SAKE LOVERS

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Comment by Katsuhisa Takada on October 12, 2009 at 3:23am

Sake can also make things from any rice.
However, a good Sake is made from a good rice.
Good rice and the terroir in the rice, there are varieties, there is a problem of pesticides.

Terroir and the rice.
The rice has been built in Japan anywhere.
But for your sake rice is not so much built.
We build for the rice to make a drink.
So, there is a real terroir wine with good rice.

And varieties of rice.
There are many color varieties to the rice, some varieties will change the taste of Sake.
Yamada-nishiki is the best make for Sake.
Contained in many rice starch, because the alcohol flavor is born.
Gohyakumangoku,Omachi,Miyama are also known.

Pesticide use when making rice.
Weed and insect damage done to release the carp in the rice field without the use of herbicides and canard.
Minimum pesticide use is safe,
Do not use pesticides unnecessarily.

Liquor shops or your shop are lined up to you,
Made anywhere in the region,
Do you know what breed or what the rice?
If you do not understand, may have used a lot of rice pesticides used...

Comment by FohBoh on July 25, 2009 at 11:38pm

Hi!
On behalf of everyone here at FohBoh, we want to thank all of you for taking part in this active, exciting community! Just wanted to drop you a line to let you know that Sake Lovers is a featured group today! If you haven’t already, take a moment to write up a new blog post, start a new discussion or invite more friends to join your exciting group. Once again, thanks for participating in the FohBoh community. We look forward to hearing more from you!
Best,
FohBoh Community Development

Comment by Shane Christensen on May 9, 2009 at 8:16am

sake1969 can you write an article or post in forums at www.bevmenu.com on sake? It needs an educated sake guru.

Comment by Daniel on March 30, 2009 at 5:22am

Hello all. I am looking for input on a new Sake list that I am putting together for a Hibachi Steakhouse. Looking for opinions and input for various selections and price point. What's hot? What's not? What brings value to the table? What are the subtle flavors and quality?