake??

  128. 128

    Beth Anne — 6/7/09 @ 10:55 pm

    I’m an email subscriber :)

  129. 129

    Sheila — 6/7/09 @ 11:03 pm

    Who invented the Sake Bomb game and is it a terrible insult to a good bottle of sake?

  130. 130

    Annie — 6/7/09 @ 11:08 pm

    Which sake is best for cooking?

  131. 131

    Annie — 6/7/09 @ 11:08 pm

    I’m an email subscriber.

  132. 132

    lauren — 6/7/09 @ 11:10 pm

    What’s the scoop on unfiltered sake? Of course it’s unfiltered, but what’s the expert’s take on it and the experience of drinking it?

  133. 133

    lauren — 6/7/09 @ 11:11 pm

    i’m an email subscriber as well!

  134. 134

    Kristy — 6/7/09 @ 11:11 pm

    What is a traditional sake tasting?

  135. 135

    Kristy — 6/7/09 @ 11:11 pm

    and I am a subscriber

  136. 136

    Jean — 6/7/09 @ 11:12 pm

    I had a sparkling sake at a Japanese steakhouse on Valentine’s Day, and I absolutely fell in love with it! It was “Hana-Awaka” Sake (Sparkling Flower), brewed & bottled by Ozeki Corporation, Nishomiya, Hyogo Japan. (Let me guess, this is a cheap sake and therefore I really am a cheap drunk!)
    Can you tell me anything about it?

  137. 137

    Jean — 6/7/09 @ 11:13 pm

    Also, I am a subscriber :-)

  138. 138

    Elis — 6/7/09 @ 11:14 pm

    Just got the newsletter which says I get two entries. So, here’s the second. Yay! :)

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    Jackie — 6/7/09 @ 11:16 pm

    Are there different kinds of sake from other Asian countries?

  140. 140

    Jackie — 6/7/09 @ 11:17 pm

    I’m a subscriber!

  141. 141

    annlee — 6/7/09 @ 11:18 pm

    I am a Steamy Kitchen Subscriber!

  142. 142

    Mary Lou Kemp — 6/7/09 @ 11:19 pm

    I subscribe to your blog!!

  143. 143

    Howard — 6/7/09 @ 11:19 pm

    Why is high-class sake served cold (occasionally at room temperature) in wooden boxes and ordinary sake served warmed in ceramic bottles and tiny ceramic cups?

  144. 144

    Howard — 6/7/09 @ 11:20 pm

    I am a happy subscriber.

  145. 145

    annlee — 6/7/09 @ 11:21 pm

    second comment for my second entry…woo hoo …yay

  146. 146

    Mary Lou Kemp — 6/7/09 @ 11:22 pm

    Yiipppeee we get to comment twice….congratulations on completing the cookbook. I have never tasted Sake before.

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    Kristen — 6/7/09 @ 11:24 pm

    How strong is Sake? Will one knock me on my butt?

  148. 148

    Alison — 6/7/09 @ 11:24 pm

    What foods go best with sake? Obviously Japanese foods, but are there any specific items or categories in particular? Although I lived in Okinawa for six years (military brat), I never got too much into sake. Although I have to say, I sure did love the free sake they served at every table at our favorite late-night dance club :)

  149. 149

    Kristen — 6/7/09 @ 11:24 pm

    I’m an email subscriber!

  150. 150

    hap — 6/7/09 @ 11:24 pm

    What’s the deal with sparkling sake???

  151. 151

    Alison — 6/7/09 @ 11:25 pm

    Steamy kitchen subscriber wants to know when you’re giving away the sake!

  152. 152

    Jessica — 6/7/09 @ 11:27 pm

    So, when will you offer sake and sashimi pairing ideas?

  153. 153

    Jessica — 6/7/09 @ 11:28 pm

    I’m a Steamy Kitchen email subscriber!

  154. 154

    Lysne Tait — 6/7/09 @ 11:29 pm

    So should you not drink Sake warm? We had dinner with a couple who served it on the rocks, warm, hot, you name it. I couldn’t really remember by the time we were finished with dinner. (It was an excellent meal, by the way).

  155. 155

    Lysne Tait — 6/7/09 @ 11:29 pm

    I am a long time Steamy Kitchen Subscriber/reader/devourer

  156. 156

    Sarah — 6/7/09 @ 11:35 pm

    Do they make nonalcoholic sake? Are there sakes recommended for particular kinds of sushi?

  157. 157

    Sarah — 6/7/09 @ 11:35 pm

    I am an email subscriber!

  158. 158

    kribss — 6/7/09 @ 11:43 pm

    whats the best way to drink sake? warm? cold? and can you mix it with something else? like sake + kool-aid?

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    kribss — 6/7/09 @ 11:44 pm

    i am a subscriber too!

  160. 160

    Kate — 6/7/09 @ 11:47 pm

    Mmm sake. All the things you could cook with it! …If it stayed around long enough to be cooked with that is :) What is your favorite thing to make with sake?

  161. 161

    Lindsay S — 6/7/09 @ 11:48 pm

    I’ve only had sake once; it was nigorizake (unfiltered). I liked it well enough, but I’m curious as to what the filtered kind tastes like. What are some differences between the two?

  162. 162

    Lindsay S — 6/7/09 @ 11:49 pm

    Also, I’m a Steamy Kitchen email subscriber!

  163. 163

    Jeremy — 6/7/09 @ 11:51 pm

    Is there anything to mix Sake with besides beer? Any suggestions?

    Thanks!

  164. 164

    Sharle — 6/7/09 @ 11:52 pm

    I’d love the chance to try these! I’d have my daughter over for idea. Looking forward to your cookbook in print.

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    Bridget Hennessey — 6/7/09 @ 11:52 pm

    What else could you use sake (as a substitute) for?

  166. 166

    Bridget Hennessey — 6/7/09 @ 11:53 pm

    I’m a subscriber!

  167. 167

    Sharle — 6/7/09 @ 11:53 pm

    and I’m an email subscriber as well.

  168. 168

    Amber — 6/7/09 @ 11:54 pm

    so much sake info! i love it.

  169. 169

    Amber — 6/7/09 @ 11:55 pm

    i am also an email subscriber!

  170. 170

    Cindy — 6/7/09 @ 11:57 pm

    Will you feature any recipes with sake in it?
    Is Sparkling Sake graded also?

  171. 171

    Tiffany — 6/7/09 @ 11:57 pm

    I remember the first time I had sake. My Father took me at ten years old to a Benihana. I was in awe of everything! But, I remember that sweet, warmth of that first sake. Mmmmmm.

  172. 172

    Cindy — 6/7/09 @ 11:58 pm

    I am an e-mail subscriber.

  173. 173

    Willa — 6/8/09 @ 12:03 am

    So where did sake bombs originate? (ps I’m posting twice cause I’m an email subscriber)

    And also, AHHH SUR LA TABLE AHHH

  174. 174

    Willa — 6/8/09 @ 12:04 am

    Here I am posting again bc I’m an email subscriber, and my question is “where did sake bombs originate?”

    (I’m totally crossing my fingers for the Sur La Table gift certificate ahhh)

  175. 175

    Elyse — 6/8/09 @ 12:06 am

    I’m an email subscriber. Does sake have to be warmed or not?

  176. 176

    Carol — 6/8/09 @ 12:06 am

    Why is sake served warm traditionally? Personally, I like chilled sake!

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    Marti — 6/8/09 @ 12:06 am

    What is the difference between sake and amazake?

  178. 178

    Carol — 6/8/09 @ 12:06 am

    I’m an email subscriber!

  179. 179

    Tiffany — 6/8/09 @ 12:07 am

    “I’m a Steamy Kitchen email subscriber”

    How do you use sake in your cooking?

  180. 180

    pinkdevora — 6/8/09 @ 12:13 am

    What is the alcohol percentage? Is it like wine or vodka with “proofs”?

  181. 181

    Hanna — 6/8/09 @ 12:14 am

    Which sake brand/producer that you’ve tried is one that you’d super-recommend?

    I am also an e-mail subscriber!

  182. 182

    Helen — 6/8/09 @ 12:22 am

    Are hot and cold sakes produced differently? Thanks!

  183. 183

    Helen — 6/8/09 @ 12:22 am

    I’m a Steamy Kitchen email subscriber.

  184. 184

    Jeff — 6/8/09 @ 12:27 am

    Is it possible to use sake in cooking as well? Can you use it the same way you use wine?

  185. 185

    Jee — 6/8/09 @ 12:29 am

    Jaden, it’s awesome you’re doing sake -
    I always just ask the server whenever I have to order sake at a restaurant… now maybe I can make a few good choices on my own. :)
    I’ve always been curious – what’s the difference between sake and soju? (or other korean rice based drinks such as mak-gul-lee?)

  186. 186

    Jee — 6/8/09 @ 12:29 am

    Oh, and I’m also a Steamy Kitchen email subscriber – :)

  187. 187

    Willa — 6/8/09 @ 12:35 am

    What is up with the cloudy sake? =\ My friends go ga-ga over it.

  188. 188

    Karen — 6/8/09 @ 12:35 am

    Is sake (or maybe I should specify premium sake) only made in Japan, or are there brewers in other countries?
    On a funny note; I hate hot sake. Whenever I go to a Japanese steakhouse I take my sake bottle off the hot grill. One time, the chef seemed rather offended by that, and returned it to the grill. I removed it again, and we spent the evening playing “move the sake bottle when the other person isn’t looking” :)

  189. 189

    Theresa — 6/8/09 @ 12:35 am

    I’ve never had Sake, but it is something I’ve been wanting to try for a while! Don’t have any specific questions about it, but very curious to try it since so many people seem to love it so much. :)

  190. 190

    Theresa — 6/8/09 @ 12:36 am

    I am a Steamy Kitchen email-subscriber.

  191. 191

    Alexis — 6/8/09 @ 12:40 am

    Interesting stuff, Jaden! My questions: if the non-premium sakes have distilled alcohol added to them, but premium sakes don’t–what is the difference in alcohol levels? Do the premium sakes achieve a similar alcohol content just by the longer fermentation? How does the alcohol content compare to beer/wine/distilled liquors?

  192. 192

    Alexis — 6/8/09 @ 12:42 am

    I am a Steamy Kitchen subscriber, as well! Thanks for the double entry bonus! Congrats on finishing the book!

  193. 193

    joyjoy — 6/8/09 @ 1:06 am

    I’ve never had sake before! Is there a difference between the sakes served hot or cold?

  194. 194

    joyjoy — 6/8/09 @ 1:07 am

    I’m also an email subscriber!

  195. 195

    Steph — 6/8/09 @ 1:07 am

    Thanks so much for sharing this knowledge with us – what a wealth of info. My hubby and I visited Japan back in 2004 and were lucky enough to visit a family Sake Brewery, but the tour was in Japanese and I could only understand bits and pieces. Hubby and I are sake fans (preferring Junmaiginjo or Daiginjo sake) and now we will know more about what we are drinking (not that that was necessary in order to enjoy them, but still! ;) ). Now that we have come back to the US, we will be again setting up a kitchen so the gift card would sure be welcome by us! Regardless of whether or not I win it, I sincerely appreciate the sake lesson and look forward to learning more.

  196. 196

    Diana — 6/8/09 @ 1:07 am

    I’d love to know some ideas for cooking with sake. Great post Jaden! I really learned a lot and am forwarding this to my husband and sister in law who love sake. Thanks for sharing some with us in Seattle, I LOVE the snow maiden!

  197. 197

    Steph — 6/8/09 @ 1:08 am

    Second entry…I am a subscriber.

