Dear Sake Drinker,
Welcome to the October Issue of America's sake-centric Newsletter.
In this issue read why servers will "overflow" your pour in a wooden
box, what a 40 year-old sake tastes like, what you missed at SakeDay
2009, what I am doing in Japan, what Fall Draft brews are on the
shelf, and how those who want sake dropped on their doorstep need to
do is click and clink!
In this issue:
Sake Story - The "Overflow" Pour In A Masu
Whoooooaaaa! You see it happening - right there before your eyes -
your brain immediately processes the info at hand - the waiter has
gone mad - but - but - should you say something - should you do
something - he has lost total control of his motor skills and is
pouring too much sake into an already filled glass - but - but look
at all of that awesome sake - if you stop him and alert him - you
will not get all of that excess brew - but - perhaps he is having a
seizure - he could be ill - he could be suffering the most
incredible stroke ever documented in the food industry "Did you hear
about Dwayne Phillips over at Sushi Key? - Yah! - Dude had a massive
stroke while attending a table - Yah! - But he didn't even stop his
pour - total warrior - what a server!" - what seems like an eternity
is literally the greatest three seconds in the sake world - and you
mutter to yourself "come on seizure boy - keep your balance - don't
go dying on me just yet - fill the whole damn wooden box" - and you
try to make eye contact to deduce the true meaning why this person
has lost total control of their ability to judge quantity - but the
concentration is great - too great - the abundance dance continues
and continues - and flows and flows - and your questioning mouth
slips from a pursed queer whistle looking quandary to an outright
grin of potential delight - you are grinning larger and larger as
your wooden box shimmers with waves of excess sake - the inset glass
is now almost half submerged in sake that has come from heaven or
heart failure - and you toss your head back in the best "oh my god"
way that usually only occurred on December 25th as a child - and
then by some horrible act of a spiteful deity the mouth of the
bottle starts to turn up - the neck of the bottle starts to tilt
towards the ceiling and the concentration that was the face of the
waiter turns into a seeking mask of approval - the seizure is over
and is replaced by a "yes I just pumped your glass so full of brew
you ought to get down on your knees and kiss my orthopedic waiter
shoes ten times over" look that lingers and nudges for a response
like "Man! That's a lot of sake- did you go crazy?" - but it never
comes because you are still stunned by what just occurred - that
moment when the stars aligned - when heavens parted - when magic
filled the air - and you realize that somebody has just given you
free booze - free un-paid for twinkling alcohol - free flowing sauce
that was not supposed to be given away willy nilly - free precious
laboriously hand crafted sake imported from some brewery in Japan -
free nectar of the gods - but for what reason - why? - why gosh darn
it? - WHY? Don't look to Dwayne Phillips for answers - he did it
just to secure the prospects of a bigger tip - he has no clue as to
why this act of over abundance occurs within his very own realm - no
clue - none!
We have all been there - we have all seen it - hell - now we expect
it. That great event that some describe as the "overflow." That
wonderful overflow of sake that occurs usually when a glass is
inside a wooden or lacquer box called a masu, or is on a saucer
shaped dish with the sake glass nested in the middle. The waitperson
literally pours sake over the capacity of the glass, which then
"overflows" into the box or dish like a waterfall of goodness. And
yes this usually occurs in a sushi restaurant (to this day I have
never seen this act in an Italian restaurant with a masu and sake!).
But why? Hmmm - there are many theories and many notions - several
of which I believe, and some that I don't. (It's a safeguard act of
prayer against the ever-present earthquakes in Japan.)
In a word the overflow is an act of kindness by the restaurant's
proprietor to show their appreciation for your business. In another
word, it's a way to get you liquored up so that you order more food.
In yet another word it's a way to not only show appreciation for
patronage but it is also a little act of celebration - opulence - a
show to lift the spirits and to enjoy life for but a second. In the
last word - it's all good!
Do they do this in Japan? You bet - some to a greater degree and
some to a lesser! And it also depends on the type of restaurant.
Basically it is a ritual or a little ceremony. Some owners enjoy
ceremonies more than others. Some owners have a different clientele
than others. And still some owners have wider hearts and thicker
wallets.
