Recently the owner of a sake brewery and company that makes high end rice polishing machines came to True Sake and asked a very good question about his passion – rice! He wanted to know if the western sake world...
Welcome to the 121st issue of America’s sake-centric Newsletter. In this “dry” issue learn some new tricks on how to navigate a sake menu for the best values, take a final look at Sake Day and get your tix ASAP,...
So there you are! Sitting in that new sushi place! Or waiting in line at the new “Izakaya” which is the rage! With a sake menu in your hand you try to play it cool and you game plan what...
Just one more week to get your tickets! Nihonshu no Hi is the day of sake in Japan and it’s always on October 1st, but that day is a Wednesday and we need a serious Saturday to do all of...
I am on a spiritual sake quest that will finally put a nail in the coffin of the "sake can only be consumed at a sushi restaurant" mantra. Wake up people! Food and sake go together - always have and...
Yes! It’s true. California is in a terrible drought! It’s dry here, very dry! They are even starting to bring out the water police, as well as phone-in “tip” lines where you can nark on a neighbor. That’s cold! And...
The Beau-Zone Layer – Jinyu “Brave Warrior’ Junmai Ginjo SMV: ±0 Acidity: 1.4 From Chiba Prefecture. Say hello to one of “those” sakes. Why one of “those”? There are a few select sakes which for me – as a “professional” –...
Dewazakura Ichiro “Abbey Road”From Yamagata prefecture Junmai DaiginjoSMV: +4 Acidity: 1.3$57/720ml Houraisen Junmai DaiginjoFrom Aichi prefectureJunmai DaiginjoSMV: +1 Acidity: 1.4$90/720ml
This funny question came from one of my Instagram followers and the answer is pretty easy! Yes! Yes you can absolutely make sake using any sort of rice! The bigger question is can you make good sake using any type...
