Sensory Evaluation - Sake

For my second blog post, I will be drinking Japanese sake (which I haven't had before) and documenting here what I think about it. I have two varieties of sake to taste, one is called Junmai Ginjo Hakutsuru and the other is called Sayuri. Sake is a double-fermented rice wine that is actually closer to beer than to other wines in the manufacturing process, but tastes/looks/smells more like white wine.

First is the Junmai Ginjo Hakutsuro served at room temperature. Looking at it, it is clearer than most white wine, almost looks like water. From smelling it I am sensing a floral aroma. It tastes like rice and a little bit floral fruity, like rose or vanilla and bitter with a bit of a sour or acidic aftertaste. The taste of alcohol is very evident in this sake. This is unique to me because it is served warm, and not very acidic like white wine (I am comparing it to white wine because that is the closest thing to sake I can come up with).

The next one is the chilled

Sayuri (left) and Junmai Ginjo (right)

Sayuri. It has a fruity aroma, like a cantaloupe. It is white and foggy, almost like milk or starch water. It tastes sweet and fruity also like cantaloupe. This sake is very different than the Junmai Ginjo Hakutsuro because it is much sweeter, less floral, completely different color and doesn't taste like alcohol. 

The Sake is good, I did enjoy but not so much that I would find myself buying a bottle again. I prefer the Sayuri over the Junmai Ginjo because I find the floral taste and smell of the Junmai Ginjo to be rather unappealing. I much prefer the Sayuri because it does literally smell and taste like cantaloupe. I can't say that I would cook with sake until I find a recipe that sake would go well with. Since I have never had sake before and I do not drink much wine, I was surprised that I was able to identify the flavors and smells that I did as quickly as I did.

Introduction

"My fantasy is to have a restaurant where there are no written menus, but where you just ask people, 'What are you in the mood for? Fish? Meat? White wine?" - Charlie Trotter 

Hello, my name is Jonah Prussky and I am training to be a chef at George Brown College.

Lamb From the Estrella Damm Tapas Journey at the Royal Bank Plaza

I want to be a chef because I have a passion for good food and the feeling of being behind the line. Kitchens, to me are the ideal workplace with the fun of cooking good food, working with good people and the constant activity and rush of a busy service.

I love the idea of being able to take what I learn anywhere I want to because everybody has to eat. I hope to eventually travel and work in different restaurants around the world, cooking everything from fresh fish in Thailand to fine dining at a 5 star hotel in France. I currently work as a cook at Tinto Bar de Tapas.  I take pride in my work and eventually I want to lead the whole show. Growing up, both of my parents were great cooks and the rest if my family cooked alot so I was always exposed to good food and that's where my interest in cooking began.
I got my first job in a professional kitchen at age 13, working as a prep cook at Wildfire Steakhouse and Wine Bar. That's when I fell in love with and decided to pursue cooking.

My favourite thing in the world
(making french onion soup)

My philosophy is to treat food like a piece of art and to serve the best dishes with the best ingredients. In my view, the most important quality a chef can have is artistic integrity.

I am inspired by Charlie Trotter and Anthony Bourdain because of their dedication, presentation and their stories.

In this blog,I will document what
I learn while in Theory of Food and I hope to learn from others as well. I hope you join me on my culinary journey.

Jonah

"The workman mindful of success, therefore, will naturally direct his attention to the faultless preparation of his stock, and in order to achieve this result, he will find it necessary not merely to make use of the freshest and finest goods, but also to exercise the most scrupulous care in their preparation, for, in cooking, care is half the battle." - Auguste Escoffier