    Thanks so much for sharing this knowledge with us – what a wealth of info. My hubby and I visited Japan back in 2004 and were lucky enough to visit a family Sake Brewery, but the tour was in Japanese and I could only understand bits and pieces. Hubby and I are sake fans (preferring Junmaiginjo or Daiginjo sake) and now we will know more about what we are drinking (not that that was necessary in order to enjoy them, but still! ;) ). Now that we have come back to the US, we will be again setting up a kitchen so the gift card would sure be welcome by us! Regardless of whether or not I win it, I sincerely appreciate the sake lesson and look forward to learning more.

  198. 198

    Diana — 6/8/09 @ 1:08 am

    I subscribe because you’re awesome :)

  199. 199

    naomi — 6/8/09 @ 1:12 am

    I’ve heard placing a wooden chopstick (non-laquered) while heating the sake imparts the aroma akin to the barrels used to age the sake. But I’ve also heard if you have to heat sake to drink it, it’s not worth drinking. Any truth?

  200. 200

    naomi — 6/8/09 @ 1:13 am

    I subscribe to your e-mails!

  201. 201

    Janet — 6/8/09 @ 1:21 am

    What is the alcohol content (compared to a bottle of Merlot, for instance), and is it drank in the same fashion-sipping?

  202. 202

    Janet — 6/8/09 @ 1:21 am

    I’m a Steamy Kitchen email subscriber, YEAH BABY!

  203. 203

    amyjo smith — 6/8/09 @ 1:35 am

    Wow – sparkling Sake sounds awesome!!

  204. 204

    amyjo smith — 6/8/09 @ 1:35 am

    And this is my second comment since your newsletter said to comment twice :D

  205. 205

    gigi — 6/8/09 @ 1:36 am

    What would be the best type of sake to use when cooking? e.g. if I wanted to make a marinade for cod with some miso and sake, what would you recommend?

  206. 206

    gigi — 6/8/09 @ 1:37 am

    Oh, and I’m a Steamy Kitchen email subscriber. :)

  207. 207

    lydster74 — 6/8/09 @ 2:10 am

    I’m a Steamy Kitchen email subscriber

  208. 208

    lydster74 — 6/8/09 @ 2:11 am

    Do sake taste better drinking from a small wooden cup?

  209. 209

    bresinsky1 — 6/8/09 @ 2:19 am

    I’ve had a type of Sake which appears white. What is it and is it a premium Sake?

  210. 210

    Hannah — 6/8/09 @ 2:31 am

    Why do some restaurants pour sake into a glass,overflowering into a small wooden box?

  211. 211

    Hannah — 6/8/09 @ 2:32 am

    I’m a Steamy Kitchen email subscriber.

  212. 212

    Jordan — 6/8/09 @ 3:07 am

    First, where is the flavor coming from if the rice is polished down almost to pure starch?

  213. 213

    Jordan — 6/8/09 @ 3:09 am

    Secondly, I am wondering what the difference in flavor is that I can expect from the ‘odd’ varieties, such as akaisake, nigorizake.

  214. 214

    Boulder — 6/8/09 @ 4:24 am

    I just saw a show this week that had a sommelier for sake, with a sake store in SF. He pairs you up to “your” sake based upon your wine preferences. Kind of cool. But I’d like to know what sakes make good hostess gifts, say from a Whole Foods kind of selection. What would be a not too expensive, general crowd pleaser.

  215. 215

    Boulder — 6/8/09 @ 4:24 am

    PS – Newsletter subscriber too!

  216. 216

    Melinda — 6/8/09 @ 4:26 am

    I put Saki in my salad dressing. It is probably the cheapo stuff but I love the taste with the oil and vinegar.
    Is there such a thing as Saki vinegar like there is Sherry vinegar?

  217. 217

    Melinda — 6/8/09 @ 4:27 am

    I’m an oldie moldie, way long time, ago email subscriber and fan!

  218. 218

    Nancy — 6/8/09 @ 5:16 am

    Great sake lesson! I borrowed an 8′ table for my garage sale from my local liquor store/wine tasting hot spot and when I returned it on Saturday after the garage sale they were doing a beer and sake tasting. So unable to resist the urge I sat my butt down and did the sake tasting flight…7 different and unique and delicious sakes for $15. Yum, yum, yum! And now after reading your sake definitions I am completely clear on the different grades. Thank you! Can’t wait to read the all of the news to come on sake. BTW, I’m in N. Hollywood, where are you going to be when you come to LA?

  219. 219

    Nancy — 6/8/09 @ 5:18 am

    And I am a subscriber or as one of the other posts said, “an oldie moldie”. Love it!

  220. 220

    rita — 6/8/09 @ 5:40 am

    i love sake! back in the States, just like wine, hubby and i used to buy bottles of sake and do a tasting which brewery has the best. it’s so difficult to find those here in germany. if and when we do see a bottle, it costs us an arm and a leg, and a pint of blood. anyhoodles, too bad, Sur La Table doesn’t ship to APO.

  221. 221

    Carole — 6/8/09 @ 5:56 am

    The first (and last) time I had sake, it was the nasty, cheap warm stuff you mentioned. Made me shudder, it was so gross. That was years ago and I still recoil from the memory.

    The sparkling Japanese sake, served chilled in a champagne flute, might be something I’d try. Is it easy to find in the US?

  222. 222

    Carole — 6/8/09 @ 5:56 am

    I’m an email subscriber!

  223. 223

    flfarmgirl — 6/8/09 @ 6:00 am

    What a great, informative post. I only knew four things about Sake before today, with the most important one being Sake is my daughter’s favorite beverage. Thanks!

  224. 224

    flfarmgirl — 6/8/09 @ 6:01 am

    I am an e-mail subscriber.

  225. 225

    Richard — 6/8/09 @ 6:45 am

    So you’re saying that sake should ideally be enjoyed chilled, rather than slightly heated. But then again, you say sake is often heated exactly to obscure it’s middling quality.

    So suppose I can only get my hands on ‘ordinary’ sake (living in Europe, without the spare cash to mail-order bottles of liquor overseas) – would you recommend heating the sake or drinking it chilled?

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    silver. — 6/8/09 @ 6:46 am

    When you’re using sake to cook with, how noticeable is the taste difference between the different grades?

  227. 227

    silver. — 6/8/09 @ 6:46 am

    When you’re using sake to cook with, how noticeable is the taste difference between the different grades?

    Subscriber take two!

  228. 228

    Heidi Robb — 6/8/09 @ 7:16 am

    Wondering what grade of rice is used in the nigori unfiltered sake I like so much?

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    evey — 6/8/09 @ 7:32 am

    Is there a kind of “dessert sake” (like dessert wine) that goes well will sweet things?

  230. 230

    evey — 6/8/09 @ 7:32 am

    I’m a Steamy Kitchen email subscriber!

  231. 231

    Japanese Sake | Steamy Kitchen — 6/8/09 @ 7:35 am

    [...] Originally posted here: Japanese Sake | Steamy Kitchen [...]

  232. 232

    Ray — 6/8/09 @ 7:41 am

    Premium Sake is soooo much better than the stuff you find in most stores in the giant green bottles (no-names please!. That stuff is actually made in California not Japan.

  233. 233

    Ray — 6/8/09 @ 7:45 am

    I haven’t had really good Sake since I was last in Japan. Thanks for the informative article! Will definitely look into some of the above mentioned. P.S. Leave the domestic stuff for use as paint remover.

  234. 234

    jaili — 6/8/09 @ 7:54 am

    i like sake cold than hot/warm. they say that for one to taste the rel taste of sake, it must be tasted cold as hot/warm sake masks the impurities the sake might have.

  235. 235

    Lynn — 6/8/09 @ 7:56 am

    My friend Somrit always orders sake when we go for sushi. I sort of like it now!

  236. 236

    Lynn — 6/8/09 @ 7:57 am

    I enjoy your blog posts very much – thank you for the subscription!

  237. 237

    Grace — 6/8/09 @ 8:03 am

    Japanese Sake is great :) . Last summer I was able to go to a Sake Factory in Japan and they offered sake ice cream, which was quite an interesting experience.

  238. 238

    Courtney — 6/8/09 @ 8:04 am

    I’m an email subscriber

  239. 239

    Grace — 6/8/09 @ 8:05 am

    By the way, I subscribe to your email newsletter, and I’m excited that you are coming to LA next week to investigate Kogi’s. I live around UCLA and i must say, they have beceome quite a sensation. Cant wait for you review/report of the place.

  240. 240

    Courtney — 6/8/09 @ 8:06 am

    I was wondering what a great sauce recipe would be using sake? Or even a marinade?In the summer about the only way we make dinner is using the grill. It would be nice to shake it up a bit and get a different flavor profile going on there for some ribs or chicken.
    Thanks :)

  241. 241

    Alta — 6/8/09 @ 8:15 am

    I am excited you’re doing this “series” on sake! I love the idea of sake…so far, I haven’t enjoyed any I have purchased. All burned your throat when you drank them, hot or chilled. I even thought I would be cool and buy a sake set at the Asian market – it’s super-pretty. Will LOVE it if my new-found knowledge you have given me will allow me to choose a GOOD sake! Now I know what key words to look for. Let’s see….question. What is the alcohol content in sake? About the same as wine?

  242. 242

    Alta — 6/8/09 @ 8:15 am

    I’m an email subscriber!

  243. 243

    Murasaki Shikibu — 6/8/09 @ 8:28 am

    Great post that pretty much explains it all. I’ve linked this post to a photo of Sake offerings made to Meiji Shrine that I’ve posted in my blog. :)

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    Soyon — 6/8/09 @ 8:29 am

    Cool give-a-way!

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    Soyon — 6/8/09 @ 8:29 am

    Also email subscriber!

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    Leah — 6/8/09 @ 8:34 am

    I’ve always wondered about serving saki. I have seen some serve it warm/hot and some cold. Is either correct and why would there be such a difference?

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    Jerrod Blair — 6/8/09 @ 8:35 am

    Recently I went to my local sushi restaurant and had a “creamy” sake (with milk in it?). Could you tell me a bit more about this creamy sake? It was really delicious and I’m curious if there’s more where that came from?

  248. 248

    D Wilson — 6/8/09 @ 8:35 am

    I’ve seen beautiful special sake serving sets with small ceramic cups. Is there a sake ceremony with a traditional way to serve the drink akin to the steps in a tea ceremony? Also is there a reason for the size and proportion of the cups that relates at all to the properties of the rice wine (like the way a flute channels bubbles or other wine glasses support aeration, etc.)?

  249. 249

    D Wilson — 6/8/09 @ 8:36 am

    I’m a subscriber so double me!

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    amy — 6/8/09 @ 8:40 am

    why can’t i get good sake in pa? i’d love to try the mini sakes you talked about before-(sake2me or something like that?). but i know i’d love the SLT gift card!

  251. 251

    amy — 6/8/09 @ 8:40 am

    i’m a SK email subscriber!

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    Heather — 6/8/09 @ 8:45 am

    I’m curious about the bottles – is there any significance to the fact that they’re usually (always?) clouded glass? (I’m sure there’s a term for that that escapes me right now, but I think you know what I mean.)

  253. 253

    Heather — 6/8/09 @ 8:45 am

    I’m an e-mail subscriber.

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    katie — 6/8/09 @ 8:46 am

    do you have a recommendation of a good sake to try?

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    katie — 6/8/09 @ 8:47 am

    I’m an email subscriber.

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    Caitlin B. — 6/8/09 @ 8:48 am

    I’m an e-mail subscriber, so sign me up (again!)

    Also, are there any particular brands of sake that should be avoided if one wants to keep their taste buds intact?

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    JP — 6/8/09 @ 8:51 am

    For a 1st time sake experience, anything you would recommend?

    I’m an email subscriber too.

    Thanks

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    Mary Kroll — 6/8/09 @ 8:51 am

    At what age might a parent begin to allow their children to have sake?

