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Sake Quotes

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Sake Quotes

“Chicken meat, gizzard, chicken skin and chicken wing. This time, I added about 10 percent more water to the Takazasu I gave to you... ...and let it sit for about a week to blend the alcohol and flavor together. And I've warmed it just like the last one so that it will be 118 degrees when poured into the cup. If the temperature is any lower than that, the sweetness of the sake becomes too distinct and it loses its lightness." "Hmmm! This one tastes so light, even though it's the same temperature!" "After eating for a while, people tend to start getting a bit tired. If you warm this sake up to the right temperature, it helps you continue to eat." "That's right. And this sake is not only light, but it also has a strong, rich taste... ... so it can capture the fatty parts like the chicken skin and chicken wing and boost their flavor." "This way, you can continue to eat, and you'll never get tired of drinking.”

SakeTemperatureFood And DrinkChickenJapanese FoodFood ScienceRice WineSkewersYakitori
Book:Izakaya: Pub Food
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“Doesn't it make you crazy?? The thought that everything is one day, the time doesn't exist (it's an illusion), everything has happen in one day, but in different periods (I still ask my self how scientist even live?? With such thoughts, just thinking on what they know about the space and how something can eat us and how something is so powerful that is called quasar and it's other stars + that it's bigger than the sun, it's more powerful... How they even live, for god sake..What's the interesting thing to watch how one shadow it makes the moon (where is magic - I know it and I sound and I'm like a person who is spoiled), so the moon makes the shadow the big shadow on this planet, the moon can't handle the whole circle planet so it (1)”

GodScienceShadowSakeLiveKnowItPlanetWtf1 Part
Author:Deyth Banger
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“Arosteguy poured more sake for both of them. "I love warm sake. How brilliant to create a drink at body temperature." He shook his head. "The Japanese. Feared by the West for so long, and now fading into their beloved sunrise. Or sunset. First militarily, then economically, and now, only gastronomically. And I need to become Japanese at a time when everyone wants to become Chinese. The Chinese call the Japanese 'the little people,' I've been told. That could have to do with the miniaturization of island species. I must do a study.”

SakeJapanese Culture
Book:Consumed
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“I believe that sake and wine are the only drinks in the world that have achieved the level of being forms of art. Wine is made from grapes. Grapes have a lot of sugar in them to start with. Although it's a gross simplification, if you crushed the grapes and put them in a barrel they'd naturally ferment and turn into wine. But that's not the case with sake. In order for fermentation to occur, the starch in the rice has to be converted into sugar. And that involves a far more complex and difficult process than what's involved in making wine. In the entire world, no other country has developed such a refined drink out of cereal grains. What you usually get out of cereal grains is something like beer, which has a low proof... ... or a distilled liquor like whiskey, which has a high one. I want you to understand what a wonderful and unique thing sake is... ... and to appreciate the amazing skill it takes to create a drink that is practically an art form out of plain rice.”

WineSakeSugarFermentationRice WineArt FormGrains
Book:Sake
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“As Tomiko and I sank to our knees on floor pillows, her mother filled our sake cups with an amber-green liquid. Called toso, it was a traditional New Year's elixir made from sweet rice wine seasoned with a Chinese herbal-medicine mixture called tososan. Meant to ward off the evil spirits, the drink was honeyed, warm, and laced with cinnamon and peppery sansho. To display the contents of the lacquer boxes, Tomiko's mother had arranged the various layers in the center of the table. The top layer always contains the traditional sweet dishes and hors d'oeuvres, while the second layer holds steamed, boiled, and vinegared offerings. The third box consists of foods that have been grilled or fried. Since not everything fit into the lacquer boxes, Tomiko's mother had placed a long rectangular dish at everyone's place holding three different nibbles. The first one was a small bowl of herring eggs to represent fertility. Waxy yellow in color, they had a plastic pop and mild saline flavor. Next came a miniature stack of sugar- and soy-braised burdock root cut like penne pasta and tossed with a rich nutty cream made from pounded sesame seeds. Called tataki gobo (pounded burdock root), the dish is so named because the gobo (root) symbolizes the hope for a stable, deeply rooted life, while the homonym for tataki (pounded) also means "joy aplenty." The third item consisted of a tiny clump of intensely flavored soy-caramelized sardines that tasted like ocean candy. Called tazukuri, meaning "paddy-tilling," the sticky fish symbolized hopes for a good harvest, since in ancient times, farmers used chopped sardines along with ash for fertilizer.”

SakeSeafoodJapanese CuisineBento Boxes
Book:Untangling My Chopsticks: A Culinary Sojourn in Kyoto
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“We need a landing pad for all this rice wine, so we order the only food they serve in this joint: chunky miso from Wakayama, purple piles of pickled plums, and a strangely delicious cream cheese spiked with sake that pairs perfectly with nearly everything we pour. Nihonshu sneaks up on you. It goes down gently, floral and cold, coating your throat in the most positively medicinal of ways. There is no recoil, no heartburn, no palpable reminder that what you're drinking is an intoxicant- just gentle sweetness and the earthy whisper of fermentation.”

