The serious alcohol thread
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jodeke
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PostPosted: Fri Jun 26, 2020 9:10 am    Post subject:

When I was in Japan I drank some Hot Sake. I only had a little, about a shot glass. It was the most potent alcohol I've ever had. That small amount gave me more than a buzz. Any here familiar with Sake?
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PostPosted: Fri Jun 26, 2020 9:17 am    Post subject:

jodeke wrote:
When I was in Japan I drank some Hot Sake. I only had a little, about a shot glass. It was the most potent alcohol I've ever had. That small amount gave me more than a buzz. Any here familiar with Sake?


I'll have it with sushi, but I haven't refined my palette enough for it to really understand it.
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PostPosted: Fri Jun 26, 2020 9:42 am    Post subject:

LarryCoon wrote:
jodeke wrote:
When I was in Japan I drank some Hot Sake. I only had a little, about a shot glass. It was the most potent alcohol I've ever had. That small amount gave me more than a buzz. Any here familiar with Sake?


I'll have it with sushi, but I haven't refined my palette enough for it to really understand it.

Sake or Hot Sake?
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PostPosted: Fri Jun 26, 2020 10:31 am    Post subject:

jodeke wrote:
LarryCoon wrote:
jodeke wrote:
When I was in Japan I drank some Hot Sake. I only had a little, about a shot glass. It was the most potent alcohol I've ever had. That small amount gave me more than a buzz. Any here familiar with Sake?


I'll have it with sushi, but I haven't refined my palette enough for it to really understand it.

Sake or Hot Sake?



Sake is like revenge, it is best served cold.

If you want a very pleasant beginner sake experience, try Rihaku "Wandering Poet".
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PostPosted: Fri Jun 26, 2020 10:56 am    Post subject:

jodeke wrote:
LarryCoon wrote:
jodeke wrote:
When I was in Japan I drank some Hot Sake. I only had a little, about a shot glass. It was the most potent alcohol I've ever had. That small amount gave me more than a buzz. Any here familiar with Sake?


I'll have it with sushi, but I haven't refined my palette enough for it to really understand it.

Sake or Hot Sake?


Well, that's just a matter of degrees, isn't it.
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PHILosophize
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PostPosted: Fri Jun 26, 2020 11:21 am    Post subject:

alcohol sucks and is literal poison
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PostPosted: Fri Jun 26, 2020 11:50 am    Post subject:

LarryCoon wrote:
jodeke wrote:
LarryCoon wrote:
jodeke wrote:
When I was in Japan I drank some Hot Sake. I only had a little, about a shot glass. It was the most potent alcohol I've ever had. That small amount gave me more than a buzz. Any here familiar with Sake?


I'll have it with sushi, but I haven't refined my palette enough for it to really understand it.

Sake or Hot Sake?


Well, that's just a matter of degrees, isn't it.

I don't know. I've only tasted Sake once. I was in Japan. It was heated and it had one hellofa kick. This kick is what I was really inquiring. Do you get the same jolt if it's cold as you do when it's hot?
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PostPosted: Fri Jun 26, 2020 12:35 pm    Post subject:

jodeke wrote:
I don't know. I've only tasted Sake once. I was in Japan. It was heated and it had one hellofa kick. This kick is what I was really inquiring. Do you get the same jolt if it's cold as you do when it's hot?


In my experience temperature didn't make a difference in that regard.
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PostPosted: Fri Jun 26, 2020 12:41 pm    Post subject:

PHILosophize wrote:
alcohol sucks and is literal poison


Is this the equivalent of a Celtics fan coming to LG just to tell us that the Lakers suck?

I think we're all pretty aware of the biochemical properties, and I'll note that: 1) The dose makes the poison; and 2) A corollary to that is that pretty much everything is a poison.

As to whether it sucks, that's a subjective opinion, and now that I've split the thread, I'll note that the controversial opinions thread is that way ---->
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Baron Von Humongous
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PostPosted: Fri Jun 26, 2020 1:10 pm    Post subject:

PHILosophize wrote:
alcohol sucks and is literal poison

No wonder it's so amazing.
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jodeke
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PostPosted: Fri Jun 26, 2020 2:07 pm    Post subject:

LarryCoon wrote:
jodeke wrote:
I don't know. I've only tasted Sake once. I was in Japan. It was heated and it had one hellofa kick. This kick is what I was really inquiring. Do you get the same jolt if it's cold as you do when it's hot?


In my experience temperature didn't make a difference in that regard.

I am by no means a connoisseur. In this case it's all about curiosity. If you have any Sake on hand, heat some and take in down neat. See if that makes a difference in jolt.

By the Bye
LC. You've must be seriously practicing Stay At Home. I've never seen you so available. Stay Safe
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PostPosted: Fri Jun 26, 2020 3:31 pm    Post subject:

jodeke wrote:
I am by no means a connoisseur. In this case it's all about curiosity. If you have any Sake on hand, heat some and take in down neat. See if that makes a difference in jolt.


I don't have any here, but next time I pick some up, I can try. First I'd have to research whether certain sakes are preferred for warm, and others are supposed to be drunk cold.

