Dear Sake Drinker,
Welcome to the April Fools Issue of America's sake-centric newsletter. In
this edition read about True Sake's next big move, learn how sake and
the Golden Arches dance the pairing dance, check out what Yelp has
done for True lately, look at Poochi-Poochi under a very special Sake
Spotlight, and Ask Beau about the taste of "temperature" in a sake!
In this issue:
True Sake - The Next Chapter In Our History
Be careful what you wish for. Perhaps three years ago a certain "guy"
came and visited True Sake and made his "astonishment" very well
known. Said guy for the next three years would come to the store and
would always extol our service and selection virtues. I clued into his
"service" fascination early on and asked him what he did for a living.
He replied that he was the "Western States Manager" for a "very big
beverage corporation." The "guy" would never divulge where he worked.
It loomed as a personal mystery for me.
Fast forward to last spring - when the "guy" called me on my personal
line and left a message saying that he wanted to "talk about an
opportunity." Ohhhhhhhhh now he wanted to talk! After three years of
snooping he wanted to talk. I of course picked on him relentlessly
during the first "call." "So you have remained silent for three years
and NOW you come at me?" "For three years you've been slinking around
the shop - poking through our daily routine - sizing us up, and
now.... Only now do you come and want to talk?" I sort of felt cocky
so I could abuse him in an innocent kind of way. He loved it.
The "guy" is in fact a great guy! His name is David Zurbin, and indeed
he was the "Western States Manager" for a corporation three - even two
years ago - but is now "THE" man - V.P. of Sales "world wide" for ABS
(American Beverages Services) the largest alcohol vendors for stadium,
events centers, and large arenas across the US, Canada, Mexico, and
many South American countries. There is no doubt you have purchased a
beer or glass of wine from ABS - they are that big.
So in the "phone call" David - who is a big sake nut - asked me if I
ever wanted to drink sake at a baseball game. "They do in Japan", I
replied. And yes - I have always wanted to drink sake at professional
sporting events (I am tired of smuggling sake into games in my tetra-pak sake containers). Basically a nice sake or two would do wonders to
enhance the spectacle on the field, court or ice. No question! I then
asked "why?" To which he replied, "Beau are you sitting down?"
In two years David Zurbin convinced ABS that sake sales at
professional sporting events and conventions would do very well today
and in the future. But as he told me - "I'm not qualified to make the
whole story work, and that is why I need you and True Sake to pitch
us." Huh? "You're joking right?" "No not at all - I am so stoked about
this and you are the only guy who can pull it off." No pressure there!
So in the next three phone calls and two meetings David charged me
with the task of presenting my "Plan" to "vend" sake at these types of
events. "I want you to craft a one page selling plan that
distinguishes why sake sales at stadium or event centers would work
and how best you would execute it," he smiled as he said this. Damn I
love his enthusiasm.
The "plan" wrote itself in 15 minutes. But I drafted and re-drafted it
about 20 times to make it absolutely perfect. I did not think
companies like ABS take half-hearted actions well. So I tried to nail
it. Yes, even in one page - which is hard as hell. Basically they
wanted my business plan down to the detail in one page. So I gave it
to them. It was my intention to share in its entirety the "page of
infamy" with you readers, but David asked that I refrain from doing
so. I asked if I could provide some of the "details" and he said,
"fire away." So herewith are a couple of "elements" of my proposal to
sell sake at professional sporting and convention events.
- The "sake-vending stand" would have to be near a similar wine
vending station.
- The stand will not be decorated/adorned in a traditional Japanese
manner - featuring typical Japanese elements. (The
color/presentation schematics will be modern and very "western" in
scope)
- The stand will feature two sakes only.
- The stand will offer a full-bodied Junmai to speak to red wine
drinkers and a clean crisp Ginjo for white wine drinkers.
- The stand will only use 300ml bottles.
- The stand will use plastic cups with a stem similar to disposable
event wine glasses.
- The pour size will be 4oz and this will result in three pours per
bottle.
- The sakes will be served very cold (35-40 degrees) on warm/hot days
and (40-50 degrees) on cool/warm days.
- There will be no nicknames or dumbed down names that become
"locally" themed names for the sakes.
- There will be "sufficient" quick information about each sake that
will allow a consumer instant decision-making actions. (ie
TasteMatch).
- The price point of sake sales will be in-line with wine and
cocktails.
The results were shockingly well received, and I flew to New Jersey to
meet the "big boys" face to face to strike the deal. The good news is
that the company is incredibly solid, the better news, for me at
least, is that they have a wicked sense of humor. Under David's
guidance they jerry-rigged one of their beer around-the-neck-portable-
vending trays used up and down isles at stadiums to look like a sake
tray. "Beau we want you to try our 'Sake Sale Service Tray" to see how
it would feel and how well customers would perceive it." Huh? Nobody
said that we would be selling sake by hand out in the stadium.
