"Brett Hetherington" > wrote in message
...
> I guess you don't know shit then do ya bob?

No, I just don't know-it-all, as you think you do.

> A fungus converts the starch to sugar, and another one converts the sugar
> to alcohol simultaneously. A number of flavor components are produced that
> are subtle and best enjoyed when the sake is at body temperature,
> preferably the body temperature found between the thighs of a geisha.
> If there's one thing that ****es me off more than a sheep that wants to
> live to be a hundred, it's an asshole who knocks something before he's
even
> tried it.

If there's one thing that ****es me off it's some moron who assumes I've
never tried it. Used to live in Denver; very high Japanese population, as
the governor of Colorado refused to go along with holding Japanese citizens
in internment camps (like the one my Japanese uncle stayed in) and allowed
them to be free in Colorado.
I think the brand of Sake I tried was "Phu Yuc".
4Q, dumbarse.
Bob
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