Takara Sake USA in the NYT

I found a short article in the travel section of the New York Times today on Takara Sake USA. It led me to their web site which has some interesting information, including a very general guide for pairing sake with food. Whatever you feel about saké made outside of Japan, it's hard to find fault with Takara's corporate slogan: "We proclaim ourselves a 'Harmonist' a term coined out of our sincere desire to act proactively in creating a positive rapport between people and nature." Actually, I really enjoy their Takara Sierra Cold, which is one of two sakés served at Mai Village, my local Vietnamese place. The description on Takara's site claims: "Takara Sierra Cold is an innovation in sake brewing. It is fermented with a specially developed yeast that allows for the rich flavor of a premium type of sake. We have made this product with an alcohol content of 12% for those who prefer a milder taste." It is just plain easy to drink.