Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Wife & I want to try a good sake. Not the best high dollar stuff, and not cheap trash, but good affordable stuff. Something I could find in a supermarket like Meijer. In other words, relating to bourbon: not the Jim Beam, but the Buffalo Trace or Four Roses of saki.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
We buy Homare brand Sake, produced by Homare Sake Brewery Co. It is sold at our sushi go-to joint and pretty sure total wine and more carries it. Along with the standard, we mostly purchase the non-filtered mango and strawberry sake. Highly recommend.
BTW without relating the two - have you looked at what the Beam distillery makes? And,
Sake is a bit like bourbons - Rice, Plum wine & rice, Plum wine? For fish dishes I like Kubota. To be frank you shouldn't order sake with sushi - they are both rice based and the wine should contrast the sushi.
Yeah I follow whiskey, Beam-Suntory is an amazing distillery and I love lots of what they produce, I am just not a fan of the Jim Beam namesake whiskey. Too nutty for me. I HIGHLY respect Beam and what they do though. And thanks for the sake tips! That's exactly what I'm looking for.
I always get hot sake when I get sushi, that I like, but I was told by someone that good sake is consumed cold....not sure how true that is but I have just given you all I know on the topic.....sad really
Seems like room temp or cold would be how I'd like it too. I always thought it was like a whiskey or a vodka, only recently starting peering into it and learned it's a wine.
Not all sake is meant to be drunk hot. I drank a lot of sake the 10 years I lived in Japan and learned that the better brands are usually drunk at room temp or chilled. That rule isn't set in stone mind you, but it is a general rule. Rotgut is always served hot.
Many brewers put a guide on the label telling you the optimum temp. for the particular brand. Of course, if your buying sake brewed in Japan, you probably can't read the label. I can't, but I know my favorite brands
Learn all about sake, the rice-fermented beverage from Japan, with this beginner’s guide created for wine lovers. Explore the vast range of styles and discover top recommendations to help you navigate the category with confidence.
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (3) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
Hone Rolling Sharpener
I always get hot sake when I get sushi, that I like, but I was told by someone that good sake is consumed cold....not sure how true that is but I have just given you all I know on the topic.....sad really
Many years ago I was in Japan on a business trip and I was getting over a nasty cold. Hot sake sounded great with dinner. My host asked if I had ever tried it cold. I responded that I had not, and I insisted on hot sake. We went back and forth for a while and finally he said that if I tried one cold sake he would buy me all the hot sake I wanted that night. The cold sake was great and I have never looked back!
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