Comments on: All About Japanese Sake

By: Richy

Richy — Wed, 19 Jan 2011 08:40:45 +0000

I do enjoy good sake. It’s shame it’s so hard to get one where I’m living.

By: PartyBabble.com

PartyBabble.com — Wed, 29 Dec 2010 19:34:58 +0000

Totally needs to be added to our Booze Schmooze section. (And the bottles are absolutely beautiful!)

By: mame

mame — Mon, 24 May 2010 11:47:37 +0000

oni goroshi

By: nik amartseff

nik amartseff — Thu, 24 Sep 2009 20:11:59 +0000

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.

By: Wine Blogging Wednesday #59: Homage to the God of Sake | At StrumErika.com

Wine Blogging Wednesday #59: Homage to the God of Sake | At StrumErika.com — Thu, 09 Jul 2009 03:55:13 +0000

[...] 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 [...]

By: katie

katie — Thu, 18 Jun 2009 17:00:29 +0000

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

By: katie

katie — Thu, 18 Jun 2009 16:57:36 +0000

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

Enjoy and Kanpai!
Vine Connections

By: katie

katie — Thu, 18 Jun 2009 16:42:01 +0000

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

By: katie

katie — Thu, 18 Jun 2009 16:32:14 +0000

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

By: Joan

Joan — Thu, 18 Jun 2009 00:41:10 +0000

What type of sake is best for cooking?