Welcome to the May Issue of America's sake-centric newsletter. This is the first issue where I lead with an apology - probably won't be the last time! Then get wisked away to Niigata for a great interview with the international brand manager from the very well branded sake brewery called Hakkaisan. Canadian Chef Michael Pataran gets down with Tenzan, and take note of 3 great sake events in the month of May on the 9th, 21st, and 24th!

In this issue:

• Apologies and Reminders - I am the April Fool & Double Parking
• Interview with Hakkaisan - The Best "Brand" Name in Sake
• A Sake Moment - Gokyo Nama-hine
• Sake Spotlight - Michael Pataran Looks At Tenzan
• New Store Arrivals - Late Spring Namas
• Special Events - May 9th The Bonzai Tasting - May 24th Sake San Jose
• "Ask Beau" - "How often do you drink sake?"
• The SECRET WORD

I am sorry! (Said with head bowed down looking at shuffling feat) For three years in a row I have been keeping my Newsletter readers smiling by doing something goofy for April Fool's Day. Last year if you recall True Sake had partnered up with Starbucks to open little sake kiosks in "65%" of the stores. I fooled a lot of folks, but the majority of readers said "yeah right loser boy!"

This year's "Sale of True Sake to Oprah's Harpo Productions" fooled just about everybody. But alas the joke has been on me, as I have had to extinguish fires left and right. Firstly, the Island of Japan went crazy. I received roughly 25 emails from individual breweries who collectively exclaimed "Why did you sell?" "We need you" "This is not good!" Secondly the sake bloggers sent out immediate messages to the sake community stating, "True Sake sells out of sake business" and so forth. Do you know how hard it is to describe an April Fool's joke to a Japanese guy?

Then the emails from home started flooding in. "Well done!" "Damn" "Wow this will make you and sake big time." "This is great for sake - talk about mainstream" And yes these emails hurt as well, because in a sense it would help to make sake more mainstream if the Oprah machine were driving. I will be honest here when I say that I had to reply to over 200 emails stating, "It was a JOKE." And so yes, the JOKE was on me. (Even though roughly 50 emailers immediately said "BS" in not so fanciful ways, which made me smile, the whole exercise has been a dud!

So, and for the last time, I am SORRY for making an April Fool's Joke. The only positive that came from this is that it has confirmed that we have bucket loads of readers, not only here in the US but in Japan (I was flat out flattered by three of the owners of breweries who I had no idea subscribed to the Newsletter - they are powerful guys!)

I now have a year to think about next year's April Fool's Joke - or not!

On a second front, and this is a reminder to all of my local readers. Please do not forget to take advantage of True Sake's policy regarding parking in front of the store. We know that parking is a nightmare in SF - everywhere in SF! As such we have a policy that if you double park on Hayes Street in front of our store, open your trunk (as if you are actively loading or unloading) and throw on your emergency "blinking" lights - we will watch your car while you shop. And if you get a ticket, we will pay for it! To date, we have not paid for one ticket!

And we also get the folks who call on their cell phones as they are driving up and we basically prepare an order for them, which is then ready for their arrival. No matter how you do it, just remember getting sake is not a hassle.

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Last month I had the pleasure to dine with a sake friend of mine, who I see time and time again at tasting events here in the Bay Area. Kumiko Kurosawa is the International Brand Manager for Hakkaisan Brewery from Niigata Prefecture, and is responsible for all overseas markets - including the US. Now in case you do not know it Hakkaisan is probably the best "branded" sake in Japan - known by all as makers of really great sake. If there is a national "brand" contest Hakkaisan will either win it or come in second place every year. They just have a killer brand and it is the envy of the industry. But as you will find out in this brief interview that brand just doesn't magically appear, they work like hell on it by constantly massaging it and staying incredibly focused. Also joining us was Mr. Taro Tanigawa who is the sales and marketing manager for both the domestic and international markets. Taro-san's comments are partially blended in with Kumiko's thoughts.

