March 2018

Beware the Tides of March

Welcome to the 163rd Issue of America’s sake-centric Newsletter. In this very blustery and cold edition, it’s time to praise all things unpasteurized in a nama salute, discover how the sake industry has finally taken up arms to compete with the other alcohols, pick ten sakes that are perfect for warming on these cold and rainy nights, think about Sake Day 2018, go sake archive mining with KJ, check out the onslaught of namas in the New Store Arrivals, go Beau-zone Layering with a “mouth feel” sake of note, and Ask Beau about that crazy and wonderful Instagram account and what it does for sake.


   

In this issue:

 

Consider this... 

“In 1854, Louis Pasteur was appointed professor of chemistry and dean of the science faculty at the University of Lille. There, he worked on finding solutions to the problems with the manufacture of alcoholic drinks. Working with the germ theory, which Pasteur did not invent but further developed through experiments and eventually convinced most of Europe of its truth, he demonstrated that organisms such as bacteria were responsible for souring wine, beer and even milk. He then invented a process where bacteria could be removed by boiling and then cooling liquid. He completed the first test on April 20, 1862. Today the process is known as pasteurization.” – Biography.com

 


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