Long Time No Taco

You tried a few Sake and figured out this much: You like 'em dry. Great! I wrote about what makes Sake dry or sweet here . In the U.S., the Sake Market has finally started to take hold, in part because they stopped referring to Sake in binary terms like "Sweet or Dry". But now many Sake menus will avoid the words entirely, opting for alternative descriptors such as "earthy", "minerally", or "bold". These can be helpful in deciding, but in Japan "Dry or Sweet" is usually the first and sometimes only  criteria used when selecting Sake, so let's agree to acknowledge that Sake's depth and breadth has many dimensions - including semi-dry, semi-sweet, and neutral, and   it's okay to use "Dry or Sweet". Much of the cheap, mass-produced Sake of poor-quality also survive in the dry-realm. One example (that's right, I name names!) is the classic Ozeki One Cup. Keep in mind, they do still have their time ...