Personally, I like the ceremony of an over-pour! It does make me
feel welcome. It does make me feel appreciated, and yes it does lift
my spirits. But to a certain degree it posses a potential etiquette
problem; how in the hell do I drink my over-abundance? Very
carefully! Or not! (Remember my philosophy about enjoying booze -
it's a luxury - so do with it what you want and in the way that is
most comfortable and fun for you!) The bottom line is to think about
how you would like the sake to hit your palate - via glass, wood or
lacquer. But first you must get the top'o-the-glass level sake down
to a manageable drinkable level, and to do this you have two
options.
The first option is the famous Crane Technique - (my word). This is
the very quaint option where you discard any form of being a human
and you dip your head down to sip the sake directly from the resting
box/glass of sake on the table or counter like an animal at a
watering hole. (This is good on dates as it shows to your partner
that you are willing to devolve into an animal by dipping your head
down into certain levels that leaves the mind boggling.)
The second option is the "Walenda" Technique - (again my word based
upon the surname of the famous tight-rope walking family.) This the
very very nerve-racking option where balance comes very much into
play as you must lift the box with a bobbing glass or a plate with a
tip-able glass from the table and carefully bring it to your tilted
head with pursed lips. (This option is not so good on dates as it is
A) potentially dangerous as in you spill and look like an utter dork
or B) shows some form of regality as if you are too damn good to be
an animal at a watering hole) The call is yours, but the endgame is
to get that sake into your gullet and let the celebration take
effect!
The next big question comes when you are finished with the first big
sip! Where do I put the glass? Back in the pond inside the box or in
the little ocean on the plate? Or do I put it on the table. The
answer rests in your desire to drink out of the box or out of the
glass. I have seen many take the contents of the glass and pour the
sake into the box. This will change the nature of the flavor of the
sake, but it is sure unique to drink out of a square corner! It is
fun! How often do you get to A) drink out of wood B) drink out of a
square corner? This is a fun option and is a throwback to the days
when many drank out of masu. (In date terms this signals that you
like to go with the flow - to act crazy - to seek fun, all of which
translates to presumed bed presence.)
Another segment will take the glass and set it on the table and will
pour the remaining contents of the box or shallow bowl into the
glass. Thus, the box is done. Gone. Of no use, which is perfectly
acceptable in the sake drinking world. (In date terms this is a
neither here nor there read - A) he likes his sake so he wants to
drink out of glass to keep from mixing with the wood tones B) he
doesn't want to drool, dribble, slop sake out of his mouth trying to
commandeer drinking out of a corner and a flat surface.)
Regardless, there is one action that you DO NOT want to execute -
the "put back." If you place your glass on the table - it should
remain on the table! (for obvious sanitary reasons) This is always a
fun part of the evening and is a barometer or good indicator of who
is tipsy and who is not. Usually the well greased will drink and
place back into the masu - it's like a magnet. They cannot not do
it! Full glass - little sippy then to the table - then another
little sippy right back into the flood that still exists in the box!
This unsanitary act is far more "noticed" in Japan. Is it way wrong?
No. Is it potentially dangerous? Yes if you like drinking flesh-
eating bacteria which are often found at seedy/slash cheap sushi
shacks. Bottom-line: if you like licking the table then do the "put
back" - the alcohol content usually acts as a good buffer against
bacterial meanies - usually!
So what's the point? The point of the "overflow" pour is up to you!
Take it as a bribe - fine! Take it as folly - why not! Take it as a
wonderful ritual - sure! Take it as a chance to forget the stresses
of life for but a minute - you bet! But whatever you do acknowledge
the "over-flow" pour - make a point of saying something kind - like
ummmmm thank you for imparting upon me an abundance of alcohol in a
very weird but likeable format!
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Sake Exploration - Drinking a 40+ Year-Old Sake
The last time in New York I saw the bottle. This time I drank it.
And I really really wanted to! Why? It could have potentially made
me ill (insert massively colloquial soundtrack of a reality show
that involves fear or scary things). It could have made me blind. It
could potentially have made me dead or worse. But it's not everyday
that you get to taste a sake that was produced in Yamagata
prefecture over 40 years ago. Worth it? You bet your sweet jozo
(added alcohol) on it.
The bottle in question was a 1.8L brown beauty that came nested
within the most ornate massive wooden box - you smell special here?
And it was a gift. A gift from the owner of the famous Ohyama
brewery in Yamagata prefecture to none other than Kazu Yamazaki from
the Japan Prestige Sake Association, who imports the Ohyama line of
brews into the US. Shacho from Ohyama thought that Kazu would
greatly appreciate the contents of said bottle - he did / we did.
(Kazu thought that nobody more than I would find this fascinating
and so he wanted me to be with him when he tried it. He also knows
that I know CPR - And that's why I saw the bottle on one trip to NY
- we planned then and there to try it together on a special sake
exploration tasting at a future date.)
On September 26th 2009 a bottle of sake came back from the dead. A
bottle of sake came back to life after over 40 years of laying deep
within the fluid soils of forgotten sake cemetery lands. A brew that
was once lost - discovered - bottled - gifted - then shared. The
Ohyama Dai Koshu said that it was 30 years-old on the label and that
accounts for the first segment of time. The second segment of date
authorization came from the owner directly who said they found the
bottle (there were two of them) in a part of the brewery that is not
well traveled! (Look at what we have here! - what the heck is that?
- whooaa there's another one - great box.) Basically the bottles
were discovered - think King Tut. Nobody knows how long they were
"lost" - but the kuramoto thought that it was at least five years.
Then they dated the bottle 17.11 and sent it via container ship to
Kazu. Like all good sake souls who are inundated with sample,
purchased, and personal brews Kazu hoarded the bottle - meaning he
wanted to save it for a special occasion then "lost" it himself.
It's very easy to put special sakes in a "special" place. And it's
even easier to forget these special places. He did and he did. Then
during one cleaning session Kazu found the box. He opened it and
noticed the dreaded floating brown "lava lamp" globs found in sakes
that have gone "bad." That's when I saw the bottle! I said, "bummer
but I'll still try it!" So we made a plan to taste it.
So what the heck was this sake anyway:
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Ohyama Dai Koshu (30)
Daigingo - with added alcohol (jozo)
Rice: Yamadanishiki milled to 40%
Alc%: 16-17%
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The koshu had a short cork with a plastic coating on the tip in the
bottle and a plastic coating over the top of the bottle. The plastic
on the outside had deteriorated, and judging by the short cork this
guy took in a lot of oxygen over time.
Kazu had stored the bottle at room temperature for almost five
years, but we decided to chill it for the tasting. When he pulled
the bottle out of the fridge he noticed that the "brown blobs" had
reduced in number. I will check into this to see what sort of
protein re-animator-like phenomenon was occurring. (if any at all.)
So herewith are my tasting notes of a sake that was perhaps a little
off of its prime, or not!
The color of our dear "Lost Survivor" was a wonderful golden hue
that made me think of a light honey with some trapped rays of sunset
sunlight. (Yes I was getting into the mood.) The nose was brilliant
- a truly fabulous collection of caramel, musky, earthy, grainy, and
woody elements that lingered far from the glass. In retrospect I
didn't think - I just drank. I sort of forgot how old a brew I was
really tasting. And as I write this I feel as if I should have taken a
moment to pause before just doing my old tasting routine. I dunno! I
feel sort of romantic about this whole lovely experience.
The first sip was a tail of two extremes. Smooth, elegant, soft -
the first sip passed through the palate like a ball gown. An
amazingly graceful glide of deep rich flavors that danced in the
maple syrup, honey, smokey, and cinnamon tones on a flow that stayed
smooth from start to finish. Then it happened. What was that? My
swallow was on fire and in my neck where that swallowing action
occurs a gentle burn started to kindle. It was like an electric
stovetop that started to warm slowly. From smooth dance of exotic
and ancient flavors to a small brush fire in the middle of my throat
- very interesting indeed. Now please note Kazu didn't get the same
burn - but in all of my years of tasting sake this had never
happened before so deep into my throat. Also please note Kazu is a
smoker and he wouldn't know if a fire were raging in his throat or
not.
What a fantastic sipping experience. Despite the gentle arson attack
in my neck I had two glasses of this wonderful brew. Each sip
produced new and expressive flavors - burnt rice, chocolate malt
balls, chewy honeycomb, and maple syrup candy. The smoothness was a
sheer delight. The body was still present and the movement of the
brew was deliberate and confident - like your grandfather dancing at
a wedding - you can't find fault as it is too darn cute. My final
flavor was similar to a butterscotch candy that melted through my
mouth - rich and sweet. At room temperature the body became more
full - but the flavors also became more base.
Basically that was one of my top ten favorite sake moments. I was
honored to share that little piece of sake history and I am glad
that I am not blind, dead or worse. (Never thought that would happen
- looking for the dramatics here people - did it work?) I could go
on and on about why it still tasted great - I will dig deeper to
discover why the flame in the throat was so pronounced so deep - the
jozo (added alcohol?) - and why the color wasn't far more deep soy
sauce brown, or why so much oxygen in the bottle didn't just destroy
the whole bottle - nevertheless it was special from beginning to
end.
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SakeDay 2009 - The Infamy The Summary!
What can I say? If you missed it - well - ummmm you missed. The 4th
Annual SakeDay celebration was by far my favorite to date! There I
said it. It was the best! Why? It was smart - it was fun - and it
made me feel good to be in attendance.
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I'd like to take a second to thank Miwa personally for all of her
amazing efforts in organizing this wonderful occasion. She ran
point on the event and did a superb job. Dare I say that this
SakeDay was my favorite, because it was so well organized? You
bet. Thank you Miwa 10,000 times over. I'd also like to thank
Lynette, who did a lot of the "little things" that take so much
time and attention. SakeDay is all about the details and Lynette
should be considered the "Detail Queen." Likewise, a big thank you
to Keiko who had just got off a flight from Japan in time to come
and lend a serious helping hand. Lastly, a HUGE thank you to Mari
and her team, our great vendors who laid down some great sake, and
of course our volunteers who ruled the day! Thank you all.
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I will highlight my personal favorites that started with a great
welcoming sake and evolved into some damn fun sake tasting stations,
(Please note - I was so "running" that I did not eat - not one
single bite!) and the evening culminated in me whistling very loudly
to our brilliant Okinawa band (8 members strong).
The "Point" or "Elevator Pitch Meaning" of SakeDay is the edu-
entertainment factor. We don't want to just pour sake in your cup.
We don't want you to just drink sake from your cup. We don't want to
just watch you moo-around like cattle drinking sake from your cup
with no idea of what you are drinking. We want you to think and
drink. And that is why I like calling SakeDay the smarter sake
tasting event! We want to impart some knowledge on our attendees, so
they gain the greatest sake gift of all - a clue! I cannot tell you
how many people came up to me during the event to thank us for
giving them a "stepping stone" of knowledge that totally expanded
their base of understanding. That's what is fun for me!
Now since you didn't go - or did - I will give away some of our
secrets - not all. We had four Sake Tasting Stations to accompany
the four Food Stations that paired sake specifically with four
"global" cuisines that we selected to show the promise that sake
need not just go with sushi! We had 13 vendors who poured any where
from 3-14 different sakes for our guests to taste and explore. And
we had a detailed superb program that featured each and every sake
that was available that night - at all stations and from all of the
vendors.
The Welcome Sake was a special treat. We poured the new incarnation
of the Niigata stalwart brew known as Jozen Mizunogotoshi from
Shiratake. This Junmai Ginjo has been re-tooled, re-designed and re-
packaged (they now age this guy for a year) and folks really liked
the new depth, volume, richness, and body of this very drinkable
sake. Yes - our guests were the first to taste this baby!
Next came the Sake Tasting Stations - a weird and wonderful splinter
of our sake imaginations. Why just speak about sweet and dry sakes
when you can learn about the nihonshu-do? Why just hear about
acidity when you can define it? Why fear alcohol-added sakes when
you can taste the difference - if there really is one? And why
explore Yamahai brews without really understanding the process? We
wanted to answer all of these points in a fun and constructive
manner. Here are the four Sake Tasting/Exploration Stations
available at SakeDay 2009:
- The Acid Trip - Taste 5 different sakes of different acidity
levels - each progressing one degree from 1.5-1.9. Then pick
the sakes with the highest and lowest acidity levels.
- Who You Calling A Honjozo - Taste 4 sakes - three of which are
Honjozo and one is a Junmai. Then try to find the Junmai sake
amongst the brews with added alcohol.
- Sweet 'n Low - High 'n Dry - Taste 7 different sakes from all
corners of Japan. Then try to pick the "sweetest" and "driest"
sakes.
- That's My Guy - Yamahai Tasting - Taste 4 Yamahai sakes - 3
visible and 1 covered. The covered brew is a repeat of one of
the 3 visible sakes. Then pick which two Yamahai sakes are the
same.
Sound like fun? It was! And sandwiched between the rocking 8-strong
band - the wonderful food pairings - the raffles and give-aways -
and the abundance of vendor pour sake - SakeDay 2009 was a blast.
Next year - do not hesitate! (PS. We had one of Japan's premier food
and sake magazines cover the event - if that is any indication!)
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New Store Arrivals: The Fall Draft Selections Are Back - Hiyaoroshi Time!
Yes - it is that time of year again for the seasonally released
sakes known as hiyaoroshi (pasteurized once then rested for 6
months) to grace the shelves at True Sake. This year we have two old
favorites and one very new brew! For those who like it light and dry
we have the very user friendly Wakatake Onigoroshi. Those sake
drinkers who like a little more richness and body turn to Urakasumi.
And for those who like it big- gooey - and rich sweet try the new
full-bodied Sawanoi from Tokyo prefecture.
Wakatake Onikoroshi "Akino Ki-ippon"
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From Shizuoka Prefecture. Tokubetsu Junmai Namazume
SMV: +3 / Acidity: 1.4 / $27 (720ml)
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Urakasumi "Hiyaoroshi"
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From Miyagi Prefecture. Tokubetsu Junmai Namazume
SMV: +1.5 / Acidity: 1.5 / $29 (720ml)
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Sawanoi "Genroku-Kura Hiyaoroshi"
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From Tokyo Prefecture. Junmai Namazume
SMV: +/-0 / Acidity: 1.8 / $27 (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 Selects 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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Ura Gassanryu Koka
From Yamagata. Honzojo Muroka Namazume
SMV: +2 / Acidity: 1.0
A brand new arrival from beloved Yamagata, this single-pasteurized
(namazume) honjozo drinks like a ginjo. This sake offers a gentle
aroma of fruit and vanilla with a sassy boozy kick. This brew
drinks easy and water-like and might be a great companion for rich
raw fish, like salmon sashimi. After a sip or two, a refreshing
flavor of this sake disappears gracefully, leaving a trace of
coolness on your palette. $23/720ml
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Lynette's pick:
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Daishichi Kimoto Junmai "Shizenshu"
From Fukushima. Kimoto Junmai
SMV: + 2 / Acidity: 1.5
This organic rice brew is from the famous brewery that makes a
majority of their sakes using the kimoto method (poll rammed
sake). True Sake used to carry this full-bodied smooth Junmai 5
years ago - Now it's back! $36/720ml. If you like kimoto-type
sakes then come taste the original.
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Sake Events
November 2-4 / John Gauntner's Sake Professional Course in Las Vegas!
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"Hey Beau,
Please remind folks that I will be running the first Las Vegas
running of the Sake Professional Course on November 2, 3 and 4 at
the MGM Grand. The hotel is also offering a discounted rate for
the participants. The course "leaves no sake stone unturned," and
ends with certification testing for those that are interested.
Inquiries and reservations can be handled by email to
sakecoursestateside@sake-world.com."
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Sake Shipping - 41 States Are Now A Go!
