Over the weekend I had a revelatory Sake at a cliche Teppanyaki place. Smooth entry, very full bodied, good balance between rice flavor & pinapple-y notes & none of the common "rubbing alcohol" common in other Sake's I've had... I could sip it all night.
Excited by my find... I did some research and found out its made in Berkeley... retails for $5 a bottle, described by a Sake blogger as nothing special, and by its producer as "the best selling Sake in the United States" but also "pure snow melt from the Sierra Nevada Mountains and superior rice from the fertile Sacramento Valley. To that, they applied traditional sake-making craft and modern technology to produce a Sake worthy of the Takara mark."
When I observe the approach taken in the States to Mexican Cuisine or Tequila.. I am intimately familiar with the ease in which we can fall for dumbed down, "easier" renditions of foreign foods & drinks (anybody remember when Wine Coolers far outweighed Real Wine in the country's wine consumption statistics?)
So while I plan to continue to enjoy Takara's Sho Chiku Bai.. please educate me on what I need to understand before I can appreciate Sake in greater depth... and not the "Wine Cooler" version of Sake
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