Immediately my head slipped into action and I blurted out "this is all
wrong." Why? Because we would need an under tray cooler system to keep
the sakes cold, we would also need for the bottles to be plastic and
brewers don't do plastic - they saw the look of concern on my face and
burst out laughing.
Fast-forward again to Opening Day 2009 for MLB in San Francisco. This
April will see the next evolution of sake sales spearheaded by True
Sake in the form of selling sake at major sporting events. The first-
ever Sake Stand outside of Japan will be found near the "Spring Valley
Wine Stand" on the Club Level at AT&T Park for the SF Giants home
opener. This stand represents the "beta" stand for future
consideration. If we move enough brew then we will open ten more
stands at various ballparks around the country before the All-Star
Break, and who knows how many more by October. And yes - they chose
baseball as the first sport, and we have had only short discussions
about football, basketball, and hockey. But, we will make those work
as well!
So come to AT&T park to the "True Sake Stand" and order lots and lots
of brew. We will be pouring two different sakes - I am not allowed to
say which ones, but you know and like them - and yes they are
imported! And by no means should you sit in your seat waiting for the
"Sake Guy" to come down the isle yelling "Sake! Cold Sake! - Get Your
Sake!" He won't be there. Not this season at least!
Back to top
Sake Challenge - Premium Sake Vs. McDonalds (Uh-Huh!)
I am on a spiritual sake quest that will finally put a nail in the
coffin of "sake can only be consumed at a sushi restaurant" mantra.
Wake up people! Food and sake go together - always have and always
will. If it has a tail, roots, feathers, leaves or a damn beak sake
will go with it - anytime and any place. And that is my quest - the
place or origin of the cuisine does not matter. It can be Spanish,
Italian, Brazilian or ughhhh British chow and sake will walk the walk.
Japan has chickens! Japan has salad! Japan has beef! Japan has spicy
and savory dishes! Japan has sweet and salty fare, so why not think
about having sake with these "tones" from other countries?
The Sake Challenge is my way for you great consumers to see outside of
the sushi paradigm, and to achieve this "new view on brew" I will
usually select two different sake styles and price-points and bring
them to a non-Japanese restaurant with a celebrity, sake-sleuth or
hell even a friend in tow. Read about past challenges:
When reviewing restaurants and their specific cuisines paired with
sake I use the following criteria:
- Works World Class (WWC)
- Works Well (WW)
- Works (W)
- Does Not Work (DNW)
This criterion is more true to the mission of bringing a beverage to a
restaurant not knowing what you will pair with. The point is to make
the general pairings "work." Rare is the day that you bring a specific
wine or sake to pair with a specific dish - we look for generalities
and the entire eating/drinking experience. Think of fishing with a net
as opposed to a hook and line - a pairing is supposed to reach out and
catch more flavors as opposed to just hitting one match.
Sooooooooooooo we all knew this one was coming. Yup - it was destined!
Sake and the Golden Arches - NO WAY! Yes. Why not take my project and
sake to the heart of darkness - to the hell of the edible world - to
the most comfortable of comfy foods - to the fastest of fast foods -
really to the antithesis of hand-crafted and clean sake? Why not take
nihonshu to McDonalds? Or as they say in Japan - Mac-ee-Don-Aldos!
But who would be crazy enough to go with me? I needed a real foodie -
a go-to food writer with a passion for edible insanity. In a word I
needed a valid voice - otherwise the pairing would read like some
stoner's weird late-night munchi-fest. What is most impressive is that
C.A. Devlen answered his phone on the second ring. He never answers
his phone - ever. And he did. His last words on that call were "fate
is a mo-fo," and I couldn't agree more. C.A. or "Chuck" as his close
friends know him is a former food writer for Saveur and Bon Appetit,
who now has his own syndicated "My Kitchen - Your Kitchen" radio
program that he said is carried by over 120 radio stations throughout
the US and Canada. He spends half the year in Napa and the other half
in the south of France - and he won't tell me where!
So with C.A. committed I needed to pick two brews that would go with
the "ultimate" Ray Krok adventure - a semi-fruity brew with big body
and dry and crisp effort to hit the oils etc. Thus I decided upon the
Kameyama "Turtle Mountain" Junmai Ginjo Genshu (SMV: +2 Acidity: 1.7)
and the Kenkawa "Sword River" Tokubetsu Junmai (SMV: +7 Acidity: 1.4).
