Erzengel (9364) - Wuppertal, GERMANY - APR 23, 2017
Bottle in Seoul. Slightly sweetish, fresh. Smooth with herbal hints. Sweetish, fruity. Not deep neither. Fruity sessionable with not too much depth or typical Saké flavour. Pyobon (1482) - Sydney, AUSTRALIA - SEP 13, 2014
(Bottle) Clear straw no head (it is intentionally flat). Main element of the aroma is ginseng, but there are other subtle herbal notes. Full bodied, maybe like a desert wine. Very interesting and pleasant flavour, although probably an acquired taste. The main underlying taste is reminiscent of a sweetish white, although it is distinctly rice not grape. The ginseng taste is apparent, as is the nuruk (the enzyme used to convert the rice starches to fermentable sugars). There is then a mix of other spice and herbal flavours which work well together, but I can’t separate; except maybe aniseed. It’s an unusual drink, may strike many as perhaps medicinal, but I have had it many times and enjoy it, although as an accompaniment to food not as a session drink. maxwelldeux (4374) - Snohomish, Washington, USA - JUN 3, 2014
Bottle, 375ml. Pours a clear dark yellow color with absolutely no head on it at all. Nose has a bit of a wine note to it, but I can get some earthy and nutty elements to it, which really confused me. Taste is quite dry and slightly sour, but again has that nutty-earthy bit that I don’t know what to think of. Odd. MichaelAwesome (6545) - Wanne-Eickel, GERMANY - MAR 23, 2014
This one is really special. A bit too special for me. Too much in "herbs" and quite a strange sour ending. Drinkable but not really one I liked. McTapps (6966) - Reutlingen, GERMANY - MAR 22, 2014
Pours out of the bottle in a clear light amber colour with medium body. Aroma of rice and acid. Taste of acid, flowers and grass. Very sour-acid finish. Awful stuff.
Ironnerd88 (1) - Georgia, USA - JUL 9, 2013 does not count
This is not "100-year old Sake". It’s not Sake at all, it’s Soju. Sake is brewed so it is "Rice Wine", Soju is distilled making it "Rice Whiskey". It is also not 100 years old, it is "100 Year Wine" - supposedly the many herbs in this drink will keep you healthy enough to live 100 years. I’ll let you know how that works out for me.
Be Se Ju is good stuff. Good chilled (don’t add ice) or warm, but not hot (again, it’s not sake). It is my preferred drink at Korean Restaurants, when I have spicy food, or when grilling on the back deck. It’s what my granddad would have called "Sippin’ whiskey".
It looks like it has ginseng in it, it tastes like it has ginseng in it, it smells like it has ginseng in it - because it has ginseng in it. Be warned, if you don’t like Ginseng, you won’t like Bek Se Ju. SHIG (4964) - Wasilla, Alaska, USA - MAY 6, 2012
Bottle: Poured a hazy yellow with pink edges, head was white bubble. Aroma was herbal, floral, and some spices. Taste was dry earth, some floral, and hints of ginseng.
fata2683 (2176) - Tucson, Arizona, USA - APR 5, 2012
bottle thanks to SHIG, first points of RBSH2! Pours a light rose and golden hue with thin bubbles hugging the edges of the glass. Aroma is big dry white wine, herbal notes of flower petals and ginseng. Flavor is very mellow and smooth throughout with cinnamon and vanilla flavors mixing with mildly sweet floral honey and ending with only a hint of booze. Not bad at all hopscotch (11182) - Vero Beach, Florida, USA - JAN 22, 2012
Bottle… Clear straw-colored sake with no legs. I don’t know what herbs were used in the brewing of this sake, but they all meld together to create an aromatic component that smells smack-dab like southern-style boiled peanuts. There is mild ethanol here. Medium to full-bodied with a buttery mouthfeel. The flavor is sweet and tart; fruity and peanuty. Finishes tangy and peanuty with warming alcohol. Odd, but fairly nice and certainly unique. Kudos to SHIG for selflessly shipping this to Florida from South Korea! tiggmtl (4544) - East York, Ontario, CANADA - OCT 19, 2007
14% ABV. Initially served cold but much better just below room temperature... Strong and pungent ginseng and herbs in the nose along with some alcohol vapours. It’s sort of sharp and a bit muddled to me - like walking into a spice shop; the overwhelming melange of spice. Clear blond-golden body sticks to the sides of the glass but leaves no legs on the glass. Sweetness up front is quickly joined by the ginseng and herbal character that briefly overshadows leaving the sweetness and an emerging peppery aftertaste that becomes more pronounced as it warms. Strong nutty and fruity notes emerge also as the flavour develops. Medium-thick texture like a thick mead. It’s velvety smooth and has strong alcohol warming without ever seeming hot. Initial sips of this were completely shocking to me. I didn’t go into it with any notion of what to expect and cold, I found the spices to be so overpowering as to be off-putting, but after allowing my glass to sit during the meal and returning to it as it warmed, I found the flavours to be quite interesting and engaging and certainly quite unlike anything I had tried before. I’m not sure I necessarily liked it, but I did not dislike it either and will be likely to try it again at some point. Wine glass. Initially at fridge temperature but allowed to approach room temperature. Bottle (BCLS at Kingsgate, Sep-07).