Brewing Saké in Texas for Fun and Profit (Video)

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Brewing Saké in Texas for Fun and Profit (Video)

Posted by Roblimo on Friday January 4, 2013 @03:15AM from the there-is-nothing-like-the-heady-arome-of-sake-in-the-morning dept.

Let's say you are an IT stud named Yoed Anis, you spent a year in Japan and decided you really like Saké, and you're back home in Austin, Texas. Since Texas, like Japan, grows lots of rice, you obviously need to start the Texas Saké Company to produce Rising Star and Whooping Crane Sakés, which you sell online and through a number of Texas restaurants and retailers. But whatever we can say in print pales beside a two-part brewery tour conducted by Toji Yoed himself, accompanied by Timothy Lord and his trusty camcorder. Yes, there's a transcription. But the video tour itself is better, even though it regretfully does not include the delightful aroma of Saké being made. (Someday, perhaps, Slashdot Studios will be equipped for Smell-O-Vision, but that's at least a few years off.)

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ohh man by Anonymous Coward · 2013-01-04 03:17 · Score: 2, Funny

I can smell the weaboo off this
1. Re:ohh man by Anonymous Coward · 2013-01-05 19:12 · Score: 0
  
  Next your going to say that unless you are italian, you shouldn't be able to eat pizza, or you aren't allowed bratwurst if you aren't german.
  Bring on the rice licquor is what I say. I can figure out how to make a drink my mixing it with Tequila, Kava, and Whisky (call it the globetrotter)
Hmmm by Anonymous Coward · 2013-01-04 03:20 · Score: 0

I guess I'm actually quite interested in small business stories but I wasn't really expecting them here.
It's Japanese, not French by neurovish · 2013-01-04 03:22 · Score: 4, Informative

Sake...no accent. If you're going to be pretentious and pedantic, then at least do it right.*
*Not typed in Kanji or Hiragana for those more pedantic than I because I am lazy
1. Re:It's Japanese, not French by Anonymous Coward · 2013-01-04 03:26 · Score: 3, Insightful
  
  Not typed in Kanji or Hiragana for those more pedantic than I because I am lazy
  I thought it was because slashdot hates Unicode.
2. Re:It's Japanese, not French by Anonymous Coward · 2013-01-04 03:39 · Score: 0
  
  True. Also, strictly speaking, in Japanese, any kind of alcoholic drink is sake or o-sake. If you want traditional Japanese rice wine (what Americans call Sake), then you have to ask for Nihon-shu (Japanese wine).
3. Re:It's Japanese, not French by Anonymous Coward · 2013-01-04 03:45 · Score: 0
  
  The people who type "animé" are even more groan-worthy. While it's claimed by some that the term derives from the French word it is mostly done by elitist weeaboos.
4. Re:It's Japanese, not French by Anonymous Coward · 2013-01-04 03:46 · Score: 1
  
  Saké is a correct representation of the pronunciation using English orthography (cf. Pokémon). Sake should by rights by pronounced as a single syllable with the silent e indicating that the a is long rather than short, as it indeed is except when using a Romanization system that follows different rules than English.
5. Re:It's Japanese, not French by Olix · 2013-01-04 03:47 · Score: 1
  
  It wouldn't make sense for him to romanize it like that. His target market is regular Americans who are not at all familiar with the Japanese language.
  They would pronounce "sake" to rhyme with "wake" (as in wake up) or "hake" (as in the fish). They are much more likely to pronounce "saké", using a diacritic, correctly.
  The correct romanization scheme to use for Japanese depends entirely on the context.
6. Re:It's Japanese, not French by Anonymous Coward · 2013-01-04 03:50 · Score: 0
  
  If you're going to be pretentious and pedantic, then at least do it right.
  If you're going to be (meta)pedantic, then at least do it correctly.
7. Re:It's Japanese, not French by Aguazul2 · 2013-01-04 03:58 · Score: 1
  
  Does that mean that Walla is also Japanese?
8. Re:It's Japanese, not French by Anonymous Coward · 2013-01-04 04:00 · Score: 1
  
  The accent is to emphasise that the 'e' is pronounced, and distinguish the word from “sake”, as in “for fuck's sake”; much like the New Yorker's use of the diaeresis in words like 'coördinate' to emphasise that the 'o's are separate.
9. Re:It's Japanese, not French by camperdave · 2013-01-04 04:02 · Score: 0
  
  Um... no. English doesn't have accents. The correct representation is sake and the context determines the pronunciation.
  
  --
  When our name is on the back of your car, we're behind you all the way!
10. Re:It's Japanese, not French by Anonymous Coward · 2013-01-04 04:02 · Score: 1
  
  I think you mean élitist ouiaboos.
11. Re:It's Japanese, not French by Megane · 2013-01-04 04:03 · Score: 1
  
  Maybe they should ask slashdot.jp for their Unicode patches? (I just checked and it seems like they're using a relatively recent slashcode, with firehose access and collapsing threads and everything.)
  
  --
  #naabhaprzrag, #sverubfr-000, #agi-fcbafberq, negvpyr[pynff*=' negvpyr-ary-'] { qvfcynl: abar !vzcbegnag; }
12. Re:It's Japanese, not French by Anonymous Coward · 2013-01-04 04:06 · Score: 0
  
  Yes, I bungled that link. Always click on your links in preview.
  http://slashdot.jp/
13. Re:It's Japanese, not French by h4rr4r · 2013-01-04 04:06 · Score: 1
  
  I have had it hot and cold and in general are ok with it.
  How the hell do you say it properly?
  Usually when I have had it someone else ordered it or I bought it at the liquor store so there was no need to say it.
14. Re:It's Japanese, not French by Anonymous Coward · 2013-01-04 04:08 · Score: 0
  
  Um... no. English doesn't have accents.
  You are incorrect. See the words résumé, piñata, and so forth.
15. Re:It's Japanese, not French by Anonymous Coward · 2013-01-04 04:15 · Score: 0
  
