Welcome to the 176th Issue of America’s sake-centric Newsletter. In this special slightly late issue read a great story about an American guy who met a Japanese woman over ten years ago who made Kimoto sake with her feet and...
When I was in London this month for the IWC, I had a moment of free time and I bombarded Tom and Lucy at their sake craft brewery in Peckham London. They both were extremely busy and were doing renovations...
If April Showers bring May flowers then we better take a better look at the April rains. Water plays a huge part in the production of sake. And that is an understatement as the final product of sake is 80%....
Come in this Saturday to taste some very special brews from a newly formed sake company called 5th Taste. They might be new in name, but it’s actually our very good friend Jesse who has been working the Bay Area...
The “Beau Zone Layer” – Tsukinoi Nanotsuki 80 From Ibaraki Prefecture. Junmai. SMV: +5 Acidity: 1.9 Keiko Sakamoto, the seventh President of Tsunikoi, became extremely passionate about creating organic sake while her husband Kazuhiko was battling cancer. In the end he lost...
I did an informal count the other day of unpasteurized sake in the store and I was shocked. Not counting nama-chozo like Eiko Fuji Junmai Ginjo we had 41 namazake on hand. That is insane, and as I stated in...
Let me answer that by saying 1,500! This year we had 1,500 entries from 432 sake breweries from around the world. This is not a record for total entries, which we broke last year in Japan, but this is a...
So there have been a lot of requests on how to follow me and my, let’s call it... “unique eye,” for sake-centric photography. There are two ways. First you can follow me directly at @truesake on Instagram, which is a really...
One of the best things about being in the sake industry is that with time things that you thought would never happen … happened. Ten years ago when I was in Kyoto for a big Sake Samurai sake tasting I...
