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Author Topic: Japanese Spirits  (Read 983 times)

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Marvey

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Japanese Spirits
« on: April 27, 2015, 05:35:21 AM »

Hakushu Single Malt Japanese whiskey, 12 years.

Slightly smokey. Has hints of Sapporo beer aftertaste, which can either be a good or bad thing. Pairs best with Asian salty foods of mild flavor. Plate of rice with ground pork, preserved cucumbers, stir-fried cabbage, and fried egg on top. Only missing Takuan (Japanese pickled daikon). Nothing special, just a Taiwanese "home" dish. I needed something to go with the whiskey.
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Anaxilus

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Re: Japanese Spirits
« Reply #1 on: April 27, 2015, 06:00:17 AM »

Hmm...not a fan of that Sapporo aftertaste myself.

I did love your Hibiki and I hear the latest Yamazaki won some notable stuff like Scotch of the Year?

Hibiki is the only Scotch or Whisky that I've had that is smooth and mellow enough to eat with Sushi Nigiri.
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Marvey

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Re: Japanese Spirits
« Reply #2 on: April 27, 2015, 06:01:44 AM »

I liked the Hibiki better. I know - the Sapporo aftertaste thing...
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zerodeefex

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Re: Japanese Spirits
« Reply #3 on: April 27, 2015, 06:11:11 AM »

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CEE TEE

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Re: Japanese Spirits
« Reply #4 on: April 27, 2015, 06:13:26 AM »

Rumor has it that the Hibiki may have a percentage of whiskey aged in plum wine barrels but it is so subtle and judiciously applied if true.  Just a nice, pretty whiskey in an equally attractive bottle.  :)
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Anaxilus

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Re: Japanese Spirits
« Reply #5 on: April 27, 2015, 06:28:15 AM »

Rumor has it that the Hibiki may have a percentage of whiskey aged in plum wine barrels but it is so subtle and judiciously applied if true.  Just a nice, pretty whiskey in an equally attractive bottle.  :)

I don't doubt it. I was reading about Yamazaki and how Suntory brought true Scotch making to Japan after studying it in Scotland due Japan almost poisoning itself trying to make it from scratch after Perry arrived. The Japanese will go to any lengths to attempt perfect refinement.

https://www.yahoo.com/food/how-a-japanese-chemist-sparked-a-whiskey-empire-117087317643.html
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"If you do not change direction, you may end up where you are heading." - Lao Tzu

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FraGGleR

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Re: Japanese Spirits
« Reply #6 on: July 23, 2015, 03:49:59 PM »

Rumor has it that the Hibiki may have a percentage of whiskey aged in plum wine barrels but it is so subtle and judiciously applied if true.  Just a nice, pretty whiskey in an equally attractive bottle.  :)

That would definitely explain the subtle sweetness to it.  I posted a tiny bit in the Scotch thread about my experience with the Yamazaki and the Hibiki, not realizing there was a dedicated Japanese spirit thread.
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CCS

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Re: Japanese Spirits
« Reply #7 on: August 18, 2015, 06:26:12 AM »

Not really a spirit (with the exception of shochu, I guess), but does anybody here like sake? My exposure to it is rather limited, but I've had a couple of unfiltered drinks, and have found that it is preferable to most quality wines, with a sweetness that rivals the majority of sweeter red wines, but a flavour that is entirely unique to drinks made from ingredients not found in other brewed or distilled beverages.

I absolutely enjoyed the one or two varieties I've had and I look forward to trying others after my current adventures in beer and spirits have been concluded. Or at least until they have gone on hiatus.
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Anaxilus

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Re: Japanese Spirits
« Reply #8 on: August 18, 2015, 06:45:16 AM »

Yes, I love Miyosakae Tenmi which I was introduced to by CeeTee. After visiting Japan I have yet to find a better sake.



I don't drink much wine, but do appreciate its complementary nature with more Mediterranean foods. What sake offers over wine to me is greater clarity, neutrality, subtlety and more umami (savory) sensation. A good 'cheap' sake that excels in umami is Ozeki Platinum.

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CCS

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Re: Japanese Spirits
« Reply #9 on: August 18, 2015, 06:59:46 AM »

I'll have to take a look at both of those after I finish my most recent beer and spirits kick. If you're in the northest United States, what can I expect, as far as price is concerned?
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