  Slashcode doesn't hate Unicode, per se. It just can't take the risk of allowing the horde of trolls another way to draw an ASCII art penis. Honestly, the troll situation right now is fairly manageable. When was the last time you read a GNAA post?
16. Re:It's Japanese, not French by thisisfutile · 2013-01-04 04:23 · Score: 0
  
  And because it has been done, you somehow feel justified in publicly proclaiming your opinion. You're just one notch away from the grammar police, IMHO. Oops, I just pulled a "neurovish"...I guess I'm starting to understand your drive.
17. Re:It's Japanese, not French by Anonymous Coward · 2013-01-04 04:33 · Score: 0
  
  ( ))==D
18. Re:It's Japanese, not French by Anonymous Coward · 2013-01-04 04:35 · Score: 0
  
  Not sure if troll.
  résumé = French
  piñata = Spanish
19. Re:It's Japanese, not French by loufoque · 2013-01-04 04:36 · Score: 1
  
  Using accents is a valid romanization.
  Not using them is too.
  It depends which romanization style you're using.
20. Re:It's Japanese, not French by Zadaz · 2013-01-04 04:39 · Score: 2
  
  If you want to be properly pedantic it's pronounced "nihonshu". Sake pretty much means "alcohol" in Japanese. Walking into a Japanese bar and ordering sake is like walking into an american bar and saying "One alcohol, please!"
21. Re:It's Japanese, not French by ElectricTurtle · 2013-01-04 04:47 · Score: 2
  
  They're in English dictionaries and are considered valid words in English, even if they are loan words.
  
  --
  I support the Slashcott and will not be reading or commenting from 2/10/14 to 2/17/14. Beta is steaming pile of dog shit
22. Re:It's Japanese, not French by Anonymous Coward · 2013-01-04 05:45 · Score: 0
  
  i agree that "saké" looks retarded, but it's an approximate english spelling of a japanese word. the japanese don't use the latin alphabet except for foreign words. therefore there's no one "correct" way of spelling kana -> latin interpretations.
  while it's true japanese doesn't have stress accents like english, japanese words DO get stressed by native english-speakers when we bring them into our language. in english, it's common to see acute accents placed on foreign words - no matter what the original language - so speakers not educated in the japanese morae system know which syllable to stress. in fact, this is the ONLY use of acute accents in english these days. saying it should only apply to french loan words is silly; we just as often remove accents as add them (résumé, resume), and in the past we've even added accents to words that have long been standard english purely to mark stress.
  remember, written language reflects speech, not the other way around. english is so crazy and full of loan words and inconsistencies that implying there's only one correct way to translate fucking *kana* is ridiculous.
23. Re:It's Japanese, not French by Anonymous Coward · 2013-01-04 05:59 · Score: 0
  
  résumé = French resume = English piñata = Spanish pinata = English
24. Re:It's Japanese, not French by Anonymous Coward · 2013-01-04 06:27 · Score: 0
  
  So the way someone translated some anime title is your justification for this??
  More background information...
  Of course the correct romanization is sake. The one suggested in the post would put stress in KE, which is not correct. Furthermore, "sake" just means alcohol in general in Japanese. What we know as sake is actually "nihonshu" (Japan-alcohol), where "shu" is the kanji that can also be read as "sake".
25. Re:It's Japanese, not French by Cito · 2013-01-04 06:43 · Score: 1
  
  https://www.youtube.com/watch?v=J7E-aoXLZGY
26. Re:It's Japanese, not French by Anonymous Coward · 2013-01-04 08:00 · Score: 0
  
  ( ))==D(( )
  Enhanced that for you
27. Re:It's Japanese, not French by halltk1983 · 2013-01-04 08:44 · Score: 1
  
  People say "A drink, please" or "Another round", which is similar...
  
  --
  Watch for Penguins, they eat Apples and throw rocks at Windows.
28. Re:It's Japanese, not French by Anonymous Coward · 2013-01-04 08:56 · Score: 0
  
  > Sake...no accent.
  He was only there for a year and spent the time drinking, give him a break.
29. Re:It's Japanese, not French by Roblimo · 2013-01-04 09:04 · Score: 1
  
  (shrug) I followed the usage on the guy's website. That doesn't mean it's right or wrong. Or worth a long discussion.
30. Re:It's Japanese, not French by loufoque · 2013-01-04 09:15 · Score: 1
  
  No, all it means it that you're completely clueless whenever foreign writing systems are concerned.
31. Re:It's Japanese, not French by rts008 · 2013-01-04 10:13 · Score: 1
  
  How the hell do you say it properly?
  
  Should be pronounced: 'sockee', short 'a' and long 'e'.
  
  --
  Down With Slashdot BETA!!! I've been around the corner and seen the oliphant; you can only abuse me from your perspecti
32. Re:It's Japanese, not French by X0563511 · 2013-01-04 12:28 · Score: 1
  
  Wrong. It's a short 'a' and a short 'e' - like "sah keh"
  
  --
  For large sets, this will be our guide even unto death, for the LORD will work for each type of data it is applied to...
33. Re:It's Japanese, not French by X0563511 · 2013-01-04 12:29 · Score: 1
  
  I am seriously going to do that the next time I go to a bar. Sounds fun.
  
  --
  For large sets, this will be our guide even unto death, for the LORD will work for each type of data it is applied to...
34. Re:It's Japanese, not French by Anonymous Coward · 2013-01-04 22:21 · Score: 0
  
  C'est 'voila', imbecile.
Merchandise ahead of (or on par with) product? by eksith · 2013-01-04 03:24 · Score: 1

They know this is quirky so I guess they're milking it as much as they can. Good for them, I say. If your state is weird and you're weird the opposite direction; emphasize that.
I may get in trouble for saying this, but I've never thought of Austin as being really "part" of Texas. This things just prove it.

--
If computers were people, I'd be a misanthrope.
1. Re:Merchandise ahead of (or on par with) product? by geekoid · 2013-01-04 03:36 · Score: 1
  
  No a true Scotsman, eh?
  
