日本清酒起緣

Jck28

Overall good spirit always need good water. See the Scots and our traditional 山水豆腐. The product ingredients is not the most important part. But the water roots is the essential parts!!; keep water clear and clean!來自: iPhone客戶端

macmak

覺得清酒快上頭 唔多欣賞

j_wah

心血既結晶

tabooo

我仲意暖飲清酒, 好特別,幾好飲

parma

刀係偷師姐

paikboss

中國發明好多野 但 都係傳到其他地方先變強....

Cadet

也就是說中國人發明的酒再帶入小日本

倫有

日本人的專業、用心
真係同其它國家既人唔同

Ah_Kuen

一早估到清酒係中國轉入架嘞！因為日本人都係由秦朝遷入！

城太郎

清酒煮蜆,味道鮮甜

taralee

回復 loklok148 #1 的帖子

清酒經過煮熱後味道更加香濃，放入新鮮的蜆實在是絕配。

loklok148

taralee 發表於 2014-6-9 16:51
回復 loklok148 #1 的帖子

清酒經過煮熱後味道更加香濃，放入新鮮的蜆實在是絕配。

CHING 果然識食

fatloong

Ah_Kuen 發表於 2014-6-9 13:44
一早估到清酒係中國轉入架嘞！因為日本人都係由秦朝遷入！

I think more likely is, people from 秦朝 conquered the local people there (just like European conquered red Indians in America) and bring the culture into Japan.

fatloong

gooseling 發表於 2014-6-8 23:38
Single distilled as opposite to our double distilled ?

There is no distillation involved in making Sake.  It is from a single fermentation.  However, unless it is marked as 純米, spirit and water will be added (i.e. keep the alcohol level but dilute the flavor).  That is why 純米 Sake has a stronger flavor.

浩科

日本好多野都係抄中國

gooseling

回復 fatloong #34 的帖子

Is "Tai Yum Yeung" a pure rice sake ? It is the most expensive grade .

i2am2a2banana

回復 loklok148 #1 的帖子

謝謝分享! 我喝了日本清酒. 濁酒 這麼多年, 還是第一次看到他的起源! 由唐朝傳入日本應該算是奈良時代, 有空去實地考察一下, 在當地的酒造品嚐一番, 會很有味道的! 剛好明年2015年3月31日姬路城重修完畢, 可以在4月上.中旬安排一次 "姬路賞櫻品酒之旅" 應該很不錯!

i2am2a2banana

回復 loklok148 #1 的帖子

想更了解日本酒, 可以來這裡....(不過全日文)

http://www.japansake.or.jp/sake/index.html

fatloong

gooseling 發表於 2014-6-9 23:19
回復 fatloong #34 的帖子

Is "Tai Yum Yeung" a pure rice sake ? It is the most expensive grade .

Tai Yum Yeung only refer to the percentage of rice retained (less than 50%) after grinding.

Tai Yum Yeung can both be pure rice (純米大吟嚷) or with added spirit and water and labelled as just 大吟嚷

qkc2968

nice Japanese wine info