Herewith is our conversation, which she had no idea that I would be "interviewing" her, and was followed by a very special sake that I had been aging!

BT - From your perspective at Hakkaisan, how is the health of the sake industry in Japan? The Strengths? And the Weaknesses? KK - Three years ago the industry was really hurting. Things were quite bad. Small breweries were closing and big breweries were laying off lots of employees. I think this trend won't stop, but we may see a leveling out of sorts. Also there is a major taxation issue that is looming for next year. As it stands now, and for tax break purposes, small kuras (breweries) that produce under a certain amount (1,000 koku) are currently not taxed at a level as high as the larger producers. But next year they will get the full taxation, and this will certainly see the demise of many small breweries. In a sense that is too bad, but also that is the way markets work. Small breweries also succumb to the fact that they do not have good marketing or distribution outlets. The good news is that sake and food are coming closer together. The restaurant sake market is still gaining market share. People are incorporating sake into more meal situations, and not just in Izakayas (sake pubs). This is a good trend, because on the other side ritual sake drinking is declining. As you know sake is very much tied to religious occasions, special events, and these situations are seeing a decline in terms of sake participation. Another weakness is the fact ("which you have pointed out in past Newsletters") is that there is a serious health perception around sake. It has become so muddled that even doctors are recommended drinking "distilled" beverages as the "healthier drink." This is not true, but the distilled beverage industry has done a great job in marketing this perception. BT - Are you seeing any trends in terms of the demographics of sake drinkers? KK - The absolute main consumers of sake are late aged males in their 40's and 50's. Younger drinkers cannot either afford sake on a daily basis or are wooed into distilled beverages or new style beverages such as infused beers. If they do drink sake then it is usually cheap sake and then they think - perceive - sake as being no good. More women are trying to learn sake, and there is a small movement towards trying to get more female sake sommeliers. BT - Is the "Shochu Boom" over? What other enemies lay in wait? KK - Yes there is pretty much a consensus that the "boom" is over, which is good as it positions shochu as a trend. But shochu will always take market share on account of the pricing involved. Shochu is cheaper and more potent. The next "enemy" is plum wine. There is a strong movement towards as plum wine boom. Many brewers and distillers are entering the plum wine market and the consumption trend is rising quickly. BT - How viable are the overseas markets perceived? KK - Brewers take exporting very seriously. There has been a 50% increase in exports in the last 12 months and we do not see this number declining in the near future. At Hakkaisan we export only 1% of our production. My goal and desire is to see that number become 10% in the next five years (At this point Kumiko smiled a look that said that this was very unlikely). But we in the industry appreciate consumers who enjoy sake, so if the trend is higher over seas then we will make better and more sake for those people. BT - How is the health of the famous Niigata sake market? KK - So bad! Sake is losing 5% of market share each year. Older sake drinkers are switching to beer and cheap shochu. They are the core of our market, and even they are leaving sake. It is too bad. BT - Why is Niigata perceived as one of the best sake centers in Japan? KK - Firstly, our style of sake is preferred by the drinkers. It is smooth and clear, and when you taste a sip at a bar or store you are sold. The perception of good sake is that we make a different style of sake that happens to be good. Niigata sake is not heavy, and as such it compliments light flavored Japanese cuisine. There are not too many heavy Japanese foods. BT - Do Niigata breweries do any joint marketing in Japan? How do you keep the image of Niigata sake strong? KK - We mainly focus our attention on a massive sake festival each year that draws hundreds of thousands of sake fans to Niigata. It is a great festival, and I recommend any tourist to come and visit during the festival. They will like it. Hakkaisan is in over 1,000 liquor stores, and usually what happens is liquor shops group sakes together by prefecture in many cases. So the Niigata offerings are always displayed together and many of the names stand out. The customers are then reminded that Niigata makes good sake. BT - Okay take your company hat off for a second and what other prefectures do you consider makers of great