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By the Bye
LC. You've must be seriously practicing Stay At Home. I've never seen you so available. Stay Safe


Thanks! Except for runs to the grocery store or to pick up food, I've barely left the house since the first week of March.
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PostPosted: Fri Jun 26, 2020 4:04 pm    Post subject:

LarryCoon wrote:
kikanga wrote:
I was ready for you and Omar to give me crap for that. Name me a rum and whiskey that share any price point $20+. I'll drink them both and give you honest feedback.
I'm not gonna sit here and pretend Bacardi is good. But excluding that crap, I think I can find a more enjoyable rum than whiskey at most price points.


It's all a matter of personal preference, of course, which means there's no objective way for you to prove that.....of course.

That said, here's my challenger:

https://webfiles.uci.edu/lcoon/yoichi2.jpg


I may have to track this down. What do like for a general, under $50 a bottle go to whiskey?
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PostPosted: Sat Jun 27, 2020 5:53 am    Post subject:

DancingBarry wrote:
I may have to track this down. What do like for a general, under $50 a bottle go to whiskey?


Monkey Shoulder is like 30 bucks and is very reasonable for the price.
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jodeke
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PostPosted: Sat Jun 27, 2020 6:38 am    Post subject:

Have to wonder are some of you guys/girls connoisseurs or controlled alcoholics.
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PostPosted: Sat Jun 27, 2020 9:03 am    Post subject:

LarryCoon wrote:
jodeke wrote:
I am by no means a connoisseur. In this case it's all about curiosity. If you have any Sake on hand, heat some and take in down neat. See if that makes a difference in jolt.


I don't have any here, but next time I pick some up, I can try. First I'd have to research whether certain sakes are preferred for warm, and others are supposed to be drunk cold.

Quote:

By the Bye
LC. You've must be seriously practicing Stay At Home. I've never seen you so available. Stay Safe


Thanks! Except for runs to the grocery store or to pick up food, I've barely left the house since the first week of March.


I'm not a big sake guy, but from my experience, that is how it works. You don't take just any sake and heat it up and same with chilled sake. Each sake is supposed to be served at a specific temperature (chilled, room temp or warmed) based on how it is made; just rice, distilled alcohol infused, or how the rice treated.
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PostPosted: Sat Jun 27, 2020 9:44 am    Post subject:

DaMuleRules wrote:
LarryCoon wrote:
jodeke wrote:
I am by no means a connoisseur. In this case it's all about curiosity. If you have any Sake on hand, heat some and take in down neat. See if that makes a difference in jolt.


I don't have any here, but next time I pick some up, I can try. First I'd have to research whether certain sakes are preferred for warm, and others are supposed to be drunk cold.

Quote:

By the Bye
LC. You've must be seriously practicing Stay At Home. I've never seen you so available. Stay Safe


Thanks! Except for runs to the grocery store or to pick up food, I've barely left the house since the first week of March.


I'm not a big sake guy, but from my experience, that is how it works. You don't take just any sake and heat it up and same with chilled sake. Each sake is supposed to be served at a specific temperature (chilled, room temp or warmed) based on how it is made; just rice, distilled alcohol infused, or how the rice treated.

I don't know how the Sake I drank was made. I know the one small amount i drank had one hellofa kick. I was in a night club in Japan.
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PostPosted: Sat Jun 27, 2020 1:57 pm    Post subject:

LarryCoon wrote:
PHILosophize wrote:
alcohol sucks and is literal poison


Is this the equivalent of a Celtics fan coming to LG just to tell us that the Lakers suck?

I think we're all pretty aware of the biochemical properties, and I'll note that: 1) The dose makes the poison; and 2) A corollary to that is that pretty much everything is a poison.


https://time.com/5166514/moderate-drinking-live-longer-study/
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PostPosted: Sat Jun 27, 2020 3:21 pm    Post subject:

DancingBarry wrote:
LarryCoon wrote:
PHILosophize wrote:
alcohol sucks and is literal poison


Is this the equivalent of a Celtics fan coming to LG just to tell us that the Lakers suck?

I think we're all pretty aware of the biochemical properties, and I'll note that: 1) The dose makes the poison; and 2) A corollary to that is that pretty much everything is a poison.


https://time.com/5166514/moderate-drinking-live-longer-study/


^^^^ So that's why I'm so damn old.
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PostPosted: Sat Jun 27, 2020 7:00 pm    Post subject:

PHILosophize wrote:
alcohol sucks and is literal poison


Karen has entered the chat.

I've only had Hot Sake when I'm eating sushi.

I'll usually chase it with whatever beer they have on hand at the time... Sapporo, Kirin, etc. Not yet well versed on the difference between warm or cold yet though.

I've been to a few places that will actually "smoke" a whiskey coktail (or straight) in a small glass chamber and serve it to you like that. Makes for a pretty cool presentation and you can definitely taste the "smokiness".
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PostPosted: Sat Jun 27, 2020 10:40 pm    Post subject:

DancingBarry wrote:
LarryCoon wrote:
PHILosophize wrote:
alcohol sucks and is literal poison


Is this the equivalent of a Celtics fan coming to LG just to tell us that the Lakers suck?

