Question for #3: The polishing ratio for Daiginjo A is _____% or less.

Sake is made in all 47 prefectures of Japan–except Kagoshima on the southern island of Kyushu.

Sake bars featured in the New York Times: http://bit.ly/9yCgX.

Ladies and gents–please no perfume or after shave at The Joy of Sake! Sake aromas are subtle, and no match for Chanel No.5

Japan Air Lines says sake = "the liquid essence of Japan." http://www.jal.com/en/sake/

Answer sake quiz #2 at [email protected] to win a FREE pair of Joy of Sake tickets worth $180.

1. The Joy of Sake started in Honolulu in 2001. When did it first come to New York?

2. When sake is judged, four factors contribute to the "overall impression." What are they?

3. Entries in the U.S. Natl Sake Appraisal are divided into DaiginjoA, DaiginjoB, Ginjo&Junmai categories,depending on polishing ratio.

Question #3: The polishing ratio for Daiginjo A is _____% or less

Sake Quiz contest #2 is now closed, and we are pleased to announce the winner of the two free tickets to Joy of Sake: Binita Parmar!

Look for a gold star on the minisigns in front of each bottle, which indicate a gold-award winner at the 2009 U.S. National Sake Appraisal.

What's the number one thing judges look for when evaluating a sake? It's not flavor. It's not aroma. It's "overall harmony."

Geisha is launching a new appetizer at The Joy of Sake this year: Black Truffle/White Tuna Sandwich. How decadent!

Traffic suggestion: head to the third floor right away. The lower floors tend to get more crowded early on.

Can't wait to see what Bozu does with the 70 pounds of king crab they've purchased for their Joy of Sake appetizers!

This just in: Ajna Bar will be serving seared "Honzake" salmon with basil pepper sauce.

A group of brewers from Akita Prefecture will have a booth at which they will be pouring eleven different labels from their region.

Last chance for regular pricing. On-line ticket store closes at 3:00 p.m. Before 3:00pm: $80; at the door: $90.

Tonight's the night, New York ... We can't wait to raise our o-choko with you. Kampai!