sake? KK - (Looking around to see if anybody may know her) I think Yamagata and Miyagi prefectures make very good sake. They have very strong brewery owner associations that share a lot of information and are team oriented. BT - As a retailer of sake I often have to speak about the Big 3 from Niigata - Koshi no Kanbai, Kubota, and Hakkaisan - what is the perceived difference between these very well known breweries? KK - Good question. Simply put each of these breweries has a different customer base. Koshi no Kanbai positions its image as a rare and hard to get sake, which speaks to a more elitist group of drinkers. Kubota targets the opposite of the elitist drinkers and focuses on the middle-market. And Hakkaisan tries to target everybody, the common drinker to the elitist who knows good sake. We are the everyman's drinking sake. BT - Okay no let's talk about Hakkaisan - how is the health of your brewery? KK - Business is good! Our owner's influence over the brewery and the market is really strong. His mission is to sell good quality sake to the entire market, and our vendors and customers are responding. We have a good brand, good momentum, and good distribution points that protects us during some of the down turns in the sake business. We are very proud of our product line. BT - How long has the current "administration" been in place - the Kuramoto and Toji etc? KK - The Chairman of the Board is 76 years old, and he left control of the brewery to his 48-year-old son who is now the President. The Toji has been head brewer for the last ten years but he has been working at Hakkaisan for 30 years. In terms of employees, we have 43 year-round kurabito, and when the season is high we add 20 more for a total of 63 kurabito. BT - Yet again Hakkaisan was voted the number one brand in Japan in the Dancyu Magazine Sake Poll - Why? KK - Quite simply we make good sake in a prefecture that is known for making good sake. But more importantly we manage our brand by a strategy of putting Hakkaisan in as many restaurants as possible. Restaurants increase the visibility of a sake, and more and more drinkers will recognize our brand if they see it at their favorite restaurants. We target the high-end as well as the common drinking restaurants - from $150 meals to $25 meals, and we are accepted and appreciated at both ends, because our sake is good with food. BT - Currently you have three products available in the US - Honjozo, Ginjo, and Junmai Ginjo - any plans for more offerings in the coming future? Your namas always receive very high marks - any chance? KK - All I can say is that we have registered two additional products for the US market. BT - Okay, now on a personal note do you have any thoughts on being a woman in a predominately male industry? KK - So much time has passed. Now women in the sales and marketing divisions of breweries are so common. There is no real issue there. In terms of making sake this issue still exists to an extent. Women have to work harder to gain respect, and we are only now seeing an increase in higher-ranking female kurabito. But again it is not really an issue, because making sake is difficult and it is just about getting the job done - either by a man or a woman. BT - Now for the hard-core readers - what ingredients does Hakkaisan focus on? KK - We basically focus on Gohyakumangoku rice from Niigata, Yamadanishiki from Hyogo, and Miyamanishiki from Nagano. Our kubo (yeasts) are association numbers 7, 9, 10, and 14. I think it is great that your readers want to know this. BT - Is there anything that you would like to say to the Newsletter readers? KK - I would like to stress for your readers and customers to drink sake with various foods to find their own match. Sake and food go so well together and you will find a new feeling in exploring different cuisines and sake. And by all means keep enjoying Hakkaisan. BT - Thank you Kumiko and Taro-san! And for your enjoyment I have brought a chilled bottle of Hakkaisan Ginjo that I have been personally aging for 10 years! The date on the bottle is September 1997. (When I produced this sake offering both of my dinner mates were flabbergasted. Why did you age it? They asked. And I responded with my typical answer that well-made sake last a long time - defiantly more than perceived. But I stressed that the sake must be made well! Now I will say that they specialize in making fresh and tasty sake, so I took them by surprise by producing this old sake. I will write a few notes about the sake, but suffice it to say they prefer their Hakkaisan fresh! That said they were overwhelmed with how soft and smooth and drinkable the aged sake had become. They also noted that this bottle was from the first brewing season of their current head brewer (Toji), and this made them smile. I am certain that word has gotten back to him about this!!)

