The alcohol content of sake is

[ET]

around 18-20%. Also, it is closer to a wine than a beer. Which means it might not mix very well.

It all makes sense now.

If your sake doesn't taste well chilled, then consider it on the lower end of the quality spectrum.

[Adam]

Thought it was supposed to be served hot?

I'm sure I heard that in a film once - kill bill maybe? Cus y'know Hollywood is always right

[ms.peachy]

There are different grades and different styles, depending on things like regionality, levels of purity, aging, etc. (Think if it sort of like scotch, in a way, except made with rice.) Some sakes are meant to be drunk cold, some hot. A nice icy cup of sake on a hot, humid day is a joyful thing, I tell you.

[Schmeltz]

One night when I was working a closing shift at my first kitchen job my sous chef (who was off duty) came in with a 40 oz. bottle of sake, and you can only imagine what kind of sake is available in central Canada. The other closer and I heated it up in the pasta warmer and the three of us lined up forty little oyster cups and downed them all back to back, thirteen each with an extra for the sous. Crazy motherfucker. I remember feeling like throwing up after the third cup, but the rest of the night is lost to me.

Keep your kids out of the culinary industry, I guess that's my point.

[Dorothy Wood]

this thread is giving me a headache.

[cosmo105]

usually it's the cheap stuff that's served warm. and makes your liver go on strike. the good stuff, though, mmmmm. an sparkling sake is derishus.

[b i o n i c]

the tought of hot sake makes my mouf water. can you just buy it in jugs like carlo rossi and make a big pot on the stove??

[jabumbo]

i didn't know sparkling sake existed, but it sounds fabulous

[Rock]

The alcohol content of sake is not worth the taste of it.

[ET]

ET, you could try to brew your own. all you need is some rice, yeast and water and i think some sugar too. wait a few weeks or months for it to ferment and then distill it. the first couple of bottles you get are the strongest.

I've actually looked into this. I've heard that there are some strains of rice that dictate how your sake tastes. The cool thing is that I can get some homegrown stuff on the cheap. I'm considering the fact that this is all technically illegal but that never stopped me from doing anything before.

Sake is a hell of a drink. I like that it can kill the taste of bad sushi and also give me a buzz in no time flat. I have to admit it takes me half a bottle to really get into it though. Otherwise, it's stinkface every sip until that point. Totally worth it when it's only a dollar a bottle.