WineSakeRiceWine And CheeseOsaka
Book:Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
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“Choosing a wine to pair with escargot is difficult. The escargot have been grilled with garlic butter and have a strong, meaty taste. But they're neither seafood nor red meat. So none of these wines would be right." "But I thought escargot was a common dish in France. So wouldn't they know what the right wine pairing would be?" "Like Koizumi-san said, Chablis, Meursalt or Pouilly Fuissé wouldn't go well with the escargot. Even with red wine, you'd have to choose a very full-bodied one. Try tasting the escargot with Koshino-Karoku." "The strong aftertaste of the garlic butter is washed away. It's a lot more refreshing!" "And it helps bring out the rustic flavor of the escargot!”

SakeRice WineWinesEscargots
Book:Sake
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“Try this smoked chicken with a dressing made from wine vinegar and herbs. Than the liver sashimi with just salt. Try the gizzard and chicken leg sashimi with salt and sesame oil. This one is from Nakagomi-san's Yorozuya brewery. It's a Shunnoten Junmaishu, 'Takazasu.' I've warmed it so that it'll be 108 degrees when poured into your sake cup." "108 degrees! Do you have to be that precise in warming the sake?!" "Of course. That's why the Okanban's job is so important. I've made it slighty lukewarm to stimulate your taste buds, It should be just the right warmth to enjoy the delicate differences of the various sashimi." "Wow. You really put a lot of thought into warming the sake." "Okay. Let's try the sake and food together." "The chicken leg is sweet! And the warm sake wraps that sweetness and enhances it in your mouth!" "The warm sake spreads out the aftertaste of the liver on your tongue!" "The more I chew on the gizzard, the richer the taste becomes!" "Man, it's totally different from cold sake! Its scent and flavor are so lively!" "Exactly. That's what's important. Warming the sake brings the flavor and scent to life, so they're much stronger than with cold sake. That's the reason you serve sake warm." "I see... I never knew there was a reason like that behind warming sake." "And now the main dish--- yakitori. Please start with the chicken fillet, heart and liver. This is a Shunnoten Junmai Daiginjo that has been aged a little longer than usual. It's made from Yamadanishiki rice that has been polished down to 45 percent and then dry-steamed to create a tough malt-rice... ... which is then carefully fermented in low temperatures to create the sake mash. Many people think I'm out of my mind to warm such a high-class Daiginjo. But when sake like this, which has been aged for a long time, is warmed to be 118 degrees when poured into the cup... you can clearly taste the deep flavor of the aged sake." "Wow!" "But 118 degrees is a little hot, isn't it?" "I wanted you to taste the succulent, savory chicken heart and other skewers... ...with a hot Daiginjo that has a rich yet refreshing flavor and can wash away the fat." "I think Junmai Ginjoshu tastes good when you warm it. People who claim that it's wrong to warm Junmai Ginjoshu don't know much about sake." "Aah... the sake tastes heavier since it's warmer than the last one!" "The flavor and scent of the sake fill my mouth and wash away the fat from the chicken too!" "This sake has such a rich, mature taste!”

SakeWarmFood And DrinkChickenRice WineEnhancer
Book:Izakaya: Pub Food
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“A new sake was served, this one white and creamy--- an unfiltered nigori sake that tasted of jasmine, orange blossom, and vanilla. King salmon with smoked soy sauce was followed by a bite of sea bass topped with a dollop of lime foam and sea salt. Fatty tuna was followed by an even fattier tuna, each delightfully buoyant and yet like velvet on her tongue. And then a mysterious dark yellow paste arrived, wrapped in a column of seaweed. "Uni!" gasped Ruby. "What in the world is uni?" "Sea urchin--- it's a delicacy." Ruby swiftly ate the bite and moaned shamelessly, her eyes closed. Cassie hesitantly popped the food into her mouth--- it was strangely creamy and coated her tongue with the tropical flavor of mango, in stark contrast to the crunchy, salty seaweed. It was, without a doubt, simply delightful.”

SakeSeafoodSushiJapanese CuisineRice Wine
Book:Eat Post Like
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“It exasperated her to think that the dungeon in which she had languished for so many unhappy years had been unlocked all the time, and that the impulses she had so carefully struggled with and stifled for the sake of keeping well with society, were precisely those by which alone she could have come into any sort of sincere human contact.”

ThinkingYearsHumansWellsSakeUnhappyContactImpulseSincereAwkwardDungeons
Book:The Collected Works of George Bernard Shaw: Plays, Novels, Articles, Lectures, Letters and Essays: Pygmalion, Mrs. Warren’s Profession, Candida, Arms and The Man, Man and Superman, Caesar and Cleopatra, Androcles And The Lion, The New York Times Articles on War, Memories of Oscar Wilde and more
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“I am an ambitious person, but I am not ambitious in the sense that I want jobs only for the sake of them... I am here to do things I think are worthwhile. I am always careful that the political positions I take are consistent with good policy. I would not want to be prime minister of Australia at any price.”

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Author:Malcolm Turnbull
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