True Sake In The News - Grape Magazine Spring 2011
Okay folks here is a new twist on the True Sake In the News section. I was interviewed by the wine rag "Grape Magazine" for a big story that they are doing about the nectar of the gods. Spent a good deal of time going over everything sake - perhaps an hour interview. What you are about to read is a "Proof" that they wanted me to go over for fact checking! Truthfully I was a little shocked as there were some pretty big mistakes. So I at least had the opportunity to make some corrections. But for the fun of it I will only show you the proof and then we will wait and see how the article turns out. So herewith is the "Proof" of my participation in Grape Magazine's article of sake:
Now the mistakes are not huge! But they are confusing right? This is and has been the nature of the beast getting the word out about sake. Sometimes educational outlets get it wrong, and then we are back to ground zero. At least these guys showed the proof. And to be honest, I rarely read proofs of interviews that I have conducted because it feels weird. Just print what you wrote. I'm glad I looked at this one.
| 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: