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A feast of sake͙.its Friday so let the sipping begin. First of all, it always feels traditional to drink Sake out of those lovely small little
cups, but don͛t you think it seems to go down in two sips? I personally like to sip my Sake from a martini glass. Feels more like a
Friday night and the Sake goes down just as well.

Here are three of my favorites, in order of expense (and good sake, is not typically cheap, but well worth the extra few bucks to get a
decent one) At the bottom I have included a Sake 101 chart on to see how well your rice has been polished -or rather how refined
your Sake is. Just stay clear of anything you have to heat and you should be good.

In order to eat my words to Dr. Vino, I have chosen Tozai, a delish, aromatic sake in yes͙.a blue bottle.
The aromas are quite complex, showing white grape, anise, and a hint of sweet rice. These same flavors
come rushing through the medium-bodied palate, which has a slightly creamy texture followed by a hint
of white pepper and fresh herbal notes. The long, clean finish makes this both a great sipping sake as well
as a companion to a wide range of foods, from fish and shellfish, to pork and light meats. for the
small bottle.

 
! " is one of my all-time faves for sipping. Yamada Nishiki rice polished to 55%. Characterized by a
well-rounded flavor with easy tropical flavor and fragrance, with a clean finish.Typically around #for a small
bottle.

Last but not least is the $
%& , it͛s a splurge, but its divine sake. Technically qualifying as a
daiginjo, with rice polished to 50%, it is soft and light on the palate, with a delightful fruitiness characterized by peaches,
strawberries and papaya. It finishes with a white pepper spice#'() a 720ml (almost a full size bottle of wine). Well
worth the moula if you can afford it.

How polished is that rice and what does that mean?

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