Are you a Chicago Sake lover?

 There’s a meet up group for you:

 Sake Meet Up

Sake [sah-kay]

WHAT is it?   Considered Japan’s national drink, sake is made by inoculating white rice with a special mould (Aspergillus oryzae), mixing it with pure water, and allowing it to ferment. It’s a process more similar to beer-making than to wine-making, but sake is nevertheless usually translated as “rice wine.” Also like beer, sake is best drunk young; according to Shizuo Tsuji, author of Japanese Cooking: A Simple Art (Kodansha), experts recommend drinking sake at three months of age.
The best sakes are almost always served cold and they’re categorized by the degree to which the rice is polished before it’s fermented, from a delicate and complex Daiginjo to a pure, full-bodied Junmai. A sure sign of sake’s growing popularity outside of Japan? Esteemed wine glass company Riedel now sells a special stemless glass specifically created for serving premium sake.

Courtesy: Beard Bites….James Beard Foundation


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