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    Chris — 6/8/09 @ 9:04 am

    Is the Yamada Nishiki Rice ever eaten, or is it used only for Sake?
    I’m an email subscriber as well.

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    Jessica — 6/8/09 @ 9:05 am

    Can you pair Sake with non-Asian foods as well? Any recommendations? Where can you purchase sparkling sake?
    Thanks

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    Jessica — 6/8/09 @ 9:06 am

    I love subscribing to your site and thanks for the contest!

  262. 262

    Chris — 6/8/09 @ 9:10 am

    Here’s my second entry, thanks!

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    Suzi — 6/8/09 @ 9:15 am

    Well, I am into growing my own grapes and making my own wine, and I don’t stop at grapes! Cherry picking this month will bring us some homemade cherry wine. I’m thinking about kicking it up with almonds. I have a jalapeno bush (HUGE) and I make jalapeno wine. Do they make sake from anything other than rice? Is Sake more like beer than wine?

  264. 264

    Suzi — 6/8/09 @ 9:16 am

    I’m an email subscriber. Please give me a double entry! AND have a great day!

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    Casadelun — 6/8/09 @ 9:24 am

    Does drinking sake have health benefits like red wine?

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    Ellie — 6/8/09 @ 9:28 am

    This is so interesting. I’ve only had sake a handful of times and I know nothing about it. I know I’ve had it hot and cold before. There is a little sushi restaurant near our old apartment and the waiter was telling us all about how they only serve cold sake and I had no idea what the difference was! My question is, will you be recommending some affordable sakes that are worth trying?

  267. 267

    Ellie — 6/8/09 @ 9:28 am

    I’m a Steamy Kitchen email subscriber

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    tom johnson — 6/8/09 @ 9:29 am

    great info about sake…may I add???
    Americans are always looking for the biggest, boldest, brawniest wine, car, house, boat, breasts (excuse the vulgarity). But in Japanese culture, the top of the pyramid is more about delicacy and finesse.
    Think of Sake in those terms…like a Bonzai garden. Smaller is better…meaning more complexity and finesse built into the product.

    So when you taste them, think in those terms and I think your reading audience will understand it a bit more.

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    yb — 6/8/09 @ 9:38 am

    Jaden, what an avalanche of info. If I had a question, it seems you’ve already answered it! Thanks!

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    Maryann — 6/8/09 @ 9:38 am

    What kind of taste does the cheap ass stuff impart in cooking??

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    yb — 6/8/09 @ 9:39 am

    Seeing Steamy Kitchen in my in-box always makes me smile.

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    G Rice — 6/8/09 @ 9:41 am

    Looking forward to more info on sake.

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    Lizzie — 6/8/09 @ 9:44 am

    My favorite sake is Sho Chiku Bai Gingo. I have no idea if it’s a good sake or not, but I think it’s deliiiiiiiiicious!

    :)

  274. 274

    Lizzie — 6/8/09 @ 9:44 am

    And *of course* I am an email subscriber!

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    Dominique (de vous à moi...) — 6/8/09 @ 9:46 am

    Very interesting post about sake!

  276. 276

    Dominique (de vous à moi...) — 6/8/09 @ 9:47 am

    I’m an e-mail suscriber!

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    Charlynne — 6/8/09 @ 10:01 am

    My question is about temperature. When I was in Japan (but under drinking age) I remember some sake being served warm and some cold. Are there different types that are ideal at different temps? Or was it just a ‘time of year’ thing?

  278. 278

    Charlynne — 6/8/09 @ 10:01 am

    And, I’m an email subscriber!

  279. 279

    Christina — 6/8/09 @ 10:01 am

    Very informative post! What’s your take on unfiltered sake? Is that normally just cheap, low-grade sake or are there more premium versions of that?

  280. 280

    Christina — 6/8/09 @ 10:01 am

    And I’m an email subscriber!

  281. 281

    Vivian — 6/8/09 @ 10:13 am

    I wish we could get good sake here. Even the sushi bars only carry one or 2.

  282. 282

    Vivian — 6/8/09 @ 10:13 am

    I am an email subscriber.

  283. 283

    Shannon — 6/8/09 @ 10:17 am

    What is the traditional way to serve sake?

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    Deanna — 6/8/09 @ 10:18 am

    I don’t care much for the taste of alcohol plain. Can sake be mixed with something else?

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    Shannon — 6/8/09 @ 10:19 am

    What is the reason for the tradition that one drinker serves the other drinker?

    Also, congratulations on completing your cookbook!

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    amy — 6/8/09 @ 10:19 am

    I’ve tried sake twice, and didn’t enjoy it either time – then again, it was probably the nasty cheap stuff. Someone mentioned sake-flavored ice cream above, how hard it would be to work out a recipe? Could the somewhat cheaper stuff work for that?

  287. 287

    amy — 6/8/09 @ 10:20 am

    times 2 from a happy subscriber!

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    caroline kim — 6/8/09 @ 10:23 am

    how does the flavor of sake compare to korea’s soju? I’ve always been a soju drinker but for some reason have never tried sake!

  289. 289

    caroline kim — 6/8/09 @ 10:23 am

    I’m a Steamy Kitchen email subscriber – double me please!

  290. 290

    Deb on the Rocks — 6/8/09 @ 10:28 am

    I did not know that about hot sake! Sake is amazing, my favorite medicine. (Of course I subscribe!!!)

  291. 291

    pligg.com — 6/8/09 @ 10:31 am

    Japanese Sake Primer…

    Love love love sake!…

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    kristine — 6/8/09 @ 10:38 am

    What is the name of a good premium fruity, little coconutty, sake? And this sparkling sake sounds yummy!

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    Jescel — 6/8/09 @ 10:40 am

    Thanks for your information about hot sake. I’ve always had them hot in japanese restaurants. Now I know why :o ).. If you say expensive sake, how much is that price range are we talking about? And do we have to get them from japanese specialty stores?

    And.. I’m a subscriber too so pls. double my entry.. thanks.

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    Lexi — 6/8/09 @ 10:44 am

    I wonder how long you can keep Sake?

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    Amy in TX — 6/8/09 @ 10:45 am

    Do you drink chilled sake out of the same little cups that you use with the hot stuff?

  296. 296

    Deborah Astie — 6/8/09 @ 10:47 am

    This is a great article! Very informative.

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    Mary Lou — 6/8/09 @ 10:47 am

    Believe it or not I love cooking with Japanese wine!

  298. 298

    Deborah Astie — 6/8/09 @ 10:47 am

    I’m a steamy kitchen subscriber too.

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    Mary Lou — 6/8/09 @ 10:48 am

    I can’t wait for your cookbook to be published so I can start cooking from it.

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    James Brown — 6/8/09 @ 10:55 am

    Looking forward to the cookbook. As for Sake, I have had it once. My friend insists that it is supposed to be served hot. Is that true?

  301. 301

    James Brown — 6/8/09 @ 10:57 am

    I’m a Steamy Kitchen email subscriber!

    Comment #2 because Jaden told me to! Jaden rocks! Or is that the Sake talking?

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    Christine Wright — 6/8/09 @ 11:02 am

    Very informative about sake! I didn’t know there was there was such a distinction between premium sake and regular ol’ sake.

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    Christine Wright — 6/8/09 @ 11:04 am

    Looking forward to more articles on sake – esp. the brands article! We have a huge selection of sake at the local Japanese market but I can’t ever figure out which is a good one to get. I’ll be looking forward to trying some different brands!

  304. 304

    Emily — 6/8/09 @ 11:07 am

    What is a potential sake replacement in recipes for those who can’t cook with alcoholic beverages?

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    Patricia D — 6/8/09 @ 11:10 am

    I have a recipe for fried rice that calls for Sake. I used Rice COOKING wine. I know rice cooking wine is NOT table wine so, what is the difference between the two?

  306. 306

    Patricia D — 6/8/09 @ 11:12 am

    Comment number two because I was also TOLD I HAD to! LOL My friend would take me to restaurants in San Francisco, but always have his Sake hot (he requested it hot). You stated above that cheap ones are served hot, but good quality cold….would a restaurant serve a good quality Sake hot? or is that bad juju?

  307. 307

    Melissa — 6/8/09 @ 11:23 am

    This is great! I’ve always been curious about sake, and my only try was on a date with a Thai man at a great japanese restaurant, and the sake was horrible…so I never tried it again. I’d be interested in trying some that was higher quality, because it can’t all taste like rubbing alcohol, right? It’s rice for goodness sake…the food of the gods.

  308. 308

    Melissa — 6/8/09 @ 11:26 am

    Ok, and for my second post, here is my question: Is cooking with junmai sake considered acceptable for your recipes, or is it like wine where the point is to impart a particular flavor that an inferior version would lack? (your quick noodles were out of this world even though I had to do without it because I had no sake on hand)

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    Heather — 6/8/09 @ 11:31 am

    Can you pair Sake with other kinds of foods besides Japanese?

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    Heather — 6/8/09 @ 11:31 am

    I’m a Steamy Kitchen e-mail subscriber!

  311. 311

    Misty — 6/8/09 @ 11:32 am

    I’d really like to know some brands to start tasting. Otherwise I’m sure I’ll end up with the cheapo table sake and not understand what that crazy Jaden chick is blathering on about. :)

  312. 312

    Misty — 6/8/09 @ 11:33 am

    And I’m a Steamy Kitchen email subscriber.

  313. 313

    Brittany — 6/8/09 @ 11:35 am

    I’ve only every had the cheap stuff, which was def. reminiscent of drinking rubbing alcohol. At what level does it start to get a good flavor. Can I buy the Junmai and be satisfied or do I need to spring for the fanciest stuff?

  314. 314

    Brittany — 6/8/09 @ 11:35 am

    I’m a Steamy Kitchen email subscriber

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    Julie — 6/8/09 @ 11:41 am

    Why cant you heat all sake up?

  316. 316

    Julie — 6/8/09 @ 11:41 am

    I’m a Steamy Kitchen email subscriber.

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    Jen — 6/8/09 @ 11:43 am

    Oh my gosh. I never knew I’d have this much information about SAKE in my brain. My brain is about to explode.

    and what’s up with coming to LA and not teaching a class! travesty, i say!!!

  318. 318

    Rachel — 6/8/09 @ 11:45 am

    Such a great post! I know almost nothing about sake. Is there a particular sake you’d recommend for a new sake drinker?

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    Rachel — 6/8/09 @ 11:46 am

    Annnnnd again. I can follow directions!

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    Jason — 6/8/09 @ 11:51 am

    Great article! Just wondering though, does the Sake flavor differ according to the region that the rice is harvested? i.e. appelations

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    Jason — 6/8/09 @ 11:52 am

    I’m a Steamy Kitchen e-mail subscriber!

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    Nici — 6/8/09 @ 11:55 am

    Great post – look forward to more Would love a list of brands to try

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    Nici — 6/8/09 @ 11:55 am

    I’m a Steamy Kitchen e-mail subscriber

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    Suzanne — 6/8/09 @ 12:00 pm

    I too am looking forward to your cook book. Congrats on your milestone accomplishment! My favorite recipe so far is for jap chae…I could eat it every day.
    Thanks for the goodies!

  325. 325

    Suzanne — 6/8/09 @ 12:03 pm

    As for sake, I love it and drinking it. The cold, pretty little bottle, the tiny cups or bamboo square from which to drink, the clean crisp aroma of the sake itself. I am disappointed when I order it in a restaurant and it is brought to me in a wine glass. I have various cups at home where I enjoy it. Do I sound like a sake lush?!?!?!

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    Kristine B — 6/8/09 @ 12:14 pm

    Awesome post. I really didn’t know much about sake until now!

