"Sake, is it supose to taste like Vermouth?" Topic

whiskynoob.blogspot.com

I don't know what vermouth taste like but Japanese sake can differ quite a bit in taste so I would be careful of generalizing too much.

Also, it's not exactly rice beer as indicated in your blog posting. Similar process but different enough to make it distinctive.

Yes, know it's not rice beer, but it's deffenatly NOT rice wine! So it's closer to rice beer then rice wine, that was my point

Sake is not rice wine or beer it is unique.Additionally, alcohol content also differs between sake, wine, and beer. Wine generally contains 9–16% alcohol, most beer is 3–9%, whereas undiluted sake is 18–20% alcohol, although this is often lowered to around 15% by diluting the sake with water prior to bottling.

Sake is produced from a mash like beer but it is impossible to make a generalization about taste. It is like asking someone to generalize a taste about Scotch or Rye Whiskey. The taste of Sake can vary widely based on such factors as age, brewing techniques and type of rice used.

From my experience poor Sake can taste like I imagine lighter fluid tastes like while others are like a nice gin or smooth vermouth, Some can be acidic some sweet again based on type and how it is brewed. It can be served warm or cool but never with ice.

One thing I do know is that if you drink too much you get one heck of a hangover.

Ah so other people do taste vermouth to, thought it was just me, tried another brand and it to tasted vermouth.

How the hell it got vermouth taste I do not know.

It's like if coke and saperilla some how got the same taste even tho they are totaly diffrent things.

Or if beef started to taste like boiled cod.

The warmer the sake, the less you can taste it which is either a good or a bad thing.

I prefer it chilled but I've never had lighter fluid quality before.

I thought it was supposed to taste like chicken….

Sake doesn't taste that good! I'd rather have Plum Wine.

sake is not produced from a mash like beer. sake rice is cooked and then combined with kome-koji a rice fungus.
The fungus breaks down the starches into sugars and the yeast can then convert to alchohol.
Barley is mashed at the proper temps with the correct water ph for a set time unitl starch conversion is reached then yeast is pitched.
sake flavor is different when you use different yeasts. I have made sake with a dried lager yeast and allowed it ferment at about 50 deg F. The lower fermentation temp allows for a slower fermentation and a smoother drink.
Higher fermentation temperatures for both beer and sake tend to produce more fusel alchohols which taste like turpentine or have a lighter fluid like character
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respectfully submitted
Mongo

I like Sake exactly body temperature – very smooth then 'whamo' (or suitable Japanese onomatopoeic). "Sipping" sake is good too. Sometimes does have a faint Vermouth flavor.