But how in the hell would I get these sakes into a McDonalds without
getting busted? C.A. recommended emptying and cleaning a Gatorade
bottle and a water bottle. Genius!
We decided to hit a Mc-E-Dees south of SF, and settled upon a shiny
greasy shrine in Serramonte. I said that we should go at an off-hour,
so we could order in pieces without tons of customers and waiting in
line. We arrived at 3:45, and were escorted out at 5:18PM - whoops - a
little foreshadowing there! I had a cooler pack to keep the brews at a
nice chilled temperature point, and put the more clear sake - Kenkawa
- in the water bottle. (It looked like water - ta-dah!) On the drive
over we agreed on what sandwiches to order. Yes - we game-planned -
and thankfully so, as when you are at the counter with a bag-full of
booze one tends to freak out and order something goofy - like a
Filet'O Fish (wait we did order one.)
As I do not eat beef - C.A. was charged with the glorious task of
ordering the hallmark of McDonalds - the Big Mac (in Japan Big-u mac-
U). I decided upon the McChicken and the Chicken Nuggets (which is
very much like chicken kara-age in Japan), and of course we got the
fries (which used to have a beef powder on them for flavor
enhancement). And some more foreshadowing - we also got a quarter
pounder and that damn Filet'O Fish.
I am not particularly proud of what then transpired - no self-
respecting "professional" should be, but I swallowed a lot of pride
with that McChicken. Herewith is our pairing of sake and the all-
American culinary experience:
- The Big Mac
As we were at an off-peak time C.A. said that the burger was hot
and juicy. He said that the Ginjo had more body and stood up to the
juices and the special sauce. The pickle and the catsup were
"enhanced" by the fruit-forward Ginjo, and the meat blended well
with the overall sip. But he said that the drier Junmai was a
better "wash" for the entire bite. He said the starchiness of the
three buns went better with the dryness of the Junmai. He said both
brews did well, and that was pretty encouraging!
- The McChicken
The oily, salty, and mayonnaise flavors of the hot McChicken were
better than I remembered. The sakes both held their own for
different reasons. The dry Junmai really blended well with the oils
of the greasy fish - a very nice savory play. The blandness of the
bread was accentuated by the grainy Junmai. What surprised me was
the fact that sweeter brew pulled the saltiness of the sandwich
out, and the body of the Ginjo stood toe to toe with the mayo. Go
figure. A very nice pairing all around. C.A. said that both brews
enhanced the flavor of the chicken, and that the swallowing "was
made easier" by the sakes.
- The Chicken McNuggets
In a word - Chicken McNuggets were made for sake. The oily, salty,
savory and "greasy" elements all danced perfectly with both brews.
Basically a McNugget is like pub food - chicken kara-age - and the
sakes both enhanced the flavor by balancing the elements. Pretty
impressive! What was even more "shocking" were the sauces. I
selected the mustard and A.C. had the Bar-B-Q. Mustard and sake?
You bet! Both brews pulled the vinegar-like qualities of the sauce
and made for a smooth but zesty flavor. And A.C. said that the
sweetness of the Ginjo pulled a mutual sweetness from the B-B-Q
sauce, whereas the Junmai was a little over-powered because it
lacked "body."
NOTE: I do not know if it was the fact that we were drinking the
sakes straight from plastic bottles or the fact that we were
drinking quickly - but both "professionals" had at this point lost
some composure and motor skills, as we were unable to taste and
spit. (Drooling does not count as spitting) The QP was A.C.'s idea
and as such he went up to order. He asked over his shoulder if I
wanted anything else - he answered for me - "The Filet'O Fish - O-
yah!"
- The Quarter Pounder
A.C. was in charge of the beef so the QP was his terrain. Sadly,
when he returned from the counter with the QP and the Filet'O Fish
he was wearing a black McDonalds baseball cap emblazoned with the
Golden Arches. "How did you get that?" I asked. "They gave it to
me." I believe it was at that exact moment when I said "ummmm good
night everybody" after noticing that every member of the McD's
"team" was looking at us. With his back to the counter A.C.
proceeded to do his expert analysis - a bite, a sip of Gatorade -
a bite, a sip of water - a bite, another sip of Gatorade. It
looked very awkward. So much so that the manager of this particular
establishment went back to his basic training - he loudly asked
over the counter "What's that guy drinking?" With a mouth full of
beef and bun and without missing a beat A.C. gurgled out
"Gggrinjo."
