America wants fast brewing times

September 20, 2017

As with everything American, we don't have patience. When we order something, we want it now or at least on it's way. None of this, "Waiting months for a single drink" thing. 

 


As with everything American, we don't have patience. When we order something, we want it now or at least on its way. None of this, "Waiting months for a single drink" thing. Yes, when brewing your own Sake you do have to wait at least a month and a half just to get something drinkable. With Sake though, the younger it is, the fruitier, sweeter it tastes, but it will not be as mellow. The more expensive Sake's are aged to the maximum time of 3-6 months before being sold, but a young Sake can have its benefits.

 

American's in general like there alcohol on the less dry side of the SMV scale. It can have a kick, a bite, a nice aroma, a good bitterness, but we aren't too keen on super dry things. When was the last time you were at a bar and more than one person ordered a Gin? Yes, it is popular in the Kentucky Derby (Don't attack yet Gin lovers), but it doesn't make the sales like a good Ale, or Pilsner does right from the draft.

 

Bourbon and Tequila also are high sellers. Bourbon has had a head start on Sake in America. There are literally hundreds of Bourbon warehouses around the country just sitting there aging, and have been for decades. No short supply there. In Kentucky Bourbon is the blood of the state. Bourbon is ordered more times than not, (other than wine) because Kentucky has a lot of wineries. Sake is coming to the states and if you haven't tried some now's the chance.  

 

If you liked this article let me know by becoming a member of the forum. Check out the rest of www.greenlysake.com and become a member of the Sake community by joining the Sake forum to give or get advice, buy or sell used brewing equipment, find out the latest tech, and find the nearest Sake tastings and festivals around the world. Thanks for reading my articles! 

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