Non-Audio Stuff > Food and Drink
Japanese Spirits
Anaxilus:
--- Quote from: CEE TEE 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. :)
--- End quote ---
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
FraGGleR:
--- Quote from: CEE TEE 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. :)
--- End quote ---
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.
CCS:
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.
Anaxilus:
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.
CCS:
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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