Shochikubai Sake: The Single Malt Review Episode 89

We go way out of the whisky comfort zone this time as we delve into the complexities of Japanese Sake. For a drink that could not be much more different from Single Malt, we find more than a few surprising similarities.


The Whisky Hunter says:

We tend to say “SakE” instead of “Saka” here in the United States. Interesting review, I prefer mine cold

Welsh Toro says:

Excellent alternative review chaps and most refreshing. I like Sake. Drinks like sake and sherry can be, I believe, a much better food pairing than traditional red or white wine.

Soteriologe says:

4:10 There is no distillation involved, AFAIK. “Koji” is the product of adding that aspergillus fungus, it isn’t that which you add.

Scott Munro says:

Not sure if it’s available in your part of the world, but Netflix has a wonderful documentary called The Birth of Sake. Well worth a watch if you can access it. Cheers.

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