On Oct 6, 4:39*pm, James Silverton >
wrote:
> On 10/6/2011 3:27 PM, DaleW wrote:
>
> > " any champagne, except perhaps Natural (drier than sec), might work."
> > * You mean Brut Nature is drier than Brut I assume? Usually driest to sweetest is Brut Nature, Extra Brut, Brut, Sec (occasionally labeled extra dry like with White Srar), Demi-Sec, and Doux. Though I've not seen the latter in US markets. Occasionally see some demi-secs- actually carried my lone bottle of Pehu Simonet Gourmandise Demi Sec to a party last week (well, it said cake and Champagne), but never got to taste it.
>
> > I'm going to give Brut Champagne and edamame a try. Maybe a Kabinett (traditionally styled) as well- not sure why sugar and soy beans would be a problem.
>
> You are right of course. Natural is drier than *Brut* and actually, I've
> only seen it labelled "Natural". However, I'll probably stick to hard
> liquor with Edamame; Scotch on the rocks is the way to go.

I have a bottle of Satoh Shochu from Japan (60% sweet potato, 40%
rice ) and it has 25% alcohol. It can be obtained in the US in the NYC
area and likely in a few other large cities. Perhaps this whiskey
would be a good match for edamame.