Mastering the Basics of Sake with Raul Diaz
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- เผยแพร่เมื่อ 8 ก.ย. 2024
- In this explainer video, sake sommelier Raul Diaz takes you through the basics of sake - the production process, tasting notes and its endless pairing potential with different types of food.
From honjozo to junmai daiginjo, we break down terminology to demystify this quintessentially Japanese drink, and help you on your way to becoming a pro at choosing and buying sake.
The series is produced by Foodism as part of Japan Week, sponsored by JFOODO, a celebration of Japanese food and drink in London, from 23 September to 3 October 2019 and returning for 2020.
Discover more about Japan Week: japanweek.co.uk/
More about Foodism: foodism.co.uk/
WATCH PART 1: • What is Sake? A Guide ...
WATCH PART 2: • What are the Different...
WATCH PART 3: • A Guide to Pairing Sak...
WATCH PART 4: • Comparing Sake with Wh...
WATCH PART 5: • Japan Week 2019: Arros QD
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In 5 minutes you managed to do an INCREDIBLE overview of sake. Well done
Thank you for making this, Sake can be hard to understand for beginners, but you make it very clear !
Amazing video! This was super helpful and very underrated!
I learned SO much in this short video!
Well I’m glad i clicked on this one instead of the other ones lol
Great video! I learned so much chu
Excellent video ⭐⭐⭐⭐⭐
So helpful, thank you!
man i would love to go sake tasting with this guy!
The qualité of this video is wowo good
Wow that was really interesting video. thanks for this clip about 日本酒!
Make a series on pairing food with alcohol please lol
I'm working hard too.
Please take a look at the video!
I am thinking if I want a quality sake that sits on my shelf and I use a little in cooking, I want any of the pasteurised versions? I know you can buy "cooking sake" but I am guessing this is the cheapest quality sake? I am wanting to use it in cooking but I also want it to be a quality tasting sake. ie, you don't use a cheap wine in cooking, you want one that tastes really nice when drunk.
cooking sake can be seen as cooking wine, there's added salts to keep people from drinking it like a beverage,and the salt is used to boost the savoriness of the dish. If you making something tht asks for wine its better to get a wine base on the food. red wines for red meats,white wine for white meats. if you need the bite of alchol to act as your acid then go for a cheaper sake, something in the honjozo range.
What kinda sake did samurais drink?
@@NvRDeadNed any specific? dai ginjo or something else?
I’m a sake master now so if you guys need anything you can hit me up too 😅
Sake is more like Vodka, isn't it?
Sake just means alcohol there are different sake like nihonshu
in terms of fermenting a starch to get alchol ,yes. but I've yet to taste a Vodka that have a different taste due to different potatoes or water being used. All vodka has the same range of taste with varying degrees of filtering making it taste "smoother" on the throat... at least imo.
Sake and Vodka are fairly different from one another.
Sake is a brewed rice beverage, similar in process to Beer. In terms of alcohol, it typically contains between 9-16% alcohol content which is similar to wine, rather than liquor.
Vodka is a distilled spirit typically made from grain or potatoes. It usually contains 40% alcohol.