March 2015

March Gladness

Posted by Beau Timken in 2015, March, Newsletter

Welcome to the 127th Issue of America’s sake-centric Newsletter. In this revealing edition get ready to take a sake acid trip, then check out Ten sakes that make serious acidity plays, learn about a sake that all sakes drinkers should taste at some point in their sake lives, read about a fun Sake Challenge pitting two brews versus British fare, jump at the news of True Sake’s new sake bar, honor the Tohoku earthquake’s 4th anniversary with a Beau-Zone Layer sake, and discover how sake can become more popular when you Ask Beau.


   

In this issue:

 

Consider this... 

When we talk about adding distilled alcohol to premium sake like Ginjo and Daiginjo sakes, how much can be added to a batch of sake? Legally brewers must use less than 10% of the weight of the milled or polished rice – for 1 ton of white rice they may add 116.4 liters of distilled alcohol.

 


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