Dear Sake Drinker,
Welcome to the January Issue of America's sake-centric Newsletter.
In this issue read about our sake goals for 2012, get rewarded with
our new FiveStar rewards program, learn about how little impact the
radiation scare has had on the sake industry, check out Philip
Harper's new website and blog, sneak a peek at a sake cocktail that
was inspired by a sake freaker, dip into the Beau-Zone Layer, mark
down the upcoming sake events and much more.
In this issue:
Sake Goals - Not Resolutions But Goals For 2012
Wow! 2011 was a pretty rough year, especially for Japan. Of course
we had the earthquake and tsunami, which created a radiation event
that the world will never forget. We also had an incredibly highly
valued yen versus the dollar, which forced us to raise prices again
and again. And of course we had our very own poor economy in the
U.S. and abroad.
All of these contributed to a difficult year, but with difficulty
also comes resiliency and promise. As you will read two sections down,
we need not worry about radioactive sake.
That's one element
that we can put behind us. Secondly the Yen has to come down at some
point, perhaps in 2012. And lastly our own economy can only improve,
so 2012 is looking to be a better year to enjoy sake - lots of sake.
Herewith are some goals that we at True Sake want to share with you
for this Year of the Dragon:
- Reward our truly valued customers
As many of you know we have a reward program at the store and is
kept in a little Rolodex on the sales counter. Basically it
rewarded our repeat offenders with a 20% discount after 7 visits.
This however is not enough! As you will read in the section below
we have engaged a new rewards system called 5-Star and now after
your 5th visit, which we now track electronically via your phone
number and or small reward key chain tag, you will receive 20%
off of your entire purchase. For more information see the
FiveStar section in this newsletter, next section down. If you
have not signed up yet and want to, please let us know either by
dropping by the store or calling.
- Reach out to our out-of-staters
By the end of the first quarter in 2012 we will once again start
shipping out of state. The list of states will be smaller to
start with, but at least it is a start. It has been a tough row
to ho not being able to ship to all of our great customers
outside of California, and for that we are sorry. Again, it's
the individual state's fault as they are try to protect local
distributors. At the end of the day in this free economy it is
you and you alone as consumers who lose out to special interests
and that stinks! We will keep you posted on the most safe and
least restrictive states soon. Welcome home!
- Focus on affordable and value sakes
We had to shift our inventory in 2011 from more expensive sakes
to more value oriented sakes without losing quality. And we will
continue to do so in 2012. I have been very vocal in getting our
importers to get on the same page in this regard. We don't need
more $100 Daiginjos, rather we need more $20-$25 sakes that
drink well. And they are coming! Granted you may have to "slum"
it in the futsushu and honjozo categories, but these sakes are
made very well and drink great as every day drinking brews. The
sad result however is that we are reducing several sakes from
our inventory, as we do not feel that they are worth such high
prices. If we eliminate some of your favorites don't fret as we
can always special order for you.
- Produce more tastings
There has been a strong cry for more tastings! We hear you and
will do our best to accommodate your sake tasting desires. In
this regard we are always looking for direction from you. What
sort of tastings do you want? Koshu, nigori, sake 101,
prefectural, aged and damaged, sparkling, Daiginjo, blind,
heated and/or room temperature tastings? What is your fancy? Let
us know! Check out our fun tastings for Jan and Feb in the
events section below.
- Promote ishobin (1.8L) and case purchases
Can I bang this drum any louder? If you are looking for more
value in the sake universe then get your case and 1.8L thing on!
Seriously, these are the best values in the store. You just have
to get out of your "that's too big a bottle" blues! Do you
remember not more than 6 years ago restaurants would keep their
ishobins out of the fridge on counters opened for months! Sake
that is built well keeps well. No room in the fridge, no worries
- heck keep it outside to chill it if you must. But don't miss
out on the savings of your favorite sake because the bottle is
too large. Likewise don't miss out on the savings of buying sake
by the case - 6 or 12 bottles! And we will continue to seek out
larger bottles of great sake for our inventory, and yes we do
ship 1.8L bottles.