- Gggrinjo = W or WW or taster could not comment effectively
- Junmai = Incomplete
- The Filet'O Fish
We never even opened the Filet'O Fish as the manager jumped into
company policy action and came to us in a flash. "You drinking
alcohol?" "No sir!" Gatorade. "Sorry no outside beverages!" "You
sure that's Gatorade?" At this point my sake pairing wingman had
gone into convulsions - fits of laughter so out of control all I
could do was sit back and watch. His face was red and he had catsup
and bun crumbs on his chin - a new low in the esteemed history of
haute cuisine and sake pairing. We were asked to leave - to which
my fellow taster replied, "Do you know who this man is?" pointing
to me. The last words heard that day in our McTasting were "I don't
care."
In Summary:
The next time you do junk food be not afraid to mix in a premium
sake.
Back to top
Sake Stuff - Yelp - You - & True Sake
Let me be the first to say it - I'm an old fuddy-duddy (Man I like
typing that - fuddy-duddy- fuddy-duddy). So I am not a real big
tweeter or yelper or facebooker or whatever. I still send smoke
signals from one mountain range to another. But alas, all of the cool
"with it" people that I know do all of these neat electronic smoke
signals. They Tweet - They Face - They Yelp. They are on the cutting
edge of information and information dissemination. When that
information dissemination has to do with True Sake then I get a bit
interested.
We get a great deal of folks who come in the store and say - "Man you
get a lot of great reviews on Yelp." At first I was uncertain what
Yelp was, but would nod my head and say "You bet!" After several
Yelpers admitted that they found the store using this tool - I had to
figure out what in the hell it was. Was it a country? A city ? A cult?
A band? A collective of extraterrestrials? Well in a word I found out
that Yelp was all of that! So I started reading. And reading. And
reading. I was really proud that our efforts at True Sake were noticed
in such a positive way. Then it happened. A two star. Huh? No WAY!
One yelper wrote a pretty harsh review of the store that was factually
incorrect - so I asked Lynette to help me respond. I wrote a nice
personal email explaining one or two issues that the author had a
problem with at the store. He responded and I followed-up. He was a
nice guy. Lo and behold he changed his review to 4 stars - thank you.
But it was then that I saw the power of Yelp - not the positives, but
rather the negatives. The nice reviews were/are ummmm nice! Greatly
appreciated - super greatly appreciated. The negative reviews hurt.
It's like a person stands up in the middle of a room with a bullhorn
and says, "Beau Timken is a big turd." And I am sitting in the corner
with my arms tied behind my back and duct tape over my mouth. I have
no way of saying - I am not a big turd. But it's too late - it's out
there and I am guilty of being a big turd.
Over the course of the next year I asked Lynette to share the negative
reviews with me - another two star came and I wrote a nice long email
to this person as well, explaining where she may have gotten something
wrong. This person did not reply. My two star stood - "Beau Timken Is
a Big Turd." Well you catch my drift. The power of Yelp is undeniable.
The consequences of Yelp are numerous. And the importance of Yelp on
sake is not lost on me. So I asked Lynette to pick a smattering of
Yelp reviews and comment as she saw fit. So herewith is an assortment
of Yelp reviews that Lynette has personally added her thoughts to and
let me be the first to say, "Lynette is a big turd." (Just joking -
the True Sake team is THE BEST - all Yelping aside)
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Jaden V. from San Francisco, CA 7.30.07:
The first words out of my mouth were "I really don't know anything
about Sake and I'm hoping you could help me." The very friendly
lady behind the counter was more than glad to explain some of the
various Sakes to me. She asked me what I was planning on eating
with the Sake. I told her we were planning on doing some Japanese
grilling. She asked me how many people and what my budget was. I
thought that was pretty great! She suggested a few bottles, and I
got the impression she really wanted me to be happy with what I
purchased.
Shen B. from San Jose, CA on 8.8.08:
"Don't be intimidated if you don't know where to start. The people
here are really helpful, and if you are too shy to ask for help,
take the time to read the descriptions, they're pretty dead on."
KevCheng from Los Angeles, CA writes on 1.3.07:
"Thankfully the staff knows their stuff, I was a little shy about
describing what I like, after all, what the hell do I know about
sake? But they suggested a few and we picked up 3 based on their
recommendations, and they were all excellent and very likable in
their own way. What a store. I can't wait to come back."
Aaron T. from San Francisco, CA 6.9.08:
"It was great to be able to browse in peace and then ask for help
when I was ready."
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These are perfect examples of what happens every day at True Sake.
There are some people who need to be helped right away and others who
don't need help at all. But most people, I've noticed, are like Aaron
and want to look around first, read some reviews, and take it all in.
I try my best to read people but sometimes I am wrong. I don't want
to hound people the minute they walk in, which is why we always say
"Let me know if you have any questions" to anyone who enters the door.