  327. 327

    Carol — 6/8/09 @ 12:22 pm

    I’m a Steamy Kitchen email subscriber

  328. 328

    Carol — 6/8/09 @ 12:26 pm

    Are there any premium Sake makers in the US?

  329. 329

    Heather — 6/8/09 @ 12:33 pm

    My sister talks about your blog all the time. Diana Dishes :) what’s the best sushi-sake? Especially with the best sushi ever: Eel!?

  330. 330

    Dee — 6/8/09 @ 12:37 pm

    I lurve sake!! So excited you are writing about it. I actually like this brand of junmai which, according sake experts, is actually considered inferior, but I LURVE it! ;p I also like the note about the sparkling–that would be a cool option to champagne. Bring on the bubbles!

  331. 331

    Linda — 6/8/09 @ 12:38 pm

    Love sake but know nothing about it. Thanks for the post.

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    Maria — 6/8/09 @ 12:38 pm

    Hi!
    I don’t really like reading that much, unless there are pictures to encourage me (that’s why I LOVE your recipes soo much; lots of food porn). So is Japanese Sake basically just rice wine/vinegar or something?

  333. 333

    Linda — 6/8/09 @ 12:39 pm

    I’m a Steamy Kitchen email subscriber

  334. 334

    Trish — 6/8/09 @ 12:39 pm

    Where’s the best place to purchase premium sakes?

  335. 335

    Trish — 6/8/09 @ 12:40 pm

    I’m a Steamy Kitchen subscriber!

  336. 336

    Dee — 6/8/09 @ 12:44 pm

    I’m a Steamy Kitchen email subscriber!!

  337. 337

    Maria — 6/8/09 @ 12:44 pm

    BTW, I’m a Steamy Kitchen email subscriber!
    Also, for your next cookbook, I was thinking. . . what about the French! They made such an influence on the Vietnamese cuisine (creme puffs, and all the puff pastries out there). So . . . I was thinking, you could do some French inspired asian cooking for your next book!
    (brilliant, I know =)

  338. 338

    David Eger — 6/8/09 @ 12:47 pm

    Love your new section on premium sakes! Got turned on to them a couple of years back at a Ultra-premium tasting seminar at the Traverse Epicurean Classic in Traverse City, Michigan. Opened my eyes to a whole new world of sake! (Can’t help it but I still like the cheap hot stuff too…)

  339. 339

    Propagandhi — 6/8/09 @ 12:51 pm

    I have not tried sake. I do not care for wine at all, but I do enjoy a good whiskey. How does the flavor compare between the two?

    I am also an email subscriber.

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    slammie — 6/8/09 @ 12:54 pm

    Why are some served cold and some warm/hot?

  341. 341

    slammie — 6/8/09 @ 12:54 pm

    I’m a Steamy Kitchen email subscriber!

  342. 342

    Alexandria — 6/8/09 @ 12:56 pm

    How does hot sake disguise cheap sake? Would premium sake served hot be any good?

  343. 343

    Alexandria — 6/8/09 @ 12:57 pm

    I’m a Steamy Kitchen email subscriber

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    Shelley — 6/8/09 @ 1:03 pm

    Obviously I need to try the premium sake, cause I can’t stand the hot stuff I’ve had at Japanese restaurants!

    I did make my own rice wine, once. It was fantastic! Had oranges fermenting in it along with the rice.

  345. 345

    ann white — 6/8/09 @ 1:04 pm

    Here is my sake question: hot or cold — I have enjoyed it both ways but did not know why it was served that way. My son used to serve it in a bamboo cup at room temp which was yummy.

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    Michael — 6/8/09 @ 1:16 pm

    So, how well does sake ‘keep’? Does it go bad if not drunk soon after opening, like wine?

  347. 347

    Michael — 6/8/09 @ 1:17 pm

    Oh yeah, I’m an email subscriber too!

  348. 348

    Jan Barnes — 6/8/09 @ 1:22 pm

    My hubs is a huge sushi fan, so we spend much time in sushi restaurants. Personally, I usually order something else, but we both love sake with our meals, Love getting some inside info on what we’re drinking.

  349. 349

    Jan Barnes — 6/8/09 @ 1:23 pm

    I’m a Steamy Kitchen email subscriber

  350. 350

    Jackie — 6/8/09 @ 1:24 pm

    I’ve been to a few sake tastings but only once tried one I liked – I think it was unfiltered. But I have found that I really enjoy cooking with sake, especially in Japanese noodle dishes.

  351. 351

    Bing — 6/8/09 @ 1:29 pm

    Yeay! I’m a Steamy Kitchen email subscriber!!

  352. 352

    Bing — 6/8/09 @ 1:32 pm

    I love that they come in cute little bottles. I’ve never had sake before, but would they pair nicely with other asian dishes?

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    Michael — 6/8/09 @ 1:34 pm

    How does sake differ from mirin?

    Mirin is sweetened rice wine – for cooking…not for drinking! ~jaden

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    Supercute — 6/8/09 @ 1:35 pm

    When tasting sake are you supposed to do anything fancy with it, like you do wine? Swirl, sniff? Lather, rinse, repeat?

    You are too funny. I like to swirl sniff and sip. Beyond that, I think it’s just silly! (but that’s ME…not a sake sommelier) ~jaden

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    Supercute — 6/8/09 @ 1:36 pm

    I am an email subscriber!

  356. 356

    Sarah in Charleston — 6/8/09 @ 1:49 pm

    I would like to know more about Sake boxes. They seem very cool to me.

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    Jenni — 6/8/09 @ 1:55 pm

    I have a close friend that absolutely loves sake. Every time we meet up for sushi he has it. The problem I seem to have with it is the over powering alcohol taste. Are there mellower types of sake? Something to hopefully get me used to the flavor. I’d also love to hear about pair sake with specific dishes and cooking with it. Thanks so much for this info!

    Well, cheap sake has that overpowering alcohol taste (because they ADD cheap distilled alcohol. The good stuff with its naturally brewed alcohol is divine. You won’t get that “hot” alcohol taste, I promise! ~jaden

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    Kate — 6/8/09 @ 2:10 pm

    What would be a good summer dish to go with some of this lovely cold sake? Also, should it be chilled ice, ice cold in order to be served properly?

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    Wendy — 6/8/09 @ 2:10 pm

    I’ve had saki in a fruit based punch. It was great. In fact, I didn’t know the punch was even spiked…until a little later. The alcohol content is equal to that in wine???

    I am an email subscriber.

  360. 360

    Kate — 6/8/09 @ 2:11 pm

    I’m a Steamy Kitchen email subscriber!

  361. 361

    Tammy — 6/8/09 @ 2:20 pm

    So, how do you order sake at a nice restaurant and ensure you’re getting the good stuff and not just marked-up, hot vodka?

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    Krista — 6/8/09 @ 2:36 pm

    I have only had hot Sake with sushi, but I would like to try a cold Sake. Would you recommend a cold Sake for sipping on a hot summer afternoon? Thanks!

  363. 363

    kim — 6/8/09 @ 2:36 pm

    am a subscriber, and love it

  364. 364

    kim — 6/8/09 @ 2:38 pm

    thank you for covering sake. i would like to like it, but know so little about it and the one experience was the “inferior hot sake”. I await more info from you about pairings, proper sake for sushi, or is there a traditional type of sake for holidays, celebrations,etc.

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    Tina — 6/8/09 @ 2:41 pm

    I’m a Steamy Kitchen email subscriber and I’m so gald you are always giving away awesome stuff =D

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    Ricci — 6/8/09 @ 2:44 pm

    Wonderful information – especially setting us straight aboaut the correct temperature. Really looking forward to your cookbook.

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    Ricci — 6/8/09 @ 2:44 pm

    I’m a Steamy Kitchen email subscriber.

  368. 368

    Tina — 6/8/09 @ 2:45 pm

    I’m a Steamy Kitchen email subscriber and i love that you teach us so much about everything and things are so detailed in your posts.
    Ok, so can we actually drink, Junmai Daiginjo hot or will that affect it’s delicate and sweet taste?
    I always found sake to be very strong. I prefer mild tastes where you acn actually taste the essence of the drink and not the burning alcohol sensation.
    I am very interested in this section, thank you for this post :)

  369. 369

    Jenifer — 6/8/09 @ 3:09 pm

    I have a bottle of sake in my refrigerator (it was a gift) that says it is Junmai Ginjo. I tried it cold (like my friend and the bottle told me to) and I thought it tasted terrible. It was like drinking liquor, and I was expecting something more like wine, like you said in your description. Is it supposed to taste that strong? Also, it was made by a U.S. company; do American brands compare to the Japanese? Last question: it also has the word “Momokawa” on the front. Is that the kind of rice?

  370. 370

    Winechic — 6/8/09 @ 3:10 pm

    Anyone who has ever sipped, tasted, consumed, and swallowed “Divine Droplets”, a Junmai Daiginjo sake will know that it really is better than sex. Of course, depending on what kind of vessel you put the sake in, can make all the difference!

  371. 371

    Tina — 6/8/09 @ 3:12 pm

    I’m an email subscriber!

  372. 372

    Tina — 6/8/09 @ 3:14 pm

    I don’t really know much about sake. I’ve of course tried the hot (cheap) variety, but didn’t particularly like it. I’ve recently been seeing new varieties show up in our local wine shops, so I think I’ll give it another try. Definitely not heated!

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    Lois — 6/8/09 @ 3:16 pm

    Where do you buy premium sake? Never seem to find the good kind in the local stores! (Tampa Bay)(I’m also an email subscriber.)

  374. 374

    Jessica — 6/8/09 @ 3:25 pm

    Is Sake2Me any good at all? I’m really curious?

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    Jessica — 6/8/09 @ 3:26 pm

    I’m a Steamy Kitchen email subscriber

  376. 376

    Cookin Canuck — 6/8/09 @ 3:29 pm

    Great post! I learned so much about sake! I had to laugh at your side comment about wine flavors and aromas. A good friend of mine was the brand manager for a major Australian wine. During one of our dinner parties together, he took a good sniff of the red wine and stated (with great pleasure), “Oh, I can definitely smell mouse poo in this.” (!!)

    My questions for you: While I am sure that most of these sakes should be enjoyed on their own, do you have any favorite recipes using sake?

  377. 377

    leanne — 6/8/09 @ 3:33 pm

    So, what are the benefits of unfiltered sake? I haven’t had enough brands to tell if I don’t like unfiltered sake or if we just chose poorly, but we definitely prefer filtered sake (cold, please). What’s the deal with the cloudy stuff?

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    leanne — 6/8/09 @ 3:33 pm

    I’m an e-mail subscriber! Whee!

  379. 379

    Chez US — 6/8/09 @ 3:40 pm

    We are subscribers but never receive anything ….

    I don’t know much about Sake but I know we LOVE it. There are two fantastic sake shops out here, that are very educational and they have fantastic tastings! We are trying to get in there to capture some educational video on how to pick Sake’s for your meals, etc… When you make it out this way sometime, we will have to sake it to you!

    My questions: What is the difference between Sake & Mirin?

  380. 380

    Lucy Vaserfirer — 6/8/09 @ 3:41 pm

    So how can I convince my husband to actually drink sake?

  381. 381

    Heidi — 6/8/09 @ 3:43 pm

    I would be interested in learning the traditional Japanese customs regarding drinking sake, what to do and what not to do! Looking forward to the series!

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    Tiffany — 6/8/09 @ 3:46 pm

    Does sake flame as nicely as burboun or brandy?

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    Ginger Carter Miller — 6/8/09 @ 3:50 pm

    I’m a brand new Steamy Kitchen subscriber (and I follow you on Twitter).

  384. 384

    Ginger Carter Miller — 6/8/09 @ 3:51 pm

    Is Sake gluten free?