  --
  The Kruger Dunning explains most post on /. http://en.wikipedia.org/wiki/Dunning%E2%80%93Kruger_effect
2. Re:Merchandise ahead of (or on par with) product? by Desler · 2013-01-04 03:50 · Score: 1
  
  Not really. It is a pretty true statement. Austin is very different to most of the rest of Texas. I say this having lived in Austin for 5 yeas, San Antonio for 8, Lubbock for 7 years and having frequently travelled to Dallas, Houston, and many of the small towns.
3. Re:Merchandise ahead of (or on par with) product? by Anonymous Coward · 2013-01-04 03:54 · Score: 0
  
  heh; having lived all over the world, including DFW and Austin.. I can pretty much say Austin is still definitely Texas.
  The only people who say things like that are basically texans who've not spent much time outside of that wretched state.
4. Re:Merchandise ahead of (or on par with) product? by beep54 · 2013-01-04 04:04 · Score: 1
  
  Obviously you did not spend much time here in Austin. Me, I've already booked for a tour tomorrow. Also, if you were in DFW, you must have only been at the airport. Dallas and Fort Worth are totally different cities. Eh, too many foreigners coming here already. Buh-bye!
5. Re:Merchandise ahead of (or on par with) product? by geekoid · 2013-01-04 04:05 · Score: 1
  
  Actual, it's the exact definition of that fallacy.
  A real Texan is a redneck, owns guns an would never drink Sake.*
  What about those Texans that do drink Sake?
  well.. I don't consider them to be Texan.
  *I'm not sure what about Texas you think is different,l so I made that up.
  
  --
  The Kruger Dunning explains most post on /. http://en.wikipedia.org/wiki/Dunning%E2%80%93Kruger_effect
6. Re:Merchandise ahead of (or on par with) product? by beep54 · 2013-01-04 04:08 · Score: 1
  
  No trouble at all. We think of ourselves as the little blue dot in the big red state. Also, we are already making plans to secede from Texas should Texas actually secede from the US. See ya at SXSW [or any of the innumerable film fests we have].
7. Re:Merchandise ahead of (or on par with) product? by Desler · 2013-01-04 04:21 · Score: 1
  
  Which is not true for myself. I grew up in Missouri and have frequently travelled through most of the midwest as that is where most of the rest of my family lives. Also as the person above me said, Dallas and Fort Worth are not some homogenuous metro. They are pretty distinct.
8. Re:Merchandise ahead of (or on par with) product? by Desler · 2013-01-04 04:23 · Score: 1
  
  A strawman is also a fallacy. That wasn't what the person you responded to either said or implied.
9. Re:Merchandise ahead of (or on par with) product? by radiumsoup · 2013-01-04 04:45 · Score: 1
  
  oh, it's most certainly part of Texas, and integrally so... Texas is big enough that there are many different cultural regions, and Austin is just one of those regions. (Hell, Austin proper has a different culture than the suburbs where I live - we left central Austin for the suburbs about a year after getting here.) But, as a native Arizonan who moved to the Austin area 7 years ago, my observation is that part of what makes Texas "Texasy" is the acceptance that your neighboring town/county has the freedom to be as wacky as they want to be, as long as they keep it on their side of the fence, so to speak. Tolerance, live and let live and all that. Austin, in an odd twist from what you're led to think, leans the opposite way and enforces a lot more intolerant rules on what individual neighbors can and can't do than the surrounding areas. The rest of Texas just knowingly nods Austin's way in a "let 'em be" attitude.
  so, I guess if you're measuring tolerance (at the governmental regulatory level), Austin is less tolerant, and therefore less "Texasy" than the rest of the state... but I know that's not what you had in mind when you talked about being "part" of Texas... nobody ever really seems to - especially the native Austinites, who I find are remarkably often unable to see themselves from an external perspective. Most folks "from" Austin are focused on the social aspect of their way of life, at the expense of economic and other aspects - even though they seem to think they have a good grasp on the big picture.
  This guy fits in well with Texas as a whole - do your own thing, make money at it, have fun. That's not at all something limited to Austin culture. The fact, though, that he's doing it with alcohol... now that's impressive in Texas... we still have many weird Southern-style restrictions and controls on alcohol as a holdover from prohibition that haven't yet been repealed... like (last I checked) you can't both brew beer and sell it commercially, it has to go through a distributor first.
10. Re:Merchandise ahead of (or on par with) product? by Dan667 · 2013-01-04 05:11 · Score: 1
  
  sorry, you are wrong. Austin is nothing like the rest of Texas. The liberal bias alone would get you blacklisted in most of the rest of the state.
11. Re:Merchandise ahead of (or on par with) product? by nospam007 · 2013-01-04 05:19 · Score: 3, Insightful
  
  "This guy fits in well with Texas as a whole - do your own thing, make money at it, have fun."
  And whatever you do, use highly subsidized corn, rice or wheat do do your stuff, so that we taxpayers can add our share to your success, even if we don't like your product.
12. Re:Merchandise ahead of (or on par with) product? by Mister+Whirly · 2013-01-04 05:37 · Score: 1
  
  And don't forget PsychFest!
  
  --
  "But this one goes to 11!"
13. Re:Merchandise ahead of (or on par with) product? by geekoid · 2013-01-04 11:01 · Score: 1
  
  It's not a strawman. I didn't know what specific he thinks 'actual' Texans posses the Austin doesn't. That's why I made a note that I didn't know that in the EXAMPLE I gave. There is nothing that I set up to easily knock down.
  the [person I replied to said:
  " It is a pretty true statement."
  Which side with the original post which uses the Scotsman fallacy.
  
  --
  The Kruger Dunning explains most post on /. http://en.wikipedia.org/wiki/Dunning%E2%80%93Kruger_effect
14. Re:Merchandise ahead of (or on par with) product? by X0563511 · 2013-01-04 12:30 · Score: 1
  
  I've only been to Waco in passing, and Killeen.
  Not sure if I would want to return.
  
  --
  For large sets, this will be our guide even unto death, for the LORD will work for each type of data it is applied to...
Only ships to Texas according to website by CptNerd · 2013-01-04 03:29 · Score: 1

I went to the store seeing the "online" but read the details of the sake descriptions, which says "Please note, we currently are only able to ship to Texas." Had my hopes up, only to have them dashed. Ah well.

