Ask Beau - "What type of Sakes Are On The Fruitier Side with Low Acidi | True Sake
December 2007

Ask Beau - "What type of Sakes Are On The Fruitier Side with Low Acidity?"

Posted by admin in 2007, Ask Beau, December, Newsletter

Got a very specific question from a gentleman who saw a segment about True Sake on television. I get these questions quite often because people are quite curious about my trademarked TasteMatchTM system where I identify sakes that a person would enjoy if they can speak to their wine and beer profiles (likes and dislikes). This system has proven to be incredibly helpful and accurate and it does take out much of the guesswork for buying a bottle of sake. At the end of this "Ask Beau" I will include my definition of theTasteMatchTM system. Here now is the question from Darien G from San Jose:

I saw your segment on In Wine Country and had a question for you. You mentioned that you try to pair people's wine taste to their Sake choice. Well I tend to prefer the fruitier varietals of wine, (White Zinfandel, Riesling, etc.). Beringer White Zin is probably my favorite wine. I just can't get into the acidic reds like Cabernet or Chianti. What type of Sake that is more on the fruity side would you recommend for me?Thank you,

Beau Timken

Firstly thank you for the question Darien and let me comfort you by saying you are not alone! There is a vast and growing universe of folks who have a problem with highly acidic wines, and they are looking for a new home! Well the door to "Sake World" is wide open and we have plenty of room for new consumers.

Sake - in general - has about 1/3 the acidity (overall number) of wine. It also has far lower histamines and of course it is void of additives and preservatives such as sulphites. As I like to say "sake is a cleaner burning fuel." And indeed we get a lot of people in the store who complain about how they feel after that big glass of Cab or that snappy white. We are all different and acidity works for some but not for others, and as such on every one of our reviews at True Sake we provide an "Acidity" number/reading that is based on an "over-all number." We could also provide an Amino Acid number for each review, but where do you draw the line - too much info!

My first recommendation is to browse the "Sakes" section of the website and look for brews that carry an acidity level of 1.3 and below! Your range would be between 1.1-1.3 I would think! (Hey sort of like a Craftmatic bed - what's your number?") Then Darien I would look more closely at the Dai Ginjo section as you will find far more gentle and easy brews that speak to your desire of finding good fruit flavors/elements with a soft and comfortable acidity level. The numbers and descriptions are right there at your fingertips but I will also throw out a few brews which may call to you (not knowing your budget I will offer several brews at different price points.) - Yamahoushi, Akitabare Suirakuten, Kubota Manju, Hoyo Kura No Hana, Ginga Shizuku, Kaguyahime, Kaika Kazeno Ichirin, Manyou no Koubai, Ozeki Osakaya Chobei, Takenotsuyu Hakuro Suishu, Yuki No Bosha (DG), etc.

Hope these low acidity and good fruit element sakes find a way into your mouth and soul.

Herewith is the definition of TasteMatchTM:

What is TasteMatchTM?TasteMatchTM is a system that was developed by Beau Timken to help take the "guesswork" out of purchasing a bottle of sake. If you can address your wine and beer likes and dislikes then we can better match you to a sake that would speak to you. For example somebody who likes big Cabernets and Guinness or other stout beers will generally enjoy a different flavored sake than somebody who likes light beers and Chardonnay. This system gets you into a general ballpark of textures and flavors and removes the "taking a chance" when buying a bottle of sake. It is 99% accurate and we have had a tremendous response to this system.

Please send your sake specific questions to askbeau2 @ (This address is not for general questions and I only review the questions once per month. All other correspondence should use info @


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