(If I forget I sincerely apologize!) But we truly want to help. If
you're shy, keep in mind that there are NO stupid questions (I
remember what it was like to know nothing about sake) and we are all
very nice people. Please feel free to interrupt us if we look busy at
the counter. Many times we are on the computer answering emails from
customers, distributers or brewers themselves, doing sake research,
finishing up shipping orders, creating a new window display, or trying
to compose the newsletter you are reading now. But you are our number
one priority and we are at your service!
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Yuka I. from San Francisco, CA 6.2.08:
"1 star less for the selection. Most of these sake can be found at
any high end Japanese restaurants and Whole Foods. I was hoping to
find bottles that I've never seen before, but I have to say I've
seen 85% of what they carry at places I've worked or eaten at.
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I've noticed more reviews like this in the past year and at first, I
must admit that I had mixed feelings about this. Really? Not a good
selection? I was used to hearing the opposite. But then I thought,
Wait! This is one of our goals! It's actually a great thing that
people are seeing more premium sake in their grocery stores and
restaurants. That means you, the consumers, are making these sakes
more popular by educating yourselves on what's good and creating a
higher standard. Hopefully True Sake has helped guide you in this
process. Now, don't forget to look at the bottling date also. Some
restaurants and grocery stores don't know that fresher is better. Or
maybe they know and mark the price down. Hopefully not the latter.
With all this said, I do understand what this reviewer is saying.
Once a certain sake becomes readily available outside our store, we do
like to "take a break" from it and replace it with something new and
different. Our Monthly Sake Selects and the new arrivals that we
bring in every month also help rotate new sakes through the store.
Sometimes people ask why we don't sell domestic sake. One reason is
because you can find it everywhere else. The next reviewer makes
another good point:
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Dawoud H. from Los Angeles, CA 7.19.08:
"As some other reviewers have noted, the selection here isn't
extremely wide but it's a small shop with limited space and they do
a good job of offering quality sake instead of everything their
distributor throws at them which is what most Japanese grocery
stores in the US tend to do."
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Thank you for noticing this Dawoud! People often ask us if we've tried
everything in the store. Beau and Miwa? Yes. Me? Almost there! We
know our product. We actually try more that what's offered in the
store and believe me, even if it's rare, not all of it "passes." You
can trust that we have our customers in mind when it comes to the True
Sake seal of approval.
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Margaret G. from San Francisco 12.8.08:
"The selection is great and the little descriptions that Beau writes
up for each bottle - it's invaluable. The rest of the check-out
staff seems like check-out staff but that's why the little tags are
written there for me."
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:-( Oh man, I'm so hurt! Yes, we are a "check-out staff" but we are a
check-out staff that knows their sake. Unfortunately, Beau isn't able
to work all day every day. And yes, the reviews above each bottle are
all that some people need to choose the best sake for the evening. Or
day. But the last thing we want is for anybody to be left helpless
and alone, scratching their head and staring blankly into the fridge.
Please use us as valuable resources for all your sake needs. Miwa,
our manager, is also a Sake Sommelier (by Sake Service Institute,
Japan) and Sake Specialist (by the Sake Education Council). I have no
formal titles but working here for three years now and learning from
these great masters, I'd like to think that I know a bit more about
sake than the average person. And of course, many of you have
probably met Keiko who is our newest addition to the True Sake team.
She soaks up information like a sponge and has learned a great deal
about sake in just the few weeks that she has been here. Plus, she
also used to work at Yoshi's so sake is far from new to her. So ask
away! We will be happy to explain exactly what's in front of you, try
to answer all of your sake questions, make suggestions based on your
preferences and then, when you are ready, we will even ring you up at
the counter.
Lastly, I want to thank everyone who has reviewed True Sake. We try
to check the yelp site somewhat regularly to see what people have to
say. The feedback is always appreciated. Perhaps I should point out
though that most of our customers are not Yelp reviewers. And that's
just fine! But we would like to hear from you if you have something
to say. So if you have any thoughts, good, bad, things we could work
on, anything! please go to:
http://www.yelp.com/biz/true-sake-san-francisco
Here, all who log on to the site will be able to read your comments.
Or if you prefer, you may also email us at
info @ truesake.com.
We take
all suggestions to heart and are constantly trying to improve our
business in every possible way.
Back to top
Sake Spotlight - Maggie Kagu Sniffs Out Poochi-Poochi
True Sake is very lucky to have what we would call a legend in the
sake world to pen this months Sake Spotlight. She is the only 5th
degree sake smellier outside of Japan and certified by the Ministry of
Sake Excellence and Adherence in Japan. Introducing Maggie Kagu.