--
By the taping of my glasses, something geeky this way passes
1. Re:Only ships to Texas according to website by hism · 2013-01-04 05:06 · Score: 1
  
  Had my hopes up, only to have them dashi'd. Ah well.
  FTFY
2. Re:Only ships to Texas according to website by Anonymous Coward · 2013-01-04 07:24 · Score: 0
  
  available on sakesocial.com too
3. Re:Only ships to Texas according to website by Anonymous Coward · 2013-01-04 10:35 · Score: 0
  
  In the US, legalities about shipping alcoholic beverages between states can get very complicated, and the difficulties of establishing proper distribution channels can make a manufacturer restrict his distribution area.
4. Re:Only ships to Texas according to website by X0563511 · 2013-01-04 12:34 · Score: 1
  
  That would only be a good pun if soup stock had anything to do with alcohol.
  It does not, therefor your pun is bad and you should feel bad.
  
  --
  For large sets, this will be our guide even unto death, for the LORD will work for each type of data it is applied to...
IT Stud? by Harold+Halloway · 2013-01-04 03:30 · Score: 4, Funny

What's an 'IT stud'? Is it the geek with the biggest hard drive?
1. Re:IT Stud? by Anonymous Coward · 2013-01-04 03:36 · Score: 0
  
  It's the guy with the biggest pocket protector.
2. Re:IT Stud? by Anonymous Coward · 2013-01-04 03:39 · Score: 0
  
  What's an 'IT stud'? Is it the geek with the biggest hard drive?
  IT stud is a few ladder rungs below brogrammer.
3. Re:IT Stud? by Anonymous Coward · 2013-01-04 03:50 · Score: 0
  
  No. It's one with a girlfriend.
4. Re:IT Stud? by sl4shd0rk · 2013-01-04 04:02 · Score: 2
  
  What's an 'IT stud'?
  That's a reference to an IT Supervisor -- the dude in the server room who leans against the wall when fires are being put out.
  
  --
  Join the Slashcott! Feb 10 thru Feb 17!
5. Re:IT Stud? by Anubis+IV · 2013-01-04 04:14 · Score: 3, Funny
  
  No, of course not, and I thought the term was self-explanatory.
  As most of us are aware, it's unusual for those in IT and related professions to have sex. The reason for this is that sexual encounters are managed through a controlled breeding program, wherein the "stud" is paired with numerous females, just as you might see in cattle herds or the like. This is done in order to ensure the healthiest offspring possible, as well as the largest number of offspring (domestic breeding shortfalls in recent years have led to relying on offshore breeding programs to supplement our own).
  Of course, there can be issues with this approach, such as propagating a particular condition into a population on account of them having a common ancestor. We see this rather often, with a number of individuals in these populations exhibiting issues with poor eyesight, spinal conditions, or excessive fatty buildup around the abdomen. Even so, this is fairly common practice in animal husbandry, so I'm surprised there's not more awareness of it among us.
6. Re:IT Stud? by grasshoppa · 2013-01-04 04:47 · Score: 1
  
  Someone in IT who can make their own booze.
  I think we can all agree that's pretty awesome.
  
  --
  Mod me down with all of your hatred and your journey towards the dark side will be complete!
7. Re:IT Stud? by amiga3D · 2013-01-04 06:04 · Score: 2
  
  The one with the most RAM.
8. Re:IT Stud? by X0563511 · 2013-01-04 12:36 · Score: 1
  
  Eh? IT and programmers are not the same thing. Different vertical, though they do crossbreed some.
  
  --
  For large sets, this will be our guide even unto death, for the LORD will work for each type of data it is applied to...
Sake vs. Vodka by Anonymous Coward · 2013-01-04 03:33 · Score: 0

Which is the more boring, tasteless beverage? It's close!
1. Re:Sake vs. Vodka by Anonymous Coward · 2013-01-04 03:50 · Score: 0
  
  Come on! By definition, vodka is pure distilled alcohol and water. The closest it gets to tasteless, the better.
  Nihon-shu (aka sake) is a complex fermented wine with a range from sweet to dry and complex fruity and yeasty undertones. It's usually 15% alcohol or less. If your Nihon-shu tastes boring or like vodka than either you have an extremely poorly made version or no sense of taste or both.
  True, it's a much more subtle drink than wine or whisky. But that doesn't make it bland or uninteresting. There are striking and very noticeable differences between good varieties of Nihon-shu--much more so than Vodka or even Tequila or rum.
2. Re:Sake vs. Vodka by Anonymous Coward · 2013-01-04 03:59 · Score: 0
  
  It's probably close if you're a Russian that has destroyed all their taste buds from drinking vodka since birth.
  Sake has a wide variety of flavors. I particularly like cold sakes more than warm (and even more specifically plum sake).
3. Re:Sake vs. Vodka by Applekid · 2013-01-04 04:05 · Score: 1
  
  Pro tip: drink it cold (not ice cold, fridge cold is close enough, although take it out for a bit so it can not be quite so cold) and you will be able to actually taste it.
  Also, if the place you buy sake from has only one variety on the shelf, it's not the right place from which to buy.
  If you are only going to experiment once, I highly recommend Ginga Shizuku's Divine Droplets, an absolutely fantasic Junmai Daiginjo. If you want to try something completely unlike any sake you might have been served in the past, try a Nigori like Tozai's Snow Maiden.
  
  --
  More Twoson than Cupertino
4. Re:Sake vs. Vodka by ElectricTurtle · 2013-01-04 04:34 · Score: 1
  
  Also, though it's a tad ironic to mention in a thread spawned by a 'kura' in Texas, don't buy domestic. A lot of the mass produced crap from Gekkeikan, Sho Chiku Bai, etc. (the Budweiser and Coors et al of Nihonshu) is made in the US and even their own employees admit they'd never serve what they make in the US to Japanese people. Now maybe this Texan company is inspired enough to worth trying, but in general, buy imported.
  
  ALSO: Nihonshu is not wine! It doesn't age well (by and large, there are special exceptions), so if it's older than ~18 months do not buy (imports sometimes are dated in the Japanese imperial calendar which is annoying and I still haven't learned it). If you see somebody who doesn't know what they're doing selling namazake off a shelf at room temperature (I've seen this!) DO NOT BUY! Namazake is unpastuerized, must be refridgerated at all times, and should be consumed within 3 months.
  