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    Ruby — 6/8/09 @ 3:53 pm

    What’s the best condiment to go with sake?

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    Ruby — 6/8/09 @ 3:53 pm

    What’s the best condiment to go with sake? (email sub)

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    Kristen — 6/8/09 @ 3:55 pm

    Jaden, what does it say about me if I enjoy both sake and beer in the same sitting? a) righteous b) rude c) lush

  388. 388

    Jen — 6/8/09 @ 4:04 pm

    Hi Jaden,
    I was wondering if you will be attempting to make your own sake? I’ve seen a few recipes out there…also I’m interested to know if people ever infuse flavors into sake, (sort of like vodka or other alcohols)

    Thanks,
    Jen
    bellybliss.wordpress.com

  389. 389

    Brian — 6/8/09 @ 4:06 pm

    I am realy into Premium chilled Sake. Do you recommend any?

  390. 390

    Brian — 6/8/09 @ 4:06 pm

    I’m a Steamy Kitchen email subscriber

  391. 391

    Anne — 6/8/09 @ 4:08 pm

    What’s the best sake to marinate fish with? Does it matter?

  392. 392

    Kari — 6/8/09 @ 4:27 pm

    Very interesting!

  393. 393

    Kari — 6/8/09 @ 4:28 pm

    I’m also a SK e-mail subscriber.

  394. 394

    Jan — 6/8/09 @ 4:31 pm

    Holy Sake, I am an email subscriber!

    PS Long time blog stalker first time entering a contest!

  395. 395

    Sophia — 6/8/09 @ 4:43 pm

    What is your favorite recipe using sake? Do you recommend using a cheap or more expensive sake when cooking? Does it make a huge difference?

  396. 396

    Sophia — 6/8/09 @ 4:44 pm

    Another question, tee hee…Will you be answering all our questions on sake?

  397. 397

    Nga — 6/8/09 @ 5:03 pm

    Ummm… why is it named SAKE at first place?

  398. 398

    Sarah — 6/8/09 @ 5:13 pm

    Is sake drunk best warm or cold?

  399. 399

    Sarah — 6/8/09 @ 5:14 pm

    I’m a Steamy Kitchen email subscriber!

  400. 400

    Van Dashner — 6/8/09 @ 5:15 pm

    My friend Kimio, former chef at the Japanese Embassy, told me that Sake served warm should never leave the paper bag it was purchased in . . . all the way to being hidden under your other trash so that your neighbors wouldn’t know what brand you bought.

  401. 401

    Chris Huck — 6/8/09 @ 5:19 pm

    Article above referenced cheap sakes being served warm to mask their flavors.

    Do premium sakes have a recomended serving temperature or is it just personal preferences?

  402. 402

    Chris Huck — 6/8/09 @ 5:20 pm

    “I’m a Steamy Kitchen email subscriber”

  403. 403

    MikeW — 6/8/09 @ 5:22 pm

    I’m an email subscriber.

  404. 404

    DebinHawaii — 6/8/09 @ 5:27 pm

    What is the best type of container to drink sake out of? A sake cup or the wooden “box”? How is sake best stored?

  405. 405

    Alanna — 6/8/09 @ 5:28 pm

    I have really enjoyed sake when I have tried it in sushi restaurants, and chilled is absolutely the way to go. But what I want to know is what can I look for on a menu at a sushi restaurant that would clue me in as to its grade or flavor? I usually just order the cheapest one.

  406. 406

    DebinHawaii — 6/8/09 @ 5:28 pm

    I am a Steamy Kitchen subscriber too!

  407. 407

    Alanna — 6/8/09 @ 5:28 pm

    I’m a Steamy Kitchen email subscriber!

  408. 408

    Kim — 6/8/09 @ 5:52 pm

    Oh wow! I’ve never been a fan of sake before b/c I’m only familiar with the hot gutrot stuff. Actually, I think it smells like dog farts. What’s terrible about that statement is that I’m not really joking. But I really want to try that sparkling sake. It sounds good. Which sakes did you personally like? Which ones do you think taste more like fruit? I’m not a big fan of woodsy and earthy drinks for the most part.

  409. 409

    Kim — 6/8/09 @ 5:55 pm

    I’m also an email subscriber. Oh and which sake would be good to serve if you were having a pan-asian appetizer dinner?

  410. 410

    Joyce Lee — 6/8/09 @ 5:59 pm

    my question is…can sake ever be as beautiful as u?

  411. 411

    Shannon — 6/8/09 @ 5:59 pm

    What is the most popular kind of sake?

  412. 412

    Shannon — 6/8/09 @ 5:59 pm

    I’m a Steamy Kitchen email subscriber!

  413. 413

    Christina — 6/8/09 @ 6:03 pm

    Now that you are an expert, can you taste the difference between a good sake and a great sake?

  414. 414

    Carol Peterman — 6/8/09 @ 6:07 pm

    Can you cook with sake the same way you might use wine in a dish?

  415. 415

    Carol Peterman — 6/8/09 @ 6:09 pm

    I’m a Steamy Kitchen email subscriber

  416. 416

    Tracy Reynolds — 6/8/09 @ 6:10 pm

    Emailer. Why the price differences?

  417. 417

    cara — 6/8/09 @ 6:25 pm

    I would like to know the alcohol content of sake. Is it very potent?

  418. 418

    cara — 6/8/09 @ 6:27 pm

    I’m an email subscriber

  419. 419

    Timothy Sullivan — 6/8/09 @ 6:28 pm

    Welcome to the world of Premium sake!! Once you’ve had a sip there is no turning back!

    There are hundreds of delicious premium sakes for sale in the US and thousands for sale in Japan – we are just hitting the tip of the iceberg. I’ve devoted the last four years to writing about sake in the USA on my website UrbanSake.com

    Please check it out if you want to learn more!

    best wishes and keep up with those “market research” sake tasting sessions! I do the same every night!

    Kanpai!
    Timothy Sullivan
    UrbanSake.com

  420. 420

    Chuck — 6/8/09 @ 6:41 pm

    What is the alcohol content of sake?

  421. 421

    Chuck — 6/8/09 @ 6:42 pm

    I’m a email subscriber.

  422. 422

    AM — 6/8/09 @ 7:51 pm

    Do they all have such pretty names like “Snow Maiden” and “Living Jewel”?

  423. 423

    AM — 6/8/09 @ 7:52 pm

    (And I’m an email subscriber)

  424. 424

    Asia YOung — 6/8/09 @ 7:58 pm

    I love drinking premium sake. Please find some saketini recipes for us!

  425. 425

    Asia YOung — 6/8/09 @ 7:58 pm

    I’m an email subscriber.

  426. 426

    Dee — 6/8/09 @ 8:06 pm

    So if I like champagne, will I like the sparkling sake? And, is that a new trend (not traditional)?

  427. 427

    Laura — 6/8/09 @ 8:23 pm

    Great info about sake!

  428. 428

    Laura — 6/8/09 @ 8:24 pm

    I’m a Steamy Kitchen email subscriber.

  429. 429

    Carole — 6/8/09 @ 8:52 pm

    Do different sakes give different kinds of hangovers?

  430. 430

    Carole — 6/8/09 @ 8:53 pm

    I’m a Steamy Kitchen subscriber.

  431. 431

    Annie — 6/8/09 @ 8:56 pm

    I’ve only ever had sake in mixed drinks at Japanese restaurants. Not very authentic I know.

  432. 432

    Annie — 6/8/09 @ 8:56 pm

    Im an email subscriber

  433. 433

    Dania — 6/8/09 @ 9:27 pm

    Okay here’s my question Jaden. lol

    Why is it that I can drink expensive premium Saki in the US, say about 2-3 glasses, and i’m enh…kinda tipsy. Yet in Germany, having the same expensive premium Saki, the same amount, i’m almost knock-down drunk and have to be literally carried out of the restaurant? hehehehe

    and i’m seriously not kidding, I want to know the answer lol

  434. 434

    Phil — 6/8/09 @ 9:38 pm

    Never had cold sake before — even in ‘good’ Japanese Restaurants; but I did like the hot stuff. Intrigued about the premium now. Will have to try it!

  435. 435

    Phil — 6/8/09 @ 9:39 pm

    AND I’m an email subscriber, so pick me! Pick me!!

  436. 436

    kathie — 6/8/09 @ 10:00 pm

    At a Japanese New Years party this year I tried sake with gold flakes in it! Very beautiful…when is the gold added to this brew? I would love to win the sake sampler….I’m an email subscriber…hooray steamy kitchen!

  437. 437

    kathie — 6/8/09 @ 10:02 pm

    I sampled a creme sake…yummy! Is it dairy? Everyone should be a subscriber like me! Fabulous blogger…thanks!

  438. 438

    Rennie — 6/8/09 @ 10:16 pm

    Is there any sake made in the U.S. or does all sake come from Japan?

  439. 439

    Rennie — 6/8/09 @ 10:17 pm

    I’m a Steamy Kitchen email subscriber!

  440. 440

    Amy — 6/8/09 @ 10:56 pm

    Is sake good with indan food? or is the flavor more complicated like wine?

  441. 441

    Amy — 6/8/09 @ 10:59 pm

    ps. I’m an email subscriber!

  442. 442

    deborah — 6/8/09 @ 11:34 pm

    I’m one of your Steamy Kitchen e-mail subscribers!! I love Sur La Table and believe me I’d have no problemo finding some little goody to use!

  443. 443

    deborah — 6/8/09 @ 11:36 pm

    The only times I drink Sake are when I’m at a Japanese restaurant with people more into than I ….although I do have a few bottles in the cabinet just in case.
    Does Sake go bad? Like how long can I keep it unopened?

  444. 444

    De in D.C. — 6/9/09 @ 12:42 am

    Does drinking sake with a meal help aid in digestion?

  445. 445

    De in D.C. — 6/9/09 @ 12:45 am

    I’m a Steamy Kitchen email subscriber! :D

  446. 446

    Gina — 6/9/09 @ 3:26 am

    I love the taste of chilled sake. Can you reccommend some quality bottles available for under $25 dollars?

  447. 447

    Gina — 6/9/09 @ 3:26 am

    I am also a e-mail subscriber. Thanks.

  448. 448

    Chandara — 6/9/09 @ 3:54 am

    Hey Jaden. My friend once marinated chicken using cheap sake, soy sauce & sugar and it turned out so great. However, I tried replicating the dish and it tasted like funky alcohol. Have you ever tried sake marinades? Any tips?

  449. 449

    Talinn — 6/9/09 @ 4:07 am

    How long will sake keep for? And can it still be used for cooking once it’s past its “used by” date?

  450. 450

    ixel — 6/9/09 @ 8:42 am

    is there a good place to order sake online if it’s not in local wine stores?

  451. 451

    cleek — 6/9/09 @ 9:20 am

    which is better: filtered or unfiltered ?

  452. 452

    george — 6/9/09 @ 10:00 am

    Which sake is the best to cook with?

  453. 453

    Talinn — 6/9/09 @ 10:07 am

    I’m a Steamy Kitchen email subscriber.

  454. 454

    Lydia — 6/9/09 @ 10:17 am

    I love Sake that has a sweet finish! But I find that sometimes its too sweet to enjoy with sushi. What type of food pairings do you recommend with a sweeter sake?

  455. 455

    Caleb — 6/9/09 @ 10:28 am

    I just stumbled upon this post and really enjoyed it. I’ve tried to learn about Sake before but it’s always been confusing with a bunch of Japanese words I can’t remember. This was a nice breakdown.

    So which Sakes are better for lighter dishes like veges or fish? Which are better for heavier dishes like meats and how do you tell the difference between the two?

