Dear Sake Drinker,
Welcome to the August Issue of America's sake-centric Newsletter. In
this issue read about one whale of a great sake, Top Ten sakes to
make summer cooler, pairing sake with Spanish Tapas, and another
reminder to circle your calendars on October 1st for our Fourth
Annual SakeDay festival tasting.
In this issue:
Sake Story - Urakasumi Honjozo
All because of a coupon!
There is a sake on the shelves at True Sake, that made a long
journey from a great little izakaya in Tokyo to SF. How? Well let's
just say it's a whale of a story! And it's true to boot.
I had heard about an amazing little restaurant that specialized in
whale sashimi. (I'm sorry for those who just checked out!) So upon
further inspection, I realized that the owner specialized in great
sake with an emphasis on aged brews (koshu).
Their website had a coupon that stated "if you bring this coupon in
for dinner receive a free cup of sake." So we did and we did! I went
with a friend and after standing under a 5 foot whale penis that
hangs over the main floor - nope had no idea it was a penis until
somebody sort of chuckled and motioned to it in a "that kind of way"
way - we were shown to our seats. The place was really cool. Dark
and smoky, wood walls - hand written signs everywhere - really old
school. And there were large refrigerators filled to the brim with
sake! Yes!
So when our server came up to us we said that we had a coupon! I
know how coupons work in America - they don't! So I was curious to
see if it worked in Japan. She smiled and said that she would be
back. Lo and behold she returned with the coolest looking gold foil
wrapped bottle, and proceeded to pour us two cups of cold sake. Yes!
So when I looked at the bottle more closely I noticed that it was a
brew from Urakasumi - one of my favorites - from Miyagi prefecture.
The sake was a nama genshu honjozo and drank with a pop!
I quickly said let's call Saura-san the owner of Urakasumi (a very
close friend) and tell him that we are drinking his brew. We didn't
connect, but he replied via email saying that we must be at
"Taruichi" - the restaurant! (http://www.taruichi.co.jp/ ) I told
him that I was drinking a free cup of his sake. He did not know
about the coupon, but was quite pleased. So I asked him if he would
consider sending this brew to the US. He said sure!
So when I got back to the States I called on my importers to see if
they could source this incredible brew. They did and the rest is
history! Now there is one caveat - the brew they sent is not nama,
which is okay because it drinks far more balanced and structured
than the nama. But it is still a genshu - it still has the amazing
gold wrapper and the bottle label inside still looks like an image
from the old TV show Miami Vice - very retro!
Of course I get freaked out saying the word exclusive - but the only
way to taste this superb honjozo is to get a bottle from True Sake
and we only have a limited amount! And please note that this is a
sake drinker's honjozo - catch my drift?
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Urakasumi "Misty Bay"
From Miyagi Prefecture.
Honjozo Genshu.
SMV: na Acidity: na
The nose on this dynamic genshu (19%) has a collection of aromas
from grains, steamed rice and minerals to butterscotch, burnt
sugar and roasted caramel. Talk about a round and smooth brew that
is very large in presence. Beefy, chunky, immense - take your
pick, but enjoy the chewy rush of rich flavors and feelings. A
deep and profound sake that has layers of brown sugar and caramel
tones that float on a fleshy fluid. Smokey rice elements present
themselves closer to room temperature.
WORD:Rich
WINE: Pinot Noir/White Burgundy
BEER: Belgian Ales
FOODS: Anything off of the grill, salty and savory fare, meats, fowl and game.
$34/720ml
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Sake Summer - Top Ten Summer Sippin' Brews
Brrrrrrrrrrrrrrr! Yes it is the coldest summer on record for many
across this great land. And yes I am freezing as I type this in the
cold and fog of our summer in San Francisco. But yet! I spoke to no
less than three folks around the country this week who called me
lucky for freezing as they are melting and sweating to death in
their own humid hells of summer. Are there any winners in this death
match of who is the most uncomfortable this summer? Yes! We are all
winners! Why? Because the sake is fresh - clean - and fabulous! (Has
the statute of limitations run out on that show "Absolutely
Fabulous" when you could not use that word for fear of sounding like
a groupie?)
So take heat you frozen few - and take chill you gaggle of grilled
friends - and enjoy this TOP TEN list of sakes that should touch
your lips in the very near summer future - or what is left of it! We
have complied a list of sakes that speak to the "drinkability" of a
summer sippin' sake. Complexity be damned! Body be gone! Depth
beware! This list focuses on the super clean and pristine brews that
go down smooth and easy - without thought - without weight - without
all the "stuff" that tastes better on colder nights or around a
great dinner table.
Herewith are ten sakes that will remind you that at least 80% of the
final product of sake is water - look for clean and water-like
flavors that slide and glide rather than cling to the palate. These
brews from Honjozo to Daiginjo represent a feeling as much as a
flavor, and they all excel in bringing forth a coolness - a
confident and collected coolness - of how gentle and relaxed well-
made sake can taste and feel. Think more in terms of expressions -
watery and smooth expressions that represent that chilled waterfall
that feels so amazing when your overheated body jumps under the
cascading shower. Aaaaahhhhhh! This is that cold waterfall for your
pallet!
TOP TEN SUMMER SIPPIN' SAKES:
- Mineno Hakubai "White Plum Blossum"
From Niigata Prefecture, Junmai Ginjo SMV: +4 Acidity: 1.1
Single Pasteurized - Clean - Minerally - Gentle!
$27/720ml
- Aramasa "Reformation"
From Akita Prefecture. Junmai Ginjo SMV: +5 Acidity: 1.3
Clean - Dry - Layered - Fresh
$25/500ml
- Takenotsuyu Hakuro Suishu "Bamboo Water"
From Yamagata Prefecture. Junmai Ginjo SMV:+1 Acidity: 1.1
Milled to 35% - Watery - Clean - Bountiful
$35/720ml
- Shirataki "Sara Wind"
Niigata Prefecture. Junmai. SMV: +3 Acidity: 1.5
Clean - Pristine - Neutral - Watery
$25/500ml
- Akitabare Shunsetsu "Springtime Delight"
From Akita Prefecture. Honjozo. SMV: +2 Acidity: 1.5
Watery - Transparent - Silky - Soft
$22/720ml
- Taisetsu "Gardens of the Divine"
From Hokkaido Prefecture. Junmai Ginjo. SMV: +3 Acidity 1.3
Minerally - Clean - Gentle - Cool
$22/720ml
- Hakkaisan "Hakkai Mountain"
From Niigata Prefecture. Junmai Ginjo. SMV: +5 Acidity 1.3
Clean - Phantom Finish - Easy - Elegant
$40/720ml
- Tamanohikari Reishu "Sake Slush"
From Kyoto. Junmai Ginjo. SMV: +3 Acidity: 1.4
Frozen - Slushy - Clean - Neutral
$8/300ml Tetra Pak!
- Takenotsuyu Yuki Honoka "Gentle Snow"
From Yamagata Prefecture. Junmai Ginjo. SMV:1 Acidity: 1.1
Snow Melt - Clean - Watery - Pure
$9/300ml
- Akitabare Suirakuten "Heaven of Tipsy Delight"
From Akita Prefecture. Dai Ginjo. SMV: +4 Acidity: 1.2
Gentle - Elegant - Clean - Shimmering
$58/720ml
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Sake Challenge - Sake vs. Spanish Tapas
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.
Ahhhhh! And what was this month's crazy challenge? Spanish Tapas -
Yes! Sake and Tapas - No Way! My guest du jour was non other than
Kazu Yamazaki who imports vast amounts of sake into the US -
including the Urakasumi Honjozo that was mentioned in this
newsletter! Kazu has a great pallet knows his foods well. He has
been pleasantly surprised on other Sake Challenges - including the
Southern Indian food experiment.
With sake in hand we headed to a very popular Spanish Tapas
restaurant called Ramblas http://www.ramblastapas.com/ on Valencia
Street. I was really looking forward to the pairing as "tapas" is
very much in play with all cuisines these days. Small dish this and
small dish that! But the best part of doing this pairing - like most
of the others - is that something amazing happened. The brew I
thought would do average worked wonders and the sake that I thought
would excel did okay!
The two brews were:
- Masumi Sanka
Junmai Daiginjo - SMV:+2 Acidity: 1.4
Read more
- Kikuhime "Chrysanthemum Princess"
Yamahai Junmai - SMV: +2 Acidity: 2.0
Read more
I brought a cold pack, but we left the brews on the table (ohh and
Kazu was an hour late) so they warmed up to room temperature pretty
quickly.
Let The Games Begin:
1st Course: Asparagus with Manchego cheese, sage and brown butter
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Masumi - The Sanka acted like the perfect clean wash for this
pairing. It was fruity and balanced and made the veggie flavor
more even. Did not conflict with the butter, in fact it washed the
oils away very well. I wrote the bite was "clean and gone." Kazu
said that the Sanka drank too fruity for the dish and he thought
there was a bit of a distraction.
BT - WW
KY - DNW
Kikuhime - The largeness of this massive and moody brew went right
at the vegetable flavor. The sake itself has lots of veggie tones
- so I thought it would be a good play. It was! Add the lactic
acid and creamy elements of the Yamahai and the sage butter danced
really well. Kazu said the vegetable flavor becomes "nutty" and he
really enjoyed the pairing. This is a very good vegetable sake -
including that crazy pairing disaster called artichokes.
BT - WW
KY - WW
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2nd Course: Padron Peppers - salted and in olive oil.
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Masumi - Sanka again acted like a clean wash which was pretty
impressive with the heat and acidity of the peppers. The brew
muted the acidity and pulled out a little sweetness in the bitter
peppers. I liked the olive oil and salt flavors with the Sanka in
my mouth - they worked together in a gentle slide. Kazu also said
that the sweetness of the sake gets pushed by the salt and oil in
a good and tasty wash.
BT - W
KY - WW
Kikuhime - The strength of the sake simply smothers all of the
spice and saltiness of the dish! A classic izakaya-like action for
the brew. Take all of the flavor and push the bite straight down
the pipe. As the acidity is so high with this sake - it mutes the
acidity of the dish. A pure feeling play for me. Kazu went nuts
for this pairing. He loved the flavors and the feeling, and quit
frankly was amazed how a big Yamahai such as this worked so
"elegantly" with a salty and spicy dish.
BT - WW
KY- WWC
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3rd Course: Tortilla Espanol - Jamon Serrano, crispy Yukon potato,
English peas, sherry carmalized onions, aioli, and salsa verde.
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Masumi - Okay - now we are talking! This dish has some very
classic Spanish flavors and our little Daiginjo from Nagano went
bonkers! I feared for the worst, but tasted the best. Talk about a
great pairing. The confidence and balance of this sake stood toe
to toe with all of the dynamic flavors - each and every one. My
mouth hit the table when the Sanka took all of the expressions of
the food wrapped them up in the tasty flow of the brew and washed
the entire process down the back door! Truly a tremendous pairing!
How? I don't know! But soooooo good! Likewise Kazu could not
believe it!
BT - WWC
KY - WW
Kikuhime - The saltiness and the starchyness of this plate went
round with the Yamahai - meaning they went sort of neutral. Not
really effective. The aioli got very creamy with the brew and a
hot tingle of acidity presented itself. Tasted a little choppy.
Kazu felt otherwise - he said that the sake made the potato
lighter and smoother. He really liked the feeling and the flavor
of the pairing.
BT - W
KY - WWC
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4th Course: Gambas Aijillo - Sauteed fisherman's daughter shrimp,
garlic, onions, fennel, sherry and olive oil.
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Masumi - Pretty much expected that sake would go with shrimp -
from wherever in the world! This pairing was no exception. The
shrimp ended up being pretty spicey and the Sanka did not excel as
a wash - rather it stayed fruity and pulled a little sweetness and
heat from the dish. Kazu said that nothing much happened but it
was fine.
BT - W
KY - W
Kikuhime - The Yamahai ended up conflicting the with the spice of
the shrimp! Where did that spice come from? The pairing almost
became spritzy! Too spritzy! Kazu felt the pairing brought out the
sweetness of the sake.
BT - W
KY - W
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5th Course: Ramblas Paellas - Clams, mussels, gambas omai chicken,
chorizo, peas, roasted red pepper, and saffron rice.
