Not-Port offline: Sake
- SushiNorth
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Not-Port offline: Sake
As I mentioned when I came in here a while ago, my other alcoholic hobby is japanese saké. It is the opposite of port in many ways: its brewing process bears as much in common with beer as it does wine, its not even made of grapes, its light on the tongue, and -- with rare, aged (koshu) exceptions -- it's best in its first year. And yet, it has subtle notes, a long finish, a high alcohol content, and a unique grace which are attributes we often associate with port.
As such, I'd like to plan a little sake tasting for any port-heads who can get to NY. I think you'll have an interesting perspective on the whole thing given extensive experience tasting wines, and we're all a friendly group
I've a long list of BYO japanese restaurants in NY, but for those who are interested, would you prefer Noodles/Kitchenfood or Sushi?
I'd suggest we just do a general Junmai Ginjo tasting, with
Dassai 50 (good newcomer)
Wakatake (good, reliable brand)
Tsukasabotan (if i can find it)
Nanbu Bijin (better warm, but interesting for comparison)
and one Koshu at the end. Sake prices (at a quality on par with the ones above) are $25-$35/750ml, though the Koshu will be a bit pricier. Daiginjo sakes are much more expensive, but their gentle and often floral flavors tend not to appeal to red wine enthusiasts.
If this interests any of you, respond and we can start planning.
As such, I'd like to plan a little sake tasting for any port-heads who can get to NY. I think you'll have an interesting perspective on the whole thing given extensive experience tasting wines, and we're all a friendly group
I've a long list of BYO japanese restaurants in NY, but for those who are interested, would you prefer Noodles/Kitchenfood or Sushi?
I'd suggest we just do a general Junmai Ginjo tasting, with
Dassai 50 (good newcomer)
Wakatake (good, reliable brand)
Tsukasabotan (if i can find it)
Nanbu Bijin (better warm, but interesting for comparison)
and one Koshu at the end. Sake prices (at a quality on par with the ones above) are $25-$35/750ml, though the Koshu will be a bit pricier. Daiginjo sakes are much more expensive, but their gentle and often floral flavors tend not to appeal to red wine enthusiasts.
If this interests any of you, respond and we can start planning.
Last edited by SushiNorth on 21:48 Mon 02 Mar 2009, edited 1 time in total.
- KillerB
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Rules of the section:Derek T. wrote:Admins 1 & 3: Should this be moved to the Off-line section to increase visibility? Admin1 organised a Dutch beer swigging contest there so Sake-swilling should be allowed
Although it says "drink Port", it also says "forego the drinking", with the "of Port" implied. Thus any meeting maybe included.Organise events to meet up and drink Port. You may, of course, forego the drinking and just meet, but we’re sure that drinking would be more fun.
Hence, it has been moved.
saké tasting
1. If such threads are started by known port lovers, they should be allowed in the tasting-arranging section.
2. Yes, I’m very interested in a saké tasting (does the transliteration really have an accent?), as might be the wife. I have no idea what I want to taste: would you be willing to choose and buy and whatever, with the cost being split amongst those attending?
2. Yes, I’m very interested in a saké tasting (does the transliteration really have an accent?), as might be the wife. I have no idea what I want to taste: would you be willing to choose and buy and whatever, with the cost being split amongst those attending?
- SushiNorth
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Re: saké tasting
Yes, and that accent mark is my bane. I have to hunt it down every time i post on the topic! That said, i tend to skip it when i get rolling...jdaw1 wrote:1. If such threads are started by known port lovers, they should be allowed in the tasting-arranging section.
2. Yes, I’m very interested in a saké tasting (does the transliteration really have an accent?), as might be the wife. I have no idea what I want to taste: would you be willing to choose and buy and whatever, with the cost being split amongst those attending?
And yes, i figured we'd probably do something more like splitting cost than sending everyone out to find/buy some. I only have access to retail, but I have some good retail sources I'd like to do this in June or July so that, if there are any new sake* fans, there is still time to get tix for the big Joy of Sake tasting at the NYC Puck building in september.
As for tastes, I am aiming for more full-bodied sakes with some familiar notes like licorice or fruits, and i could have sworn the aged sake i had was a sweet sherry. I also want to give us an excuse to get together in NYC at low cost
- SushiNorth
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Sounds like one vote for sushi/sashimi and one for adding a dai ginjo to the mix FYI, i'm friendly with mr urbansake.com so I'll bounce a wine list off of him to get an extra opinion.g-man wrote:Definitely interested.