She received her Masters degree from Ibarki University in Japan and
was one of the primary authors of Techniques of Aroma Construction in
Sake Brewing, put out by the Black Lab research facility, Barkley
University in Tokyo. It is headed by Dr. Hanna Noana, the number one
Sake brewing expert working for the Japanese government. Maggie also
writes a monthly column called "Hair of the dog" highlighting rare and
little seen aromatic Sake for the Jokagen Times.
In this month's issue Maggie will be sniffing out a fine sparkling
sake-Poochi Poochi from Fukishima prefecture.
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POOCHI POOCHI "Sound of bubbles popping"
In 1995 the Fukishima Brewing Association approached the Suehiro
Brewery to make a sparkling sake. The result was Poochi Poochi. (My
favorite name of any sake.) As a side note this is the same brewery
that produces Ken Dai Ginjo! The name Poochi Poochi means "the sound
of bubbles popping" in Japanese but I secretly think who ever came
up with the name must have had a hound at home that gave them the
idea.
Sparkling sake is brewed the same way sake is at the beginning.
However, fermentation is stopped early when the alcohol content is
between 5 and 10 % and the mash still has copious amounts of sugar.
It is then pressed and bottled with a small amount of rice lee.
Then a second fermentation takes place in the bottle that produces -
poochi poochi-or carbonation.
The Suehiro brewery uses a house kobo (yeast) for this brew and
fermentation will last 20 to 25 days.
I decided to call my friend Peter Bassett who had been itching to
try a sparkling sake. He's a newshound from Santa Rosa and was
looking for some new pointers on unusual sake. He decided to flea
the suburbs for the city, so I picked him up at the Greyhound
station. Since it was raining cats and dogs, we decided to grab some
dinner at Chow then head over to my place to drink some sake. I put
on my three dog night cd and we were ready.
When we popped open the bottle we immediately heard the Poochi
Poochi effect. The bottle nose is a little beer like. Hmmm. Were we
barking up the wrong tree? We decide to use Riedel dai ginjo glasses
to drink from (because they are so snout friendly.)The glass nose
was cream soda, a trait of many sparkling sakes.
Surprisingly, the taste does not come across so sweet. There are
very light cream tones with a nice bitter element with a dash more
carbonation than most sparkling sake I've had the pleasure of
tasting. Although the SMV (Sake Maggie Value) is -20, it does drink
somewhat dry and has citrus edge at the finish. Except for the low
alcohol content, the flavor profile is very much like a regular
fashioned sake. Very nice as an after dinner treat.
Well we decided to fetch a cab and catch a movie at Timken Hall in
the California College of The Arts for the directors cut of The Dog
Father with Al Poochino.
Thanks Beau for the opportunity to be in the sake spotlight.
Maggie.
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Wow Maggie what great read! I bow to your amazing "sense of scent." I
have met only one "Smellier" and I proud to call her my friend. You
indeed are world class and the Bay Area is extremely fortunate to have
you on lead. Keep up the terrific work and get your tail to the store
some time soon.
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True Sake In the News - Novo Magazine
Check out the inaugural first issue of a pretty cool "little magazine."
http://www.novo-mag.com/
True Sake is mentioned on page 43 (click on pages and flick through
the mag - the sound of the pages turning is worth the trip!)
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Sake Selects - Team True Sake Select Monthly Brews
Welcome to "True Selects" - featured sakes that are selected and
championed by Miwa and Lynette - our two resident sake studs. As we
can only stock so many different brands of sake - think limited space
- this effort is a way to offer sakes that we wouldn't usually carry.
They will select by price-point, uniqueness, availability, and other
factors that make these selections unusual for the store.
Miwa's Pick:
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Dewazakura Oka "Yamadanishiki"
From Yamagata Prefecture
Ginjo
SMV: +5 / Acidity: 1.4 / Rice: Yamadanishiki milled to 50%
$24 / 500ml
Those who love Oka "Cherry Bouquet", try this Ginjo made with
Yamadanishiki rice. It has a more robust texture and savory rice
tones compared to its sister brew. For those of you who enjoy
Kikusui Jumai Ginjo might find this sake enjoyable as well.
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Lynette's Pick:
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Wakaebisu Ninja "Connoisseur"
From Mie Prefecture 1853.
Junmai.
SMV: +6 Acidity: 1.4
$24/720ml
A well-built Junmai that is much more complex than the easy nature
leads one to believe. A classic example of a dry sake that tastes
fruitier than indicated for a clean and fulfilling flavor
experience.
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Miwa's Recession Buster For High End Sake:
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Daishichi Minowamon Junmai Daiginjo
If you’ve never tasted this masterpiece – there is now no excuse!
Regular price $80/720ml
Recession special price: $50/720ml (save $30!!)
A case order (of 6 bottles) will get additional 10% off!!!