  --
  I support the Slashcott and will not be reading or commenting from 2/10/14 to 2/17/14. Beta is steaming pile of dog shit
really? by geekoid · 2013-01-04 03:35 · Score: 2, Insightful

I've been programming computers for 30 years, and this morning I took a dump that had a wide array of browns in it. Maybe that should be a /. article?
Do you think if I went to a Sake* website, do you think they would talk about this guys IT work because he also happened to make sake?
If everything is going to qualify as news for nerds, whey not just call it dumb ass random internet stories for dumb as random people?
*note the 'e', idiot.

--
The Kruger Dunning explains most post on /. http://en.wikipedia.org/wiki/Dunning%E2%80%93Kruger_effect
1. Re:really? by Megane · 2013-01-04 04:13 · Score: 1
  
  That's because this is apparently a Roblimo blog entry. (Which I'm not complaining about, FWIW.)
  If you want something to complain about, how about the quality of "Ask Slashdot" articles? (Then again, from what I see in firehose, it's not like they have a lot of good stuff to pick from. There's a whole lot of "just fucking google it", "you expect /. readers to know enough about your obscure shit to give advice?", etc. submissions in there.)
  
  --
  #naabhaprzrag, #sverubfr-000, #agi-fcbafberq, negvpyr[pynff*=' negvpyr-ary-'] { qvfcynl: abar !vzcbegnag; }
2. Re:really? by twistofsin · 2013-01-04 08:31 · Score: 1
  
  Lighten up!
  
  Many geeks consider Sushi and Sake part of "geek culture" and home brewing is definitely a geeky pastime.
  
  I enjoyed the videos and am glad it was greenlit. If it doesn't interest you then just scroll down to the next article ffs. Pull the stick out of your ass to.
3. Re:really? by geekoid · 2013-01-04 11:05 · Score: 1
  
  Dis you think about your logic? or becasue it's about something you enjoy your emotional attachment over tride what few brain cell you have?
  You argument means:
  Post everything, no matter what becasue some NERD might enjoy it, somewhere.
  That the problem with you geeks: you let thing you enjoy override all reasoning. It's not scient, it's not information technology, it's not robotics.
  "Lighten up!"
  Fuck you.
  
  --
  The Kruger Dunning explains most post on /. http://en.wikipedia.org/wiki/Dunning%E2%80%93Kruger_effect
4. Re:really? by X0563511 · 2013-01-04 12:38 · Score: 1
  
  Note that there are differing romanization schemes, idiot, and using an accent on that 'e' is entirely appropriate.
  
  --
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Why in Texas? by Sez+Zero · 2013-01-04 03:39 · Score: 2

Why do they grow rice in Texas (a drought state)? There's always a big hubbub in Austin when the LCRA releases water to the south Texas rice farmers when we're in the middle of a drought.

Don't grow rice in a desert!
1. Re:Why in Texas? by Sulphur · 2013-01-04 04:39 · Score: 1
  
  Why do they grow rice in Texas (a drought state)? There's always a big hubbub in Austin when the LCRA releases water to the south Texas rice farmers when we're in the middle of a drought.
  Don't grow rice in a desert!
  You can grow rice without flooding the field; however, you save a lot of pesticide if you do. Water is a green pesticide.
2. Re:Why in Texas? by interval1066 · 2013-01-04 04:52 · Score: 2
  
  Don't grow rice in a desert!
  Texas has only had problems within the last few years, the Rio Grand is still one of the biggest, fertile waterways in the the mid south.
  
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3. Re:Why in Texas? by findoutmoretoday · 2013-01-04 06:32 · Score: 1
  
  Texas has only had problems within the last few years, the Rio Grand is still one of the biggest, fertile waterways in the the mid south.
  or is it
  
  The water of the Rio Grande is over-appropriated: that is, there are more users for the water than there is water in the river..
4. Re:Why in Texas? by Anonymous Coward · 2013-01-04 08:09 · Score: 0
  
  This can't be overstated enough: TEXAS IS HUGE. We have deserts in the west and pine forests and swamps in the east. Rice is grown around Houston, which averages almost 50 inches of rain a year.
5. Re:Why in Texas? by DNS-and-BIND · 2013-01-04 08:30 · Score: 1
  
  Common ignorance. Texas is not a "desert" with tumbleweeds blowing about. West Texas, maybe, but Texas is a pretty big place. Bigger than France. Texas has all of the major terrain types except rain forest and tundra. On the Gulf Coast near Houston, it is watery and swampy. Floods are a common hazard. THAT'S where the rice is grown, asshole. Desert, bullshit.
  
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6. Re:Why in Texas? by Anonymous Coward · 2013-01-04 10:37 · Score: 0
  
  Very well put.
7. Re:Why in Texas? by Anonymous Coward · 2013-01-04 22:09 · Score: 0
  
  Actually, it's a green herbicide. Water won't reduce the amount of insects. In warm areas, you can grow a green cover crop, cut it (leaving it in the field) and then use a special tractor to drill the seeds through the mulch. Then you get the benefits of reducing herbicide, fertilizer *and* water usage. You also maintain a better soil structure, leading to more consistent crops. There are lots of papers available on line for no-dig rice agriculture.
  A friend of mine does no-dig rice agriculture in Japan (although he does it completely by hand -- he only grows enough for his family). He has found that by maintaining a mulch and not disturbing the soil he can maintain a much larger number of predators in his field. He also doesn't use any pesticide and manages to yield very similarly to his neighbours who are using traditional rice growing techniques. However, it must be said that it's possible that his neighbours are killing most of the insects and that's why he doesn't have problems on his small plot of land. Having said that, it's amazing when you look through his field and it's absolutely full of spiders and frogs, while his neighbours' contain only rice.
  Anyway, it is my understanding that no-dig is quickly becoming very popular in the southern US for rice production - water usage being one large factor.
8. Re:Why in Texas? by indytx · 2013-01-05 01:41 · Score: 1
  
  Why do they grow rice in Texas (a drought state)? There's always a big hubbub in Austin when the LCRA releases water to the south Texas rice farmers when we're in the middle of a drought. Don't grow rice in a desert!
  Parts of Texas get 45-50 inches of rain a year. East Texas is lush and green. It's pretty shocking if your only exposure to Texas has been a television show about drug smuggling through West Texas a trip to the Hill Country (Austin).
  
