Monday, January 12, 2015


 Somebody introduced a bottle of Sake into the house as a Christmas present - that's what's often called Japanese rice-wine.

It's never appeared on any lists so I thought I would check out the ingredients. It's fermented rice - so basically rice except that a special yeast is used for fermentation.

There's nothing wrong with rice - no salicylate in it, nothing green, red or orange. What could possibly go wrong?

Here was a chance to widen my range of alcoholic beverages, I thought. Currently it's just whisky, gin and vodka that's "allowed" and of the three I only drink whisky as it's the only one with any kind of taste. I'm never sure about it because it does pick up chemicals when it's stored in wooden barrels - hickory barrels in the case of Bourbon I believe.

So I tried a small glass of sake. Wikipedia advises that it is not really a wine and is a little stronger. Tastewise, it's like a dry sherry. Terrific, I thought. We could keep a bottle of Sake in the sherry cupboard (if we had a sherry cupboard, that is). The taste is not massively appetising - it's no substitute for red wine or a good Chardonnay. That's so far as I can  remember as I have - with a few exceptions - only ever sniffed any wine for the last eight years.

That was yesterday. Today I'm not so sure. It seemed to have quite a kick. Maybe get some in for next Christmas.


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