Comments on: KyotoFoodie Obama Inauguration Party – Sake Kasu Roll Cake and Doburoku Sake

By: Will Auld

Will Auld — Sun, 07 Mar 2010 02:30:27 +0000

Peko-P,

Hi, just doing a little look see on Doburoku and stumbled on this post.

I need, really… need, to comment on the discussion. As Nora, I live pretty close to SakeOne and love the Murai family Tokubetsu Honjozo. It is very delicate. I also tried SakeOne’s nama about a month ago and was blown away. I enjoy their genshu G but am not a supper fan of their standard series. Tasting this nama was a very nice surprise. It may vary from time to time but the one I had was a nama junmai ginjo genshu. Wow, that is kind of like ordering at Starbucks

A correction though, Shochu is not legally the same as sake here in Oregon. You can not buy it at a regular store like you can sake, wine and beer. You can only buy it through the Oregon liqueur stores. This much I know for sure. As for restaurants / bars I assume that the same restrictions would apply and you would need a license that specifically covers more than sake, wine and beer.

Thanks!

By: IanM

IanM — Sun, 13 Sep 2009 19:46:43 +0000

how about a recipe for that homebrew?

By: Peko-P

Peko-P — Sat, 07 Feb 2009 10:30:12 +0000

Oishii means delicious.

By: Sanada

Sanada — Tue, 03 Feb 2009 02:54:49 +0000

Hello, Peko-P-san. Kanpai for Obama with doburoku looks nice. He must go to Japan to get real sake (surely he would say “Yes, we can”). Here Minnesota, instead of doburoku, there is nigorizake as well as ordinary junmai ginjou. It’s not bad at all, but I always miss Japan when I read your blog…. Please keep updating. Cheers!

By: Mora

Mora — Sun, 01 Feb 2009 20:32:14 +0000

I have had namagenshu in Japan and liked it very much. At SakeOne they make a namazake but it is not always available, though, and I do not remember if it is genshu or maybe junmai, ginjo or what. I fear that many American sake drinkers do not understand…yet…the finer qualities of sake and the many ways it is available. The style of sake I prefer is dry to very dry…+2 and higher on the sake meter value (SMV)…and with some lactic acid. Anything sweet is not to my liking. And I especially do not like nigori. Many Americans first trying sake cold will order nigori. For me it is like riding a sanrinsha, or in other words, sake on training wheels. It is too sweet and I don’t like the cloudy/milky look to it. Last week we bought a bottle of the Murai Family Champion Daiginjo, winner of a gold medal at the 2008 Japan National New Sake competition. It is made from Yamadanishiki, polish to 35%, and +4 SMV. We’re very excited to try it soon. I haven’t decided what to serve with it but most likely it will be with a nabe, maybe Dungeness Crab if I can find it fresh. Dungeness Crab is found from San Francisco north to British Columbia, Canada. It is my favorite crab because it has a beautiful sweet taste. And of course some haiga rice made in the donabe.

Until our next meal together online…all the best. – Mora

By: Peko-P

Peko-P — Sat, 31 Jan 2009 15:46:50 +0000

Hi again, Mora,

I am interested to hear that you learn about doburoku and sake kasu there.

I am surprised that you like honjozo. I have never had one that I liked, too much distilled alcohol taste for me.

Have you had namagenshu before? That extinguished my passion for daiginjo last year.

By: Mora

Mora — Fri, 30 Jan 2009 16:42:06 +0000

Hello again, Peko. Thanks much for the compliment…and suggestion…about food blogging. It actually may be in my future in conjunction with a very dear friend who lives a bit north of Kyoto. I’ll share more about that should/when the time is right.

You’re right about the legal difference between filtered and moonshine sake in the US. To the best of my knowledge there is none. In fact, shochu is considered the same as sake when it comes to an alcohol license…which I don’t understand since shochu can have a much higher alcohol content. I’ve yet to develop a palate for the stuff, but maybe I need to have the right tutor!

I don’t work on Fridays, so I think I’ll be heading over to SakeOne today to talk about doburoku and pick up some more of the Murai family’s Tokubestu Honjozu. I finished the bottle last night with a fresh cinnamon-brown sugar Hoddeok [http://www.lastappetite.com/korean-street-food-recipes-hoddeok/] that I made. It was a great combination.

By: Peko-P

Peko-P — Fri, 30 Jan 2009 09:09:40 +0000

Hello Mora, So, you don't have a foodie blog? I bet you would be a great foodie blogger! As always, thanks much for stopping by KyotoFoodie! I am counting on President Obama to make American politics as easy to discuss and share as food and drink! Doburoku is really popular in Japan the last few years and lots of breweries are selling it. Legally it is more complicated to make and sell than filtered sake (seishu). I would imagine in the US that the legal difference between filtered and 'moonshine' sake is non-existent. Doburoku is basically sake moromi (mash), the brewery doesn't even have to press it. Easy! In Japan, if you ask the brewery, they will often give you kasu, but your are right, timing is essential. If you call and ask a few times, they might give you some special kasu. Tell 'em you're a foodie!

By: Mora

Mora — Thu, 29 Jan 2009 19:09:28 +0000

Greetings to all. Thanks for this latest addition to your site. Great photos and information as always. I am grateful that food and drink are much easier to share and discuss than politics. Wish we could have had some doburoku to celebrate with on January 20. We live not too far from SakeOne brewery in Forest Grove, OR. I’ll have to check with them about doburoku and if they ever have it or would consider making it. The Murai Tokubetsu Honjozo they import is excellent. Sadly, they do not sell their kasu, but I’m told that if you time it right and know who to talk to you that you can get it.