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9. Re:Why in Texas? by nullchar · 2013-01-08 08:02 · Score: 1
  
  This is also the same as no-till farming and is growing in popularity worldwide.
we've had american by nimbius · 2013-01-04 03:42 · Score: 1

sake for quite some time, its brewed in california by Takara Sake. Brands like Sho Chiku Bai and Takara Sierra rival the best imported brands from japan on a consistent basis. Their Nigori sake is an accurate and high quality representation for example. Color me skeptical but having experienced texans attempt at bourbon whiskey, and 'lone star' beer, i am not very excited to see their tenuous jaunt into sake.

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Good people go to bed earlier.
1. Re:we've had american by HornWumpus · 2013-01-04 03:56 · Score: 1
  
  Gotta say the inexpensive Japanese run American Sake brewery (Gekkaikan) produces a superior product at a great price IMHO. I won't claim it rivals the best Japanese brands though.
  Don't recall the brand, the stuff brewed in Berkeley tastes like ass.
  
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2. Re:we've had american by loufoque · 2013-01-04 04:38 · Score: 1
  
  why have american sake in the first place?
  If you're having sake, it's because you're in a japanese restaurant and you want exotism.
3. Re:we've had american by interval1066 · 2013-01-04 04:41 · Score: 1
  
  As a fan of sake in general and nigori sake in particular the price of Gekkeikan certainly reflects its quality. To get a truly good nigori unfortunately you need to spend some bucks.
  
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4. Re:we've had american by interval1066 · 2013-01-04 04:43 · Score: 1
  
  Brands like Sho Chiku Bai and Takara Sierra rival the best imported brands from japan on a consistent basis...
  Right, which is why I'd like to see if I can order a bottle of this stuff and see for my self.
  
  --
  Python: 'And then suddenly you have a language which says "we're all stuck with whatever the whiniest coder wants".'
5. Re:we've had american by ElectricTurtle · 2013-01-04 04:43 · Score: 1
  
  Domestic Gekkeikan and SCB are crap. Takara USA is mediocre. It's all personal taste, so if you can float your boat on the cheapest, most generic and readily available domestically produced Nihonshu, in some strange way I envy you.
  
  However 100% of the people I've talked to who've tried "sake" and left with an impression that ranged from unimpressed to disgusted were those exposed to those domestic products. I've given people who thought they hated sake some awesome imports (like Bunraku's Nihonjin no Wasuremono, sweet jesus), and they completely flipped opinions. Americans are not going to develop a love of Nihonshu when the first things they're given are the equivalents of Budweiser and Coors.
  
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6. Re:we've had american by ElectricTurtle · 2013-01-04 04:58 · Score: 1
  
  I guess if you're just a hipsterish yuppie maybe. I drink good things because they're good. If I knew a US producer who was as good as Bunraku or Rihaku or something, I'd buy all the time.
  
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7. Re:we've had american by Synn · 2013-01-04 05:03 · Score: 1
  
  I've always liked the stuff from http://sakeone.com/ which is made up in Oregon.
8. Re:we've had american by HornWumpus · 2013-01-04 06:05 · Score: 1
  
  Hot with sashimi is about the only way I drink Sake.
  I found the Takara to be much, much worse then Gekkeikan. I poured it out (alcohol abuse).
  The consensus among the Japanese I know is the American Gekkeikan is 'not bad', amazing value for money.
  
  --
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9. Re:we've had american by ElectricTurtle · 2013-01-04 06:44 · Score: 1
  
  You only drink it hot? Are you aware that WW2 and rice rationing are over no longer necessitating a practice that is Chinese in origin? (Though it came originally from a mindset that hot things were healthier than cold things, in WW2 it was a common practice because rice rationing decreased Nihonshu quality and the only way it could be tolerated was through increasing the temperature to mask the flaws.)
  
  Granted, not all Nihonshu is intended to be consumed cold either, and usually the brewer will include a recommendation on serving temperature to achieve the specific flavor profile he designed. So I have to ask, have you ever even had a good cold kimoto or yamahai? That's some smooth complexity...
  
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10. Re:we've had american by HornWumpus · 2013-01-04 07:42 · Score: 1
  
  Japanese Horin Gekkeikan on hand. Given to me by a Sake snob. Clearly better then the American Gekkeikan.
  I should say warm sake, not really hot. To me sake goes with fish, like red wine I'm not going to drink much of it unless with food.
  Still I remember the stuff you claim is better (Takaru), it tasted like ass compared to both varieties of Gekkeikan (which are closer in flavor to each other then the Takaru).
  I should also note. I live in the same city as the Gekkeikan brewery (Sacramento). Perhaps they just ship it wrong?
  I also wounder about the price affect. There are many idiots (including some on /.) who spend real money on fucking Vodka. They claim that spending $50/750ml makes pure ethanol and water taste somehow different. It's amazing what people can convince themselves of.
  
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11. Re:we've had american by Anonymous Coward · 2013-01-04 07:48 · Score: 1
  
  sake for quite some time, its brewed in california by Takara Sake. Brands like Sho Chiku Bai and Takara Sierra rival the best imported brands from japan on a consistent basis. Their Nigori sake is an accurate and high quality representation for example. Color me skeptical but having experienced texans attempt at bourbon whiskey, and 'lone star' beer, i am not very excited to see their tenuous jaunt into sake.
  My favorite sake is Momokawa (Oregon). As good as a top end Japanese sake, for one third the price. As for the person recommending Gekkaikan. That stuff is as awful as it is cheap. For years I just assumed all sake tasted like ass, thanks to Gekkaikan.
  