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Hakkaisan Ginjo - Dated Sept 1997 Niigata Prefecture. Color - Light brown Nose - Earthy, molasses, crushed leaves, wet wool, and mushrooms. Feeling - Thin and compact, super smooth, silky, slick, round and bouncy Flavor - Very compact vein of flavors, cooked fruits, steamed rice, vanilla, chestnut, butterscotch. Thoughts - Just a very cool drinking experience. A soft and collapsed flavor field still remains balanced and almost bouncy. Good deep rich flavor tones in a super silky fluid. Chilled is preferable as a pronounced acidity comes out at room temperature. Proof positive if the sake is built well, it will last!

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For the past several years I have been playing around with aging Nama sake. What? "You age fresh unpasteurized sake?" Indeed I do. (Again, there are no rules with sake and the more you play with it the more fascinating this beverages becomes) Some Namas age far better than others, and some go belly-up. It's like Forest Gump's box of chocolates theory - you never know what you are going to get. That said I am starting to see some patterns develop.

Last year I had my friend Chris Pearce - Director of World Sake Imports, which imports brews such as Masumi, Dewazakura, and Hoyo - to True Sake and I presented him with four years of his Masumi Arabashiri Nama sake. I had aged these sakes at 35 degrees and then we tasted four years of the same sake in a row! It was really a great experience, as each brew got better with age. One of the reasons is that the Arabashiri is also a Genshu, which means it is undiluted and has roughly an alcohol content of 18%. The higher alcohol content in this context acts as a preservative. They drank so well that I fired off an email to Miyasaka -san (owner of Masumi) and told him to save some of the Arabashiri for aging. Likewise Chris said that he would age about 6 cases.

When I last saw my friend Philip Harper - the now very famous head brewer (Toji) of Daimon shuzo in Osaka - I mentioned that I was aging these made-to-be-consumed -fresh-sakes with a vigor and he replied that he also greatly enjoyed the flavors that come forth. It's definitely connoisseur stuff, and we both spoke about sending out a confusing message. There are some who read this Newsletter and will nod their heads in agreement that we need to keep sake information simple. "Don't send out mixed messages - Sake must be consumed fresh!" But I do not play that game. I will never dumb-down sake for anybody. I feel that we in the West are "getting" sake more than perhaps the average Japanese drinker on account of the fact that we do play around with sake - we break the morays that bind.

Recently, I had yet another of my sake buddies Kazu Yamazaki - Director of Japan Prestige Sake International, which imports Otokoyama, Wakatake, and Gokyo - over to my house to drink some aged Namas that I "made" for him with his brews. What Kazu and I drank were last year's versions of the current Nama's that are available at True Sake. We tasted the 06 Otokoyama Shiboritatate compared to the 07 (Please See The Reviews in The New Store Arrivals section of this Newsletter) and the 06 Gokyo Arabashiri compared to this season's 07 version. What a difference one year can make! In the case of the Otokoyama success was not found. This brew drank a little more flat, dull and slightly bitter. Now this sake is not a Genhsu, so perhaps this might account for the fact that it didn't keep that well.

The winner was the Gokyo Arabashiri. Wow! Holy Molly! This aged Nama just flat out rocked. One of the best tasting Nama-hine (aged Nama sakes) that I have ever produced and consumed. When compared to this year's offering the acidity has blended out and the flavor profile has widened, gotten more vast in nature. Perhaps a little more mellow, but the feel and flavor is just eye-opening. What was unusual but completely expected was the 07 Gokyo, which I drank three weeks earlier for my store review. In three weeks time this brew had changed quite significantly, and that is what Nama-sakes are supposed to do. When I first tasted it, the 07 drank very tight and very compact. It has opened up a lot and a rich sweetness has presented itself. This just proves the point that all Nama's drink differently as they continue to age in the bottle, and people may taste them at different time periods and come away with far differing interpretations of the sake.

