![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Food before Saké
Jan. 8th, 2014 07:44 pmOkay, all is in readiness for Friday.
...yes, this means I doubled the number of bottles from my original estimate. This is a somewhat frighteningly regular occurance in my tastings. But with a baker's dozen people coming, there's definitely room for it - and I'll keep the ones that were served previously for the end, as they all are ones that everyone has loved so that no matter how well the new ones go over, there's something to look forward to. They won't be explained much except to the very few who hadn't tasted them before.
Added:
- Hakutsuru Draft and Junmai Ginjo as proper introduction for the newcomers to the drink - the rest can skip it (except jagash, likely)
- Hwa Rang, a South Korean junmai daiginjo. I think it's time I finally check it out.
- Kikusui Fountain of Youth junmai ginjo, from Niigata, among the oldest sakémaker area
- Yoshinogawa Kamé Daké no Saké ginjo and Goku-Jo junmai ginjo, also from Niigata, which also has soft water
- Tamanohikari Omachi junmai daiginjo, a highly well-liked offering from before
I also made an experiment in glassware, and it turns out there is quite a difference in using white wine glasses over the smaller open-rimmed tumblers I've used (some of which are to check colour and clarity instead of odour, and mostly by brewers). So people are encouraged to go that route, depending how many area available.
Revisiting the early bottles after getting the tongue sensitised should be interesting. Okay, for me it'll be fun, but I'm weird.
FOOD
I'm heavily leaning towards Chu Shing around 6:15pm. I've got me a hankering for mu shu pork, and theirs is the best I've had so far. With a few more people, a smattering of snack size plates doesn't take long to demolish and fill the belly.
...yes, this means I doubled the number of bottles from my original estimate. This is a somewhat frighteningly regular occurance in my tastings. But with a baker's dozen people coming, there's definitely room for it - and I'll keep the ones that were served previously for the end, as they all are ones that everyone has loved so that no matter how well the new ones go over, there's something to look forward to. They won't be explained much except to the very few who hadn't tasted them before.
Added:
- Hakutsuru Draft and Junmai Ginjo as proper introduction for the newcomers to the drink - the rest can skip it (except jagash, likely)
- Hwa Rang, a South Korean junmai daiginjo. I think it's time I finally check it out.
- Kikusui Fountain of Youth junmai ginjo, from Niigata, among the oldest sakémaker area
- Yoshinogawa Kamé Daké no Saké ginjo and Goku-Jo junmai ginjo, also from Niigata, which also has soft water
- Tamanohikari Omachi junmai daiginjo, a highly well-liked offering from before
I also made an experiment in glassware, and it turns out there is quite a difference in using white wine glasses over the smaller open-rimmed tumblers I've used (some of which are to check colour and clarity instead of odour, and mostly by brewers). So people are encouraged to go that route, depending how many area available.
Revisiting the early bottles after getting the tongue sensitised should be interesting. Okay, for me it'll be fun, but I'm weird.
FOOD
I'm heavily leaning towards Chu Shing around 6:15pm. I've got me a hankering for mu shu pork, and theirs is the best I've had so far. With a few more people, a smattering of snack size plates doesn't take long to demolish and fill the belly.