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As a SAKE BONUS Miwa is running a Hiyaoroshi Nama Special for those
who cannot get enough of the very tasty Fall/Winter brews: The deal is
buy one get one for free! WOW What a deal!!!!
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New Store Arrivals - Ozeki Taru - Watari Bune Shiboritate
We still have lots of new brews in the store and yours truly has not
caught up! But here are two unique brews to try to experience the old
and the new metaphor. (Old being a cedar aged brew from Ozeki and new
being a nama-zake from Watari Bune.)
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Ozeki Komatsu Tatewaki
From Hyogo Prefecture.
Junmai Taru.
SMV: +5 Acidity: 1.6
This historically theme-based cedar sake has a gentle nose filled
with cedar, vanilla, steamed rice, and smoky aromas. Behold a dry
and woody brew that drinks very balanced for a cedar aged sake.
Amongst the dry elements discover a layer of rich sweetness similar
to caramel or noughet. The finish is very quick with a last whisper
of cedar as if you were drinking from a masu (cedar box). Drink at
room temperature for even more cedar and acidity play, and use a
smaller vessel to capture the pure balance of this sake. The
Samurai would be proud of this sake offering!
WORD: Cedar
WINE: Zesty reds/Crisp whites
BEER: Crisp smoky ales
FOODS: Smoked fish, game, and cheeses - grilled things on a stick!
$22/720ml
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Watri Bune Shiboritate '09 (Ferry Boat)
From Ibaraki Prefecture.
Junmai Ginjo "55" Shiboritate Nama Genshu.
SMV: +2 Acidity:1.4
The nose on this seasonally released raw sake is filled with mango,
banana, tropical fruit, and grape aromas galore. If you like it
fresh and bright then enjoy the big and robust presence of this
unpasteurized Ginjo sake. Chunky and snappy - fruity and thick -
juicy and lush - this nama drinks the way raw sake should drink. It
is both rich and bright - full-bodied and sizzly and there are
tropical fruit flavors with pear and ripe honeydew expressions.
Expansive and lively this brew is vast and has a long tail that
speaks to those who like a little alcohol kick.
WORD: Raw
WINE: Explosive reds/Massive whites
BEER: Stouts
FOODS: Spicy and ethnic fare, fruit salads, chutney based-meat dishes.
$42/720ml
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You can review many of our sakes on our web site.
Our inventory list is here.
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True Sake Events - Tasting of More Spring Namas - Taru Mikoshi - Spring Sake Dinner - JFC Sake Expo - Sake San Jose
Thursday, April 16th – Tasting of More Spring Namas - A Do Not Miss
Event!
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Back in February we tasted seven different spring namas at Sebo. In
this second round of tasting, we will be serving the long awaited
Gokyo Nama, Urakasumi Shiboritate (which just became available for
the first time in the US) and the forever loved Masumi Arabashiri
plus many more. Please join us!
- When: Thursday, April 16th
- Time: 6-8:30 pm / Come in anytime between these hours
- Where: Rumble Fish, 200 23rd Avenue (at California Street)
- What: 8 sakes plus appetizer assortment plate by the chef Taro-san
- Ticket: $40 per person in CASH at the door
- Seats: Limited to 30 people
- RSVP: Call True Sake at 415.355.9555
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April 19th - Taru Mikoshi
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Great ending to the Cherry Blossom Festival in Japan Town. Come get
liquored up - dressed up (yes they dress you) - and carry the last
float in the parade! Then get a shower at Kabuki and a free lunch
for your efforts! From 10:30-12:00PM
Email mikoshi@usa.com for more details or call Takada 415.203.6117
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April 23rd - Spring Sake Dinner
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Our friend Tamiko Ishidate from Joto Sake Importers wanted to inform
us of a great dinner at a very cool restaurant in Japan Town on
April 23rd! Here is her invite:
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Bushitei Spring Sake Dinner
April 23rd, 2009 Thursday
6:30~8:30pm
$80 (gratuity and tax not included)
Come enjoy the spring "namazake" (unpasteurized, seasonal sake) from
Joto Sake (www.jotosake.com), paired with Chef Waka's delicate
Spring fare. The festive menu includes cherry leaf-scented "sakura
masu (salmon-like pink trout)", special daiginjo "kasu" (rice lees)
marinated "hotaru ika (baby squid)", and house-made plum compote
with cheese for desert.
The importer will be present to explain the each sake in the
context of the dish paired. Limited to 20 people.
Bushi Tei Restaurant www.bushi-tei.com (415) 440-4959
Please call the restaurant to confirm your seat!
