<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>25934</id>
  <title>Which sake to buy for sushi making class?</title>
  <published_at>Wed Oct 01 00:11:44 -0700 2003</published_at>
  <post_count>6</post_count>
  <board>
    <id>1</id>
    <name>San Francisco Bay Area</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>104710</id>
        <content>I'm in charge of providing sake for a sushi making class.  Could have one to sip while preparing sushi and one to drink with dinner. (Prefer to buy it in East Bay and would like to keep price under $20 a bottle if possible.)  Might want to offer a wine alternative for those that don't drink sake--what goes with sushi?  I know nothing about sake and am so sorry I couldn't attend the Chowhound tasting a short while ago!  Any suggestions would be much appreciated.  </content>
        <published_at>Wed Oct 01 00:11:44 -0700 2003</published_at>
        <parent_id></parent_id>
        <user>
          <id>0</id>
          <name>chowfish</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>104717</id>
      <content>Go to True Sake, the new store in Hayes Valley. The owner, Beau Timken, is incredibly helpful and will talk with you about exactly what you want and help you pick the perfect stuff!
 
True Sake Wines &amp; Spirits. 415-355-9555. 560 Hayes Street.

Link: http://www.bayarea.com/mld/mercurynews/living/food/6847594.htm</content>
      <published_at>Wed Oct 01 12:05:30 -0700 2003</published_at>
      <parent_id>104710</parent_id>
      <user>
        <id>0</id>
        <name>CC</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>104724</id>
      <content>There isn't any wine that really goes well with sushi.  Closest thing would be a dry Riesling.  But it's probably better to forego the wine altogether and stick with a thin Japanese beer like Sapporo or Asahi.
</content>
      <published_at>Wed Oct 01 13:27:13 -0700 2003</published_at>
      <parent_id>104710</parent_id>
      <user>
        <id>0</id>
        <name>Reece</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>104773</id>
      <content>Gr&#252;ner Veltliner is great with wasabi.  And Muscadet is terrific with sashimi, as long as the soy isn't a heavy sweet type.</content>
      <published_at>Thu Oct 02 03:34:15 -0700 2003</published_at>
      <parent_id>104724</parent_id>
      <user>
        <id>0</id>
        <name>Melanie Wong</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>104726</id>
      <content>Sparkling wine with sushi is a match made in heaven.
 
I think the more fruity sparking wines are better than yeasty ones, so I'd generally recommend New World over Champagne.  Domaine St Michelle Brut and Blanc de Blanc (each about $8) are fantastic given their price.  I go through cases of them all the time.  Roederer's Brut runs about $20 and is my favorite California sparkler.  You can find all three bottles sold just about everywhere.</content>
      <published_at>Wed Oct 01 13:51:18 -0700 2003</published_at>
      <parent_id>104710</parent_id>
      <user>
        <id>0</id>
        <name>nja</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>104730</id>
      <content>I'm curious about the sushi class. Where is it held and who teaches it? I've always wanted to take one. </content>
      <published_at>Wed Oct 01 15:00:33 -0700 2003</published_at>
      <parent_id>104710</parent_id>
      <user>
        <id>0</id>
        <name>augiespal</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>104749</id>
      <content>Home Chef--4 locations:  Corte Madera, SF, SJ, Walnut Creek.  They have a lot of great classes.

Link: http://homechef.com</content>
      <published_at>Wed Oct 01 19:34:13 -0700 2003</published_at>
      <parent_id>104730</parent_id>
      <user>
        <id>0</id>
        <name>chowfish</name>
      </user>
    </post>
  </posts>
</topic>
