transcription: first part of the bottle: this tastes like juice. second part of the bottle: im not drunk yet. third part of the bottle: meow meow meow :333 meow :3 mrow purrrr :3 purmrow meow :3 :3 meoowwww :3 mewmew
transcription: first part of the bottle: this tastes like juice. second part of the bottle: im not drunk yet. third part of the bottle: meow meow meow :333 meow :3 mrow purrrr :3 purmrow meow :3 :3 meoowwww :3 mewmew
Soju tastes kinda like vodka. I think sake is a good balance of “high enough alcohol” and “doesn’t taste like paint thinner.” Not a connoisseur by any means but a bottle of Kurosawa is cheap and tastes pleasant and fruity, and has around 14% ABV.
I probably won’t be able to tolerate it then sadly. I’m super sensitive to bitter flavors that’s seemingly why alcohol is always so unpleasant to me. I’ve tried so many drinks that even friends who barely drink at all say they can hardly taste the alcohol that all tasted just vile to me. Thanks though!
Ok, I take it back. I just got some peach Jinro soju, it’s 13% ABV and doesn’t taste like alcohol at all. Even less than the Sake. Definitely try it.
I’ll see about giving that a shot then.
Sake is meant to be sipped diluted. Get a small bottle of something decent or a big one of the good shit to share with friends.
Also look uo good coctails. And ice creams.
Can you elaborate on that? I’ve never seen anything about people adding water or other mixers into their sake (except the rare case of sake cocktails, which are definitely not the default way of drinking sake).
That said, I usually add water when I drink sake, but I do that because that’s what I do with most of my alcoholic beverages; I never got the impression that this is the normal way of drinking it.
Like with a little water? I dontbremember an optimal ratio, but the character of the flavor definitely changes.
I don’t, like, have an acadwmic source on thia.
Yeah, just a few ml to take the edge off - it’s not even about the alcohol for me (I happily sip 63% ABV rum if it’s the good stuff), but about the unusual sake-specific flavor. I could probably sip a milder sake as-is, but we don’t exactly have a huge amount of choice where I live.
Kinda sounds like it’s just something you do, which isn’t a bad thing in itself, but you wrote that as if it’s the standard way to do it.
I thought it was, but
So, this may shock you, but i did not learn most of what i know about alcoholic beverages and their consumption from scholarly articles.
I’m mostly working off magazine articles, blog posts and books like David Wondrich’s “Imbibe!”. Most of the time, a simple web search with terms like “how to drink [beverage]” will yield results. e.g. for single malt whisky you can easily find articles and lengthy forum discussions over how much, if any, water to add, and plenty of articles write about what temperature to drink sake at and how to make hot sake. Though it’s always possible that something is fairly common in Japan that western bloggers are not aware of.
Im going off, in this case, an old japanese lady, a weebshit martial arts nerd, a couple waiters and one bar tender (i think)