For those who wants to try Sake for the first time, I would recommend this Sake, for flavor profile resembles closely to high-end, dry white wine. On the nose, there are apple, pear, and fruity nectar presence, but the decadent texture on the palate is to die for with hints of melon, banana, and a […]
I’ve heard of Beau Timken’s name being mentioned a several times, when I was taking a Sake Certification Course in Japan. I’ve learned from my fellow Sake enthusiasts that Beau has a claim to fame of operating the first Sake store in U.S., as well as first dedicated Sake store outside of Japan. So when […]
I was excited to taste this sake as it’s made from the second most popular sake rice in Japan: Gohyakyumandgoku. And, it truly took me on a surprising sensory experience with no discernible scent of fruit or floral, instead it was earthy, mushroom, and savory. On palate, I tasted roasted nuts, mineral, and a peppery […]
When people find out about my Sake education, the first comment I hear is how great Sake goes with Sushi. And yes, I do agree that Sake does go well with Sushi but in reality, Sake can pair well with other ordinary foods like burgers, lasagna, pizza, and even chili. I’m still fairly new to […]
Kuroushi Junmai Ginjo, made with 100% Omachi Rice. The first thing you notice is the beautiful hay color hue, then the most decadent mouth-feel of this amazing Sake. Nose permeates cooked rice, a touch of earthy, and even a hint of honey. On palate, there’s an initial spicy kick, then it gives way to full-bodied […]
San Francisco is known for eclectic cuisine and vast beverage options, but who would have thought that one can find a genuine Sake brewery in San Francisco too. Sequoia Sake, located near Bernal Heights, brews and bottles fresh Sake right on the premises. They are open to drop-in visitors, offering a quick tour of their […]
I’m ashamed to admit that I was one of those snobs that was convinced that no Sake could ever measure up to wine, but oh, how I was so wrong and humbled. I recently returned from taking John Gautner’s Sake Professional Course in Japan, and learned that Sake, like wine, has many levels of quality […]
This was an interesting experiment pitting Junmai Daiginjo against Daiginjo from the same brewer, Hakutsuru, to discover what differences I could perceive from Saké with and without added alcohol. Granted, Daiginjo as a grade, has only a very small amount of alcohol added, however I did noticed on the palate, there was a discernible presence […]
