Comments on: Sake of the Week #039: Gangi Kassei Nigori Nama

By: Et-chan

Et-chan — Sat, 16 Jan 2010 06:45:22 +0000

Te-chan, you are right. sparkling=carbonated
kassei=yest is still alive
So, I’ll leave the rest to your imagination.
Jocelyn,
So, next tasting theme: sparkling vs. kassei nihonshu? Good one.

By: Et-chan

Et-chan — Sat, 16 Jan 2010 06:36:43 +0000

Sparkling発泡酒 and kassei活性酒 are same thing, I thought. Isn’t one of those the industry does not have standardized term?

By: Te-chan

Te-chan — Wed, 13 Jan 2010 12:01:07 +0000

@Et-chan, I have duly noted your fungi correction. There is nothing I can do about the constant appearance of the fleece until we get you a new one.

By: Te-chan

Te-chan — Wed, 13 Jan 2010 11:52:13 +0000

I knew I still hadn’t gotten to the heart of the matter–taste. I have to say that I just don’t have a sharp enough sense memory to compare without them side by side. Next time I’ll get a clear sparkling sake, a sparkling nigori, and a kasei sparkling nigori. Then, I think to really get down to it, I’d need a doburoku too. It’s probably been close to a year since I had any sparkling.

The first word after the first taste was “calpis” so I’ll stick with that. Is the kassei more yogurty-active-cultury? I think so.

What does that mean to the taste experience? More acidity if I recall correctly and maybe more of a substantial mouthfeel (and thus less of the effervescent bubble).

Actually, I think those answers are all in retrospect and running off my image of all of those still fully functioning yeast. Will need to do a comparison tasting.

[Please note the reCatcha for this comment is "Answered debauch" Psychic!]

By: Jocelyn

Jocelyn — Wed, 13 Jan 2010 11:42:58 +0000

Have you experienced a difference in taste/sensation of the bubbles between sparkling and kassei? I’m going to ride this hobby horse until we fall off.

By: Te-chan

Te-chan — Wed, 13 Jan 2010 00:29:59 +0000

OK, you caught me doing some lazy writing. I didn’t really (and when I say really, I mean “at all”) explain the kassei of the sparkling.

Basically three things here: kassei, nigori, and sparkling.

In reverse order, the sparkle can be the same as in wines–just carbonation from secondary fermentation in the bottle. But, that yeast doesn’t have to still be alive in the bottle–champagne. Also I think the Dassai you just blogged is carbonated, but was it still alive?

The nigori is just nigori right?

The kassei (活性) I think just means that it is still totally nama and that the yeast are still alive in there. Active cultures, just like yogurt.

I’m sure Et-chan will correct me if I am wrong

By: Jocelyn

Jocelyn — Tue, 12 Jan 2010 11:54:31 +0000

OK, I’ll bite. Give us the technical difference between sparkling and kassei nigori. I haven’t loved sparkling sake, so far, but is the kassei a different bubble quality, taste, technique?

By: Et-chan

Et-chan — Tue, 12 Jan 2010 01:32:28 +0000

Dear, the main mushroom was morel, then, oyster mushroom, shiitake, maitake, Chanterelle, and just a tiny bit or porcini, so umagi glore!

Do you ever take any pictures of me when I am NOT wearing that pink fleece?