  Texas has some very good beers now, but you need to get something from a microbrewery. The people who drink Lone Star are the Bud and Miller drinkers. Shiner is a little bit better and a good choice if the bar caters to the tasteless lager folks. Thirsty Planet (Austin), 512 (Austin), Real Ale (Blanco) and Live Oak (Austin) all produce amazingly good beers.
  
  We've also got some decent vodka now. While I don't like Tito's. I quite enjoy Dripping Springs and Deep Edie.
  
  BTW, please don't include the subject as part of your first sentence. That's from some other forum, not Slashdot and it's just silly and confusing in this format.
12. Re:we've had american by dane23 · 2013-01-04 08:17 · Score: 1
  
  One whiskey and one beer? Yep, that's all we make here in Texas. Way to get to the bottom of that case Rockford.
  
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13. Re:we've had american by loufoque · 2013-01-04 09:14 · Score: 1
  
  Sake is not good enough to justify this. It's like the hipsters talking about fancy vodka, no such thing exists.
  Try wine instead.
14. Re:we've had american by geekoid · 2013-01-04 11:07 · Score: 1
  
  haha, nice Rockford reference.
  
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15. Re:we've had american by ElectricTurtle · 2013-01-04 12:05 · Score: 1
  
  I said I thought Takara's US product was mediocre, hardly a ringing endorsement.
  
  Shipping is rather important, especially during the summer. If it goes unrefrigerated through high temps it can be damaged. So, you do probably get the "best" US Gekkeikan has to offer...
  
  But you talk of a price effect? You simply lack experience. I've had dozens if not more than hundred different brews, and I know the history and methodologies behind the brewing. If you're not interested in taking advice from somebody with broader experience and deeper knowledge, it's your loss.
  
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16. Re:we've had american by X0563511 · 2013-01-04 12:43 · Score: 1
  
  I read at some point, that "good" vodka has specific impurities introduced to add flavor or complexity. The bad stuff is either pure, or has "uncontrolled" impurities. It all tastes like ass-fire to me though.
  
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17. Re:we've had american by X0563511 · 2013-01-04 12:44 · Score: 1
  
  So, where can those of us interested get something decent? My current favorite is mead, and that's a pain in the ass to find as well.
  
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18. Re:we've had american by X0563511 · 2013-01-04 12:44 · Score: 1
  
  I cannot stand wine. Rather, it all tastes bitter and sour to me.
  Not everyone likes the same things you like, you know.
  
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  For large sets, this will be our guide even unto death, for the LORD will work for each type of data it is applied to...
19. Re:we've had american by X0563511 · 2013-01-04 12:46 · Score: 1
  
  Which Momokawa? I see six different ones offered up on their site.
  
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20. Re:we've had american by ElectricTurtle · 2013-01-04 18:19 · Score: 1
  
  OMG mead is indeed awesome... what's your favorite meadery? You ever had Die Hochland Imker single-source lime flower mead from Austria? Hard to find, but wow... sublimely delicate citrus-y ambrosia.
  
  As far as finding Nihonshu... if you're anywhere near Seattle Uwajimaya is a good place, as is Sake Nomi (and for mead and cider you can't beat Full Throttle Bottles). San Francisco has TrueSake run by Beau Timken (who's probably the foremost gaijin Nihonshu expert after John Gautner). Other parts of the country... meh, I don't know other than you might get lucky at an H-Mart. (At the very least H-Marts are really into umeshu whether mixed with Nihonshu or 100% fermented ume.)
  
  Online there is SakeSocial (which partnered with Beau Timken), but I don't really like their selection. There are other more general online alcohol purveyors that do Nihonshu but I haven't used them so cannot provide any meaningful recommendation.
  
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21. Re:we've had american by X0563511 · 2013-01-04 19:37 · Score: 1
  
  I'm near Atlanta. I've only been able to find two brands of Mead, the one I didn't like I can't recall. The other is Chaucer's, and I'm lucky to find it at all. Usually places only have a bottle or two, if that. That was the case when I lived down by Tampa and Brooksville as well.
  
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22. Re:we've had american by Anonymous Coward · 2013-01-04 22:18 · Score: 0
  
  I have to agree with you on Gekkeikan. The only american sake I've had is Gekkeikan and Hakutsuru and they are both truly horrible. To put it in perspective, Ozeki One Cup is better than that (what all the drunks buy at the convenience store in Japan). Good sake is not necessarily expensive in Japan -- it is certainly cheaper than fine wine. I've had many a bottle of amazing sake for 3000 yen (about $35 US). But now I'm in the UK and I'm depressed at the price of nihonshu. It's 2-3 times the price. Luckily my friends are coming to visit me in March, so I'll ask them to bring me some :-)
23. Re:we've had american by Anonymous Coward · 2013-01-04 22:38 · Score: 0
  
  If you're drinking it warm, it may be that you simply like the soy sauce flavours that sake like Gekkeikan has. Heating it up really accentuates that flavour. When you have cheap sake, you should always drink it warm, because it just tastes bitter and sharp when it's cool. Very good sake has all sorts of other flavours in it, though. It's hard to control the soy sauce flavours (which are introduced by the koji, a mold that is used in sake production -- the same mold used in soy sauce and miso, although different variety). This is why cheap sake has it in abundance.
  Comparing sake to vodka is not really that appropriate. Sake is not distilled. With vodka, the distilling process takes a lot of the flavour out. What you really want to do is to take out almost all the flavour and leave just a hint of something interesting. Shochu (distilled rice/potato/sweet potato/wheat wine) is just like that. With sake, the flavours are produced during the fermentation process. Sake (or more properly, nihonshu) is extremely complicated to make. The starch from the grains is being converted to sugar by the koji at the same time that the yeast is fermenting it. So you need to add rice to the fermentation using a complex schedule. You also have to control the fermentation temperature correctly. At the same time, the rice has bran on it, which contains a lot of fatty acids. These fatty acids will oxidize, leaving rancid flavours (you can easily taste it in American Gekkeikan). So you have to polish the rice to get rid of as much bran as possible. The best sake brewers can polish away up to 90% of the kernel (although, leaving some bran can actually add interesting flavours, so it's best not to choose your sake purely on polish percentage). If you do everything right, you generate a lot of interesting flavours (flowery, fruity, etc, etc) while you avoid other overbearing flavours (soy sauce, meat, rubbing alcohol, etc).
  Though much more complex, it has a lot more in common with beer than with vodka. Good sake should always be drunk cool because the delicate flavours and aromas are very volatile. If you heat it up, it will lose all of it's best qualities before you get it to your mouth. I love good sake. Unfortunately, the only place I've seen it at a reasonable price is Japan. In Canada (where I grew up), I've never even seen good sake at all (though I've heard good things about the new sake brewery in Toronto -- next time I get to Canada...)
24. Re:we've had american by ElectricTurtle · 2013-01-05 04:02 · Score: 1
  