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Masumi - This is the house dish and the prototypical Spanish dish
and in a word - our dear friend Sanka took the challenge very
well! Go figure - all of that action - all of that ethnicity and
the Daiginjo just worked it's butt off to take all of the flavor
and wrap it up in one gentle and tasty sip. Unbelievable. Simply
amazing how the sake washed all of the flavors from start to
finish and left a clean and sublime tail. I wrote that the Sanka
"took all of the flavors and deposited them in the back like a
locomotive - pushing all!" The sweetness of the sake presented
itself more, according to Kazu. He said the Sanka blended with the
rice smoothly.
BT - WW
KY - WW
Kikuhime - The Yamahai became a wild ride of flavors and feelings.
The brew is large and this dish was equally large and where the
Sanka smoothed things out - the Kikuhime stood up and rumbled with
the taste. Like a fist-fight in the mouth - moving - blending -
stomping etc. The dish actually made the sake drink far sweeter
than any other pairing. I liked it. Like a huge red wine smashing
with all of the flavors. Kazu said the sake highlighted the
tomatoes and made the shellfish taste more sweet. He too liked the
pairing.
BT - WW
KY - WW
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Summary:
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There was a part of me who feared this battle going in! Why? I can't
say - especially after all of my other tougher "Challenges" like
Indian etc. I just thought that the Daiginjo would get crushed and
the Yamahai would be too aggressive. Nothing could have been further
from the truth. Masumi Sanka just rocked! I am blown away by how a
Daiginjo acted like the perfect pairing cleaner - taking/sweeping
all of the flavor expressions in a nice and gentle wash. I highly
recommend this brew for your next Tapas night! The Kikuhime also did
pretty darn well. It worked in other capacities - creating new
flavors and feelings. I thought that this brew would be the real
winner and it was good, just not as good as the Masumi. The
largeness of the sake did stand up to all of the big flavors and
acted more along the lines of a big red wine! I am exceptionally
pleased with the end result of these two sakes and Spanish Tapas.
Winner!
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Sake Reminder - 4th Annual SAKEDAY 2009
SAVE THE DATE! True Sake and Mari's Catering signature tasting event,
SAKEDAY 2009 will be - per usual - on the evening of October 1st.
This is the "Smarter" Sake Tasting! We focus on fun and education - so
call your people and remind them to circle Thursday October 1st on their
calendars.
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When: Thursday, October 1st
Time: 6-9pm
Location: To be announced in the mid August.
Tickets: Online ticket sales will start September 1st.
Questions: Call True Sake at 415.355.9555
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(More details to come at http://www.sakeday.com in mid August.)
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New Store Arrivals: The Summer Nama Flight x 6 - And Many More!
Okay Nama freaks - the next flight of unpasteurized brews has
arrived - en mass! We have some new faces this season and the old
regulars are all drinking really great.
Here are Miwa's reviews for the new summer flight:
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Otokoyama "Man's Mountain" Sasaori Nama
From Hokkaido Prefecture. Tokubetsu Junmai Nama.
SMV: +5 Acidity: 1.4
"Sasaori" refers to the faint misty part of the sake. (When
pressed, the sake rests so the fine rice particles can settle to
the bottom of the tank.) This is one of the few namas that feels
consistent year to year. The aromas of muskmelon, banana and guava
are a pleasant contrast to the dry, lean and mineral tones of the
sake. It is like drinking the scent of the fruit as opposed to the
juice of the fruit. A clean and tight finish called "kire" is also
a signature element of this sake.
$24/500ml
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Ohyama "Big Mountain" Nama
From Yamagata Prefecture. Tokubetsu Junmai Nama.
SMV: +2 Acidity: 1.3
This year Ohyama drinks silky and light with a delicate nama
aroma. Not overly fruity, this rice-like sake has a gentle
sweetness that is like a taste of Japanese wasanbon sugar. It has
an elegant clean finish and feels slightly drier than the brew
from previous years. This sake is always a good companion of food.
$28/720ml
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Tsukinokatsura Kohaku-Ko "Luster of Amber" Nama
From Kyoto Prefecture. Junmai Ginjo Nama.
