tag:blogger.com,1999:blog-48678265785733133632024-02-19T22:26:56.101-08:00Sake TalkZokhttp://www.blogger.com/profile/03831742361697803436noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4867826578573313363.post-56136642666302765512016-07-15T13:57:00.001-07:002016-08-06T07:57:34.730-07:00<div align="right" class="MsoNormal" style="text-align: right;">
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<i><span style="font-size: 14pt; line-height: 19.97px;"> This site will be a forum to discuss various sakes I’ve sampled and documented with my tasting notes. I’ll post my sensory findings and discuss each sake tasted. Pricing of the particular Sake sampled and described will be as current and accurate as possible. It is the hope that the reader will gain some knowledge about the particular sake being discussed and consider trying it himself. His comments can be addressed and added to this site for others to view. A basic understanding of the various sake styles will be reviewed beforehand so the reader will understand and appreciate this complex rice based drink. Following is a basic guide one may use when buying a bottle of sake at a retail liquor store, Japanese restaurant or specialty sake bar. This will be an interactive site where you, the novice or experienced sake drinker, can share your reviews of each sake sampled. Your feedback will assist both the new and experienced sake drinkers in their quest to learn, drink and appreciate this wonderful drink.<o:p></o:p></span></i></div>
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<i><span style="font-size: 14pt; line-height: 19.97px;"> The following is a brief guide to common and specialty types of sake one would find in restaurants or liquor stores. All may be drunk warm, hot, or cold. There is <b>NO</b> wrong or right way! It is a personal preference. <o:p></o:p></span></i></div>
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<b><i><u><span style="font-family: "ar carter"; font-size: 18pt; line-height: 25.68px;">Common Sake Varieties</span></u></i></b><br />
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<b><u><span style="font-family: "ar carter"; font-size: 18pt; line-height: 25.68px;">Genshu</span></u></b><span style="font-family: "ar carter"; font-size: 14pt; line-height: 19.97px;">;</span><span style="font-size: 14pt; line-height: 19.97px;"> <i>a style of sake that has not been had diluting water added. The alcohol level may be as high as 20%, but some are in the 15% range. <o:p></o:p></i></span></div>
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<b><u><span style="font-family: "ar carter"; font-size: 18pt; line-height: 25.68px;">Gingo</span></u></b><span style="font-size: 18pt; line-height: 25.68px;">;</span><i><span style="font-size: 14pt; line-height: 19.97px;"> Sake made from rice that has been milled (polished) until no more than 60% of the original grain remains. Typical alcohol level </span></i><i><span style="font-size: 14pt; line-height: 19.97px;">around15%.</span></i></div>
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<b><u><span style="font-family: "ar carter"; font-size: 18pt; line-height: 25.68px;">Daigingo</span></u></b><span style="font-size: 14pt; line-height: 19.97px;">;<i> Sake made from rice that has been milled (polished) until no more than 50% of the original grain remains. Alcohol levels in the 15% range.</i></span></div>
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<b><u><span style="font-family: "ar carter"; font-size: 18pt; line-height: 25.68px;">Junmai</span></u></b><u><span style="font-size: 18pt; line-height: 25.68px;">;</span></u><i><span style="font-size: 14pt; line-height: 19.97px;"> Pure sake. Only rice, water, koji and yeast are used in production. No alcohol has been added. Alcohol levels in the 15% range.<o:p></o:p></span></i></div>
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<b><u><span style="font-family: "ar carter"; font-size: 18pt; line-height: 25.68px;">Honjozo</span></u></b><u><span style="font-size: 14pt; line-height: 19.97px;">;</span></u><i><span style="font-size: 14pt; line-height: 19.97px;"> Sake that has a limited amount of brewer’s alcohol added. This is done to lighten flavor and body, and to bring out subtle fragrances. Alcohol 15-17%.<o:p></o:p></span></i></div>
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<b><u><span style="font-family: "ar carter"; font-size: 18pt; line-height: 25.68px;">Nigori</span></u></b><span style="font-size: 18pt; line-height: 25.68px;">;</span><i><span style="font-size: 14pt; line-height: 19.97px;"> Cloudy sake. Some rice lees from production can be added back or left in at the end of fermentation, possibly making it sweeter. Alcohol 15% range.<o:p></o:p></span></i></div>
