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Due its high alcohol content, you will still be able to drink the sake without worrying about your health. However, the recommended consumption period is usually one year after bottling. After that, the maker cannot guarantee the flavor of the sake. Whatever the flavor of your sake is right now, whether it aged well or went plain ugly, is not the flavor of ...


Short Answer Sake is categorized as sake, and should not be grouped together with other types of liquor. In Japan, you need a license specifically for making sake, even if you have licenses for making beer, wine and spirits! Long Answer To help clarify, let's compare the different liquor types. Is sake a spirit? No. Sake is brewed. By this definition ...


It's safe to drink. I don't think you want to drink it or cook with it. The rule of thumb if it tastes bad, why would you cook with it? The chances that it actually tastes good at this point are about zero. You could do a taste test if you really want, but it won't hurt you (unless you drink too much and then you'll get a hangover)


The sake was most likely supercooled. It was cooled below its freezing point, but there were no impurities to form ice crystals. When it was poured into a glass, as the author of that video suggests in his comment, it created turbulence that produced ice crystals to form, and once that process starts, accelerates until it is completely frozen. It is a fun ...


From the Wikipedia page (bolded for emphasis): Sake (Japanese: 酒, IPA: /ˈsɑːkɛ/ SAH-keh), also spelled saké, (IPA: /ˈsɑːkeɪ/ SAH-kay or American English /ˈsɑːki/ SAH-kee)[1][2] also referred to as a Japanese rice wine, is made by fermenting rice that has been polished to remove the bran. Unlike wine, in which alcohol is produced by fermenting ...


Split it into small aluminum containers and store it in the fridge. Fill it to the top so there is very little air in the container. You can find kid sized 12 oz water bottles on sell for just a few bucks. It should last weeks but best used in one week. There is also suction pumps and nitrogen. Temperature for drinking is personal taste.


Take a look at this article: WHERE THE HELL THE SAKE BOMB CAME FROM: A LESSON IN IRONY From the article: A few sources suggest that sake bombs were actually invented by American soldiers occupying Japan in the years following World War II. The "sources" mentioned are this additional article at Los Angeles Magazine: An Ode to the Sake Bomb

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