  456. 456

    dawn — 6/9/09 @ 10:39 am

    Great information. I think I’ll be able to look at the sake menu at my favorite Isakaya and be able to order with a bit more confidence. I’ve also had the sparkling sake, Zipang…love it!

    I also wonder if you have recommended pairings for sushi vs hot meals?

    Thanks!

  457. 457

    Adrienne — 6/9/09 @ 10:43 am

    So given the different grades, what type of sake is best to cook with? Or does it not really matter?

  458. 458

    Pietra — 6/9/09 @ 10:44 am

    I’m copying a post, I’m a smart arse.
    I just stumbled upon this post and really enjoyed it. I’ve tried to learn about Sake before but it’s always been confusing with a bunch of Japanese words I can’t remember. This was a nice breakdown.

    So which Sakes are better for lighter dishes like veges or fish? Which are better for heavier dishes like meats and how do you tell the difference between the two?

  459. 459

    Gina Walley — 6/9/09 @ 10:47 am

    What is the best source for the unfiltered sake?

  460. 460

    saramariesue — 6/9/09 @ 10:48 am

    What would be the best recipes to use Sake in?

    And…

    What type of Sake goes with what dinner foods? Does it matter?

  461. 461

    Caro — 6/9/09 @ 10:58 am

    For the premium sakes, is there a specific chilled temperature where the flavor is the best? Should it be ice cold, 40 degrees fahrenheit, or where?

  462. 462

    JudyH — 6/9/09 @ 11:17 am

    Will an opened bottle keep or should it be drunk all in one sitting?

  463. 463

    JudyH — 6/9/09 @ 11:17 am

    I’m a Steamy Kitchen email subscriber.

  464. 464

    Sandra — 6/9/09 @ 11:24 am

    I must admit that the majority of what I know about sake I gleaned from samurai films, and they always heated the sake! At least as far as I remember – it wasn’t what I was concentrating on.

  465. 465

    nikki — 6/9/09 @ 11:29 am

    Hi!

    Going on a trip to Kyoto and Tokyo soon. Do you have sake breweries or sake tasting houses that you know of?

  466. 466

    justM — 6/9/09 @ 11:30 am

    I wonder how much the alcohol content is. And what is the best kind of sake to cook with.

    They say that shaoxing wine can be substituted by dry sherry. How about sake?

    I am looking forward to read all the other sake content.

  467. 467

    Steven — 6/9/09 @ 11:44 am

    I’m a Steamy Kitchen email subscriber.

  468. 468

    Steven — 6/9/09 @ 11:45 am

    OK, here is the question that comes to my mind — Is there a certain type of Sake that might compliment my favorite broiled trout dinner?

  469. 469

    starre — 6/9/09 @ 11:52 am

    are there any brewers making organic sake?

  470. 470

    starre — 6/9/09 @ 11:54 am

    I’m a Steamy Kitchen e-mail subscriber
    Yahoo Love Sur La Table and Sake especially the flavored ones

  471. 471

    Amy — 6/9/09 @ 12:15 pm

    Oh do I have a question:

    What the heck is “cloudy” sake? I was looking for a bottle of sake to bring to a sushi dinner, and I was told by the owner of the fancy-schmancy wine shop to get the cloudy sake (which was quite pricey) because of its authenticity/rarity/something or other.

    Now I have an almost-full bottle of cloudy sake and am hoping that the cloudiness isn’t due to bacterial growth.

    Thanks!

  472. 472

    Phoebe — 6/9/09 @ 12:32 pm

    I think the hot sake served at cheap sushi restaurants is nasty, but I also think it improves as it sits and cools. If my dining partner insists on ordering hot sake, I’ll pour myself a cup the moment it arrives and wait for it to chill out. I’ve never had the courage to ask for it chilled or room temperature, because I’ve always heard that it’s better when hot. Is that really true or is it just tradition?

  473. 473

    jake — 6/9/09 @ 12:55 pm

    Does nigori sake leave a residue when cooking with it?

  474. 474

    Sara — 6/9/09 @ 12:57 pm

    What a great article! Sake is one of those drinks that seems so intriguing but I know very little about.

    I’m wondering if any animal products (such as isinglass, which comes from fish and is used for clarification) are used in the production of sake. Thanks!

  475. 475

    Joe — 6/9/09 @ 1:04 pm

    Does sake made from different regional rice taste different? similar to grapes and wine?

  476. 476

    brozy — 6/9/09 @ 1:04 pm

    Do you know any good desserts made with sake?

  477. 477

    Joe — 6/9/09 @ 1:04 pm

    I’m a Steamy Kitchen email subscriber

  478. 478

    David — 6/9/09 @ 1:08 pm

    Great sake article! I really enjoy sake but I have a hard time finding it at the liquor store. When I do find it, there aren’t a lot of choices. Does the distributor you work with have a list of retail stores where we can buy their products? Could you put together a list, state by state? I live in Connecticut. Thanks!

  479. 479

    Jesse — 6/9/09 @ 1:15 pm

    would die for some Sur La Tab & Sake

  480. 480

    Jesse — 6/9/09 @ 1:15 pm

    maybe not die. But definitely be an an email subscriber.

  481. 481

    Rivka — 6/9/09 @ 1:29 pm

    What flavor profiles are you looking for when you drink sake?

  482. 482

    Susan — 6/9/09 @ 1:31 pm

    Love your posts Jaden. I don’t know much about Sake, very informative. Would like a good (not too expensive) to serve with grilled fish. What kind would work best?

  483. 483

    Susan — 6/9/09 @ 1:32 pm

    I’m an email subcriber and proud of it.

  484. 484

    Natalie — 6/9/09 @ 1:45 pm

    Hi Jaden,
    I’m an email subscriber too.
    Is sake labelled for sweetness with specific words? (like bubblys have sec for sweet, demi-sec, and brut for dry)
    Thanks! I love all this info on sake, it’s fantastic!
    Natalie

  485. 485

    Lisa — 6/9/09 @ 1:50 pm

    I had warm sake once in a Japanese restaurant and it was great! How come I don’t like it cold? Are there culinary purposes for having it cold or warm?

  486. 486

    Lisa — 6/9/09 @ 1:50 pm

    I’m a Steamy Kitchen email subscriber!

  487. 487

    renee johnson — 6/9/09 @ 1:57 pm

    I’m a Steamy Kitchen email subscriber

  488. 488

    renee johnson — 6/9/09 @ 1:58 pm

    i’ve never tasted sake. Isn’t the Japanese word for salmon sake too?
    Renée

  489. 489

    justM — 6/9/09 @ 2:13 pm

    I’m a Steamy Kitchen email subscriber

  490. 490

    Rebecca — 6/9/09 @ 2:17 pm

    What kind of sake is the kind at Trader Joes? I really like their sparkling sake.

  491. 491

    Jill — 6/9/09 @ 2:23 pm

    Does the age of the rice grains affect the taste and quality of the sake produced?

  492. 492

    Jill — 6/9/09 @ 2:23 pm

    and BTW, I also subscribe to your Steamy [Kitchen] enewsltter

  493. 493

    Jill — 6/9/09 @ 2:25 pm

    One more thing… have you tried this one: Ozeki Hana Awaka Sparkling Sake? I thought it was great but I am very limited in the premium sake experience.

  494. 494

    Nathan — 6/9/09 @ 3:14 pm

    Ginjo and daiginjo are sometimes also called honjozo (that 3.2% band) – I’ve found some of these to be the smoothest and most subtle-flavored.

    To answer the above, cloudy sake is unfiltered, and has a sweeter, rice-y flavor. Not my favorite.

  495. 495

    Nathan — 6/9/09 @ 3:14 pm

    email subscriber

  496. 496

    Scott Kohler — 6/9/09 @ 3:23 pm

    This post was very informative, and I plan to continue reading. I wonder if you could recommend a place to try sake in the San Francisco area.

    Have you read the Oishinbo Japanese manga on sake, yet? I recommend it.

  497. 497

    Scott Kohler — 6/9/09 @ 3:25 pm

    I’m a new Steamy Kitchen email subscriber.

  498. 498

    Carlene — 6/9/09 @ 3:37 pm

    Would one drink ‘and’ cook with the hot sake…and ‘only’ drink the Cold?

    I am a new email subscriber…looking forward to enjoying all your posts….thanks,……….

  499. 499

    rini — 6/9/09 @ 3:47 pm

    is nigori include on premium sake? i love those

  500. 500

    Parker — 6/9/09 @ 3:47 pm

    I’m big fan of nigori (or unfiltered) sake, but am now curious… even with a “super premium” nigori am I over-paying simply for a sweet/cloudy mask on a cheap sake? Are there wide distinctions in the nigori realm as well?

  501. 501

    rini — 6/9/09 @ 3:48 pm

    i heard the cold sake is better than hot sake.. really ?

  502. 502

    Biz — 6/9/09 @ 4:22 pm

    Thanks for this tutorial – my husband loves sake and gets it every time we go out for sushi.

    And if you could pick me for the gift card, I would appreciate it! :D

  503. 503

    Connie — 6/9/09 @ 4:26 pm

    About two years ago I used sake to make teriyaki sauce to marinate/glaze some chicken and it came out so good that I never buy the bottled stuff anymore. Do you know if there are any recipes for desserts that use sake?

  504. 504

    Connie — 6/9/09 @ 4:26 pm

    I’m a Steamy Kitchen email subscriber.

  505. 505

    terri — 6/9/09 @ 4:55 pm

    I know you’re planning on covering it in the future, but I really want to know about pairing sake with food…

  506. 506

    terri — 6/9/09 @ 4:55 pm

    I’m a Steamy Kitchen email subscriber

  507. 507

    Lyn — 6/9/09 @ 5:32 pm

    There’s a great sake tasting I went to in San Fran. I love lychee sake!

  508. 508

    Lyn — 6/9/09 @ 5:33 pm

    I’m a Steamy Kitchen email subscriber

  509. 509

    Fay — 6/9/09 @ 5:36 pm

    I would like to see if you can look into the “milky” sakes I see sometimes. Seems like it would be more of a dessert sake.

  510. 510

    Cin — 6/9/09 @ 6:46 pm

    Is sake like wine – choose a cooking version that you would drink?

  511. 511

    Audrey — 6/9/09 @ 7:06 pm

    What is the shelf life of Sake, and does it need to be refrigerated once opened?

    Thanks!!

  512. 512

    Ash — 6/9/09 @ 7:09 pm

    Have you ever been to “True Sake” on Hayes Street in SF?
    Do you know who owns the store? Hint: His name starts with a “B” and he is NOT Japanese!

  513. 513

    Erin — 6/9/09 @ 7:23 pm

    Is it true that they used to use their saliva to help ferment the rice/sake?? I could have sworn I heard that somewhere!

  514. 514

    Erin — 6/9/09 @ 7:23 pm

    “I’m a Steamy Kitchen email subscriber”

  515. 515

    Jeff — 6/9/09 @ 8:00 pm

    how long can I keep sake? I have a bottle that I keep in the fridge, for cooking. is that ok?

  516. 516

    Jeff — 6/9/09 @ 8:01 pm

    “I’m a Steamy Kitchen email subscriber”

  517. 517

    Gudrun — 6/9/09 @ 8:54 pm

    I am interested in knowing more about the seasonal sakes. Lately, we have visited a couple Japanese restaurants in the area, and they are touting the seasonal sakes. What is that all about?

  518. 518

    Kate @ Savour Fare — 6/9/09 @ 9:11 pm

    OK, so the hot stuff is crap and the chilled stuff is good. But I’ve always heard you should drink hot sake with cold food (i.e., sushi) and cold sake with hot food. What say you to this?

  519. 519

    Stella — 6/9/09 @ 10:25 pm

    How is sake meant to placed in terms of a meal structure? ie. paired with certain dishes like wine, after dinner by itself, etc.?