While not even close to an expert, I have personally found that with sashimi, daiginjos suit me better.
perhaps we can add some to the tasting?
Saké placemats
When you have a list of the sakés that we will taste, please do post. I traditionally make a placemat for each tasting (e.g., e.g., e.g., e.g., e.g.), and would want to do so again.
However, alas, names must be in a Roman or extended-Roman script. Japanese alphabets are beyond my competence, partly due to the failure of this request for help.
However, alas, names must be in a Roman or extended-Roman script. Japanese alphabets are beyond my competence, partly due to the failure of this request for help.
Re: Saké placemats
That's completely acceptable for Japanese, as Katakana (fragmented script) for beginning Japanese classes is always written in Latin alphabet.jdaw1 wrote:
However, alas, names must be in a Roman or extended-Roman script. Japanese alphabets are beyond my competence, partly due to the failure of this request for help.
- SushiNorth
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Just a status update:
I know there were questions about when/etc (and I saw that post about Tim's sake class). I tried a whole bunch of places; the top choice though seems like it may get a liquor license before I'll have free time to host this. I'll give them a call today to figure that out. I have a couple other places to try, too, but they were all closed when I made my rounds.
I know there were questions about when/etc (and I saw that post about Tim's sake class). I tried a whole bunch of places; the top choice though seems like it may get a liquor license before I'll have free time to host this. I'll give them a call today to figure that out. I have a couple other places to try, too, but they were all closed when I made my rounds.
- SushiNorth
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Re: Not-Port offline: Sake
Remember this thread? Well I went to Mitsuwas yesterday and, aside from acquiring some sashimi (yesterday's lunch) and supplies for Oden (tonight), there was a sale on Ozeki.
Ozeki generally sucks -- it sells a low-grade sake which is one of the three or four you encounter steaming hot as the "House sake" at a sushi shop. However, this was different -- Ozeki had three bottles of higher end sake:
* Ozeki Yamadanishiki - likely just a Junmai Ginjo, but made from the well respected Yamadanishiki rice
* Ozeki Komatsu Tatewaki Junmai Taruzake - sake aged in cedar
* Ozeki Osakaya Chobei Junmai Daiginjo - Premium sake (the rice has been milled down more than in regular Junmai to make a lighter, more refined taste)
In addition, I picked up some of their reliable Nigori (unfiltered sake), and for proper comparison, a ringer: Dassai 50 Junmai Ginjo.
The question to answer is if Ozeki's Yamadanishiki or Osakaya Chobei can escape the ill repute brought on by the cheap bulk-sake the company is known for. The Nigori and Taruzake are just around for fun.
Also, when/where? When is there a spot on our calendars, and would folks be interested in coming to westchester?
Ozeki generally sucks -- it sells a low-grade sake which is one of the three or four you encounter steaming hot as the "House sake" at a sushi shop. However, this was different -- Ozeki had three bottles of higher end sake:
* Ozeki Yamadanishiki - likely just a Junmai Ginjo, but made from the well respected Yamadanishiki rice
* Ozeki Komatsu Tatewaki Junmai Taruzake - sake aged in cedar
* Ozeki Osakaya Chobei Junmai Daiginjo - Premium sake (the rice has been milled down more than in regular Junmai to make a lighter, more refined taste)
In addition, I picked up some of their reliable Nigori (unfiltered sake), and for proper comparison, a ringer: Dassai 50 Junmai Ginjo.
The question to answer is if Ozeki's Yamadanishiki or Osakaya Chobei can escape the ill repute brought on by the cheap bulk-sake the company is known for. The Nigori and Taruzake are just around for fun.
Also, when/where? When is there a spot on our calendars, and would folks be interested in coming to westchester?
Re: Not-Port offline: Sake
if westchester can ensure the proper purveyance of fresh raw fish, I'd be welcome to visiting, otherwise while Ozeki may be able to escape ill repute,SushiNorth wrote:Remember this thread? Well I went to Mitsuwas yesterday and, aside from acquiring some sashimi (yesterday's lunch) and supplies for Oden (tonight), there was a sale on Ozeki.