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Sake Rewards - True Sake Offers FiveStars Rewards Program
No longer do you need to write in the wonderful Rolodex that sits on
the counter. No longer do you need to visit the shop 7 times before
getting 20% off your 8th visit. That was so 2011. Thanks to Miwa,
True Sake has begun using
FiveStars "Simple Loyalty Solutions".
Instead of the Rolodex we can either use your phone number or you
can attach a small keychain card that we scan upon each visit.
FiveStars then tracks your rewards programs for you and you can
manage your discounts on their website (or not!). Currently
FiveStars has over 400 participating locations thus far in the Bay
Area.
It's simple. It's clean and the best news is that you now only need
5 visits to get your 20% off (excluding the secret word sake and
sales items) on your 6th visit. Plan ahead! Make small purchases
then a big one on discount day! Having a party? Then manage your
visits! (Note: Purchasing of at least one normally priced item is a
visit. One visit per day.)
Lastly, for those who place phone orders, the reward program applies
to your purchase of sake (not shipping charge) as well.
And for all you non-techies like me, it's basically this simple -
remember your phone number and save money!
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Sake Situation - Interview with a Fukushima Brewer About Radiation Update
Recently I gave a talk on behalf of the Consulate General of Japan
and in particular the Mayor of Miyagi Prefecture about the safety of
sake from the Tohoku area 9 months after the earthquake and tsunami
and subsequent radiation event in Japan. In so doing I contacted two
friends of mine, Koichi Saura from Urakasumi in Miyagi and Mr. Ohta
from the famous kimoto heavy brewery in Fukushima, Daishichi. I
spoke with Saura-san by phone and asked him the same questions that
I sent to Ohta-san.
Herewith are the replies from the questionnaire sent to Daishichi,
which gives a very good description of the current state of affairs
in regards to production and radiation in Fukushima.
- Are all breweries in Fukushima brewing again?
Answer from Mr. Ohta of Daishichi: Several breweries were
destroyed by the tsunami, and quite a lot also suffered severe
damage because of the earthquake. But all breweries have been
doing their utmost to overcome the disaster and reopen again.
(Among the breweries destroyed by the tsunami there even are
breweries that are going to use other premises for brewing this
year). Thanks to all these efforts, almost all breweries will be
brewing sake this year.
- Are you back to full capacity or is your brewery still damaged?
Answer from Mr. Ohta of Daishichi: Daishichi had very little
damage from the earthquake thanks to our new and strong concrete
building. What small damage there was, could already be repaired
by the next day. So we have experienced no negative influence at
all on our brewing capacity. In order to keep the brewery inside
safe from any radiation from the nuclear disaster, we
immediately closed the building hermetically, and now that
brewing is starting, we have installed special very sensitive
air filters.
- How was the local rice crop this year? Are you using local rice?
Is Fukushima using local rice? Who checks the rice for radiation?
The government and/or private firms who you pay?
Answer from Mr. Ohta of Daishichi: Although there were several
areas where the rice was damaged because of heavy rain
(West-Aizu and Wakayama), on the whole there was plenty of sun
in summer and with the exception of those areas, seen on the
whole of Japan, the "plus" was larger and the rice harvest was
very good, both as regards quality and quantity.
The sake rice Daishichi uses is bought in Aizu (Gohyakumangoku),
Toyama Prefecture (Gohyakumangoku), and Hyogo Prefecture (Yamada
Nishiki). Daishichi will use rice from any area without
prejudice. But all the rice will have to be checked carefully at
the stage of brown rice and only rice completely free from
radiation will be used. The first radiation check is done by the
Agricultural Cooperation (Zenno). Checks in Fukushima are 2 to 4
times stricter than in other prefectures, due to the presence of
the nuclear facility. Only when this test indicates that the
rice is completely safe, Daishichi will buy it. After that, we
test the rice again with our own equipment.
- Do you have to pay for all of these inspections? Is it expensive?
Answer from Mr. Ohta of Daishichi: The first check of the rice
by the Agricultural Cooperation is paid for by that cooperation.