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May 11th - JFC Sake Expo
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This is a business-to-business event from 12:00-5:00PM
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True Sake has been granted 10 "Non-Biz" passes because they value
the quality of our customers. Please phone the store if you are
"seriously" interested and you will go and "work you ass off"
tasting sake and providing solid feedback. This is not a "party"
invitation, and we will screen those wanting to go on our behalf.
http://www.jfc.com/sakeexpo/
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May 25th - Sake San Jose
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This is one of my favorite events to support! Can't say enough
great things about it! A walking tour of sake stations in SJ's
Japan Town from 5:30-8:30PM.
True Sake always has a stand!
http://sakesanjose.com/index.php
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"Ask Beau" - "Does a sake taste different chilled and at room temperature?"
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Beau,
I enjoyed the Joy of Sake for the first time this year. However, I
was surprised that the sake was served at room temperature. For lack
of a better system I gave each sake a rating from 1 to 5 with 5
being unworldly. I tasted mostly Junmai sake but various others
also. Now I want to purchase some of my favorites and drink them
cold. But I am concerned how the taste will change because they are
cold not room temperature. Is there a way to predict the taste of a
chilled sake based on the taste at room temperature?
Thanks,
Carl
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This is a brilliant question! I love it because there are about nine
million answers. The simple answer is that since you liked the brews
that you selected at room temperature then drink the ones that you buy
at room temperature. Voila - problem solved! Many sake folks like
their Junmai sakes served at room temperature, so therein is another
answer. But why? Well to your point, sometimes sake gets "constricted"
by chilled temperatures. Chill/Cold/Very Cold temps tend to tamp down
certain qualities in a sake - certainly aroma for one, acidity for
another, "thickness" for another. A cold brew drinks different than a
room temperature sake - almost always! Some sakes taste better chilled
and others don't for that very same reason.
"Is there a way to predict the taste of a chilled sake based on the
taste at room temperature?" I love this! Why? Because I usually think
the other way around! I will taste an "overly-chilled" sake and think
- I wonder what this brew tastes like at room temperature. I will try
to warm it in my hands, blow warm air on the glass etc. But your
question is really cool. And I would say - if I had to - that the
"taste" "flavor" of a brew at room temperature is more pronounced -
more bold/vivid - would show more expansiveness than its chilled
version. With the "Generality" gun at my head - I would say - in
general - that a Junmai sake that you tasted at room temperature would
be more "deep" "large" "wide" "acidic" "fleshy" perhaps "Sweeter"
perhaps "zestier" than the same sake served chilled.
As a retailer I would say that since you liked a Junmai sake at room
temperature, then odds are you will like it chilled as well! But as a
so-called expert I would like to remind you that you were drinking
many sakes at that tasting. Your palate and tongue was a little over-
worked, and as such larger flavor brews tend to stand out. It's like
the Mexican sombrero effect - the thing looked great on me down there,
but I can't wear it around SF. Meaning - a bigger bolder more fleshy
brew stands out and is more tasty in a large tasting, but as a single
brew it may be too much. Your point of view may be different as your
taste buds were having a "dance party" and that song sounded great
that night really loud, but when you get it solo on its own - that
tune may be a bit much! BUT, if this is the case then you may very
well like the chilled version of this big brew. Or conversely you may
like the flavor in-between chilled and room temperature.
Do you see where I am going here? There are so many answers - and I
like them all!
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 other correspondence should use
info @ truesake.com.)
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The SECRET WORD
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 Plum Sake. I wrote that in
bold because many folks are glancing directly at the bottom of this
section just to get the word. We do have a meaning for the SECRET WORD
sakes! We try to educate you to different brews and different nuances
within the sake industry. And yes this month's SWS is a sake with a
little "addition." Basically it is a regularly made sake with a plum
extract added to it, which is different than the typical Ume-shu (plum
wine) that is made with distilled spirits and sulfites.
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 brew is a brew called Umekanon. And yes sake stores do
carry a plum wine or two. This particular "ume" sake has always been a
favorite for its smooth and sweet characteristics. We would usually
sell this brew for $32, but for you sake-jockeys we will part with
this guy for $16.
And the SECRET WORD is...check your email inbox -
We only give out the
SECRET WORD in the mailed Newsletter! So
sign up for the Newsletter!
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Thank you for reading!
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Consider this...
On your next trip to Japan go to an izakaya that has a great sake menu
- pull up to the counter order your favorite brew - take a big long
sip - relax your shoulders - and then ask the chef "Do they have April
Fool's Day" in Japan. Then try to explain the meaning. Good luck!
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STORE HOURS
mon-sat:
12pm-7pm
sun:
11am-6pm
560 Hayes St., San Francisco, CA 94102
CONTACT US
415-355-9555
info @ truesake.com
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Sake - A Modern Guide
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