Ozeki generally sucks -- it sells a low-grade sake which is one of the three or four you encounter steaming hot as the "House sake" at a sushi shop. However, this was different -- Ozeki had three bottles of higher end sake:
* Ozeki Yamadanishiki - likely just a Junmai Ginjo, but made from the well respected Yamadanishiki rice
* Ozeki Komatsu Tatewaki Junmai Taruzake - sake aged in cedar
* Ozeki Osakaya Chobei Junmai Daiginjo - Premium sake (the rice has been milled down more than in regular Junmai to make a lighter, more refined taste)
In addition, I picked up some of their reliable Nigori (unfiltered sake), and for proper comparison, a ringer: Dassai 50 Junmai Ginjo.
The question to answer is if Ozeki's Yamadanishiki or Osakaya Chobei can escape the ill repute brought on by the cheap bulk-sake the company is known for. The Nigori and Taruzake are just around for fun.
Also, when/where? When is there a spot on our calendars, and would folks be interested in coming to westchester?
I don't think chinese owned japanese restaurants in westchester would be able for me =)
Disclosure: Distributor of Quevedo wines and Quinta do Gomariz
Re: Not-Port offline: Sake
Disclosure: Distributor of Quevedo wines and Quinta do Gomariz
- SushiNorth
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Re: Not-Port offline: Sake
Yeah, the chinese-owned places in NYC rarely work for me, either. We have a few up here that are actually good, but the japanese-owned ones (almost always good) are 40 minutes away. Usually the way I do these is to either make a trip to Mitsuwas, or have a friend coming from NJ stop by there, they pick up sashimi grade fish and we cut it here. In addition, there's usually a selection of Okonomyaki, Oden and fried stuff. I started this post 2 hours ago -- oy!g-man wrote: if westchester can ensure the proper purveyance of fresh raw fish, I'd be welcome to visiting, otherwise while Ozeki may be able to escape ill repute,
I don't think chinese owned japanese restaurants in westchester would be able for me =)
Anyway, food is easy to manage, the wine is cheap relative to port (I spent $100 on everything listed above, and would probably only add one more $30 Daiginjo to ensure y'all get some good stuff), and I live a mile from metronorth (for those who won't drive or rideshare).
Re: Not-Port offline: Sake
most excellent, I was thinking the same thing.
Set a date so I can put a note in the calendar to clear out the night for sake and raw fish.
do you have a rice cooker josh?
Set a date so I can put a note in the calendar to clear out the night for sake and raw fish.
do you have a rice cooker josh?
Disclosure: Distributor of Quevedo wines and Quinta do Gomariz
- SushiNorth
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Re: Not-Port offline: Sake
How about Saturday Mar 28th? Who is free?
(and yes, I've a rice cooker)
(and yes, I've a rice cooker)
- SushiNorth
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Re: Not-Port offline: Sake
OK! This has been officially scheduled for Saturday, March 28th as it coincides with the first day of the National Cherry Blossom Festival in DC. The tasting begins around 7pm (7:30 we start pouring), if you would like to attend and did not just get a PM from me, please let me know so I can get you on the list.
Re: Not-Port offline: Sake
1. Permission is being sought.
2. Please, what late-evening transport is available from chez toi to Manhattan?
2. Please, what late-evening transport is available from chez toi to Manhattan?
Re: Not-Port offline: Sake
Hey julian, I'll be in t he city in the morning so can probably drive you up there if you want to hop out to queens with me.
as with the way back, I dont think you'd want me driving you home.
as with the way back, I dont think you'd want me driving you home.
Disclosure: Distributor of Quevedo wines and Quinta do Gomariz
- SushiNorth
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Re: Not-Port offline: Sake
There may be some drivers headed back to the city, but the best option is to catch the last express at 10:31, getting you to NYC at 11:21. After that, there's an 11:04 that gets in at 12:04. Metro North is less than a mile from my place, and it takes you straight to Grand Central (its 10-15 mins by 6 to union sq). We'll have plenty of folks willing to drive you down to the Ossining station from here, so that's not a problem.g-man wrote:Hey julian, I'll be in t he city in the morning so can probably drive you up there if you want to hop out to queens with me.
as with the way back, I dont think you'd want me driving you home.
Re: Not-Port offline: Sake
damn, march 28? i know i said i'd be there, but i'll be in aruba. my bad!
you've got a friend in cheeses
Re: Not-Port offline: Sake
If the wife’s friend will help with the children, yes please. If not, there’s nobody else she can ask except her husband.