Comments on: All About Japanese Sake http://steamykitchen.com/3994-00-japanese-sake.html Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Thu, 30 Apr 2015 14:44:43 +0000 hourly 1 http://wordpress.org/?v=4.2.1 By: Gordon http://steamykitchen.com/3994-00-japanese-sake.html/comment-page-14#comment-693977 Mon, 12 Mar 2012 10:17:10 +0000 http://steamykitchen.com/?p=3994#comment-693977 Hi,

I have been doing research on gluten free sake claims, and most of the time, it is true that sake does not contain gluten.

Some breweries have fruit extracts (pear, plum, raspberry, etc) added to a few of their sakes, however, and whether these extracts are GF or not is unknown.

In addition, in Japan 70% of the sake is futsu-shu or “table sake” and this sake can have malt syrup added to it, as it is the lowest grade of sake and the syrup, as well as other additives, help out with the taste. So, it’s better to look for junmai or honjozo-style sakes for they are always gluten free 100% of the time.

Futsu-shu style sakes do not by rule contain gluten, but they might. In the USA, very few futsu-shu style sakes are imported. Of the 1000 or so sakes coming into the USA, this number might be less than 20?

Just thought I would share!

Gordon

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By: Richy http://steamykitchen.com/3994-00-japanese-sake.html/comment-page-14#comment-218059 Wed, 19 Jan 2011 08:40:45 +0000 http://steamykitchen.com/?p=3994#comment-218059 I do enjoy good sake. It’s shame it’s so hard to get one where I’m living.

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By: PartyBabble.com http://steamykitchen.com/3994-00-japanese-sake.html/comment-page-14#comment-210625 Wed, 29 Dec 2010 19:34:58 +0000 http://steamykitchen.com/?p=3994#comment-210625 Totally needs to be added to our Booze Schmooze section. (And the bottles are absolutely beautiful!)

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By: mame http://steamykitchen.com/3994-00-japanese-sake.html/comment-page-14#comment-149518 Mon, 24 May 2010 11:47:37 +0000 http://steamykitchen.com/?p=3994#comment-149518 oni goroshi

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By: nik amartseff http://steamykitchen.com/3994-00-japanese-sake.html/comment-page-13#comment-107022 Thu, 24 Sep 2009 20:11:59 +0000 http://steamykitchen.com/?p=3994#comment-107022 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.

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By: Wine Blogging Wednesday #59: Homage to the God of Sake | At StrumErika.com http://steamykitchen.com/3994-00-japanese-sake.html/comment-page-13#comment-92753 Thu, 09 Jul 2009 03:55:13 +0000 http://steamykitchen.com/?p=3994#comment-92753 […] 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 […]

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By: katie http://steamykitchen.com/3994-00-japanese-sake.html/comment-page-1#comment-90961 Thu, 18 Jun 2009 17:00:29 +0000 http://steamykitchen.com/?p=3994#comment-90961 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

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By: katie http://steamykitchen.com/3994-00-japanese-sake.html/comment-page-1#comment-90960 Thu, 18 Jun 2009 16:57:36 +0000 http://steamykitchen.com/?p=3994#comment-90960 Hi Maria,
An open bottle of sake will remain fresh for up to one week.

Enjoy and Kanpai!
Vine Connections

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By: katie http://steamykitchen.com/3994-00-japanese-sake.html/comment-page-1#comment-90959 Thu, 18 Jun 2009 16:42:01 +0000 http://steamykitchen.com/?p=3994#comment-90959 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

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By: katie http://steamykitchen.com/3994-00-japanese-sake.html/comment-page-1#comment-90956 Thu, 18 Jun 2009 16:32:14 +0000 http://steamykitchen.com/?p=3994#comment-90956 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

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