In order to do tests on our own as well, Daishichi has bought
its own new equipment to the value of half a million yen.
- Same questions about your and all of Fukushima sake brewing
water. Has radiation been detected? Who checks? Gov't or private?
Have you heard about Fukushima water? Are they getting checked even
more?
Answer from Mr. Ohta of Daishichi: The radiation particles were
scattered into the air during the blasts in the first week of
the nuclear problems, immediately after the earthquake. These
have rained down to the earth. But that was a one-time event,
after that there has been very little radiation. So the well
water which is pumped up from great depth is safe (the radiation
has not penetrated deep into the earth). All the hundreds of
wells in Fukushima were tested, and were all found to be safe
from any radiation. In addition, Daishichi has had its well
water tested in April and August by the Sake Brewers
Association. Another test with more sensitive equipment was done
in October by the University of Fukushima, and our water was
found to be completely safe.
- How many radiation checks will be made on each sake before a US
customer buys a bottle in the US at let's say True Sake. Rice check
#1 Water check #2 Kura Check #3 Bottle check before it leaves kura
#4 warehouse check at port in Japan #5 warehouse check at US port
#6?
Answer from Mr. Ohta of Daishichi: At the moment Daishichi is
still shipping sake from brew years 2009 and 2010, which has
been kept in safe storage in our sturdy brewery (concrete walls
of 25-35 centimeters thickness). Water: was checked several
times and will remain subject to regular tests. Rice: Daishichi
only buys rice which the Agricultural Cooperation has declared
to be "ND", free from radiation. Daishichi tests this rice again
when it enters our brewery. After polishing the rice, we check
both the polished grains and the powder that came off the rice
(the powder is sold to the food industry). Raw sake: is again
tested by us after brewing. Finished sake: is again tested
before bottling. Based on these tests, we can convincingly
declare our products to be safe.
Separate from this, the Japanese Government will regularly buy
sake from breweries in Northern Japan and test these (starting
this month). The EU is since March demanding a test report with
all imported sake.
- Are brewers buying more rice from non-Tohoku prefectures? Has the
price gone up for this extra rice that wasn't contracted for?
Answer from Mr. Ohta of Daishichi: It indeed happens that some
breweries, which have no testing equipment themselves, prefer
rice from other prefectures to that from Northern Japan. But
Daishichi is doing tests in cooperation with the University of
Fukushima, which has the best testing equipment in Japan. And
these are double tests, done after the rice has already been
tested and declared free from any radiation by the government
and the Agricultural Cooperation. Therefore, Daishichi can also
use rice from Northern Japan without any risk.
- How much sake will you make this year compared to last year? Less?
Answer from Mr. Ohta of Daishichi: Daishichi will brew the same
volume as in other years, perhaps a bit more as sales are quite
strong.
- Are Japanese still buying a lot of Tohoku sake in support of
Tohoku or has that stopped? Do you foresee customers now avoiding
Miyagi and Fukushima and other close Tohoku sakes? (I believe it is
the Japanese way for other non-tohoku Japanese to not want to "risk"
buying Tohoku sake? Is this true?)
Answer from Mr. Ohta of Daishichi: It is true that the buying of
products in support of Tohoku has peaked, but in the case of
Daishichi, also this month our sales are more than 10% higher.
We think there are many people among those who bought our sake
for the first time in April and May who keep buying Daishichi,
and we are still finding new buyers as well. We also think that
consumers realize there is no danger at all in drinking sake
from Tohoku. There is daily news on TV and in the newspapers
about radiation science, and I believe people will build up
realistic knowledge about this matter and no longer react in
panic. Moreover, sake is different from tea (where radiation
concentrates on the leaves) or milk (the end of the food chain).
As stated above, the sake rice is being thoroughly tested before
use.
- How are you feeling about the near term Tohoku sake industry?
Specifically Miyagi - and Fukushima? Are there any plans to do a
marketing or ad campaign assuring consumers of safe sake?