The Gokyo Arabashiri (see New Store Arrivals) was so yummy that I immediately did three things. Firstly I finished my glass! Secondly I fired off an email to the brewers and told them to hold on to some cases for aging. And thirdly I came up with the idea to age a case of this sake and then sell it at a premium next season. I am certain there are many of you who would go ga-ga for this product if I offered it next year.

So if you are motivated you can age these mentioned brews yourself. Grab a bottle of Gokyo Arabashiri and also a bottle of Masumi Arabashiri and keep them well refrigerated until next year and beyond.

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Michael Pataran is the Executive Chef of the prestigious Windsor Arms Hotel - Canada's premier boutique hotel in Toronto, Ontario. In 2006 Michael started MP Culinary & Sake Consultation to help educate Toronto's hospitality industry on the world of sake. Michael has written many sake and food based articles for Toronto and Canada's top industry publication; and is committed to the education and promotion of sake within the Canadian marketplace. In a word he is a preacher of all things sake and his foodie background allows him to get a leg up in the food and sake-pairing arena.

Michael decided to review one of our top selling Junmais that talks the talk and walks the walk - Tenzan. So take it away our Canadian sake brother:

Sake Night in Canada So it's been a long, bone-chilling winter up here in the "Great White North" - a cliché, yet true. The thought of sun-drenched summer patios and chic sakétinis is still a world away. Hey! - What better of a time to start fine-tuning your sake palate and knowledge? After all, 2007 will be the "summer of sake" in Canada - oh yes...it will! You see; sake in Canada (due to various reasons) has still not hit the big time spotlight. While bubbling under in the mainstream beverage scene it occasionally surfaces in trendy martini concoctions at the elite hot spots, elite dining venues and high-end sushi restaurants. This however is slowly starting change. With more private alcohol agencies starting to import premium sake, the Liquor Control Board of Ontario (LCBO) has noticed this and is starting to follow suit. Talks of sake booms in New York and LA are making waves north of the border as consumers are starting to turn their heads to take note of this super refined and complex beverage. There is a very small (yet vigilant) contingency of sake partisans that continue to bang the drum in hopes that others will soon wake up out of their chardonnay daze and indulge them-selves into the vast sake universe. The time has come people to lay down the piping hot drab served in thimble like ochoko and embrace the lovely structure and characteristics of a premium "reishu" (chilled sake). With tantalizing flavor aromas of supple stone fruits, apple, melon, lychee, coconut and bubblegum, it's quite amazing that sake is still a cherished secret to be enjoyed by such few. As with misunderstood things in life, it all starts with proper information and education; from that point on its time for common sense to kick in and the actual quality of the product do the rest. Name: Tenzan "Heaven's Mountain" Junmai Genshu Jizake Kura: Tenzan Breweries Pref: Saga (Kyushu) Alc: 18% Rice: Saikai 134 SMV: +2 Price: $23.95/720 ml. (Canada) Serving Temp: 35° F to 45° F (2° C to 7° C) Notes: I love sake made in the genshu style, and this one is a phenomenal value. Genshu at only 18% alcohol is still considered low for a Genshu style so this one makes a great introductory leap into the world of genshu. A slight yellow tinge leads to an explosive aroma of bubblegum, candied fruit and soft coconut. The junmai style with 30% rice milling rate allows for the "koku" (terroir) of Saga Prefecture to show through with its firm acidity and deep, expansive character. Simple yet complex (as a good sake should be) the flavor gives to a sweet rice, koji and caramel finish with after notes of pear and lychee; exceptional packaging as well in the attractive banana sheath - the perfect sake to bring to your next gathering. Food Pairing: A great food sake due to it's ability to have a deep impact and stand up to bigger flavors. This offering begs for the likes of creamy, rich sea urchin, oysters and kabayaki eel. A sweet and savory chawan mushi with corn or truffle will also pull the trigger and unleash the underlying effects of the koji tones and heighten the overall dynamic.