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<b><u><span style="font-family: "ar carter"; font-size: 18pt; line-height: 25.68px;">Nama</span></u></b><u><span style="font-size: 18pt; line-height: 25.68px;">;</span></u><i><span style="font-size: 14pt; line-height: 19.97px;"> Unpasteurized sake. The flavors tend to be fresher & crisper. This type of sake must be refrigerated to prevent cloudiness and spoilage to occur.</span></i><br />
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<i><span style="font-size: 14pt; line-height: 19.97px;">*<b>Use the following as aids in understanding sake descriptions and terminology. </b></span></i></div>
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<i><span style="font-size: 14pt; line-height: 19.97px;"><b><u><br /></u></b></span></i><i><span style="font-size: 14pt; line-height: 19.97px;"><b><u>Sake Meter Value (SMV);</u></b> A measure of specific gravity of the particular sake in relation to pure water. The more unfermented sugar in a finished sake, the more dense it is. This scale describes levels from -10 (residual sugars; very sweet) to +10 (fermented sugars; very dry).</span></i></div>
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<b><i><u><span style="font-size: 14pt; line-height: 19.97px;">Seimaibuai </span></u></i></b><i><span style="font-size: 14pt; line-height: 19.97px;">; Rice polishing rate. The degree of the polishing rate of the rice granules expressed in percent. The number is how much of the original rice grain remains.<o:p></o:p></span></i></div>
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<b><i><u><span style="font-size: 14pt; line-height: 19.97px;">Alcohol levels</span></u></i></b><i><span style="font-size: 14pt; line-height: 19.97px;"> typically are in the range of 13-16 % alcohol by volume (abv). <o:p></o:p></span></i></div>
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<b><i><u><span style="font-size: 14pt; line-height: 19.97px;">Koji </span></u></i></b><i><span style="font-size: 14pt; line-height: 19.97px;">is the spore of a particular mold strain that has been added to the rice base to convert its starch into fermentable sugars.<o:p></o:p></span></i></div>
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<b><i><u><span style="font-size: 14pt; line-height: 19.97px;"><br /></span></u></i></b><b><i><u><span style="font-size: 14pt; line-height: 19.97px;">Yeast</span></u></i></b><i><span style="font-size: 14pt; line-height: 19.97px;"> is the organism that ferments the sugars contained and produces Sake.</span></i></div>
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<i><span style="font-size: 14pt; line-height: 19.97px;"><u> <b>Junmai</b></u> and <b><u>Honjozo</u></b> verbiage will never be found together on a bottle. Junmai is pure sake and Honjozo has a small amount of brewer’s alcohol added.</span></i><i><span style="font-family: "calibri" , sans-serif; font-size: 14pt; line-height: 19.97px;"> </span></i></div>
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Zokhttp://www.blogger.com/profile/03831742361697803436noreply@blogger.com1tag:blogger.com,1999:blog-4867826578573313363.post-43559561102954193292016-07-11T07:23:00.001-07:002016-08-06T07:59:44.607-07:00<div class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "arial" , sans-serif; font-size: 10pt; line-height: 107%;"><span style="font-size: large;">Tozai Ginjo Nigori Sake<u>
“Voices In The Mist”<o:p></o:p></u></span></span></b></div>
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<u><span style="font-family: "arial" , sans-serif;">The Spec’s;<o:p></o:p></span></u></div>
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<span style="font-family: "arial" , sans-serif;"> Region; Osaka, Japan<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;"> Brewery; Daimon Shuzo<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;"> Sake Type; Ginjo Nigori<o:p></o:p></span></div>
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Seimaibuai (Milling Rate); 65%<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;"> Acidity; 1.5<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;"> Nihonshu (Sweetness/Dryness); +7<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;"> Rice Type; Nihonbare<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;"> Alcohol Level; 14.9% a.b.v. (alcohol by
volume)<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;"> Cost; $ 22.00 / 720 mls.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;"> <u>Tasting Notes;<o:p></o:p></u></span></div>
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<span style="font-family: "arial" , sans-serif;"> Pleasant floral notes of soft (apple/pear)
and tropical fruits. Medium body with hints of spice and licorice. Dry finish. <o:p></o:p></span></div>
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