True Sake Newsletter July 2005
In this issue:
- Sake "Independence" ? A Day To Reflect
- Sake & Bar-B-Q ? The Do's and Don'ts
- Sake Bombs ? The Dubious American Way
- New Store Arrivals
- Special Events
- Sake Vibes
- "Ask Beau"
- The SECRET WORD
Historically alcohol was added to preserve sake so that it would last longer. Then added alcohol was used during the war to expand batches. Today brewer's alcohol is added to sake not to make it stronger, rather it is added to bring out a bigger aroma, softer texture, and gentler flavor.