Thank you very much eh! And as much as I promised myself that I would not say the word "hoser" (ala Bob and Doug McKenzie) I must now call Michael a "hoser" for putting that price point in his review! Damn! How in the world do they sell this great sake for $23? We here down south are a bit dyslexic and must sell this Genshu for $32 and that is with our usual low mark-up. There must be some sort of currency or tax or dyslexic or dumping reason for this very low price, and I will get to the bottom of it!

That said we sell boatloads of this brew. Why? It drinks well and looks smashing! You cannot discuss this sake without speaking to its packaging. Totally unique looking and really cool this sake is in the top 5 gift giving brews category. But alas the True Sake credo - "We will never sell a sake that looks great but doesn't drink great!" Herewith is my review of a truly drinkable Junmai that surprisingly heats up very well and is great with huge flavored foods.

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Tenzan - "Mt. Tenzan" Saga Prefecture. Junmai Genshu. SMV: +2 Rice: Saikai No. 134 milled to 65%. This Junmai genshu (undiluted) is the hands down winner of packaging in the sake world. Thankfully what rests inside is just as cool. With a soft fruity nose of bananas and melons, this sake has an off- gold appearance. From the first big introduction to the final goodbye this genshu is deep and expansive. Flavors from bananas, melons, and crushed leaves run throughout the mouth in a dry and solid transition. The viscosity and full-bodied flavor would appeal to any red wine drinker with a taste for flavor forward sakes that "talk-the-talk". Play with the temperature and find more layers and a deeper feel. WORD: Full Bodied WINE: Big Reds/Fat Whites BEER: Stouts/Guinness FOODS: Sautéed salmon, sweet and sour pork, fried chicken, sukiyaki, burgers.

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These Namas are going very fast! They will sell out within the next two weeks!

If you are looking for a dry and powerful brew then the Gokyo Arabashiri will speak to you as the freshness (bottled in February) and fatness of this sake sings loud and clear. For those who enjoy the "elegance" of Nama sake then the offering from Otokoyama will definitely please your semi-dry and soft cravings. Lastly, call the police as Kaika (bottled in Dec) has produced one of the most voluptuous and sexy Nama's -filled with fruit and attitude- to ever grace our shelves.

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Gokyo Arabashiri Yamaguchi Prefecture. Nama Junmai. SMV: +5 Acidity: 1.7 This unpasteurized sake has a complex nose flexing with aromas from spring onion and mint to strawberries and vanilla. It is huge! Think thick and crisp and add an extremely wide mouth that speaks to those who like their wines large and their boozes neat. Gokyo (18%) is a great example of a "fat" sake with layers of deep flavors such as green apple, honey clover, green bamboo and orange peel. The viscosity is thick and chewy and this balances out a vivid acidity that plays so well with the creamy taste and soft roundness. WORD: Huge! WINE: Beaujolais /Big Whites BEER: Stouts FOODS: Throw the kitchen sink at this Nama - the bigger the flavor the better! $28/720ml

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Otokoyama "Yukishibare" Hokkaido Prefecture. Nama Tokubetsu Junmai. SMV: +4 Acidity: 1.4 With a rolling nose of cream, cotton candy, raspberries, and a hint of coconut this unpasteurized sake is a "sasa" or "usu" Nigori, which means it is "misty" in appearance. Clean, soft and layered behold an extremely elegant Nama-sake filled with hints of honeydew, ripe papaya, Japanese apple-pear, and mineral flavors. Its gentle fruity tones drink dryer than expected and the finish is pure "class" in a glass! WORD: Elegant WINE: Merlot/Non-Oaky Chardonnay BEER: Ales FOODS: Sashimi, grilled white fish, fruit salad, creamy cheeses. $28/720ml

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Kaika "Shiboritate" Tochigi Prefecture. Nama Tokubetsu Junmai Genshu. SMV: +1.5 Acidity: 1.5 What a nose filled with flower blossoms, cut grass, marshmallow, and rose water. This unpasteurized sake is loaded with ripe and delicious flavors including green grapes, powdered sugar, and overly ripened pear. There is a touch of sweetness buried in layers of balanced fruit tones that drinks quick and crisp. The mouth feel is slippery and the finish is full-bodied, curvaceous, and slinky - appealing to those who want a flavo-gasm! WORD: Luscious WINE: Deep reds/ Strong whites BEER: Pilsner/crisp ales FOODS: Grill-fare, anything on a skewer, sushi, Thai food. $28/720ml

You can review many of our sakes on our web site:
www.truesake.com

Our inventory list is here.

