transcription: first part of the bottle: this tastes like juice. second part of the bottle: im not drunk yet. third part of the bottle: meow meow meow :333 meow :3 mrow purrrr :3 purmrow meow :3 :3 meoowwww :3 mewmew
transcription: first part of the bottle: this tastes like juice. second part of the bottle: im not drunk yet. third part of the bottle: meow meow meow :333 meow :3 mrow purrrr :3 purmrow meow :3 :3 meoowwww :3 mewmew
Now I kinda want to try soju. I have yet to meet a drink with any appreciable amount of alcohol in it that doesn’t taste like paint thinner smells to me. The only way I’ve ever been able to “not taste the alcohol” is if there’s barely any in the drink.
Soju tastes kinda like vodka. I think sake is a good balance of “high enough alcohol” and “doesn’t taste like paint thinner.” Not a connoisseur by any means but a bottle of Kurosawa is cheap and tastes pleasant and fruity, and has around 14% ABV.
I probably won’t be able to tolerate it then sadly. I’m super sensitive to bitter flavors that’s seemingly why alcohol is always so unpleasant to me. I’ve tried so many drinks that even friends who barely drink at all say they can hardly taste the alcohol that all tasted just vile to me. Thanks though!
Ok, I take it back. I just got some peach Jinro soju, it’s 13% ABV and doesn’t taste like alcohol at all. Even less than the Sake. Definitely try it.
I’ll see about giving that a shot then.
Sake is meant to be sipped diluted. Get a small bottle of something decent or a big one of the good shit to share with friends.
Also look uo good coctails. And ice creams.
Can you elaborate on that? I’ve never seen anything about people adding water or other mixers into their sake (except the rare case of sake cocktails, which are definitely not the default way of drinking sake).
That said, I usually add water when I drink sake, but I do that because that’s what I do with most of my alcoholic beverages; I never got the impression that this is the normal way of drinking it.
Like with a little water? I dontbremember an optimal ratio, but the character of the flavor definitely changes.
I don’t, like, have an acadwmic source on thia.
Yeah, just a few ml to take the edge off - it’s not even about the alcohol for me (I happily sip 63% ABV rum if it’s the good stuff), but about the unusual sake-specific flavor. I could probably sip a milder sake as-is, but we don’t exactly have a huge amount of choice where I live.
Kinda sounds like it’s just something you do, which isn’t a bad thing in itself, but you wrote that as if it’s the standard way to do it.
I thought it was, but
So, this may shock you, but i did not learn most of what i know about alcoholic beverages and their consumption from scholarly articles.
I’m mostly working off magazine articles, blog posts and books like David Wondrich’s “Imbibe!”. Most of the time, a simple web search with terms like “how to drink [beverage]” will yield results. e.g. for single malt whisky you can easily find articles and lengthy forum discussions over how much, if any, water to add, and plenty of articles write about what temperature to drink sake at and how to make hot sake. Though it’s always possible that something is fairly common in Japan that western bloggers are not aware of.
I think Ginger Beer masks vodka well (I.e. Moscow Mule). I actually like the tastes of some alcohol though (wheat heavy beers, and scotch). Hate IPAs, the weird sour/sweetness of bourbon, and the weird aftertaste of tequila.
They’re supposed to have different tastes? I’ve tried several different kinds of rum and vodka along with a Buddy of mine buying some Crown Royal Black to share with me at my 21st and I couldn’t tell the difference between any of them. I could tell the difference between a few of the different beers I’ve tried but none of them tasted anything like they were described to me.
If that’s your metric just drink “flavored fortified wine” aka bum my wine like MD 20/20. It’s really high alcohol content and super sweet to mask the poor quality.
I’ve tried wines like that before. I apparently have that gene where you super taste bitter and it just tasted like flat LaCroix mixed with paint thinner.
That’s gotta be a different gene, bourbon and rye taste like bitter wood to me (because of tannins from the cask aging) instead of the boozy vanilla that many people claim it tastes like, yet (decent) vodka tastes completely neutral to me. But I do believe that some people perceive alcohol itself as bitter while others do not.
Do you dislike bitter flavors in general, like coffee, tea, or salad?
Coffee and tea both do it, but both depend on how strong they’re brewed and are generally easier to push through than any alcohol I’ve ever tried. Espresso though is vile no matter what. Salad generally is fine though depending on the vegetables used certain ones are more powerful than others. Like lettuce on its own has this weird finish to it and that’s the extent of the unpleasantness.
As for alcohol I’ve had a few different kinds of rum, whisky, vodka, a few different wines, and basically I can’t tell the difference between anything that isn’t the wine. It’s like once it hits a certain proof all I can taste is the alcohol part.