What about sake?
I used to think sake was a distilled spirit, but recently learned that the process is more similar to making beer - so is this the board where we discuss sake? If so, I'd like to find out what sakes Chowhounds like. I myself like a really good nigori - just last night had Mukune brand, "Shadows of Katano," by Daimon Shuzo. Excellent, dry, went very well with our meal of contemporary American seafood - how nice to find that I don't have to limit myself to drinking it with Japanese food!
I agree with Jim Dorsch that this is the proper board for sake discussion since it is basically similar to beer since it is a fermented grain (rice) that isn't distilled. The Awamori discussion is on the Spirits board since Awamori and Shochu are distilled spirits.
I am a big Sake fan (as well as Shochu but that discussion belongs on the Spirits Board.)
Here is some general info for those who aren't that familiar with Sake.
Since sake by the same name and producer tastes different every year it is really important in a discussion to say what year of what type it is that you are discussing.
Sake doesn't keep that well and should be drunk in the year right after brewing. Even the special aged sakes should be drunk within a year after bottling.
Sake oxidizes faster than any other fermented beverage and is at its best within a day or so of opening.
To learn more info on Sake from the best source, go to John Gauntners website.
Sake is not distilled, so by definition it's not a spirit. While it doesn't fit neatly into the "wine" or "beer" categories either, it's definitely not a spirit.
We don't have plans to introduce a "brewed non-barley beverages" board, so for now, please hold sake discussion here on the Beer board.
Okay, it's official! This is the place to discuss sake. So now, if you please, let me know what other great sakes you'all enjoy. Here's a question I have:
I have been searching for a really thick nigori that I had at Katana, in Los Angeles. Most nigoris I've had have only a little sediment in them - this one was thick and almost creamy, Unfortunately, I didn't realize how unique it was, so I didn't note the name. Does anyone have any ideas what this could have been?