Answer from Mr. Ohta of Daishichi: Fortunately, Daishichi has
been able to win the trust of customers by its safety measures
and strict tests, but this is not the case for all breweries.
There is also a difference between white rice and foods as
mushrooms and meat where radiation of hundreds and even
thousands of becquerel has been detected. Of all rice tested in
Japan, 85% was completely ND (clean), and the rest was just
contaminated with a few becquerel to a few score. This light
contamination will anyway become zero when the husks are removed
and the rice is polished. So the risk of drinking sake and
eating the above food products is completely different. This
scientific knowledge may be something we should propagate
together for more effect.
All of these answers please me greatly and I am glad to say that
Saura-san from Urakasumi in Miyagi echoed the same positive answers.
In fact, he said that sales at Urakasumi were up 15-20% over last
year at this time because, as Saura-san stated, when the good people
bought sake to support Tohoku it was the first time that many tasted
their sake and they liked it so much that they are buying more out
of taste than duty to honor Tohoku. That's pretty cool.
The bottom line is that US consumers should not worry in the least
about the sakes that they are drinking. The screening has been
extensive and intensive. The only aspect that may affect exported
sakes is that the producers may have to pass on the costs of doing
all of the testing to the importers who will then pass it on to us!
But a few more cents for safety is all good. When I asked Miwa about
how many customers inquired in regards to radiation in our inventory
she said that maybe seven or eight customers asked if "the sakes
were okay?" and at least three people said they will not buy sake
dated after March 2011. So on the whole people feel pretty
comfortable with the situation, and I feel that the blip on the
radar is passed.
Drink confidently!
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Sake Sites - Tamagawa and Philip's New Blog
I recently exchanged emails with sake brewer Philip Harper from
Tamagawa (Kinoshita Brewery) in Kyoto Prefecture who alerted me to
the following:
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We have at last revamped our (formerly) sad, sad home page, and
have even finally managed to get some stuff up in English. I
don't know if your newsletter readers might be interested? If
you care to give it a push, the URL is:
www.sake-tamagawa.com/en/
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Philip, any person remotely interested in sake would be completely
interested in knowing what is going on under your watch at the
brewery.
He also added:
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I will also be getting off my backside occasionally to put some
English content in the blog, to which I have only so far
contributed in Japanese. Watch this space!
blog.goo.ne.jp/kinoshitashuzou
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Again, Philip is one of the most influential and exciting guys in
sake and it's an honor and a sincere pleasure to read anything that
he cares to "share." I for one will be enjoying his blogging efforts
and look forward to learning yet more from this incredible brewer
and knowledgeable sake resource.
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Sake Cocktails - BT Gets a Named Sake Cocktail (Sort of)
Okay! On the lighter side of sake there is the "space" known as Sake
Cocktails! I've never poo-pooed it nor have I totally pimped it -
I've been in sort of the middle of the "movement." I have always
said as long as the word sake is in it then fine, maybe that
cocktail will be a gateway for somebody to enter the true world of
sake. At the end of the day it's about enjoyment and who am I as a
sake purist to pee in somebody's lemonade. (Yuk - did I just write
that? In a cocktail piece?) Point being drinking sake and sake
cocktails is a luxury and nobody should look down their nose at
another's personal enjoyment.
I was recently sent an email from Dewey Weddington (The same Dewey
who once saved my bacon at the Tail of The Cocktail show in New
Orleans with his mastery of simple syrup) who is one of the "good
guys" in the sake world informing me that a cocktail had been
crafted to honor my personal title as a "Sake Freaker."
In Dewey's words:
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The funny thing is I created this recipe and couldn't come up
with a name and then Sake Freaker hit me, a name that lingers
from hearing you speak at Tales of the Cocktail. It fit a recipe
that is somewhat sweet but tart at the same time, and packs a
bit of a spicy hit with the serrano. You approach it not knowing
exactly what you will get but then bam, the flavor hits you and
in the end its all very good.
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Ha! I love it. "Sweet but Tart" that packs a spicy hit. So what
exactly is in a "Sake Freaker"?