SMV: +3 Acidity: 1.6
This sake is being imported to the US for the first time this year
(while its autumn-release sake has gained a solid fan base over
the years.) When the bottle is first opened, the aroma of summer
fruits bursts out, and a pleasant acidity of yellow nectarine and
Fuji apple floats in the air. The taste is a gentle blend of
fruits and rice, and the feel is so Kyoto sake-like: soft,
delicate and feminine. The first sip might feel slightly thin but
the flavor builds up as you sip more. Excellent balance is what
this sake is about.
$32/720ml
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Yonetsuru "Rice Crane" Nama
From Yamagata Prefecture. Junmai Nama.
SMV: +3 Acidity: 1.3
This sake from Yamagata is also imported for the first time this
year. The aroma of summer fruits, like nectarine, is well blended
with the classic aroma of nama and steamed rice. This sake has a
smooth texture yet feels solid and big. Rice-like sweetness and a
bright semi-bitterness are all wrapped into one sip. Amazingly,
this sake tastes and feels so smooth and balanced even after being
opened for several days.
$28/720ml
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Tsukasabotan"King of the Peony" Nama
From Kochi Prefecture. Junmai Ginjo Nama.
SMV: +5 Acidity: 1.5
The aroma that arises from the glass is the mixture of apple,
melon and plum combined with a hint of cream and mineral tones. A
crisp taste and a smooth feel are together in this sake, like
tasting a slice of melon with a drop of lemon juice. It finishes
with a nice balance of acidity and bitterness, like the taste of
cucumber skin. This sake drinks good well-chilled.
$14/300ml
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Umenishiki "Gorgeous Plum" Nama
From Ehime Prefecture. Junmai Daiginjo Nama.
SMV: +3 Acidity: 1.3
The queen of nama, this unpasteurized Junmai Daiginjo is always a
treat. This year the sake has nutty and cream-like aroma with a
hint of fruits and a scent of koji rice. This soft-textured sake
has a blend of umami (yummy-ness) and a simple, easy sweetness of
melon. It is like drinking melon water (or sipping cucumber water
at a spa.) There is a touch of good bitterness and quiet kick of
acidity at the end.
$26/500ml
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Takenotsuyu Brewing Water
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We are proud to announce the arrival of this special brewing water,
imported for the very first time, from Takenotsuyu! This natural,
unpasteurized water comes in 1.8L bottle ($22). There were only 30
bottles imported; we have 12. (One bottle per customer, please.) If
you are fan of Takenotsuyu (also Haguroshuishi brand), you cannot
miss this.
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Also herewith are some "left unsaid" reviews of brews that have been
on the shelves for a bit but have not had the written word bless
their little hearts! All good stuff!
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Nanbu Bijin "Southern Beauty"
From Iwate Prefecture. Nama Junmai Ginjo.
SMV: +4 Acidity: 1.5
This nama or unpasteurized sake has a bright nose filled with
grape, cherry, apple, star-fruit and melon elements. Made with
Ginginga - a local brewing rice - milled to 50% look for round and
tight fruity tones that become more expressive in a larger vessel.
Talk about plump, smooth and balanced this guy is all fruit
forward with hints of watermelon, honeydew and crisp apple
flavors. Interestingly there is a semi-dry finish for the mild
fruit explosion, which is made even more smooth in a bigger glass.
WORD:Fruity
WINE: Big reds/Fruity whites
BEER: Crisp Ales
FOODS: Bright raw cuisines, fruit plates, pick-nick fare
$38/720ml
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Rihaku "Wandering Poet"
From Shimane Prefecture. Nama Junmai Ginjo.
SMV: na Acidity: na
So you like your Wandering Poet? Why not try it raw? This version
has a nosed filled berries, minerals, white grapes and spring
onion elements. Talk about a fat and chewy nama that drinks more
savory than sweet. With a mild strength and solid structure look
for mineral tones amongst a gentle tingle of powdered sugar that
drinks more rich than sweet. This is a different feeling nama from
start to finish and appeals to those who like tasting living sake
that is reserved and controlled, but solid nonetheless.
WORD:Balanced
WINE: Pinot Noir/Chewy whites
BEER: Blond ales
FOODS: Sushi, sashimi, grilled fish, oysters, oily pasta.
