Cheers! Sake time
Remember what I said about not fruiting the vodka? Well, I never said that rule applies to sake.
In fact, since sake tastes so bad unflavored, I actually recommend a flavored one.
And one of my favorite places in Grand Junction, Suehiro Japanese Restaurant and Sushi on Main Street, has some interesting choices.
In addition to the unflavored kind, of course, they mix their sake with various things, such as Chambord, pineapple, pomegranate liqueur, strawberry, coconut and apple-flavored Irish whiskey.
We drank one they call the golden sake, which is their house sake with Grand Marnier.
Sake is, after all, a rice wine. But unlike wine, which is made from some kind of fruit that will give it a flavoring along with its alcohol content, rice doesn’t have that.
Unlike wine, sake’s alcohol doesn’t come from a fermenting process because there are no sugars in the grain. Instead, it’s alcohol comes from a brewing process that turns starches into sugar and then into alcohol, much like beer. And beers have things added to them all the time to give them whatever flavor the brewmeister wants.
So, in a way, it’s actually necessary to fruit the sake. Otherwise, it’s like drinking watered-down rice. Straight.
Trust me. Nobody wants that.
— Charles Ashby