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Sake Freaker
4 oz Momokawa Organic Nigori Sake
1 slice serrano chili
2 oz shredded rhubarb
1 oz ginger simple syrup
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And how exactly would one go about making a "Sake Freaker"?
Dice small slice of Serrano and add to sake, rhubarb, and ginger
syrup. Shake like your doing a high-speed hula and strain into
martini glass. Garnish with ginger spear. Awesome!
Hmmmmmmmm? Nigori - really? Me as a nigori cocktail? (Stop Beau!
Remember what you said about not looking down your nose or being a
sake snob? It's a cocktail not an obituary!)
Actually, I am incredibly honored and will have this cocktail made
for me as soon as possible. (It's weird making your own named
cocktail isn't it? Sort of cocktail vanity?)
The Sake Freaker and many new amazingly inspired sake cocktails can
be found at SakeOne's newly designed website with a dedicated page
to sake cocktails.
www.sakeone.com/Lifestyle/cocktails/53-sake-freaker
Time to get your Freak on!
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Beau-Zone Layer - Otokoyama Fukkoshu Junmai Genshu
Otokoyam Fukkoshu Junmai Genshu
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From Hokkaido Prefecture. Junmai Genshu. SMV: -50 Acidity: 3.4
Yes siree! That SMV is not a typo, neither is that Acidity
level. This sake is wonderful on so many levels where do I
begin? First it is sweet, and you know I don't like using that
word with sake, but you cannot hide the deep honey and candied
pear tones that are wrapped in a gooey and fat fluid that
harkens back to the day when most sakes drank heavy and sweet.
The makers call this brew a "Revival Sake."
What's impressive is
that for so
much flavor and feeling
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in this baby it drinks
buoyant and quick, but the real strength rests in its food
pairing prowess. If you are preparing any meat, game, fowl this
guy is a great partner. But since it drinks very much like a
Sauterne think Foie Gras, pates, cheese and dried fruit plates.
So if you are sweet nigori fan looking for a filtered sake, a
foodie, or looking to expand your sake knowledge this "Revival
Sake" should be on your list!
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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 image is my favorite to date! Thank you to a true True
Sake friend Todd Bellomy from Boston who is the pulse of the sake
scene in Mass!
http://www.bostonsake.com
This was taken at Nanbubijin Brewery in Iwate. I was too busy
talking about brewing to stop and look around. Luckily for me, my
wife was manning the camera and took this great shot of returned
bottles and a convenient place to put some boots.
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Sake Events - The Blind Sake Tasting, Katafune Brewery Tasting
January 20th - The Blind Sake Tasting
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Come help us select a new, value oriented sake for our
inventory. In our efforts to provide quality imported sake we
have selected 4 brews to taste blindly and the winner will gain
shelf space at True Sake. But we need your help! Taste all four
and make your pick!
WHEN: Friday, January 20th / 5-7pm
WHERE: True Sake
WHAT: 4 brews
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HOW MUCH: Free if you vote!
BONUS: Since we do not carry the sakes yet we will give a 10%
discount on all sakes (excluding the secret word sake and sale
items) in the store during the 5-7PM tasting. Taste and Save!
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February 10th & 11th - Katafune Brewery Tasting
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The brewery would love to get your feedback. This time we are
sampling two just arrived Junmai and Junmai Daiginjo plus
yet-to-be-imported sakes that our sake friend Mr. Yoshizaku will
hand-carry from home.
WHEN: Friday 2/10 from 5-7pm & Saturday 2/11 from 2-5pm
WHERE: True Sake
WHAT: 4-5 different kinds
HOW MUCH: Free if you give feedback!
BONUS: 10% off of your in-store purchase of Katafune Junmai,
Junmai Ginjo or Junmai Daiginjo during the tasting hours.
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New Arrivals - First Winter Namas to Sparkling Sake
For daily updates, please check our
True Sake Facebook fan page.
