I started with my sake warm because it was kind of “cool” to drink it that way at that time. Soon enough I learned most good sake should be enjoyed chill. While sake may not be as complex as grape-based wine or whisky, it certainly is unique and in a class by itself. I am new to sake and there is so much to explore. With wine, whisky and now sake, I just hope I don’t become an alcoholic anytime soon. That is not counting the cognac that I used to love or the Chinese Moutai. Life is just too short.
Gaiwan (蓋碗) can be very handy. They can be used to infuse and to consume. Good for lazy tea drinkers like me. However, these are too beautiful and delicate for daily use. I really don’t want to break any of them.
砵酒焗蠔 is one of my favorite seafood dish. If port wine is indeed one of the ingredient, wonder what type of port wine is normally used? Perhaps a Ruby, Tawny, or Late Bottled Vintage? I am new to port wine and know very little about port. I tasted the Graham’s 2011 Vintage Port and it was very drinkable even at this stage. I guess I will need to wait another 10 or 20 more years to fully appreciate what the 2011 Vintage Port has to offer.