For the sake of sake
What we’re drinking: TY KU Sake Silver, in preparation for International Sake Day on Saturday.
What it is: The newest bottle from TY KU is a Junmai sake brewed in Nara, Japan from fermented polished rice.
What it tastes like: Burning, if you’re not a regular sake drinker. But if you’re familiar with the spirit’s silky, wine-like acidity, this particular bottle skews sweet, with hints of fresh and zippy pears.
How to drink it: Not hot, as you might be used to seeing it stateside — good sake should be served chilled. Warming lower-quality sake is the equivalent of adding a gallon of Juicy Juice and cocktail umbrellas.
How to mix it: You’ve probably met the Sake Bomb (a shot of sake dropped in a beer). But it also makes a nice sub for vodka or tequila in a number of fruity cocktails. On our weekend brunch menu: The Sake Sunrise (two parts sake, one part orange juice, a nice big splash of champagne).
Sake has a reputation for being “hangover free” because the rice is first stripped of its outer layers, which is where the impurities lurk. From what we can tell, this is a bold lie perpetuated by very lonely, very hungover sake drinkers. We’re all friends here: This stuff can and will put you under your desk.
Follow Monica Weymouth on Twitter @MonicaatMetro.