  Granted I've never been to the ATL, but I've been to Savannah and if I can find decent nihonshu and mead there, Atlanta must have something... Google-fu:
  
  Apparently there is a local meadery that has a fair amount of distribution in Atlanta: Monk's Mead. I've never heard of them before let alone had any, but that's how you build experience. I'm from the Seattle area (though I don't live there anymore sadly) and one of my favorite meaderies turned out to be a couple hours drive to the north, Sky River Mead in Skykomish.
  
  There are couple stores that have nihonshu selection that I can find (based on this), namely Buford Farmer's Market and Tower Wines and Spirits. I can't tell anything about their selection from their sites, but *shrug*.
  
  Also there is apparently a sushi place with a sake menu more expansive than 'generic hot sake': Starfish. They have Rihaku's dreamy clouds which I would definitely recommend as a refined introduction to nigorizake.
  
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25. Re:we've had american by ElectricTurtle · 2013-01-05 04:07 · Score: 1
  
  Apparently I messed up a tag, I meant to parenthetically link to this as a source.
  
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26. Re:we've had american by ElectricTurtle · 2013-01-05 04:12 · Score: 1
  
  You've probably never even had good sake, especially since all you've had is the mass-produced swill they sling at strip mall sushi holes.
  
  I could probably out oenophile you too.
  
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27. Re:we've had american by ElectricTurtle · 2013-01-05 04:14 · Score: 1
  
  Momokawa's domestics are... serviceable. Have you had any of Momokawa's imports though? They make a nigori genshu that will blow your mind... though it can be an acquired taste since it's so yeasty it's almost like liquid bread.
  
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Patent Pending Steam on Trays? by Anonymous Coward · 2013-01-04 03:46 · Score: 0

Cool process, but patenting sticking a cart full of trays into a closet full of steam? Give me a break
re: rice and water by Anonymous Coward · 2013-01-04 03:59 · Score: 2, Insightful

I'll just note that at least in Central Texas, which has been experiencing both a drought and unprecedented growth, there are some questions as to whether or not rice farming in our part of The Great State should continue.
Please don't put layout elements in TF summary by Anonymous Coward · 2013-01-04 04:25 · Score: 0

Added this to my slashdot user script:
$('.slashtv-river-thumbnail').hide();
Fail by Anonymous Coward · 2013-01-04 04:32 · Score: 0

It's pronounced Sah-Keh, not Sah-Key
1. Re:Fail by X0563511 · 2013-01-04 12:48 · Score: 1
  
  What the fuck do you think it says? Exactly that.
  
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smell-o-vision?! by Cyko_01 · 2013-01-04 04:35 · Score: 2

How about we get proper html5 video first, instead of this flash player nonsense
This is /. and you send me to facebook!? by Anonymous Coward · 2013-01-04 04:36 · Score: 0

Thankfully: This content is currently unavailable
https://www.facebook.com/yhtomit?fref=ts
The address is wrong or my HOSTS file is working.
Pathetic by ElectricTurtle · 2013-01-04 05:50 · Score: 1

Although it doesn't really add anything to say so, as a 'sake geek' I have to say it's pathetic that the discussion on this topic so far is more than half about how the summary was worded and less than half about, you know, sake! (Nihonshu)

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That was a fun video by Anonymous Coward · 2013-01-04 06:10 · Score: 0

Thanks for sharing!
Word "Sake" misused in the west by mutherhacker · 2013-01-04 06:24 · Score: 1

Sake literally means "Alcohol". It's being mis-used in the western world and as such it's no surprise when foreigners visit japan and get blank looks from store-owners when they ask for "Sake". It's like going to a bar and saying "Alcohol please!". Japanese alcohol made (mostly) from rice is called Nihon-Shu () in Japan, which literally translates to "Japanese Alcohol".
1. Re:Word "Sake" misused in the west by Anonymous Coward · 2013-01-05 04:42 · Score: 0
  
  Yes. Definitely had that when I moved to Japan. However, I believe the confusion originated because several decades ago "osake" with the honorific prefix "o" generally referred to nihonshu. Now it doesn't and you are much more likely to receive shochu if you ask for "sake" (or even "osake").
arsenic by DriveDog · 2013-01-04 06:59 · Score: 1

How much of the arsenic ends up in the final product?
lol by hamburger+lady · 2013-01-04 07:13 · Score: 1

Since Texas, like Japan, grows lots of rice
not for long.

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Pronunciation by Anonymous Coward · 2013-01-04 08:00 · Score: 0

His constant flipping back and forth between a reasonably good pronunciation of "sake" and a butchered one (sa-kay vs sa-key, approximately) drove me nuts. Mispronunciation I can understand, but since he does both I can only assume he doesn't hear the difference? Do other English speakers not hear the difference either? Is this a rare case of a phoneme that exists in Japanese but not English (like how the English /l/ and /r/ or /b/ and /v/ sounds are indistinguishable by many Japanese speakers)?
Cat got your tongue? (something important seems to by Anonymous Coward · 2013-01-04 08:41 · Score: 0

I wanted to make myself some sake too but then I found out that it requires somewhere around 9 to 12 months to get it done and I quit.
I will never taste sake. ;_;
eh? by AdamWill · 2013-01-04 09:01 · Score: 1

So now the slashvertisements have nothing to do with tech?
It's not like this is even news, I've heard of several small sake breweries in NA. There's at least one (I think two, now) here in Vancouver (BC).