What to do with excess Brasilian sake, particularly if you don't want to drink any more of it? I will be following up on a suggestion to use it for braising, but seeing as I had a fair amount to get through, I thought I'd attempt to improve upon the listless/lifeless versions I tried in Brasil. I'll say that this wasn't much of an improvement... as then, it tasted of most of the ingredients: lime, mint, & kiwi, muddled and mashed with my pilão, topped with Azuma Kirin over crushed ice. Couldn't really much make out the sake, not that I really wanted to taste this sake anymore, but I don't see how you could over all the other stuff... maybe needs a very strongly rice-y sake?Which name do you prefer: caipisake or sakerinha? I've heard both. Either way, I don't know why, but this drink is all the rage in the hippest spots down south. Certainly it seems like it would be a waste of good sake. And combined with the low potency, it would take some effort to get sozzled on this, let me tell you. Stay tuned. I intend to improve upon this.
A first taste, and, well... let's just say that I'm learning. It's got all kinds of texture, big and loud, I think the genshu muroka shiboritate side of things has shut out the nama-ness, but, there is a definite taste suggestive of, postively, yamahai, or negatively, hineka. But, since this was not yamahai, and since I know what good sake tastes like straight from the presses, either this has to settle hard, or there was too much light available to my fermenters, even in the dark recesses of my basement.
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