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MAY 9th- The Bonzai Sake Tasting

This importer driven event features 25 different sake breweries throwing down 80 of their best efforts in the Golden Gate room at Ft. Mason. There will be some truly amazing breweries in attendance, and basically this is your chance to taste some brilliant sake and speak to the makers themselves. Should be a great evening! True Sake will provide informational assistance with a booth etc.

Hit this link for all of the details.

MAY 21ST - SAKE 101 - "SAKE EXPERIENCE" This Sake 101 experience is for beginners who are looking for a little more sake information and is being hosted by a local sushi restaurant called Rumble Fish. • Time: 6:30-8:00PM • When: Monday May 21st • Where: Rumble Fish 200 23rd Ave @ California Street SF CA 94121 • How to Order Tix: Please call 876-3474 • Price: $30 per person for sake, appetizer, and "sake talk" This is NOT a True Sake event, but we love supporting this restaurant and their efforts to get out the sake message.

MAY 24TH - Sake San Jose "The Tasting That Uses Your Mouth And Feet" On May 24th flock to San Jose's Japan Town district and take a tradition sake "pub crawl!" This second annual "charity" event features a ton of sake from some of the best importers and distributors. And yes your pals at True Sake will have and stand and will be donating two different brews. For $35 you cannot go wrong with this very unique and sake-savvy event! From 5:30-8:00PM For more info and tickets please check out their great website.

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I get this question quite often and my response is not often enough! Just kidding you John R. from Portland, Oregon who also asked "How do I prevent hangovers?"

Typically I will drink sake three nights per week. This involves new product tasting and of course quality control tasting of our inventory. It is hard to keep up with over 200 sakes to see which are drinking well and which are not. And we at True Sake always thank our customers who come in and tell us what is tasting really good and what may be a little off.

I will have several sips of the sakes that I do not prefer and will have a glass of the sakes that drink really well. I would have to say that I would average about 10oz of sake on each of these nights. We also taste in the day, but this is more of a "spitting" occasion.

Now about the hangovers! My first recommendation is obvious - do not drink! If you do, of course drink in moderation. I also highly recommend drinking as much water as you can whilst drinking sake and then right before bed. There are other tricks, but remember if you play with the bull eventually you will get the horns.

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

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Ah, at last we have reached the end of this Newsletter and that of course means that we have come to the now-famous SECRET WORD. To those who are new the SECRET WORD is a chance for you to try a sake of note for half of that sake's original price. Just for reading this Newsletter. It is our way of saying thank you for trying to understand the wonders of sake. And in this regard we typically select a sake with a story, and this month's story is room temperature Ginjo sake. There is such a drive to "chilled" sake that one great temperature zone - room temperature - has been forgotten. The Yamahai Ginjo from Kasumi Tsuru is really a treat both chilled and room temperature.

Please remember the rules: only one bottle per reader, and don't tell your buddy at the moment if he/she isn't a Newsletter subscriber, always use a hushed or secret agent voice when saying the SECRET WORD, and lastly for those who have their sakes shipped we can only include the SECRET WORD sake in a four-pack purchase - meaning you must buy three other sakes. This month's sake is a Yamahai Ginjo from Kasumi Tsuru. It usually sells for $37/720ml bottle but for you sake-jockeys we will part with this brew for $18. And the SECRET WORD is Yamahai- Me!

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Thank you for reading!

True Sake

TRUE SAKE: America's First Sake Store.