Denshin "Fuyu"
From Fukui Prefecture/ Nama / SMV: +4.5 / Acidity: 1.4
$28 (720ml)
Dassai 50 Sparkling Nigori
From Yamaguchi Prefecture / Junmai Daiginjo Sparkling Nigori / SMV: na / Acidity: na
$21 (360ml)
Ichinokura Suzune Sparkling
From Miyagi Prefecture / Sparkling / SMV: -90~-70 / Acidity: 1.9
$24 (300ml) *We are almost out of this sake, but more is coming in a month or two.
Kamoizumi Red Maple
From Hiroshima Prefecture / 2-year aged Nama Genshu / SMV: +4.5 / Acidity: 1.4
$33 (720ml)
Katafune Junmai
From Niigata Prefecture / Junmai / SMV: -2 / Acidity: 1.7
$33 (720ml)
Katafune Junmai Daiginjo
From Niigata Prefecture / Junmai Daiginjo / SMV: -3 / Acidity: 1.6
$60 (720ml)
Okunomatsu Sparkling
From Fukishima Prefecture / Junmai Daiginjo Sparkling / SMV: -25 / Acidity: 2.5
$125 /720ml
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Deals & Specials - Daiginjo, Nigori & Hiyaoroshi
Narutotai Junmai Daiginjo
$14 off / Now $85 (Regular $99/720ml)
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Crisp yet rich, this very unique Junmai Daiginjo has wine-like
acidity that is perfectly tempered by umami and rice sweetness.
Good both chilled and warm.
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Daishichi Yukishibare
$6 off / Now $30 (Regular $36/720ml)
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Hiyaoroshi
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Buy one or a combination of Sawanoi, Urakasumi, Wakatake &
Kikusui Hiyaoroshi to receive these discounts.
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20% off of 4 kinds
15% off of 2 or 3 kinds
10% off of 1 kind
Kikusui "Chrysanthemum Water" Hiyaoroshi
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From Niigata Prefecture. Junmai Ginjo. Hiyaoroshi. SMV: +2 Acidity:1.4
This is the first year for this special seasonally released
single-pasteurized Fall Draft sake that is made to celebrate the
cuisines of the Fall and Winter. The nose on this sake is a
strange compilation of rice, mineral, citrus, and burnt wood
aromas. Deep, round and solid this brew is not your typical
clean Kikusui with much more body and a gentle richness. Smooth
and gentle be on the lookout for subtle flavors of vanilla,
nougat, caramel, and light honey. It's both pristine and plump,
rich yet light, and clean but weighty, with a very good balance.
Room temp brings forth more body and a fuller structure, but
chilled reminds us that this is a "Hiyaoroshi" sake. WORD: Smooth
WINE: Pinot noir/fat whites BEER: Belgians FOODS: Rich seasonal
cuisine. $30 (720ml)
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Sawanoi Hiyaoroshi
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From Tokyo Prefecture. 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
Ale0s FOODS: Salty and savory cuisine that has attitude and hint
of extra added spice. $29 (720ml)
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Urakasumi Hiyaoroshi
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From Miyagi Prefecture. 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. 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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You can review many of our sakes on our web site.
Our inventory list is here.
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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!
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 Monthly Sake Club
This monthly sake club is available for those who are in California (and age 21 or over). True Sake Club can be a great gift subscription to your friend and family as well.
2012 Offerings:
We try our best to send you something tasty, new, interesting and/or
exclusive along with our tasting notes. And we hope to grow our
offerings in near future.
- Monthly: 1 bottle
- Sake: 720ml Honjozo, Junmai, or Junmai Ginjo/Ginjo
- Price: Up to $30 + S&H + Tax
- Monthly: 2 bottles
- Sake: Combination of 720ml Honjozo, Junmai, Junmai Ginjo/Ginjo, or Junmai Daiginjo/Daiginjo
- Price: Up to $65 + S&H + Tax
Note:
- Selected sake is/are offered at a discounted price. Therefore, the order will not count toward the Frequent Buyer Program.
- Based on a selection, the price may differ slightly from month to month.
- Shipping & Handling (S&H) will be calculated based on the distance and the weight.
