375488 Tue Feb 27 11:42:17 -0800 2007 9 35 Beer 0 2334192 Doing a little Japanese themed dinner party this weekend (lots of little appetizers like sushi, sashimi, gyoza, miso soup, yakitori, etc.). Any recommendations for spirits? I was going to go with some Ashai beer, but wanted to get some nice sake too. I'm told that good sake is never warmed always served cold. Any sake fans out there who can give me some sake recommendations/advice? thanks Tue Feb 27 11:42:17 -0800 2007 73936 Finnegan 1 2334715 Just did a dinner out of the Nobu cookbook and found an amazing sake in the Vintages section at Summerhill: its called TENZAN Junmai Genshu Jizake, comes wrapped in a dry banana leaf and retails for $30.00. Have tasted few sakes (in the price range) to compare, even in Japan. Indeed it is true that in Japan, usually only cheap sakes are heated. Quality sakes are served neither chilled nor heated, but rather at room temperature: if you try a decent sake all three ways, you will see why. For variety to go along with a tapas-style menu, you could also serve Shōchū, a popular rice spirit. I haven't seen Japanese Shōchū, in Canada, but you can buy the Korean equivalent, Soju, at the LCBO--saw a few bottles in Summerhill. Tue Feb 27 13:33:24 -0800 2007 2334192 76515 Nelson 2 2336676 junmai, as my understanding is, is a higher quality of sake. and not just one brand, so go to the LCBO and pick those type of sake, you should not go wrong. as for the hot and cold, i disagree. some very good sake are served cold. (hot is a nono). the favours of sake are very varied, just like wine. best place t0o go is one of the large LCBO (summerhill, shepard, or at the habourfront) Wed Feb 28 04:33:45 -0800 2007 2334715 11101 galambo 2 2346172 Shochu is more typically made from potato. Next comes barley. And rice is third. Also, despite similar origins and names, Japanese and Korean versions are quite different. Fri Mar 02 12:29:06 -0800 2007 2334715 10903 Silverjay 2 2406265 Soju is a Korean spirit, although it has become widely popular in Japan and is called "Shochu" in Japanese. The big brand is Jinro (a Korean distiller). Stick with Korean brands, they are better than Japanese attempts. I second that quality sakes are not heated, but are either served cold or at room temperature; the choice is one's taste. Ginjyo (premium sake), and Daiginjyo (super premium sake) are delicious. But for the best, look for Junmai Daiginyo sakes: Horin and Kubota-Manjyu are fabulous. Another one is Yaemon. Junmai (translated as 'pure rice wine') merely refers to the fact that the sake is made from rice only, without added alcohol. Ginjyo and Daiginjyo distinguishes between how much has been polished, or milled away, from each rice grain used to make the sake. About 30 to 40% for Ginjyo, and at least 50% for Daiginjyo. Wed Mar 21 01:51:03 -0700 2007 2334715 84623 thecharliebop 3 2460639 thanks for the explanation. if we can get it at the LCBO, how much would each of these that your recommend cost? Sun Apr 08 05:39:43 -0700 2007 2406265 11101 galambo 1 2337073 thanks for the help Wed Feb 28 07:46:53 -0800 2007 2334192 73936 Finnegan 1 2339289 If you're going Japanese, why not bust out some Suntory whiskey? God only knows it's popular enough in Japan. If you DO go the shochu/soju route, you can also make what's called a chuhai. I hesitate to call it the equivalent of "party punch," but it's basically shochu mixed with a fruit juice to make it easier to drink. I prefer my sake heated. I think it feels better going down, and I like the cheaper price :) Wed Feb 28 16:12:03 -0800 2007 2334192 76461 MeAndroo 1 2339393 Have no idea what is available in your neighborhood but some of the readily available sakes in Asian markets around here which i might recommend include Gekkakaw daiginjo, Gekkeikan Horin daiginjo, Kubota daiginjo. Less expensive and also usually available would be Wakatake Onikoroshi ginjo or Kimoto Honjyozo. All should be served cold. Wed Feb 28 16:37:10 -0800 2007 2334192 13161 barleywino 1 2345467 Make sure you go to a shop where there is lots of sake turnover, and preferably one where they keep the sake refrigerated. Sake is perishable and should be drunk as soon after realease as possible (in most cases). Fri Mar 02 10:05:53 -0800 2007 2334192 16728 kenito799