Has Sake been discussed on here?

We could use a good Sake thread, go for it.

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the first three or four times I tried it I really didn't care for it.

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Kind of why I started the thread. I don't want to just randomly try some and think I don't like it at all. Looking for someone to steer me in the right direction.

I can't really help you with a good brand as I buy the cheapest stuff and infuse it with hibiscus. I'm talking $7 for a 1.5L bottle.

Had some in Japan back in May, I liked it.

I'm in for this thread. I have zero knowledge of Sake. I've had it once, and it was chilled and pineapple flavored. I assume that wasn't "authentic." I'd love to know the distinguishing characteristics of "good" sake.

One thing I miss about Chicago is shopping at Mitsuwa. It's an entire indoor mall of nothing but Asian stores, mostly Japanese, which included not only grocery, eateries, kitchenware stores, but a killer sake department. For me, it was a shot in the dark when picking out a bottle which contained no English because I don't read Kanji, but I would pick one or two up with each visit and have my boss translate the description for me. Some were absolute gems.

As far as what you're going to find around these parts, local groceries (Winn-Dixie, Albertson's, etc) may carry Fu-ki, Sho Chiku Bai, Ozeki, or my favorite of the cost effective sakes: Gekkeikan.

Higher end Sakes don't seem to be available here. Some of the higher mainstream sakes that we sold that I loved were Denshin and Karatamba, but good luck finding them, even at the sushi bars.

I'll put money down that you probably won't like sake on your first go...I certainly didn't. My first time was when a friend was having a birthday party and had me do a warm shot of it, no food involved. I obliged but didn't care for it because it tasted like hot bathwater. No joy at all. Years since then, there are a few dishes that I can't imagine not pairing with sake.

What's really nice about sake is its seasonal versatility. In summer it is usually served chilled and can add nice refreshment to a meal, while in winter months (and I'm talking about Chicago winters here folks), a good bottle of warm sake is as comforting as a cup of joe.

If you're partaking in warm sake, it should NOT be scorching hot. If the bottle you ordered is too hot to handle or burns your mouth, the person who served it to you had their head up their butt and microwaved it too long. This also burns off the alcohol. Some large boxes of sake are attached to a dispenser which regulates the temperature.

A little known aspect of sake bottles that you pour from in restaurants is that they are thicker at the base, meaning if you get one that's very hot, you'll be able to pick it up at the base much easier than towards the neck.

As with most Japanese customs, there's a whole bunch of proper sake etiquette, like only pouring other's, the person getting poured lifts their glass from the table, etc, etc...not gonna get into all that now though.

What's also great about sake is using it for a marinade. The basic Asian marinade consists of minced garlic, ginger, soy sauce and sake, and this can be applied to shrimp, squid, beef, chicken or anything.

Good luck with your first go, and if you don't care for it that means there's more for those of us who do.

That's just my two yen.

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One thing I miss about Chicago is shopping at Mitsuwa.

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I used to stay in a hotel about 1 mile away from the one in Torrance, CA. It was the greatest Japanese crazy grocery store complex I've been to.

For cold stuff, I prefer the unfiltered sake

I wouldn't spend a ton on it. You might find some that you like that aren't too expensive.

Also, an offshoot of this thread should be about shochu

LINK

Great mixed with some Mango Calpico for a refreshing cocktail

I had some unfiltered cold sake at ichiban. Was unsure of the stuff at first but it really went down smooth. Great sake, albeit a little pricey.

Anybody else have some recommendations?