True Sake In The News - Grape Magazine Spring 2011
| Grape Magazine Spring, 2011
Article: "Desperately Seeking Sake"
Proof Copy for: Beau Timken
Please review for accuracy
In the U.S., most people first start drinking sake that's of a lower quality. It can leave one with a bad taste for the stuff, or worse, a bad hangover, according to master sake sommelier Beau Timken. He's the author of Sake: A Modern Guide and owner of San Francisco's True Sake, the first all-sake-focused boutique in America.
"People have had their 'tequila moment' (with inferior sake) and say they can't drink it" says Timken. "Bade sake makes bad hot sake. However, not all hot sake is bad sake."
Timken is among a growing crop of sake experts in the U.S. who want to educate Americans on premium sake's allure. Learning about sake's nuances and grade levels can reveal a spectrum of flavors. But first you need to understand the Japanese terms to discern what's inside the bottle. Essentially, there are six grade levels of premium sake: