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Post Reply Tokyo restaurant offer 100 types of sake
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23 / M / AZ
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Posted 4/22/15

Kurand charges a flat fee of 3,000 yen (US$25) per person. This gets you unlimited refills of any of the 100 varieties of sake kept on the premises.

http://en.rocketnews24.com/2015/03/18/drinkers-paradise-found-at-tokyo-restaurant-100-types-of-sake-all-you-can-drink-no-time-limit/
Posted 4/22/15 , edited 4/22/15
I still haven't tried sake yet, been meaning too. Guess if I ever manage to get over there I'll have to try that.
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Posted 4/22/15 , edited 4/23/15
The bottles look very pretty and $25 to try everything is a great deal! Unfortunately I can't stand the taste or smell of alcohol so I will pass.
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19 / M / Seattle, WA
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Posted 4/22/15
I would like to go there and try their 100 types of water
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35 / M / The Netherlands
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Posted 4/23/15
Nomihodai Osake!

WELP! That's definitely going on the "to visit" list for this summer trip!
Posted 4/23/15 , edited 4/23/15
sigh, i wish there was an all you can eat chocolate store...

can't drink alcohol
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Posted 4/23/15 , edited 4/23/15
Yep ,don't drink.I'm in on the Chocolate store idea.The Sake I remember always tasted like Vermouth.
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27 / M
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Posted 4/23/15
Good lord. Heaven is real.
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Posted 4/23/15
While sake is not my favorite form of alcohol it is certainly one tasty option. Twenty five bucks for all I can drink? They would hate me sooo much. I can't afford to really drink at most bars. I usually drink at home or a friends house to save on cost. To give you an idea: I've woken up during every surgery I've had because my body processes the anesthesia faster than normal. I have yet to find an over the counter pain reliever that works on me for pain at all, some do at least relieve some swelling. Many prescription pain meds don't work either. My doctor says I just have a more efficient liver than average. I figure that has to be an oversimplification, but sure, why not? So yeah, I need more booze than most to get tipsy or drunk.
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42 / M / A Mile High
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Posted 4/23/15
I want to go to there!
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Posted 4/23/15 , edited 4/23/15
$25 for all you can drink SAKE is a steal. I can easily polish off a $40 bottle in a few hours if I wanted to. You get variety here. A good bottle of sake is easily over $25.

I wish they had sakazuki cups. That's what I normally use as a sake cup. Maybe they do, but they didn't display them. I'd probably drink from the masu.
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Posted 4/23/15
Is it true that even the most expensive sake tastes just as good as the cheap sake?

I bought my first alcohol/sake in Montreal a few months back...
overchilled it and almost puked so I'm wondering if maybe i just got too cheap?
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Posted 4/23/15 , edited 4/23/15

whirlpearl wrote:

Is it true that even the most expensive sake tastes just as good as the cheap sake?

I bought my first alcohol/sake in Montreal a few months back...
overchilled it and almost puked so I'm wondering if maybe i just got too cheap?


No, it's sort of an acquired taste but I've had sake for most of my life. I will say that the differences between sakes are slighter than differences between beers but there are still differences. I tend to like light, dry sake with a flowery nose to it. Those are usually of the junmai daiginjo or junmai ginjo grades. But full-bodied, nutty sake is starting to find a place in my heart, too. Unfiltered sake is okay but I like the more refined and less sweet flavor of filtered sake. Unfiltered sake also seems to contain less alcohol sometimes. I like the alcohol level of my sake to be somewhere between 15% and 20%.

Good sake is best chilled but you don't want it to be so cold you don't taste anything. Just wait a minute after you take the bottle out of the refrigerator and pour smaller cups so it's not overly chilled. I like to drink using a sakazuki since the sake will never really be too cold and the size of a sakazuki is perfect for drinking the entire cup without feeling like you're gulping too much. I like pouring new sake after each cup for some reason. Maybe that's just a tic of mine.

Okay-ish sake is decent at all temperatures but I still prefer chilled. But at least you can heat it if you want to eat sushi with it and won't feel bad about destroying good sake.

Bad or old sake is best heated. Or use it to make mixed drinks. And don't drink the sake that is made for cooking, haha.


My cup looks sort of like this one but it has a black lacquer on the outer part, with red lacquer in the bowl. Mine is also slightly deeper and a bit larger. Maybe like 20% larger.

From my experience, Hakutsuru junmai daiginjo is a decent starter sake. It is consistently of solid quality and the price is lower than other sakes of comparable quality due to the large size of the manufacturer. This is usually my go-to sake for casual drinking. It is usually $10-$13 per bottle. Hakutsuru junmai daiginjo is acceptable as well, and only a few bucks more. These aren't mind-blowing but they are good for the price and are light and dry, which is my preference.

Yaegaki Mu junmai daiginjo is another favorite of mine but the producer is smaller and this sake is top quality. Still, $25-$30 per bottle isn't much for a good sake.

My favorite is Rihaku Wandering Poet. It can be sort of hard to find, though, and whenever I find it, it is usually $35-$40 per bottle.

Suijin is a decent sake that you can get in big bottles. $35 for 1.5 liters. It has a sharper rice flavor and goes with pretty much anything. This is the most versatile sake I've had.
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Posted 4/23/15

whirlpearl wrote:

Is it true that even the most expensive sake tastes just as good as the cheap sake?

I bought my first alcohol/sake in Montreal a few months back...
overchilled it and almost puked so I'm wondering if maybe i just got too cheap?


NATSUME
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36 / M
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Posted 4/23/15

whirlpearl wrote:

Is it true that even the most expensive sake tastes just as good as the cheap sake?

I bought my first alcohol/sake in Montreal a few months back...
overchilled it and almost puked so I'm wondering if maybe i just got too cheap?


The differences can actually be pretty big. I've had a Gekkeikan that was kind of oily in mouth feel with a slightly acrid after taste, but I was served another brand at a friend's house that went down as smooth and light as water with a hint of an almost fruity flare. I am much better versed in several other types of alcohol, so I can't venture a very extensive opinion on sakes. I can say though that while the differences may be more subtle than many western boozes, they are there and they do make a difference.
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