A note for anyone who has been reading this newsletter for a while.
Over the past six weeks I have been publishing a series — eight pieces, six of them so far, on how to read sake using the vocabulary you already have from wine. It has been going out to a separate list, and it lives on the Grape and Rice site rather than here.
The series is something else: it is structured, it builds, and each piece assumes the one before it. It needed somewhere permanent to sit, and to connect to the workshops and classes I care most about.
Here are the six, in order.
What Is Sake? — four ingredients, and no sugar in any of them.
How Sake Is Made — rice has no sugar and no acid. Both are made by living things.
Reading a Sake Label — most of the label is not for you. Five words are.
Sake Styles, the Wine Way — a wine list sorts by colour. So can a sake shelf.
Temperature and Glassware — ten Japanese words for the temperature of one bottle.
Sake and Food: Where Wine Struggles — it was never the tannin.
Two more to come, on Fridays. I will send a short note here each time one goes up.
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Kazumi