After we have finally published our entry on Japanese sake, I'm glad to announce that we are about to open a review section for nihonshu. I have a long line of bottles, I mean, reviews in the pipeline; and I know that in @bentenmusume we have a veritable 日本酒 expert and aficionado on board. Watch this space for more updates.
This seems as good a time and place as any to make my triumphant(?) return.
I've been taking a break from active forum posting for a few months to focus on work and family, but at least the former has begun to settle down a bit, so hopefully I can get back to contributing a bit from time to time.
Anyhow, while there are a few nits I'd pick with the article(*), overall it strikes me as a very solid introduction to the world of nihonshu. I'll try to do my part to flesh things out in the coming weeks/months, and I look forward to some interesting discussion with fellow sake aficionados here!
*::clears throat and steps atop soapbox:: For example, the contention that "most" sake "does not age well" and that "high-grade sake is not usually drunk hot", both of which seem to reflect a certain prejudice against jukusei-shu (aged sake) and kan-zake (heated sake) that, from my experience, is a somewhat narrow-minded perspective that ignores many incredible varieties of sake brewed with precisely that in mind. Also, the term "rice wine" in general, which has fallen out of popularity among sake enthusiasts and I would argue should be retired for good.
Great to see you back! And I should have reintroduced your as “connoisseur”, too.
As far as the article is concerned, there is definitely room for improvement. I wanted to publish it as soon as possible (it’s only taken me two years, lol), but I’ll be more than happy to include your suggestions.
Once I’m back from work tonight, I’ll set up the review section.
Haha, yes, I prefer to think of myself as a connoisseur or aficionado rather than an "expert", since most of my sake knowledge comes from appreciating it myself and speaking with who do (rather than the impressive lists of official qualifications some people have), but leaving that aside, I'm always more than happy to talk sake and contribute what I can!
I'll take a closer look through the article when I have a bit more time and see if there's anything worth adding/tweaking/touching up/what-have-you. I certainly can't fault you for wanting to publish it ASAP after I kept you hanging for ten months(!) since we originally had this discussion.
I am glad to report that I have removed our sake reviews from the general Review section in an intensive three-day effort and created a dedicated Sake Portal. This is an entirely new site section (accessible from the global top navigation) that will probably expand significantly over the months to come.
It is a heated Sake.
A tool that combines a heat source and a copper container,
which is used to make sake at restaurants.
Put water in a container, warm it to an appropriate temperature,
soak the sake bottle in it, and heat it in a water bath.
In addition to copper, stainless steel is also available. Originally,
the heat source was charcoal fire, but nowadays, there are many gas and electricity.
燗徳利で美味しい燗酒 Delicious sake bottle with sake bottle
野燗ロ NOKANRO HOW TO USE English ver
囲炉裏・火鉢の道具 炭火酒燗器の販売 by囲炉裏本舗
Hearth / brazier tools Sale of charcoal sake liquor by hearth main office