SAKE

Sun (Auckland), Volume II, Issue 423, 3 August 1928, Page 1

SAKE

Aucklanders Taste Japanese Hospitality RECEPTION REFLECTIONS Obsequiously and with diligence, from an ornate brass kettle, the Japanese kept filled the cups of visitors at the Idzumo reception yesterday. The pale yellow liquid went down easily and with a pleasantly cool feeling and there followed, it seems, after a second glass, a much-to-be-desired feeling of “above-par.” As the kettle was replenished from innumerable glass demijohns and as the tiny cups were regularly emptied, eyes were perceptibly brighter and talk flowed with that delightful easiness which overcomes any slight translatory difficulties. The Japanese, perfect little hosts, had, however, given a timely warning. Above the refreshment stall -was a notice which read: Sake (Whisky) Intrigued with descriptions of the Japanese national drink, a pressman went aboard the Idzumo to-day and

sought to discover something of its properties. At his first question a polite officer said: “I am sorry we do not serve drink to foreigners.” After discovering that the reporter was not thirsty for sake but for information, a lieutenant-commander explained that sake was really a “beer containing a little spirit” and that he thought that four glasses would be sufficient to give one what is technically known as a “kick.” Bak6, which is made by the fermentation of rice, was described by the visitors in various ways. One says: “It is like cider”; another “about the same as elderberry wine”; and a third “an inferior whisky, I think.” All of those who tasted sake, however, were of the opinion that it was well worth the experiment. As the French say, it had a “success of curiosity.” Japanese sailors do not seem to have a taste for New Zealand’s spirituous liquors but they are allowed to drink sake between 6 p.m., and 7.30 p.m. on board ship.