Travel. Writing. Beer. Japan. Cats. Photography. Movie Reviews. I dabble. Long time blogger, this is the sequel to Hisashi Burrito.
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Cider Update and Halloween two-fer!
I love Halloween. Not just the "dressing up and going to parties" part, but pumpkin carving, decorating, cooking, and the general spirit (*salutes Gen. Spirit*).
This Halloween day, I did something I've never done in my the previous thirty!
My roommate Chris came to my room as I slowly awoke, and reminded me I had asked for his help juicing apples from the orchard I went to last week.
He brought down the juicer that lay dormant atop our fridge for months, and showed me how it works. Then, we washed, cut, and juiced the apples. collecting the pulp and running it through once more to really get all the juicy goodness.
Chris cross-cutting Matsu apples. (See what I did there?)
Pink Ladies
OH YEAH!
We ate some dried pulp, but we should have made a pie...
The finished product had some interesting stratification
All told, the experience took less than an hour, but it had a very distinct, fall, Halloween vibe. Once last week's cider is bottled, I will add some champagne yeast to this batch and ferment it too! I still haven't decided if I want to pasteurize it, or leave it raw and funky. Your opinion is most welcome! After the juicing, I worked on my costume, and met friends for a night of delicious treats, keeping the tricks to a polite minimum. Naturally, this would not be much of a Halloween post without some pictures, so please enjoy the following:
I'm OLD GREGG! For me the hardest part was adding a third "G" to to my name.
Sailor Jupiter, The Most Interesting Bat-Man in the Word, and Pizza Rat!
Kim Jong Un, Papa Smurf, and Miss Argentina
Showing off my "downstairs mix-up"
I hope your Halloween was as rad as mine! Until next year!
You tried a few Sake and figured out this much: You like 'em dry. Great! I wrote about what makes Sake dry or sweet here . In the U.S., the Sake Market has finally started to take hold, in part because they stopped referring to Sake in binary terms like "Sweet or Dry". But now many Sake menus will avoid the words entirely, opting for alternative descriptors such as "earthy", "minerally", or "bold". These can be helpful in deciding, but in Japan "Dry or Sweet" is usually the first and sometimes only criteria used when selecting Sake, so let's agree to acknowledge that Sake's depth and breadth has many dimensions - including semi-dry, semi-sweet, and neutral, and it's okay to use "Dry or Sweet". Much of the cheap, mass-produced Sake of poor-quality also survive in the dry-realm. One example (that's right, I name names!) is the classic Ozeki One Cup. Keep in mind, they do still have their time
In describing the balance of Sake flavors you probably already know there are sweet Sake, like Nigori ("Cloudy") and dry Sake, such as Onigoroshi (" Demon Slayers"). In between, on a scale called the "Sake Meter Value", are semi-sweet and semi-dry Sake. More about that here. In between that, you will find neutral Sake. Neutral Sake taste neither sweet nor dry, but this does not mean they have no flavor. Far from it; Neutral Sake possess both characteristics - acids and unfermented sugars (as well as esters and phenolic flavors), in a balancing act that walks a tightrope right down the center of your tongue, engaging more of your palate than a sweet or dry Sake might. As popular as a sweet Nigori like Hakutsuru's Sayuri , or a refined, dry Onigoroshi like Wakatake Onikoroshi are, it's no wonder that the most popular Sake in America is a Neutral sake, Kikusui's Junmai Ginjo . By the way: If you wanted to offer three Sake for a grou
You spot a small Sake section while shopping for wine. You know enough about wine styles to tell a Riesling is sweet, a Merlot dry, but what about Sake? Can Sake even be sweet or dry? Do you know your preference? When shopping for Sake, you might look for something you tasted at a restaurant. If you can't find that, you grab whatever is cheapest, or something priced in the middle with an appealing label. Sound like you? Everyone, myself included, has shopped this way for some kind of specialty item. For Sake, this means consideration of sweet and dry becomes an afterthought, and you may end up with something terrible - or worse: something great that just wasn't for you! To help you judge dry and sweet, Japan developed a Sake Meter Value, or "SMV" ( Nihon Shudo , in Japanese). The scale is simple: any positive (+) number would mean dry, zero neutral, and negative (-) numbers sweet. Turns out, that scale was too simple... Japanese importer and distributor JFC, c
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