I think we're all pretty aware of the biochemical properties, and I'll note that: 1) The dose makes the poison; and 2) A corollary to that is that pretty much everything is a poison.


https://time.com/5166514/moderate-drinking-live-longer-study/


“If you resolve to give up smoking, drinking, and loving, you don't actually live longer; it just seems longer.”
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He’s something like a pipe bomb ready to blow
And everything you built that’s all for show
goes up in flames
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Jason Isbell

Man, do those lyrics resonate right now
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PostPosted: Sat Jun 27, 2020 11:20 pm    Post subject:

Baron Von Humongous wrote:
jonnybravo wrote:
LarryCoon wrote:
jonnybravo wrote:
You whiskey guys should try Bushido Whiskey. I would personally never pay for it (way out of my price range) but I've had the chance to try some and it was the smoothest whiskey I've had by a mile.


I've had their Meido and it was very nice.

BTW, you gotta get the spelling right. In Ireland and the US it’s whiskey, but in Scotland, Canada and Japan, it’s whisky.

Also BTW, if you REALLY want to go crazy, you go here: LINK


Good lawd. I'd feel guilty drinking that.

In my younger days as a server I helped work a private party where a law firm had won a huge case and the partners were drinking like they had just won the Stanley Cup including bottles of the most expensive wine we had. It went for over three hours and one of the sloshed dudes (they were all dudes) told me to just start pouring the remaining partiers the "cheap stuff" and bottle the really expensive stuff for me and the servers to take home because the partners were so sloshed that in his slurred words, "we can't tell the difference between a $1,000 and a $10 wine at this point."


Yeah, once the REAL buzz kicks in for me my standards go right out the window. Bud light, PBR, boxed wine, whiskey from brands that come in plastic...give it all to me.
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PostPosted: Sun Jun 28, 2020 8:10 am    Post subject:

DaMuleRules wrote:
LarryCoon wrote:
jodeke wrote:
I am by no means a connoisseur. In this case it's all about curiosity. If you have any Sake on hand, heat some and take in down neat. See if that makes a difference in jolt.


I don't have any here, but next time I pick some up, I can try. First I'd have to research whether certain sakes are preferred for warm, and others are supposed to be drunk cold.

Quote:

By the Bye
LC. You've must be seriously practicing Stay At Home. I've never seen you so available. Stay Safe


Thanks! Except for runs to the grocery store or to pick up food, I've barely left the house since the first week of March.


I'm not a big sake guy, but from my experience, that is how it works. You don't take just any sake and heat it up and same with chilled sake. Each sake is supposed to be served at a specific temperature (chilled, room temp or warmed) based on how it is made; just rice, distilled alcohol infused, or how the rice treated.


Hot sake is the cheap stuff. It's heated because it's the only way to make it drinkable.

I could go into further details but the truth is all you need to do is look at a menu to understand. The list of good sakes will look like a regular wine list. Name of the brand, price per glass/bottle, maybe ABV and some flavor descriptions.

Now take a look at the selection of hot sakes. 99.9% of the time, that section will consist of two options. Small or large.

Its no different than walking into a restaurant and their beverage options just said 'wine' or 'beer' or 'whiskey'.


And Jodeke, the hot sake hit you harder because sake is higher ABV than wine. Heating it is also a contributing factor.
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Hector the Pup
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PostPosted: Sun Jun 28, 2020 8:13 am    Post subject:

And just a bit of advice. Do not ask a restaurant to heat a bottle of good sake.
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PostPosted: Sun Jun 28, 2020 8:19 am    Post subject:

Hector the Pup wrote:
DaMuleRules wrote:
LarryCoon wrote:
jodeke wrote:
I am by no means a connoisseur. In this case it's all about curiosity. If you have any Sake on hand, heat some and take in down neat. See if that makes a difference in jolt.


I don't have any here, but next time I pick some up, I can try. First I'd have to research whether certain sakes are preferred for warm, and others are supposed to be drunk cold.

Quote:

By the Bye
LC. You've must be seriously practicing Stay At Home. I've never seen you so available. Stay Safe


Thanks! Except for runs to the grocery store or to pick up food, I've barely left the house since the first week of March.


I'm not a big sake guy, but from my experience, that is how it works. You don't take just any sake and heat it up and same with chilled sake. Each sake is supposed to be served at a specific temperature (chilled, room temp or warmed) based on how it is made; just rice, distilled alcohol infused, or how the rice treated.


Hot sake is the cheap stuff. It's heated because it's the only way to make it drinkable.

I could go into further details but the truth is all you need to do is look at a menu to understand. The list of good sakes will look like a regular wine list. Name of the brand, price per glass/bottle, maybe ABV and some flavor descriptions.

Now take a look at the selection of hot sakes. 99.9% of the time, that section will consist of two options. Small or large.

Its no different than walking into a restaurant and their beverage options just said 'wine' or 'beer' or 'whiskey'.


And Jodeke, the hot sake hit you harder because sake is higher ABV than wine. Heating it is also a contributing factor.

Thanks Hector. Makes sense.
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