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After mellowing and maturing for a decade, the sake was ready.
When restaurants in Las Vegas and elsewhere tell Henry Sidel, president of the Joto Sake distribution company in Manhattan, that they need something more expensive to impress their upscale clientele, he finds that a crucial selling point is a good yarn about how the sake was made.
It's worth examining the wide range of flavors and textures, like Shirakawago, milky colored yet clear flavored, Taru (you can taste the cedar barrels in which the sake was aged) or Poochi Poochi, fresh and lightly effervescent, and no doubt Chibi's favorite.
They sat around a toolbox that Assange was using for a table in his bedroom, and ate takeout sushi and drank sake, and after the sake was finished Assange produced an armful of half-consumed bottles of liquor gifts from other visitors.
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Best of all, the sake is moderately priced, $15 to $25 for a small bottle.
But I do remember that when the sake is a good as it is on this relatively unvisited island in the Japanese "Inland Sea", you don't complain.
If bubbles quickly and immediately rise to the surface, then the sake is hot.
If small bubbles begin to rise, the sake is considered to be warm.
The sakes are made from junmai sake, a premium grade.
The sakes are sold in four-packs for $14.99 at Chelsea Wine Vault, Sakaya and Mister Wright.
The honjo sake was smooth and lovely with this delicate fish, and with the briny akagai clams.
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