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Monday, January 14, 2008

Episode 042 - Sake

Hello everyone. Here is my 42nd episode on sake. Ever wonder how it is made? Did you know that even though some call sake a rice wine it is more like beer than wine? Sit back and enjoy this episode and learn the different categories of sake.

Cheers!
Mr. Martini

5 comments:

dremu said...

Mr. Martini, thank you very much for this episode! I've got to tell you, I am downloading it into my iPod right now, so I've yet to listen to the episode. But I walked into my local wine store, and was surprised to see that Sake is actually considered a wine! I've been planning on buying a bottle before I head back to school in a little less than a week, but I've been on the fence. Hopefully this episode can guide me in the correct direction. Either way, I'll get back to you with my very first user feedback after listening, and thank you for this very great podcast series!

-Eric (aka Dr. Emu), Billerica, MA

Mr. Martini said...

Eric,

Thank you for the compliment and I hope you enjoy this episode. Please do let me know what you think after hearing it and not only that, let me know what you what sake you end up purchasing and what you think of it after you try it.

Kampai!
Tim Morrison (Mr. Martini)

Shannon said...

Hello Mr. Martini,

My name is Shannon and I'm the editorial assistant at Foodbuzz.com. Following up on a recent email invitation to be a part of our newly launched Foodbuzz Featured Publisher program, I just want to reiterate that I am very impressed with the quality of your posts. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.

I love Sake and have a bottle of cold filtered in the fridge at all times.

Cheers!

Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com

Mr. Suave said...

Wow. Just discovered your podcast and am loving it. Always wanted to do a cocktails/mixology only blog or podcast, but never had the time (or the knowhow). I did one of my modcasts on the perfect martini -- which is always the one you're drinking right now, in my opinion.

If you're interested maybe you'd like to mix up a music cocktail as a guest dj on the modcast. Let me know.

I'm going to try and listen to the back episodes. Keep up the good work.

Cheers, Mr. Suave
rob@mistersuave.com
www.mistersuave.com

Mr. Martini said...

I'll be interested in hearing what you think once you go through all my episodes as you'll hear I have completely different opinions to a martini than you do. We do both agree that a martini is gin and vermouth (although I also believe it requires orange bitters). We also agree to stirring over shaking but I have big problems with 10 oz martinis, crushed ice, and keeping your gin in the freezer.

I've also heard many say "bruising the gin." You also mentioned this. Maybe you can be the first person to explain to me what his means to you?

You mentioned you like to use cocktail onions in your martini. FYI, that's called a Gibson.

My 25th episode was the Martini episode. Take a listen to that one and you'll know where I'm coming from.

Cheers and enjoy those cocktails. Enjoy the buzz but please drink responsibly. 10 oz martinis? Ouch!

Tim (Mr. Martini)


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My martini recipe:

1 1/2 oz Plymouth Gin (room temperature PLEASE!)
1/2 oz Noilly Prat dry vermouth
dash Regan's #6 Orange Bitters

Pour over large ice cubes. Stir for at least 20 seconds until the sides of the glass frosts. (Large ice cubes will chill your drink just as cold as crushed ice but without diluting it as much as crushed ice will.) Strain into a small classic style cocktail glass and garnish with an olive or lemon twist.