Well, is rice wine ok? Anyone else like these?
I'm trying to 'learn' sake (nihonshu) while I am here, at least figure out what I like. Since the liquor and beer scene here is not great, other than whiskey which I don't really like.
So I definitely like them chilled, coffee is the mostly the
only drink I like warm/hot.
But if this chart is to be believed it is probably also the kinds they warm versus chill. Because I definitely like something more on the left and maybe learning towards the top.
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And something more in the dry-light area.
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But I do need to branch out a bit more to experiment with other types.
We went out
here a few months ago and had an amazing experience. We've heard multiple foreigners have this same experience. Someone there came up to us and started speaking in perfect English, asking us what we wanted to know. He put on an english DVD, made a spot for us to sit and I brought the tastings we already had there. I
do not expect or even imagine I go into a place anywhere in another country let alone in the country side to speak English. But when it happens it makes things a lot easier for everyone since my Japanese is bad at best. This guy paused a meeting he was in to help us. He came up to us later after the meeting and handed us his card for any future contact or anything we might need. He was the president of the brewery.
We got a few bottles, and I had been somewhat saving them to take back, but I can always go back and get more or find it at a local sake shop. So, this is what I drank from there recently.
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These were interesting since they are relatively 'close' in how they are made.
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They both have a similar milling % of the rice (38% vs 45%), but the Daiginjo can have distilled alcohol added.
So, they can, and this case did end up being in a similar part of the flavor profile chart.
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I can tell you what I know I don't like that one of my friends over here loves is nigori (unfiltered) nihonshus.
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