Japanese Sake
by Liv | Published on May 22nd, 2008, 11:00 am | Food
Well my wine adventures led me to Tobbaco USA on West Market street today. I was advised by a co-worker that if I enjoyed World Market, I'd enjoy Tobbaco USA. Suddenly I was having flash backs to some company by a similar name by the coliseum which sold walls and walls of cigarettes. Whether this is the same place, I know not, but certainly this a much different character now. From imported meats & Cheese, Wines, Cigars, and confectionery it did have a very "World Market" feel.I didn't plan on buying anything but unfortunately I have this horrible addiction to spending money. While I was just looking through the wines, I came across some Sake. My first thought was, hmmm... I've never had Sake... Isn't that the stuff Mr miyagi got drunk on? Being I'm into this whole, "Lets try new things" mantra lately... I quickly grabbed a bottle.
I'm really trying to contemplate the characteristic similarities of the brand "Fu Ki" to a similar American word and the fact by all means this is alcohol. I've yet to try it but I suppose that's why I posted this, looking for advice on what simple Japanese dish I can cook that would go good with it? I'm not naive, I know Japanese Sake has the characteristics of strong liquor, and is often served warm. I know it's fermented from rice, and from watching Anthony Bourdain visit remote villages, originally rice alcohol was processed by chewing and spitting the rice. I've got to get prepared for the next time I go to Kabuto.