NEW YORK

250 Great Sakes

If wines correspond to a richly embroidered tapestry, then sakes are a subtly dyed hand-woven length of silk. A sake may be full-bodied or light-bodied. It may be on the sweet side or the dry side. A good one has a pleasing tail. A poor one may be cloying or ill-bred. Good balance is much admired. With some sakes, the clear water of a mountain stream seems to leap fresh and clear from the bottle. With others, a more complex and elusive layering of flavors occurs.

The labels presented for sampling at The Joy of Sake display the full spectrum of styles in the junmai, ginjo and daiginjo categories. All were submitted as entries in the 2006 U.S. National Sake Appraisal and evaluated by a panel of judges under the guidance of participating advisors from the Japan National Research Institute of Brewing.

Many people have read or heard about the wonderful artisan sakes produced by Japan's regional breweries, but few have actually tried them. At The Joy of Sake, enthusiasts will encounter the finest selection of sakes ever assembled outside Japan.