True Sake Newsletter February 2010
Welcome to the February Issue of America's sake-centric Newsletter. In this issue learn how to give something that YOU love, find a Valentine's gift or two for those who are stuck, read about the chilly sake market conditions in B.C. Canada, see how sake and southern soul/Creole food dance, taste the new unpasteurized "nama" arrivals, and get schooled about sulfites (or not) in the sake industry.
In this issue:
- Sake Love - A True St. Valentine's Day Love
- Sake Gifts - For Those Who Need a V-day Helping Hand
- Sake Reality - Sake Sales in B.C. Canada
- Sake Events
- Sake Challenge - Sake vs. Southern Comfort Food
- New Store Arrivals - The First Spring Nama Flight and More
- True Sake Selects - Team True Sake Select Monthly Brews of Note
- Sake & Mi - Sake Thoughts From a Sake Explorer
- "Ask Beau" - "Were there really sulfites used in the sake making process?"
- The SECRET WORD
The sake making process is water intensive! Breweries easily use up to 25 times the weight of the brewing rice in water. Typically breweries use two types of water - special well water for brewing and their local municipality water for cleaning.