- UPS Ground service will be used for shipping. They will ask for an adult signature upon delivery.
- No return policy, but if your sake is missing or broken, please contact us immediately for a replacement.
2012 Schedule:
We try to keep things simple. Your feedback is welcome.
- Shipping: 3rd Monday (or Tuesday if Monday is a holiday)
- Start Anytime: Email us at sakeclub @ truesake.com OR call us at (415) 355-955
- Switch Anytime: Tell us by the 1st Monday
- Cancel Anytime: Tell us by the 1st Monday
To Start:
Please email the following information to
sakeclub @ truesake.com.
Upon receiving your request, we will contact you for your payment
information.
- Your name as it appears on your credit card
- Shipping address
- Company name if shipping address is a business
- Billing address if it differs from the shipping address
- Your phone number
- Your email
- Your choice of: True Try or True Explore
Gift Subscription:
If you would like to give this as a gift subscription, please specify:
- Length: 3 months or 6 months
- Recipient's name
- Recipient's address
- Recipient's phone number
Contact:
Email: sakeclub @ truesake.com
Phone: (415) 355-9555
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"Ask Beau" - "How can I throw a sake tasting party?"
Oh my - let me count the ways!
We get this question a lot and of course there are so many different
ways to celebrate and learn about sake in a social setting. I
replied to Sarah H from Gainesville, FL very specifically as we
exchanged some emails and I got a sense of what she wanted to
achieve. But for your benefit here are several sake party strategies
that work well!
- The Blind Tasting
Get 5 or 6 sakes of different categories and styles and hide
them in dark socks - we use black baseball socks for our
tastings! Cover the bottles and set in the middle of a table
that people can walk around and pour for themselves. Provide
them with a score card or use beads or beans and little cups in
front of each sake. (The problem with little cups where people
place their beads is that others can see and there is the
influence factor.) I prefer a little scorecard and the tasters
pick their top three and their least favorite.
A second fun way of doing a blind tasting is to line the bottles
up and have people try to determine which sake is the "sweetest"
and "driest." And to make thinks really fun have two of the
sakes be the same and the guests must try to find the two same
sakes.
- The Category Tasting
Just as it sounds you taste by sake categories. You can do a
pure Junmai tasting or all Nigori or all Ginjo etc. I prefer
doing a vertical tasting in the sense that you use a Junmai,
Ginjo, and Daiginjo.
Other "excursions" that are fun include doing a Junmai tasting
with one Honjozo, or a Ginjo tasting with one Junmai Ginjo in
the mix. The point is you try to figure which one is "not like
the others."
It is also fun to do a single brewery tasting featuring a
Junmai, Ginjo, and Daiginjo from the same brewery to look for
similarities even though the ingredients may vary.
- The BYOS Tasting
A tasting as simple as each guest bringing a sake for all to
try. This is easier for room temperature tastings, but in a bind
you can toss all of the entrants into the freezer for 15
minutes. For comparison all "tasted" sakes should be the same
temperature.
A fun caveat on this tasting is all the tasters refund the
person who brings the winning sake. (This encourages far better
sakes!)
Again, there are a ton of ways to enjoy sake in a party situation,
but the best tastings are ones where each person feels comfortable
enough to speak up about the sakes that they like and dislike. There
is nothing worse than when people succumb to the peer pressure of
tasters who try to influence others to their likes and dislikes.
That's why score cards are fun and more individual.
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, now, a three-pack
purchase (as oppose to four-pack in the past.)
This month we are featuring a voluptuous honjozo genshu from
Sawanotsuru. We would normally sell it for $20, but for you the
dedicated newsletter reader, it would be $12. 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...
This is a "Reminder" to drink your sake! Check your fridge, wine
cellar, and cabinets for sakes that you may have forgotten about or
are "saving." Sake is perishable and should be consumed 12-15 months
after release date, and quite often people forget to drink their
sakes in this timely manner. Don't be "that guy" who kicks himself
after finding a 4 year-old gift bottle of sake stashed in a closet
somewhere.
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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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