On Oct 6, 4:02*pm, cwdjrxyz > wrote:
> 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.

This stuff always reminds me of paint thinner. Weirdly, it is all that
is sold in Japanese liquor stores as they don't sell Sake for some
reason.