Sake - Japanese rice wine explored(1)
There are few topics in the drinking world that I find myself unable to discuss. I have brewed my own beer, worked in the family winery, served every beverage imaginable in the bars of New Orleans and even managed to ingest the perilously potent poitín of Ireland. However, being a good intellectual, I realize there is always something more for me to learn, and I'm always thirsty for more knowledge and (also being a good drunk) more booze...
This is how I recently found myself deep in the bowels of RA for an introduction to the wide world of sake.
First off, two very quick notes:
- RA is a relatively new, but high-end, entry on the Baltimore sushi scene, located in Harbor East. (As far as I know, there are no actual bowels within.)
- Sake is a japanese rice wine which, at least in Baltimore, is rarely served outside the sushi scene.
Now, back to the show.
Walking into the restaurant, I was met up front by Amy, who had arranged the event, and led to a table near the bar. The atmosphere was upscale and metropolitan, a shade on the dark side (which I like) but not pretentious... just a little more sophisticated than your usual neighborhood sushi joint. Definitely a nice setting for the occasion. So figuring we should get some food in our bellies before the drinking began, we proceeded to devour a selection of RA's delicious Viva Las Vegas sushi rolls and Chili Ponzu Yellowtail sashimi. Really good stuff, yet I digress... this article is about drinking, after all. Anyway, once we had eaten, we were joined by the manager, Bryan, who began the lesson. First, he discussed the history and production of sake, which involves polishing each individual grain of rice to rid the drink of impurities... quite a task before the advent of automation, I imagine. Then he got into the different varieties and styles that they offered, and that's when the fun began. Once we started with the tasting, it was like turning on a light. My previous experiences with this liquor had been limited to a smattering of the cheapest hot carafes on the menu and the occasional sake bomb. With the opening of the first chilled bottle, this was definitely turning out to be an educational experience. But there was so much to learn, it's best if I break it up a bit. Here is just a sample of the knowledge gained that night:
