Dear Sake Drinker,
Welcome to the October Issue of America's sake-centric Newsletter.
In this issue see, hear, and taste what you missed at Sake Day
2011, check out the color "Aqua", find a "Beautiful Boy," witness
a locally made sake getting a Gold, salivate over the Fall
released namas, and much more.
Joy of Sake In NYC "Benefit For Brewery Families" October 21st
In this issue:
Sake Day 2011 - Rewind "A Toast To Recovery!"
www.sakeday.com
Well what can we say? It was a heck of an event. I don't want to do
the ol' rub it in your face, especially to those folks who aren't in
the Bay Area, but rub rub rub rub rub rub! (Next year make a vacation
of it! Oct 1st will be on a Monday, but we may hold the event on
Saturday again.)
The largest. The most. The best. The fun(est). The - well you get the
idea. We had more Sake Day drinkers, more vendors pouring amazing
sakes, more brewers bringing their special brews, more
representatives of breweries, more musicians (yes our favorite
Okinawa band swelled to 10), and more chow than ever before. Add to
that the first silent auction, which raised an extra $4,000, and yes,
it was a wonderful afternoon/evening.
But best of all 100% of all the proceeds went to the JCCCNC
earthquake relief effort that has a
new website.
Here were some of the highlights:
- The Welcome Sake for the second year in a row was a resounding
success!
This year we paid homage to a Tohoku area brewery in
the form of Ichinokura from Miyagi Prefecture by showing photos
of some of the destruction that occurred at the brewery during
the earthquake. This kura is well known for their "taru" or
cedar sake so we decided to pour this brew to kick off the
afternoon. Usually I like this guy room temperature but decided
to go chilled, as it was the first taste of sake for the
attendees. People loved the woody hints and overall complexity.
Let's just say many folks came back several times for their
"welcome" sake.
- The Silent Auction was a ton of fun. We had so many wonderful
sakes and sake related items to choose from. And yes - I got
aced out of the three items that I bid on. (Memo to self - Make
certain that I write my bid right before I declare the auction
over!) Next year we will definitely do this again and I may even
include some of my own "aged" sakes.
- We had dignitaries in the house! The Consulate General of Japan
paid a visit and gave a very warm toast.
- The 4pm start was amazing! At first we were nervous that folks
wouldn't show up at the beginning of the event. Then we weren't
as the lobby filled up so quickly. It was great watching people
taste fantastic sakes in the daylight hours.
- The Okinawa band rocked. These guys are so much fun! Wesley,
Nao, and Co. do a brilliant job representing the soul, groove,
and sound of that "other" island. And this year they had 10 band
members. 10! The singers went above and beyond. And of course we
always close the event with a tremendous drum exhibition that
left all wanting more.
- The tasting stations were fun!
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The first was a perfect experiment station that was based on
the fact that many folks who enter True Sake ask the same
question. "How long does sake last once you open it?" Well
to prove the durability of sake we opened the same sake at
three different times. The first bottle was opened 4 weeks
before the event. And I didn't just open the top - I poured
half the bottle into another bottle to maximize the
oxidation.
The next sake was opened two weeks before the
event, and the last was opened on October 1st at the event.
The guests were amazed and most could not tell the "fresh"
sake from the damaged or oxidized sakes. I enjoyed the sake
that was in the fridge for two weeks. A very large portion
of guests preferred the 4 week open brew. It was just a
great station.
- The second station had four sakes from the same brewery and
it was up to the tasters to pick which was the Junmai
Daiginjo, the Junmai Ginjo, the Junmai, or the Honjozo. Of
course the sakes were covered. The point was to prove that
folks who think that they like a certain category "I'm a
Daiginjo drinker!" may actually prefer a different sake
class. It also was a way to show that maybe it's not worth
paying more for higher milled sakes if you enjoy the less
milled as much. When I was at the station, 4 out of 5
drinkers thought the Junmai was the Junmai Daiginjo. It
opened a lot of eyes.
- The third station had three "blind" sakes that were all a
part of the International Wine Challenge competition in
London earlier this year. One of the sakes was a Gold Medal
winner and won the trophy for the Junmai class. The other
two did not place. The point of the station was that perhaps
one cannot drink a gold medal or to each their own. And in
fact that was the case - many guests did not pick the gold
medal winner and they preferred one of the other sakes.
Again - we are all the champions of our own pallet and it's
up to our own personal taste buds to determine what is gold
and what is not.
- The fourth and final station was a first and it was a lot of
fun. Often we hear guests of both Sake Day and True Sake
utter the words, "I like sake but never know how to describe
it!" And we always say, "Of course you do, just say what you
think." This station had one sake that the guests tasted and
there was a steel board with magnetic words, adjectives,
etc. that the guest would use to describe the brew. Think of
the old magnetic fridge words that can make a poem. It was
great watching people pull up words and attach them to the
stand. Some used one or two and others up to fifteen or
sixteen. There were also blank ones for people to make up
their own words. When they were done they used their camera
phones to capture their "words."
- All in all it was a brilliant event and I was extremely pleased
when several brewers and owners of breweries who flew in
specifically for the event said that our Sake Day was probably
the best Nihonshu no hi event in the world - Japan included!
That's awesome!
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Sake Focus - Shirataki Jozen Junmai "Aqua"
You've seen "Pink!" You've seen "Blue!" and you've seen the new
"White!" But have you seen "Aqua?" Shirataki Jozen Mizunogotoshi is
and has been one of the top selling Junmai Ginjos in the US and in
Japan. It is a powerhouse brand from a Niigata brewery that is known
for their stylish logos and packaging. They make excellent and
pristine Ginjo and Daiginjo class sakes. And without a doubt most
Japanese sake drinkers know the brewery, the brand, and the quality
of the sake. I have sold the "pink" (this version and the former)
from day one at True Sake. It was and continues to be one of my top
selling "gifting" sakes. Then last year for Sake Day 2010 - The 5th
Anniversary - the good people at Shirataki donated the "Welcome"
sake, which was their introduction to the US market of their Junmai
Daiginjo "Blue" sake. The guests loved it!
Then earlier this year the brewery released their other Junmai Ginjo
in the beautiful clear bottle and white and silver box called
"White." This has been selling like hotcakes as it is extremely tasty
and folks love the depth and cleanliness of the brew. And again it is
another Ginjo from a Ginjo making brewery! But what about a Junmai
from these guys? When will they produce a Niigata-style Jozen Junmai?
Ask and ye' shall receive! In the near future Jozen will release
Jozen Junmai to the US market. But what nickname should it have? As I
am good friends with the brewery and the importer, they asked me what
to call the sake. When I saw the light blue bottle, and heard that
they wanted to call the Daiginjo, which is in a cobalt blue bottle,
"Cobalt," I said, why not called the Daiginjo "Blue" and call the new
Jozen Junmai "Aqua," as the glass actually is more aqua then light
blue! Winner Winner Chicken Dinner! They liked it and voila Jozen
Junmai "Aqua" is on its way.
They
poured the "Aqua" at this year's Sake Day and guests loved it! This
is what it says on the label: Jozen Junmai - Very dry sake.
Refreshing fruity aroma harmonized with rice grain and white
chocolate. Matured, balanced, rich and deep flavor with viscous
texture. Rice polishing ratio: 70%. Alc. 17.5% Matching foods:
sashimi, sushi, deep-fried seafood, grilled of broiled fish,
yakitori, roast chicken, tempura, etc.
Lastly, as I had a little part in the history of Jozen Junmai, my
friend at Shirataki Mr. Dai - "DaiGinJoe" Hosaka - pulled the first
bottle off of the bottling line for me, and presented it to me at
Sake Day. He wrote with a red pen "#1" on the label where the
production date is supposed to be written. The first bottle!! That's
pretty cool and it will most certainly go into my "precious bottle"
collection.
Thank you Dai-san and thank you Shirataki!
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Sake Spotlight - Jill Jefferson Finds a Beautiful Boy
"Sake Spotlight" is a unique section within the Newsletter that takes
a closer look at specific sakes that may be purchased at True Sake. I
approach different professionals within the industry to give their
perspectives and insights to the how, what and whys for very special
sakes. These insiders are importers, brewers, authors, sake
sommeliers, or just enthusiasts who will take your knowledge base a
little further. What I like about this segment is that often my
review is quite different than that of the guest professional's
adding to the point that there is no right or wrong when discussing
your opinion about sake.
This month's very passionate Sake Spotlight comes from a special
customer of True Sake in the form of Jill Jefferson who resides in
New York City and is a brand strategist for multiple industries and
firms. Jill once sent me an incredible email touching upon the story
that you are about to read and ended it with this offer:
"Nevertheless, I will definitely come by and visit the store the next
time I am in the Bay area, but if there is anything I can do to use
my expertise to help educate, expand and elevate what you do from a
brand perspective please let me know."
And voila Jill - ask and ye shall receive! Herewith is Jill's very
own take on a solid and storied Junmai Ginjo from Kumomoto ken:
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Congratulations, it's a Beautiful Boy!
Several years ago I was given 72 hours by my boss to pack my bag,
grab some business cards, and get on the first jet to Tokyo not
knowing if I would be there two days or two weeks. I ended up
staying for 7 weeks and it forever changed my life. I have always
had an affinity for Japanese culture, food, and sake and my
parent's say that it is because I was conceived in Japan. I know...
TMI! I honestly don't know why I have such an affinity, and given
that I am a black, 40 something woman, originally from Indiana, I
can definitely say it is not as a result of my background or
upbringing.
I was a little nervous when my boss asked me to go to Japan given
the fact that I spoke no Japanese, and certainly would stick out
like a sore thumb. However, I was also excited because I knew it
would be a great opportunity for me to learn more about sake, and
boy did I get a great education! I drank sake at 5:30am in the
morning, while sitting in a hut eating sushi with fisherman at
Tsukiji market; I enjoyed it while eating a lunch of fresh,
homemade soba at one of the small restaurants on the lower level
of my office building; and savored a variety of sakes while
hanging out late with salary men eating yakatori and singing
karaoke at a neighborhood bar. I thoroughly enjoyed every aspect
of my varied experiences but would have to say that there is one
particular experience that I will never forget.
After being in Tokyo for several weeks and working and playing
hard almost every day, I opted to pick up some food on the way
back to my hotel and to just have a relaxing evening. I had always
heard that there were the most sumptuous food courts on the lower
level of the major department stores, so I figured I would take a
look. To my surprise, I found the most amazing fresh and
appetizing food for sale along with a wide array of sakes. I opted
for a small shop in the corner that served grilled mackerel,
pickles and sushi rice. Given that my language skills were
lacking, I pointed to a bottle that looked interesting to me and
my server said, "Ah, you like the Young Beautiful Boy." I
absolutely do like beautiful men but had no idea what that had to
do with sake until she pulled the bottle down off of the shelf and
said, "This is the Beautiful Boy." I took one sip and beautiful it
was.
I later found out that the full name is Bishonen Ginzukuri
"Beautiful Boy" and it is a Junmai Ginjo. The flavors were amazing
and had a hint of fruit but not too much. It was rich and savory
and incredibly smooth. I found out that the sake gets its name
from the name of the brewery, Bishonen, which was established in
1879. Bishonen translates to "young, beautiful boy" and originated
from the verse of a famous song. It wasn't the most expensive sake
that I tasted nor the cheapest, but one that forever will be a
part of my incredible experience while being lost in translation
in Japan.
As much as nothing will ever top the experiences that I had while
living in Japan, I at least know that every time I purchase a
bottle of this "Beautiful Boy" from True Sake, I can transport
myself back to the amazing experience I had on the lower level of
a Japanese department store several years ago.
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I'd like to hope that everybody has had this type of experience in
Japan. It's magical to say the least and leaves such a profound
impression that it is easy to go back to that moment in time - time
and time again.
We have written a great deal about the "Beautiful Boy" in the True
Sake Newsletter as it is not only an incredibly popular sake but
there has been a lot of "intrigue" with the brewery. In a word the
kura went Chapter 11 (Bankrupt) and a local White Night saved the
day. Please read about this chain of events in
my article for the
October 2010 True Sake Newsletter.
What I like about the sake is that for a Junmai Ginjo it is rich and
full. It is savory and wide. A sake with good impact on a soft and
round fluid. Please see the 2010 article as I compare the new and old
versions side by side!
Thanks Jill "Beautiful Girl" Jefferson for giving us your take on the
"Beautiful Boy."
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Sake Awards - A Historical First - Sho Chiku Bai Gets A Gold At US Nationals
Well the email came pretty quickly! As it should! Takara Shuzo or as
you would know it Sho Chiku Bai from Berkeley, CA became the first
domestically made sake to win a gold medal at the US National Sake
Appraisals in Hawaii in September. My friends at Takara know about
the True Sake store policy of only dealing in imported sakes from
Japan, and so too do my friends at SakeOne in Oregon, who have also
received high medals - Silver - at other National Competitions.
Ironically the other two sakes mentioned in the press release are
available for the above mentioned reasons.
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FOR IMMEDIATE RELEASE
U.S. Brewed Sho Chiku Bai Classic Receives the
Gold Award at the U.S. National Sake Appraisal BERKELEY, CA
September 29, 2011
Sho Chiku Bai Classic, brewed by Takara Sake USA Inc. was awarded the
highest prize in the Junmai category of the 2011 U.S. National Sake
Appraisal.
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Out of all 326 entries, Sho Chiku Bai Classic was the only sake made
in the U.S. to win the Gold Award. The U.S. National Sake Appraisal is
an international annual event held since 2001 in Honolulu, Hawaii.
Presented by the International Sake Association (Kokusai Sake Kai),
the event evaluates over 300 sake entries and is the largest event of
its kind outside of Japan.
The Appraisal is conducted by ten judges (five from Japan and five
from the U.S.) under the auspices of the Japan National Research
Institute of Brewing, which has supervised Japan's National Sake
Appraisal since its inception in 1910. The tasting is conducted
"blind" and in two phases: a first tasting for all entries and a
second tasting for those placing in the top fifty percent of the first
tasting. The 2011 U.S. National Sake Appraisal was held on September
7th and 8th, and evaluated 326 entries from 154 sake breweries. Each
entry is considered within the following categories: Daiginjo, Ginjo
and Junmai.
This year, 86 entries were awarded the Gold Award while 91 entries
were awarded the Silver Award. Takara Sake USA Inc. was awarded three
prizes total, all in the Junmai category.
- Gold Award: Sho Chiku Bai Classic (Berkeley, California)
- Silver Award: Shirakabegura Kimoto Tokubetsu Junmai (imported:
Nada, Japan)
- Silver Award: Shirakabegura Tokubetsu Junmai (imported: Nada,
Japan)
In recent years, we at Takara Sake USA Inc., have been focusing on
improving and perfecting our operations and equipment. This win
establishes U.S. made Sho Chiku Bai Classic as a sake that stands on
equal footing with sakes made in Japan. The award also serves as both
a source of encouragement and an inspiration for our future efforts.
As Takara Sake USA Inc. approaches its 30th anniversary, we remain
committed to providing quality products for the U.S. market.
Takara Sake USA Inc.
President : Yoichiro Miyakuni
Headquarters, Brewery, Tasting Room, Sake Museum
708 Addison Street
Berkeley, CA 94710
www.takarasake.com
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PS - Miwa was a judge in this year's sake appraisal
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Seasonal Sakes - The Fall "Draft" Hiyaoroshi Sakes Are Here!
Yes folks! The fall namas are here! Well, they aren't full nama-namas,
but they are single pasteurized sakes that were built to compliment
the amazing foods of Autumn. Fall is the season of food in Japan and
these sakes were produced with this in mind, so each sake is a food
friendly bandit that is great with cuisine and tasty on its own.
This year we have four different "Hiyaoroshi" to choose from and they
are all unique in their own special way. If you want a bold mouthful
of fruity flavors offset with a plump acidity then jump on the
Denshin. Looking for a crisp and clean fall experience? Then take a
dive into the Sawanoi. If smooth and rich is your speed, Urakasumi
never disappoints. And lastly if you are all about balance and
harmony, then the Wakatake is the hand that you want to hold.
Denshin "Aki" Hiyaoroshi
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From Fukui Prefecture. Junmai Nama Genshu. SMV: +6 Acidity: 1.3
The nose on this Fall released sake with killer packaging (see
the Japanese maple leaf under the cap tape?) is a collection of
blueberry, melon, banana, peach, and sweet nuts aromas. This
smooth and semi-fruity hiyaoroshi has a vastness that speaks to
big wine drinkers on account of the elevated acidity and
"attitude." Hints of ripe pear, rich peach, and banana jump up
front with a smooth beginning and long fleshy finish. There are
peek-a-boo views of Sweet Tarts and tangy chewy candies awash in
a plump and happy fluid that coats the palate and announces that
this brew is not only smooth but powerful as well. WORD: Brash
WINE: Zins and Spicey Whites BEER: Spicy Ales FOODS: The whole
deal. This sake is a food friendly beast!
$32 / 720ml
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Urakasumi Hiyaoroshi
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From Miyagi Prefecture. Nama Tokubetsu Junmai. SMV: +1 Acidity: 1.5~1.6
This brewery was significantly damaged in the earthquake and it's
great to see their Fall release in this very fridge. The nose is
a collection of steamed rice, grains, molasses, and brown sugar.
Like a favorite shirt or pair of pants this brew feels good on
the palate. Not as rich as year's past the smoothness is
unmistakable. There are so many savory and rich elements but
caramel and vanilla come forth first. Semi-thick with a sweet-nut
personality there is gentle creaminess that is both bright and
round. A mid-sized glass captures the best side. WORD: Smooth
WINE: Pinot Noir/Soft Whites BEER: Round Ales FOODS: Sushi,
sashimi, oysters, grilled fare, gentle pastas.
$35 / 720ml
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Wakatake Onikoroshi "Aki No Ki-Ippon"
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From Shizuoka Prefecture. Nama Tokubetsu Junmai. SMV: +2 Acidity: 1.2
The Demon Slayer is having a great Fall! The nose on this very
familiar sake is a collection of rice, bread, tofu, dust, and
earthy elements. Bingo! If Autumn had a flavor this is it! If
Fall had a feeling this is it! Smooth, rich, confident, plump,
but most importantly balanced this brew is controlled
personified. There is almost a gritty brown sugar feeling that is
both creamy and caramel(y) that warms and expands in the palate.
Far different than last year's drier and crisper version, this
baby is thick and rich with naughty licks of dark sugary candy.
WORD: Balanced WINE: Bordeaux/Thick Whites BEER: Belgian ales
FOODS: Grilled fare, things on a stick, greasy and fun, salty and
savory.
$32 / 720ml
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Sawanoi Hiyaoroshi
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From Tokyo Prefecture. Nama Junmai. SMV: 0~+2 Acidity: 1.7~1.9
This "Fall Draft" brew has a nose filled with cooked cherries,
honey, straw, ash and dried fruit elements. Yes! Talk about a
specially released sake that is different, unique and fun to
boot! Crisp, snappy and confident there are so many pages to this
story. Look out for licks of maple syrup and ginger and if you
are a tannin lover this brew is for you. If Fall was a flavor of
crunching dried leaves under foot this sake would capture that
spirit. A larger vessel relaxes the crunching of the leaves.
WORD: Crisp WINE: Dry Reds/Crisp Whites BEER: Crisp Ales FOODS:
Salty and savory cuisine that has attitude and hint of extra
added spice.
$29 / 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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Sake Events - Joy of Sake In NYC "Benefit For Brewery Families"
Hey East Coasters if you want to help out Japanese Sake Brewery
families affected by the earthquake while tasting over 300 sakes then
check out the Joy of Sake event Friday October 21st from 6-9pm at the
Altman Building.
The Joy of Sake is New York's annual sake celebration, featuring over
300 premium sakes in every style from every region of Japan and
appetizers from some of the City's top chefs. This year, thirty
percent of all proceeds go to brewery families in Tohoku who lost
their homes in the great tsunami that struck northeastern Japan on
March 11.
More info »
Don't miss this once-a-year chance to taste the world's finest sakes
in peak condition. Participating restaurants include 15 East, Bond
Street, Kyo Ya, Momofuku Ssam Bar, wd~50, Sakagura, Ma Peche,
SushiSamba, Bozu, oms/B, Aburiya Kinnosuke, Hibino and En Japanese
Brasserie.
The Altman Building
Friday, October 21, 2011 6:00 - 9:00PM
$90 ($100 at the door)
Sake Hotline: (888) 799-7242
www.joyofsake.com
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Sake Excursions - Sake Tours 2012
Have you ever wanted to visit as sake brewery without setting up the
whole trip? Just received this info from our friend Jennifer Hale
Ockner, who organizes these amazing excursions into the heart of sake
country when the breweries are cranking and the weather is glorious.
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Sake Tours 2012: Breweries, cuisine, hot springs and more!
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Sake Brewery Tours are filled with moments you cannot experience any
other way. Enjoy the best of the snow country in Akita (Feb.
27th - Mar. 2nd). Discover the soul of western Japan in the San-in
region (Mar. 12th - 16th). Each adventure begins with an exclusive
seminar with renowned expert and published author, Mr. John Gauntner.
Savor fantastic regional cuisine; soothe body and mind in remote,
tranquil hot springs; and see unique cultural treasures off the
beaten track. Space is limited so make your booking early!
Visit
www.saketours.com for more information. Mention the code
"JTT2012" to receive a discount on your tour price!
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True Sake In The News - Sake Day Recap by SF Station
Keith Mizuguchi from SF Station went to Sake Day to cover the
festivities:
Congratulations Beau, Miwa and crew on a wonderful Sake Day on
Saturday. Such a terrific event; I can't wait for next year!!
A Wonderful Education in the World of Sake
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Sake Images - Photos From The Soul Of Sake
Please be a part of our "Sake Images" section by contributing your
very select sake related photographs. I'm not looking for a batch of
your pictures, rather I'd like to see one or two really powerful
shots that could be in a brewery or at your own home tasting or
event. Quality over quantity here people! And then write one or two
sentences (if you want) about the picture that we can share with the
other readers.
Please send these very specific and stellar photos to
info @ truesake.com
with the subject line "Sake Images".
This month's Sake Image is from Lynn Shade.
I'm spending the summer back in my hometown of Karuizawa in
Nagano-Ken and a friend and I went by Chikumanishiki brewery in Saku.
Kan Chiku and Saku no Hana are considered the far better breweries in
Saku, while Chikumanishiki has a semi-lowly rep as everyone's dad's
(basic, unglamorous) sake best drunk hot.
Chikumanishiki turned out to have an interesting & kinda wine-like
funky line called Kizan (Return to Mountain, also means "return to
fundamentals") but, the thing we enjoyed most was coming across this
old bigger-than-isshoubin bottle with charmingly hand-labeled "Cold
Wine" on it. The brewery person had no idea what it was about, it was
just sort of shoved in a corner of the office, but we guessed it was
either for the foreign community in Yokohama and Tokyo, or the
foreign community in Karuizawa, maybe used as a big display piece
outside a shop.
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"Ask Beau" - "What is one of your biggest peeves about the sake industry?"
Ha! Nobody has ever phrased a question this way before so for that
David G from Vancouver you get a big smiley face! In a long and very
kind email DG spoke freely about the difficult sake situation in
Canada and I have written it about in the past. He then asked me
about our situation here in the US and I have a tone of peeves. I am
peeved about the "system" which does not allow us to ship sake across
state lines legally without a lot of headaches. I am peeved about the
pricing of sake now. I am peeved that there is no real marketing for
sake in general. I am still peeved at consumers who don't support the
industry by making an effort to understand sake more and remember the
darn names!
But my biggest peeve - at the moment - is directed to the restaurant
industry that is doing sake no favors with their pricing and how they
deliver the product. Small little shot glasses for $15? Really? The
price of sake at restaurants sucks, especially when you stack it up
to beer and wine on the same menu. 6 oz wine pour for $11 or 3 oz sake
pour for $15? Come on people. Your mark up is killing the advancement
of sake. Give sake a chance for the love of god! Your 5 oz tokkuri
(carafe) trick for $18 also stinks!
There is a sushi bar in SF that does a daily special on sake. They
have older sake or sake that has been open for a while and they
drastically reduce the price on two brews each day. Well done! Be
creative instead of greedy. Offer a special every now and then, but
if you keep charging more for less there will be a backlash. We are
at the tipping point for the advancement of sake, and given the
current yen situation it looks all the more bleak.
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 sake is from Yamagata
Prefecture and is well known in the biz! This 720ml is normally $25,
but with the secret word it is $15!
And the SW... 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...
If brewing rice is so important than how do you rate it? There is a
very serious grading scale and it goes as follows: Tokujo = 1st class
Tokto = 2nd class Itto = 3rd class Nitto = 4th class Sunto = 5th class
Tougai = no class! One year a farmer may grow Tokto rice and the next
Sunto!
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STORE HOURS
mon-fri:
12pm-7pm
sat:
11am-7pm
sun:
12pm-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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