frannyo 2 Posted August 16, 2013 Share Posted August 16, 2013 Stocking up on Smart Cheese for the winter pics, Metabo? Link to post Share on other sites
Metabo Oyaji 71 Posted August 17, 2013 Share Posted August 17, 2013 Stocking up on Smart Cheese for the winter pics, Metabo? It's not just for winter. Smart Cheese is always in season. Link to post Share on other sites
grungy-gonads 54 Posted August 17, 2013 Share Posted August 17, 2013 comes into its own though on the sloepes, hey? Link to post Share on other sites
Metabo Oyaji 71 Posted August 18, 2013 Share Posted August 18, 2013 comes into its own though on the sloepes, hey? Don't we all? Or so we'd like to think. Actually, Smart Cheese seems to be a bit of a mogul monster come winter. Can't really keep up then, truth be told. Link to post Share on other sites
Metabo Oyaji 71 Posted September 7, 2013 Share Posted September 7, 2013 Nikko Senjogahara Oni Koroshi Junmai Ginjo: From Tochigi City, Tochigi. Made using water from subterranean streams under the mountains of Nikko. Rice polishing level: 58% Dryness: Yaya karakuchi. Not bad. There is a certain slightly bitter aromatic element, that I think I have tasted in Tochigi sakes before, but cannot identify. I will dub it "Tochiginess" for now. No negative elements. A little bit denser in flavor and I would give it a 7. As it is, it is not quite as good as Tanigawadake Junmai Ginjo Second Challenge, to which I gave a 6.5, so I will go for: 6.25 Link to post Share on other sites
mina2 6 Posted September 8, 2013 Share Posted September 8, 2013 Wonder how they measure the "rice polishing level"! Link to post Share on other sites
teikiatsulover 6 Posted September 8, 2013 Share Posted September 8, 2013 Somebody mentioned 十四代 from Yamagata, that stuff is amazing. One of my mates and I went to a Kaiseki place in Gion and was fortunate to try it there. I also recently enjoyed a great sake from Mie called Zaku (作) which I'd like to have again. Link to post Share on other sites
Metabo Oyaji 71 Posted September 8, 2013 Share Posted September 8, 2013 Wonder how they measure the "rice polishing level"! I think by weight. E.g., 58% means that 58% of the original weight is left after running the rice through the tumbler. Link to post Share on other sites
Metabo Oyaji 71 Posted September 8, 2013 Share Posted September 8, 2013 Somebody mentioned 十四代 from Yamagata, that stuff is amazing. One of my mates and I went to a Kaiseki place in Gion and was fortunate to try it there. I also recently enjoyed a great sake from Mie called Zaku (作) which I'd like to have again. On my list for some day! Link to post Share on other sites
teikiatsulover 6 Posted September 8, 2013 Share Posted September 8, 2013 十四代 or 作? Maybe both! Link to post Share on other sites
Metabo Oyaji 71 Posted September 8, 2013 Share Posted September 8, 2013 十四代 or 作? Maybe both! Both sounds good to me. Link to post Share on other sites
snowbender 3 Posted September 8, 2013 Share Posted September 8, 2013 I really feel the need to learn more about sake and appreciate it. Bunch of friends are all on that and shochu (?) on nights out. Me sticking to beer I'm the odd one out. And we can't have that can we! Link to post Share on other sites
Metabo Oyaji 71 Posted September 22, 2013 Share Posted September 22, 2013 Hanaharu Junmaishu: From Aizu-Wakamatsu, Fukushima. 2,000 yen for the 1800 ml bottle above. I was a bit hesitant to try this, as my only previous experience (that I can remember) with an Aizu sake is Eisen, which is one of those sakes that falls into the "too watery" category for me. (Note, though, that Delta Airlines serves Eisen as its in-flight sake, and I always make a point of requesting sake when flying Delta in order to support their support of a Fukushima brand. I have to give them that. ) Fortunately, however, this is nothing like Eisen. (Which I nevertheless encourage you to order should you ever fly Delta, just for the principle of it.) Rice: Aizu-produced Maihime 100% Polishing level: 55% Alcohol level: 15-16% Nihonshudo: -3.0 (which would actually make it mildly 甘口, but according to their label and my taste buds, it is 中辛口...) Acidity: 1.8 The flavor is fairly dense, somewhat karakuchi. On the acidic side, as indicated above. Some fragrance, reminiscent of Okunomatsu, but not as aromatic as that. Fills the mouth and nose, sour honey, no clunky notes. Much better than I expected. Better than Tanigawadake Second Chance, to which I gave a 6.5. Not as good as Okunomatsu, to which I gave a 7. So: 6.75 I would definitely happily buy this one again. Link to post Share on other sites
Metabo Oyaji 71 Posted September 22, 2013 Share Posted September 22, 2013 Speaking of Eisen, here is the thing itself: As previously mentioned, too watery for my taste, so I can only give this a 5 at best. Maybe even a 4. But I do have to give Delta Airlines credit and appreciation for serving a Fukushima sake on their flights. Link to post Share on other sites
HoTRoD 2 Posted September 23, 2013 Share Posted September 23, 2013 Thanks Metabo! interesting reports. How much sake you get through? Link to post Share on other sites
Metabo Oyaji 71 Posted September 23, 2013 Share Posted September 23, 2013 Thanks Metabo! interesting reports. Thank you! Happy if ithey are found interesting. How much sake you get through? Hard to say exactly. Don't often drink large quantities at once, more the occasional glass as a nightcap. May have a new one coming up tonight, though. Link to post Share on other sites
Metabo Oyaji 71 Posted September 23, 2013 Share Posted September 23, 2013 Asabiraki Junmaiginjo Hiyaoroshi: From Morioka City, Iwate. This is a seasonal label, designed for Autumn release. Wikipedia says that "Hiyaoroshi" is the name given to such sakes, which are brewed in the winter but not bottled until the Fall, because they are usually bottled without being heated to Pasteurize them (being instead stored in cool places during the spring and summer). However, the label tells us that this brand is Pasteurized anyway (twice, even), to stabilize the character. Rice polishing level: 55% Nihonshudo: +1 As can be seen from the label, it is mildly dense, but not shitsukoi. (Too bad for me -- I like shitsukoi). A bit perfumy, in a good way, kind of reminiscent of Okunomatsu. Interestingly, it has a kind of spiky effervescence to it, reminiscent of Hitachi Hanagasumi: http://www.snowjapan...post__p__473634 (which I also saw at the store today, and now suddenly have the urge to try again some time), though not as dry. I gave Hitachi Hanagasumi a 6, and if this one were denser I might give it more, but as it is I will give it the same rating as Hitachi Hanagasumi: 6 Link to post Share on other sites
grungy-gonads 54 Posted September 23, 2013 Share Posted September 23, 2013 I like the little graph they have on it. They should do that with the pretend beers. It would range from "absolutely rank" to "just about drinkable" on the extremes. Link to post Share on other sites
r45 4 Posted September 25, 2013 Share Posted September 25, 2013 Tons of info on that label! I see bottom left is recommended (?) temperature Link to post Share on other sites
merryJim 1 Posted September 27, 2013 Share Posted September 27, 2013 Missed this but do you prefer warmed up or cold Metabo? Link to post Share on other sites
Metabo Oyaji 71 Posted September 27, 2013 Share Posted September 27, 2013 Usually prefer cold, though warm does have its charms sometimes in winter. Link to post Share on other sites
grungy-gonads 54 Posted September 28, 2013 Share Posted September 28, 2013 What sake would you recommend for a total beginner? Link to post Share on other sites
Metabo Oyaji 71 Posted September 28, 2013 Share Posted September 28, 2013 What sake would you recommend for a total beginner? Good question. I suppose it depends on what other kinds of drinks you like. Do you like dense-flavored stuff (single-malt scotch, for example), or would you rather not taste the alcohol (daiquiri, for example)? If the former, maybe start with some Funaguchi Kikusui, which can be found in cans almost anywhere. It is a bit on the sweet side (or maybe sweet-and-sour?), but has a very strong flavor. Be prepared for stinky oyaji breath afterwards. (Always a plus in my book, incidentally.) If the latter, some Jozen Mizunogotoshi, which can also be found in cans in many stores. As its name implies, it tastes almost like water. Or "subtle," if you prefer. (I don't.) Better yet, try both, and see which way your tastes incline. I would not bother with the big generic labels, such as Gekkeikan or Shochikubai. They are pretty 中途半端 in my opinion. Start with the extremes and see which direction you want to take from there. After that, the best bet is to work your way through whatever local labels there may be. Since your header indicates Tokyo, I guess that would be Tokyo breweries, plus surrounding prefectures. Actually, being in Tokyo, you may get a better selection of far-off local sakes than I do. I pretty much only get decent coverage of northern Kanto and southern Tohoku labels, with a smattering of big labels from further afield (and the big labels are not usually the most interesting ones). I'm guessing there would be some awesome specialty shops in Tokyo. Niigata also has a lot of really good sakes. Basically, look for the big rice-growing regions. Link to post Share on other sites
grungy-gonads 54 Posted September 28, 2013 Share Posted September 28, 2013 Basically I am not too keen on strong drinks. Don't like whiskey. That may well mean sake is out of the question....I really don't know. Jusr haven't been keen on what I have tried. Link to post Share on other sites
Metabo Oyaji 71 Posted September 28, 2013 Share Posted September 28, 2013 Basically I am not too keen on strong drinks. Don't like whiskey. That may well mean sake is out of the question....I really don't know. Jusr haven't been keen on what I have tried. Then try Jozen Mizunogotoshi. It is very 上品. The Yukie of sakes? Link to post Share on other sites
Recommended Posts