Unfortunately, I don’t attract money so much, but I attract sake. Or rather, it’s just my wife since I received sake on both our anniversary and Father’s Day. In another life, I would have loved to be a sake sommelier. But I stay rooted to my ground truth and type out these sake titbits to declutter my room.

• Sake brewed using a microorganism called koji n yeast n has alcohol content of 13-16%. Koji converts starch in rice into sugar. Compared to wine that is naturally fermented by pressing grapes n adding yeast.
• Sake rice is used exclusively for sake brewing. Large-grain, soft varieties with a low protein content used.
• can be savoured at wider range of temperatures than other liquors (from 5-55 degree Celsius)
• 4 categories: flavourful, light n smooth, rich, aged
• Brings out the flavour in goods while tempering strong aroma of beef n seafood.
• Store in cool, dark place because very sensitive to light n heat.
• Ginjoshu is sake made using white rice that has been milled such that 60% or less of the grain remains. It has a fruity, somewhat floral bouquet n clear, crisp flavour. If the rice is polished down to 50% or less, it is called Daiginjoshu.
• Koshu (aged sake) is sake that has been aged for a couple of years. Has a bouquet like sherry, with a flavour profile that includes spices n nuts.

Willing the Universe to send more sake my way‼️