day 5 sushi Flashcards
oakland As
(the As are tempting shrimps in the snow with avacados and mangos)
shrimp tempura, snow crab, mango, avocado,
soy paper, spicy sauce
FIRE DRAGON
(fire up the tempting shrimp with avacado and eel)
shrimp tempura, avocado, unagi (eel), spicy sauce
WARRIORS
(the warriors bang spicy maggie with ham, cumcumber, and avacados)
spicy maguro, hamachi, cucumber, avocado,
tempura flakes, spicy sauce
SPICY TUNA
(spicy maggie likes cucumbers)
maguro, spicy sauce, cucumber
hot sake
(sho chicks by the toku are hot)
Sho Chiku Bai Tokubetsu Junmai HOT SAKE
hot sake price
11 small carafe ♫ 21 carafe
Junmai
(June is robust in the hot and cold)
Junmai sakes possess a robust rice flavor and can be
enjoyed either warm or cold. They range from crisp and
dry to soft and rounded, and much attention is paid to
their balance and structure with very easy drinkability.
Ginjo
(ginjo is fruity and light)
Ginjo labels often possess fruity and floral flavor
nuances, and tend to be light and refreshing on the
palate. To receive the ginjo designation a sake must
use rice that has been milled down to 60% of its original
weight prior to steaming, but in practice many have a
polishing ratio of 50%.
Daiginjo
(Daya’s full)
Daiginjo sakes take the rice polishing ratio down to 50%
or less. They are made in smaller quantaties, and rely
more on traditional methods. Flovor and aroma profiles
tend to be fuller than with ginjos, exceptional labels display both complexity and finesse.
favorite sake over $60
(the maiden ain’t cheap)
Hoyo “kura no Hana” Fair Maiden
sweet sake
Hoyo “kura no Hana” Fair Maiden A truly li
fruity sake
cherry boquet
dry sake
tenth degree
ichiro
?
dewasansan
(dew is rice)
a sake rice developed in Yamagata Prefecture, a region famed in sake circles as the “Ginjo Kingdom” of Japan.