  520. 520

    Christina Leong — 6/9/09 @ 10:31 pm

    Oyster in a cup of sake is the way I love to drink it. I found out that if I overheat it, the alcohol evaporates and I can drink two bottles of it and nothing happens..:)

  521. 521

    Christina Leong — 6/9/09 @ 10:33 pm

    “I’m a Steamy Kitchen email subscriber”

  522. 522

    Lisamarie — 6/9/09 @ 10:52 pm

    Hi Jaden!

    I have to say I’ve never been a huge sake fan, but I’ve only tasted it once and it was cheap cooking sake (tasted like rubbing alcohol and vinegar – yuk!) so I’m willing to give it another shot and try the good stuff!

    How much does a bottle of premium sake run?

  523. 523

    Tata — 6/9/09 @ 11:11 pm

    Love sake but gets me tipsy so fast.

  524. 524

    Shal S — 6/9/09 @ 11:12 pm

    So would it be true to say that ALL hot sakes are inferior to cold ones? or are there particular instances where hot sake is okay?

  525. 525

    Shirley — 6/10/09 @ 1:00 am

    I’m a Steamy Kitchen subscriber

  526. 526

    Ryan — 6/10/09 @ 2:40 am

    Does the grade of sake matter for cooking? Many chefs say not to use wine that you wouldn’t drink, for cooking, but does the same go for sake?

  527. 527

    Tamsin Harriman — 6/10/09 @ 5:04 am

    Very interesting post on sake, thanks! Looking forward to the rest in the series…

    Here are my questions:
    How long does sake stay fresh after opening (if at all)? Also – I think this is unlikely but worth asking anyway – is there any sake that pairs well with chocolate? (or really any sweet desserts…)

  528. 528

    mina — 6/10/09 @ 6:35 am

    i’ve eaten sushi in denmark quite a few times since i moved to copenhagen. though the fish is pretty good, i’m annoyed at the fact that most establishments here serve the same sake hot and cold. is this a common practice?

  529. 529

    cath — 6/10/09 @ 8:58 am

    Hey jaden, I have a clue as to why you may not have many entries on your club med competition. I’ve tried to enter twice now and stil haven’t received my email confirmation to finalise my entry! Has anyone else mentioned this same problem, or is it just that the competition recognises I’m not in the US?

    No questions on the sake, though I must say you have my tongue wondering what it may taste like. Can’t wait to hear the rest of your stories.

  530. 530

    Lizzie — 6/10/09 @ 9:36 am

    What’s a decent sake that you could find at any old restaurant? I usually drink sho chiku bai gingo, and I’m wondering if that’s decent. I think it’s great!

  531. 531

    Lizzie — 6/10/09 @ 9:36 am

    I’m a Steamy Kitchen email subscriber :)

  532. 532

    LiberalFoodie — 6/10/09 @ 10:36 am

    Sake’s one area that I still need to improve my knowledge on. I am glad to have read all this about it on here. Thanks for sharing!

  533. 533

    LiberalFoodie — 6/10/09 @ 10:36 am

    I an email subscriber too!

  534. 534

    Hindy — 6/10/09 @ 10:41 am

    I am a subscriber!

  535. 535

    Mike S. — 6/10/09 @ 11:18 am

    My favorite local sushi place serves Geikkan “Silver” and “Gold” saki. Where does this particular brand fall in the “Premium to Table (Crappy)” scale?

  536. 536

    RB — 6/10/09 @ 11:44 am

    Love sake!
    I do have an etiquette question. When drinking sake, I know that you should never pour your own serving, but how should you hold the cup? I have heard that the Korean way is to hold with 2 hands, but is this the traditional Japanese method?

  537. 537

    ben — 6/10/09 @ 11:54 am

    Do we have to have to refrigerate sake after opening it? I prefer the taste of room temperature sake over chilled.

  538. 538

    Kara — 6/10/09 @ 12:42 pm

    Does the grade of sake matter for cooking? I always hear not to use wine for cooking that you wouldn’t drink, but does the same go for sake?

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    Janet — 6/10/09 @ 1:02 pm

    What is a sake to avoid when eating out? Meaning, what’s not worth the money or to drink?

    Thanks for the give-away!

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    Debbie — 6/10/09 @ 1:42 pm

    This was the most interest post! I learned a lot!

  541. 541

    Wontonie — 6/10/09 @ 3:00 pm

    What would be a rule of thumb to pair sake with foods?

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    C C — 6/10/09 @ 3:26 pm

    I’ve tried cold sake and I know that those are better than those served hot but there are times when I just enjoy the hotter version. Is it an oxymoron to say that hot sake can also be premium sake?

  543. 543

    Jillian — 6/10/09 @ 3:34 pm

    What’s up with those flavored sakes? I’ve seen peach, strawberry, coconut… are they just pumped with syrup?

  544. 544

    justJENN — 6/10/09 @ 4:45 pm

    I love to cook with sake!

  545. 545

    Doreen — 6/10/09 @ 6:58 pm

    I’m a steamy kitchen email subscriber

  546. 546

    Shannon — 6/10/09 @ 7:07 pm

    I had good sake for the first time a year and a half ago, and have been wanting to learn more ever since. Somehow it always gets pushed to the backburner, so I have several questions:

    Does sake have a vintage, the way wine does? If so, should I be looking for newer or older vintages?

    Can you age sake the same way you age wine?

    What temperature should sake be stored and served at?

  547. 547

    Doreen — 6/10/09 @ 7:11 pm

    I had saki once many years ago and wasn’t a fan .. it was hot … I tried some cold saki last year and enjoyed it – have no idea what kind it was … so I’m really interested in learning more – esp about the good saki at a reasonable price. Are there good sources of info for reviews of saki ??

  548. 548

    mary — 6/10/09 @ 8:50 pm

    I have never tried sake (hot or cold, cheap or premium) so I’m curious to hear what you would recommend for a (not too expensive) bottle to try first?

  549. 549

    mary — 6/10/09 @ 8:52 pm

    Here’s my second email-subscriber comment! :-)

  550. 550

    Jodie — 6/10/09 @ 9:09 pm

    How can you pair sake with cuisines other than Japanese? I’m always curious as to how it can be used with other types of food, or even dessert!

  551. 551

    JOhn — 6/10/09 @ 11:01 pm

    You know what I love best about sake, it isn’t so much the taste or the fizzle after the first few drinks, it’s the pretty bottles; I have a wall dedicated to just sake bottles. :)

  552. 552

    JOhn — 6/10/09 @ 11:04 pm

    For my second comment…
    I was watching an anime the other day with my s.o. and I was interested to learn that truly high quality sake is a lot like wine. The older the damn nectar gets the higher the value of the product is. Supposedly, according to that show and to the research I did a bit afterward, great sake tastes a lot like fruit, some claim that it reminds them of honeydews and cantaloupes. Is it true? I’m often too poor to ever find out. hahaha.

  553. 553

    David — 6/10/09 @ 11:34 pm

    what’s the best dry sake brewed here in the US

  554. 554

    David — 6/10/09 @ 11:35 pm

    I’m a Steamy Kitchen email subscriber

  555. 555

    Karen — 6/11/09 @ 12:47 am

    That is amazing all that history into sake. I wonder if I can polish my rice that well… Loved the info!

  556. 556

    Karen — 6/11/09 @ 12:47 am

    I’m a Steamy kitchen subscriber!

  557. 557

    Michelle — 6/11/09 @ 2:05 am

    but I really like the hot stuff…are there any worth drinking?

  558. 558

    Michelle — 6/11/09 @ 2:07 am

    “I’m a Steamy Kitchen email subscriber”

    and despite previous I am super interested in learning more about sake because sometimes, I let it cool off and if the icky stuff is still drinkable, the good stuff must rock

  559. 559

    Dena — 6/11/09 @ 10:34 am

    What is “pearl sake”? I had it before and it was very good, but I don’t know what makes it different/distinctive. Thanks!

  560. 560

    Dena — 6/11/09 @ 10:34 am

    I’m a steamy kitchen RSS subscriber – does that count? I’d love an extra contest entry, thanks!

  561. 561

    j biesinger — 6/11/09 @ 11:13 am

    I had the exact same experience. I was a casual sake drinker until I did a tasting at a wine store. The flavors are so subtle that you don’t really appreciate them until you try a bunch and are amazed at the variety of what they can coax out of rice starch.

  562. 562

    Carolyn — 6/11/09 @ 12:55 pm

    What is your favorite flavor of sake? I like the lychee flavored ones.

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    Sues — 6/11/09 @ 1:10 pm

    I had nooo idea that good sake was served cold. Though I do know that I never liked sake until I tried it cold. Hot sake is ugh to me. Do you know what kind of sake would be best with spicy tuna sushi??

  564. 564

    Kristen — 6/11/09 @ 2:19 pm

    I am a smart-ass, but I know nothing about sake. I choose based on how beautiful the label is, isn’t that how everyone does it???

    You have some great info here, but I’ve so many questions and I am a but overwhelmed to come up with a good question. I will though!

  565. 565

    Kristen — 6/11/09 @ 2:20 pm

    email subscriber

  566. 566

    Lisa — 6/11/09 @ 3:19 pm

    If good sake is served cold, is there ever a time when you would warm sake?

  567. 567

    Lisa — 6/11/09 @ 3:19 pm

    email subscriber here

  568. 568

    Elisabeth — 6/11/09 @ 4:52 pm

    So, is sake rice ever used for eating? What does it taste like? Also, can one home-brew sake?

  569. 569

    Nan — 6/11/09 @ 5:00 pm

    This was fascinating. I know nothing about sake, so I want to learn more. I also wouldn’t mind that gift card ;-) .

  570. 570

    Nan — 6/11/09 @ 5:01 pm

    I’m a Steamy Kitchen email subscriber.

  571. 571

    Jess — 6/11/09 @ 5:32 pm

    I’ve walked by this store in San Francisco so many times: http://www.truesake.com/

    The one thing I’ve wondered is: What kinds of foods are generally paired with sake?

  572. 572

    Janet — 6/11/09 @ 6:01 pm

    Could you serve cold sake hot? That sounds stupid, but seeing as how so many people like hot sake, wouldn’t quality chilled sake be even better hot?

  573. 573

    Barbarainnc — 6/11/09 @ 8:39 pm

    I got a bottle once, but never opened it !!! I think it got it for my 30th birthday. That was 23 years ago!!!

  574. 574

    Barbarainnc — 6/11/09 @ 8:41 pm

    I’m a Steamy Kitchen email subscriber. Is 23 year old Sake any good!!

  575. 575

    Nina — 6/12/09 @ 12:34 am

    I hate drinking alcohol but love cooking with it (go figure). What are some of the best ways to use sake in recipes? Do the flavors come off particularly strong?

  576. 576

    Lynette — 6/12/09 @ 8:29 am

    I’ve never tried sake. What kind would you recommend for someone who’d like to try it, but is still a little leery?

  577. 577

    ML — 6/12/09 @ 9:23 am

    Every time I try sake at my favorite sushi place, it tastes either like hot or cold rubbing alcohol.

    What’s wrong here?

  578. 578

    DeWitt — 6/12/09 @ 12:14 pm

    I love Sake. I had the opportunity to visit a distillery in San Francisco. Are there any makers that use the old process left in Japan?

  579. 579

    Lexi — 6/12/09 @ 2:47 pm

    I’m a Steany Kitchen e-mail subscriber

  580. 580

    Julia — 6/12/09 @ 2:52 pm

    Outside of Japanese cuisine, what could you pair sake with?