$32/720ml
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Shimeharitsuru
From Niigata Prefecture. Junmai Ginjo.
SMV: +5 Acidity: 1.5
The nose on this expressive sake is filled with plum, melon,
mineral, spring onion and hint of floral tones. When was the last
time you tasted a snowball? Now add some layers of bright and
semi-fruity flavors and you are talking one very appealing sake
from snow country. Look for koji rice, sweet honey and a touch of
powdered sugar elements to jump through the palate. A larger glass
tosses more fruity faces such as apple, pear, and honeydew with a
gentle grin of bitter- rind like flavors. A fruit forward
flavorful ginjo that drinks very buoyantly.
WORD:Expressive
WINE: Shiraz/Fruity whites
BEER: Hefferweisen
FOODS: Sushi, sashimi, shellfish, clean fare.
$32/720ml
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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 Selects - Team True Sake Select Monthly Brews of Note
Welcome to "True Selects" - featured sakes that are selected and
championed by Miwa, Lynette, and Keiko - our three 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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Mizubasho Ginjo
From Gunma Prefecture. Ginjo.
SMV: +5 Acidity: 1.3
Light, airy, and smooth, this Ginjo is perfect for people new to
sake and warm summer days. The aroma of pear, cantaloupe, and
apple is combined with a fresh spring water-like feel. Brewed with
Yamadanishiki rice and is matured for a year.
$26/720ml
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Keiko's Pick:
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Denshin Yuki "Snow"
From Fukui Prefecture. Junmai Ginjo
SMV: +6 Acidity:1.4
This Denshin Yuki "Snow" Junmai Ginjo is dry and clean and has a
hint of herb flavor and pure texture. Hidden sharp fruitiness of
grape is good too. To have good water for sake is very essential.
This brewery uses naturally melting snow water from local
mountains for sake making. For food paring: grilled fish or sushi
goes really well with this sake.
$28/720ml
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7th Anniversary Specials:
Yes, we are going into 7th year! Thank you for your on-going
support. We look forward to continue bringing great sake and sake
education. This month we would like to feature three Junmai for
three different types of food. And 20% off of regular price! (Oh,
by the way, any of these Junmai can be enjoyed chilled as well as
warm for the cold San Francisco summer.)
Maguro with Urakasumi "Misty Bay"
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From Miyagi Prefecture. Junmai.
SMV: +2 Acidity: 1.3
Shiogama, the home of Urakasumi, has the most sushi restaurants
per capita, and it is renowned for maguro.
(Regular price: $26/720ml)
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Mac & Cheese with Kurosawa "Black Creek"
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From Nagano Prefecture. Kimoto Junmai.
SMV: +2 Acidity: 1.5
This classic Kimoto Junmai has a clean feel with creamy flavor.
(Regular price: $23)
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B.B.Q. with Shichionyari "The Seven Spearsmen"
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From Shiga Prefecture.
SMV: + 4 Acidity: 1.5
This micro-brew has an earthiness and gentle roasted tone. Great
at the outdoor temperature.
(Regular price: $33)
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"Ask Beau" - "How can we contact you?"
I get lots of emails - in fact tons! I love replying to all of them
- but they keep growing and growing. I also get a lot of calls at
the store. People love to talk sake and I love to talk to people.
But there are only so many minutes in a day and mine are rapidly
being reduced thanks to email etc. One of my desires for alerting
everybody about
SakeSocial.com was the Sake Forums that I lurk on
and respond to. This is a great way to contact me and for you to
"get your sake on." Please come and post! I know so many of you went
and looked and did not share in the discussion - please do!
SakeSocial Forums
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.
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 Sasaichi - a Junmai from Yamanashi! That's
right - Yamanashi Prefecture - our first brew from that part of the
world. Not many Yamanashi sakes are imported into the US - so this
may be your first taste of that part of Japan known for wine, pear
and grapes. Clean, crisp, with a hint of bitterness - look for a
little cocoa flavor down deep. We would usually sell this brew for
$27 or so, but for you sake-jockeys we will part with all 720ml for
$10. 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!
Back to top
Thank you for reading!
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Consider this...
Japanese Kamikaze pilots drank sake right before they got into their
fighter planes doomed for their last flights!
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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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