My word - where in the hell are all of those people who have been
clamoring and brow-beating and verbally assaulting me for not
shipping to their corner of the world? Your ship has come in! The
shipping ship has docked and it's time for you to start ordering
sake on-line from our partners at SakeSocial.com. The inventory is
now the largest and most legal available. So order with confidence.
Look for names that you know - or use our handy dandy Sake Selector,
which uses all of my Sake TasteMatch techniques to help you select
brews that speak to you.
There are only 9 sad and lonely states that we cannot ship to - that
means 41 states are ripe for some really great sake to be dropped at
your doorstep.
What about all of you who wanted monthly sake clubs? Tadah! We have
some awesome clubs where I select the brews! Get your butt over to
www.sakesocial.com read my blogs, read and post on the
forums, but most of all start ordering sake on-line!
BUT! When you order make certain to use the promo code - truesake -
when checking out!
Sake Social
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Sake Tweeting! - True Sake Now Does Twitter & Facebook
Yup - ye'ol fuddy duddy has gone the way of the future. Dragged
kicking and screaming (well not exactly) Team True Sake convinced me
to venture into the land of instantaneous and the land of immediate.
With the help of everybody we will be keeping you abreast of all
things True Sake! Last week on Twitter we announced a secret sake
tasting that occurred on a Saturday - Oh and the sake tasting was
free and illegal! Hint Hint - wink wink! The Facebook has all sorts
of event info that is far more current than this here monthly rag!
So if you want the latest inventory specials, announcements about
special guests at the store, updates as to which brews are drinking
great and all other sake commentary that is as fresh as our sakes
then check us out at:
Twitter: http://twitter.com/truesake
Facebook: Search for "True Sake" and find our fan page!
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"Ask Beau" - "Why Are You In Japan At The Moment?"
Ahhhhhhhhh good question Randy L from "The South Bay!"
The quick answer is that I am killing several birds with one boulder.
Does that work? It has to because I cannot think of any other
analogy for doing multiple things on top of doing one major thing.
I was invited to participate in the 10th Anniversary Honorary
Ceremony of the SSI Kikisake-shi program in Tokyo. (I obtained their
SSI Sake Sommelier License - Kikisake-shi - many moons ago and have
helped them with International Sommelier Tasting competitions and
teaching coursework.) On Oct 8th I will receive an "Honorary Title"
to commemorate the decade of professionalizing sake. Click here to
see last year's event:
10th Anniversary Honorary Ceremony of the SSI Kikisake-shi
I will also go to Fukushima Prefecture to visit the very well-known
Daishichi brewery - makers of delicious Kimoto sakes (Think
Minowamon) to do an interview for one of my favorite food and sake
magazines in Japan called Dancyu.
Then I am off to visit Yamagata Prefecture to take in five different
breweries in two days. The highlight of this excursion - other than
staying in the log cabin home of a very well known brewer - is to
sit in on a meeting of all the brewers (or representatives) in
Yamagata , who will be doing a sort of state of the union with an
emphasis on local brewing techniques. (This should be superb!)
I will finish in Kyoto by attending this year's induction ceremony
of the Sake Samurai selection for 2009. (If you recall I was a proud
participant of the inaugural ceremony.) I will also be working on
the Mukune International Sake Brewing Program with Yasutaka Daimon
for the 2010 offering.
Mixed in between these grand occasions I will try my best to learn
as much as possible in various watering holes - to determine the
latest and greatest sake trends in Japan. LOL - sake trends! That's
funny. Point being I will try to gain a pulse on all things sake
from a visitor's perspective. All doom? A little gloom? Or are we
very near the sake boom that I have been predicting for a while -
before that damn world economic collapse.
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 Ohyama "Big Mountain" Junmai Ginjo from
Yamagata. We typically carry their Junmai and Nigori in the store,
but we would like to introduce this lively sister brew. The sake
comes in 500ml-great for a party of two or three. It is normally
$22, but you will get it at $11! (Yes, with the secret word.)
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...
Halloween sakes: Demon Slayer, Angry Fish, Devil's Mask, Dance of
the Demon.
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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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