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My dearest Stephane,
Have you ever had the pleasure? A good daiginjou is truly a treat
for the palette. A hint of fruitiness (many say apple), smooth, with
a wonderfully soft bouquet. It's a brewer's art. But you must pay
more than you pay for (cough, sputter) Mouton Cadet. ^^_^^ Trust
me, this is *nothing* anywhere near what les Américains call "sake".
But you know how I feel about Ricard (I love my aperatif), so you
must know that I have, at least in some small sense, le goût
français. Et toi? Savez-vous le goût japonais?
Did you like my picture?
Yuki
Chateau Carbonnieux? Does it have a graphite taste? (^_-) (You have
to tell me how much, so I know how high on the daiginjou scale I need
to go.) ^^_^^
Thursday, November 18, 2004, 7:09:40 PM, you wrote:
sc> My dear yuki,
sc> I am really confused and nearly offensed when you maintain that
sc> "Daiginjou" is one of the best wine in the world !!!
sc> You could write about chile or south africa white wine... but a japanese
sc> white wine, I can't imagine it. it is like if you write that america is
sc> a land of freedom ^_^, it is a non sense.
sc> to convince you, we can exchange one bottle of chateau carbonnieux
sc> against your Daiginjou.
sc> stephane
>> Hi Herbert,
>>
>> Thursday, November 18, 2004, 3:58:35 PM, you wrote:
>>
>> HE> To All,
>>
>> HE> Don't forget that you all already have AB paid for, until the next
>> five
>> HE> upgrades. So give a chance to the newbies who won't know what the
>> advanced
>> HE> features in AB mean, until they start playing around with it.
>> Newbies, by
>> HE> the way, will always choose some cheap/cheaper code, thinking that
>> when
>> HE> they'll get more experienced they'll refine/upgrade their choice
>> and buy
>> HE> higher priced software. I also hope that TJ will not sell his
>> baby, but only
>> HE> expand it. BTW, IMO, Metastock became so popular because of price
>> and very
>> HE> friendly user's manual.
>>
>> HE> To Yuki,
>>
>> HE> What do you drink in the morning, or is it afternoon?
>>
>> In the morning, fresh ground Guatemala with a touch of vanilla
>> flavored beans added (only about 2 percent). My own blend.
>>
>> At lunch, either Chardonnay or Cabernet Sauvignon, but sometimes I
>> prefer a glass of Daiginjou. The latter is a special type of rice
>> wine (called, incorrectly, 'sake' in America, a word that simply
>> means 'liquor' in Japanese) that is brewed using only the heart of
>> the rice kernel (polished down to less than 50 percent of the
>> original kernel, so somewhat expensive). Good Daiginjou
>> ('die-gin-joe' with a hard 'g' and long 'e' sound in the second
>> syllable) is comparable with the best white wines in the world,
>> IMNSHO. You can probably find it . . . somewhere . . . outside of
>> Japan, but I imagine the cost is way way up there.
>>
>> This site is in Japanese, but my picture is (used by permission) at
>> the top of the page. ^_- I only draw the sword when I'm looking for
>> trouble.
>>
>> http://www.daiginjou.com/annai.htm
>>
>> Best,
>>
>> Yuki
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