  581. 581

    laura — 6/12/09 @ 4:18 pm

    i love plum sake :)

  582. 582

    cakebrain — 6/12/09 @ 4:43 pm

    I’ve been to a sake tasting in the past and had fun. I prefer cold sake for sure. Do you have any information or pictures of serving vessels for cold sake? I’ve seen cool glass vessels with glass-blown “bubbles” in the centre of the vessel where you put the ice so it doesn’t dilute the sake. What’s the correct temperature to serve cold sake?

  583. 583

    Dave — 6/12/09 @ 6:28 pm

    What’s your favorite sake based cocktail?

  584. 584

    Allison — 6/13/09 @ 12:47 am

    I don’t know anything about sake… what brand would you recommend someone like me to try?

  585. 585

    Allison — 6/13/09 @ 12:48 am

    I’m an email subscriber! :)

  586. 586

    Emi — 6/13/09 @ 9:57 am

    Have you tried slushy sake yet? Not many places have it but it’s very refreshing.

  587. 587

    sharon — 6/13/09 @ 1:46 pm

    I once bought some sake that was cloudy when shook up but, separated when still. Why was that?
    It tasted pretty much like the un-cloudy sake.

  588. 588

    Jasmine — 6/13/09 @ 5:27 pm

    where did sake bombing come from?
    also, asian flush – is sake somehow less asian-flush-inducing than other alcoholic beverages?

  589. 589

    Jasmine — 6/13/09 @ 5:28 pm

    I’m a Steamy Kitchen email subscriber

  590. 590

    Christy — 6/13/09 @ 7:51 pm

    So what is the best brand sake that you tried in your 2 week research?

  591. 591

    All About Japanese Sake — 6/14/09 @ 1:00 pm

    [...] Read All About Japanese Sake on Steamy Kitchen [...]

  592. 592

    Allicat — 6/14/09 @ 6:31 pm

    I love Nigori (unfiltered) sake! It’s not considered the highest quality stuff, but it has this delightful yeasty, subtle fizziness that pairs great with sushi. I’ve seen flavored sakes on the market; are these the sake equivalent of wine coolers, or are they worth taking seriously? (Nothing against wine coolers- who doesn’t like alcoholic Kool-Aid?)

  593. 593

    Jess — 6/14/09 @ 10:13 pm

    I don’t know much about sake, but would love to learn more….can you recommend some reasonably-priced varieties to start with?

  594. 594

    Ed — 6/14/09 @ 10:31 pm

    Where does the “oni-goroshi” type of sake fall in the sake spectrum?

  595. 595

    Justopia — 6/14/09 @ 11:02 pm

    I’m a Steamykitchen email subscriber! :)

  596. 596

    Brandi — 6/14/09 @ 11:32 pm

    I really like umeshu, which, I believe, is plum wine.

  597. 597

    Brandi — 6/14/09 @ 11:34 pm

    Oh, I also have a question. Are certain types of sake better warmed, or can you warm any sake? Thanks!

  598. 598

    Sutee — 6/15/09 @ 2:53 am

    I’m a Steamy Kitchen email subscriber!

  599. 599

    Lisa — 6/15/09 @ 5:43 am

    I’m commenting to your spam folder again. :P

    I had sake once.. sooooo many fakking years ago. It was served cold, but it still tasted like lighter fluid. I’ve never tried again. But I never knew there was such a difference in sake. We’ll be headed to our favorite Asian market within the next month, so I’ll be checking to see if they carry the higher end sake!

    Ohh I’m an email subscriber too. :D

    xoxoxox

  600. 600

    Sofie — 6/15/09 @ 6:24 am

    “I’m an email subscriber”

  601. 601

    Steve — 6/15/09 @ 6:45 am

    I’m convinced. No more hot sake.

  602. 602

    Karen — 6/15/09 @ 8:01 am

    What kind of sake is best to cook with?

  603. 603

    Karen — 6/15/09 @ 8:01 am

    I’m an email subscriber!

  604. 604

    tigerfish — 6/15/09 @ 8:04 am

    I just saw your sake post in facebook! and not knowing it, I posted something on sake today!

  605. 605

    Christina — 6/15/09 @ 8:37 am

    What is the polite way of telling frat boys that doing sake bombs throughout dinner is incredibly loud and annoying for the rest of us?

  606. 606

    Christina — 6/15/09 @ 8:37 am

    I’m a Steamy Kitchen email subscriber

  607. 607

    mirinblue — 6/15/09 @ 8:47 am

    Sake-I love it! I do have a question tho’-I often drink it warm and also love it cold on the rocks-depends on how I feel I quess. Am I wrong in believing that warmed sake goes to my head much, much faster? My imagination or what?

  608. 608

    mirinblue — 6/15/09 @ 8:48 am

    “I’m a Steamy Kitchen email subscriber

  609. 609

    Lynn — 6/15/09 @ 9:07 am

    Fascinating article. I’m sending it along to my son who experimented with making his own sake this year.

  610. 610

    ann — 6/15/09 @ 9:15 am

    What is your favorite sake and way to drink it, I have only had it cold and whatever the “table” version served at the resturant.

  611. 611

    ann — 6/15/09 @ 9:16 am

    I am an email subscriber! Love the recipes! and personal stories.

  612. 612

    Soyon — 6/15/09 @ 9:29 am

    It took a second reading of your post to realize that I was supposed to ask a question… duh…

    What are some easy simple food I can make to go with sake?

  613. 613

    Soyon — 6/15/09 @ 9:30 am

    Email subscriber! Sorry about dup posting. I’ll make sure to read your post more carefully next time!

  614. 614

    amanda — 6/15/09 @ 9:40 am

    email subscriber. love me some jaden.

  615. 615

    Lee — 6/15/09 @ 9:45 am

    Love the site! Years ago, when the sake craze was first starting, we went to a restaurant in Columbia, SC (I know!) that was featuring sake flights. There was a very thick, creamy sake they served, and my husband really liked it. What kind of sake is it and where can I find it?

  616. 616

    Susan — 6/15/09 @ 10:07 am

    Why do they always shoot sake in your mouth from plastic bottles at those Japanese steakhouses???? I’m betting it isn’t premium sake!

  617. 617

    Deanna — 6/15/09 @ 10:20 am

    I am a subscriber!

  618. 618

    deborah — 6/15/09 @ 11:01 am

    Steamy Kitchen subscriber here :)

  619. 619

    deborah — 6/15/09 @ 11:02 am

    How did the name Sake come about?

  620. 620

    Carlene — 6/15/09 @ 12:19 pm

    Do you advocate cooking with the premium sake..or just the lesser stuff?

  621. 621

    Carlene — 6/15/09 @ 12:19 pm

    Forgot to add, I’m a subscriber…..

  622. 622

    Hankela — 6/15/09 @ 1:04 pm

    How do you order sake at a sushi bar without knowing names/brands (and don’t sound stupid doing it)?

  623. 623

    Hankela — 6/15/09 @ 1:05 pm

    I’m a Steamy Kitchen email subscriber

  624. 624

    Azeral Pawn — 6/15/09 @ 1:22 pm

    Luckily I don’t have too many questions, being an otaku of all things Japanese and sake being number one on that list of obsessions and being in the bay area adds to the number of sake bars, grocery stores that sell top end sake.

    My question is where did the drinking cold sake from wooden boxes come from?

    What dishes best compliments the different grades of sake?

  625. 625

    Azeral Pawn — 6/15/09 @ 1:23 pm

    I”m a subscriber too ^3^

  626. 626

    Cess — 6/15/09 @ 1:43 pm

    with flavored sake at what part of the process if the flavor added?

  627. 627

    Cess — 6/15/09 @ 1:44 pm

    I am a subscriber too!

  628. 628

    Jen — 6/15/09 @ 2:01 pm

    How do they make infused sake? I’ve seen plum sake, and even a vodka sake, and I’ve always wondered about it.

  629. 629

    Jen — 6/15/09 @ 2:02 pm

    “I’m a Steamy Kitchen email subscriber” today! :D

  630. 630

    Diana — 6/15/09 @ 2:03 pm

    What kind of sake should I use for cooking. Need to be economical.

  631. 631

    Diana — 6/15/09 @ 2:04 pm

    I’m a Steamy Kitchen email subscriber.

  632. 632

    Shawna — 6/15/09 @ 5:42 pm

    I’m a Steamy Kitchen email subscriber.

  633. 633

    Shawna — 6/15/09 @ 5:43 pm

    What kinds of sake is good for cooking?

  634. 634

    scrapper al — 6/15/09 @ 6:05 pm

    You know I’m a Steamy Kitchen email subscriber! And very interesting stuff about sake. Thanks!

  635. 635

    Kelly — 6/15/09 @ 6:18 pm

    Thanks for all the great info. Who knew sake was such an art form. You have peaked my curiosity and now I’m headed out to find one of the brands mentioned. I’ll let you know what I think.

  636. 636

    Jeannine — 6/15/09 @ 7:07 pm

    I’m a Steamy Kitchen subscriber.

  637. 637

    Jeannine — 6/15/09 @ 7:18 pm

    Is there a place in the Tampa Bay area to buy some premium sake mentioned in your article?
    Thank you.
    Jeannine

  638. 638

    maria — 6/15/09 @ 8:28 pm

    like i said in my previous comment, i still don’t like to read without big fancy pics of mouth watering delictable looking foods. soooo, what is japanese sake? i saw key words like drunk, so im guessing that it’s wine.

  639. 639

    maria — 6/15/09 @ 8:29 pm

    PS. im an email subscriber

  640. 640

    Sharle — 6/15/09 @ 8:56 pm

    I’m a Steamy Kitchen email subscriber”

  641. 641

    Sharle — 6/15/09 @ 8:59 pm

    I’d love the opportunity to spend some $ at Sur La Table. Worth a trip across the pond. he Olympic Peninsula does not offer the greatest sake selection.

  642. 642

    Sharle — 6/15/09 @ 9:00 pm

    I’m a Steamy Kitchen email subscriber

  643. 643

    monica — 6/15/09 @ 11:01 pm

    What’s the meaning of artisan?

  644. 644

    Evelyn — 6/16/09 @ 2:30 am

    what is the average alcohol content of sake? is it closer to that of wine, or mild hard liquor?

  645. 645

    Audrey — 6/16/09 @ 10:39 am

    Although I don’t drink very often, I found this post rather interesting!
    That being said, my only question about sake would be: So, what the heck are “koje spores”? And which sake have you tried, and would recommend (and pair it with which of YOUR recipes)?

    I’m also an email subscriber :)

  646. 646

    Marc — 6/16/09 @ 1:10 pm

    Nice post about Sake, but I was wondering which sake to drink with wich kind of food. Like would it be: Daiginjo with delicate and sweet fish and junmai with beef?

    Thanks!

  647. 647

    truc ha — 6/16/09 @ 4:34 pm

    Hi,

    The first time I had sake, the Japanese sushi chef ordered it for me for my 21st birthday and called it “milk sake”. I assume it’s just unfiltered sake, but do you know if milk sake is a type of sake? And I’m an email subscriber too.

    :)
    TD

  648. 648

    Joan — 6/17/09 @ 8:41 pm

    What type of sake is best for cooking?

  649. 649

    Wine Blogging Wednesday #59: Homage to the God of Sake | At StrumErika.com — 7/8/09 @ 11:55 pm

    [...] into it here, lest I just regurgitate the same information. But if you’d like to learn more, check it out. There’s a detailed video on sake making there as well. Related Posts:Sake Bar HagiWine [...]

  650. 650

    nik amartseff — 9/24/09 @ 4:11 pm

    Jayden,

    Love your website.
    Next week on Wednesday the Northern California premium sake fest will take place here in Sacramento. How exciting, especially after you added your premium sake section.

  651. 651

    mame — 5/24/10 @ 7:47 am

    oni goroshi

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