
Yes, It’s OK to Heat Premium Sake
Breaking the hot sake taboo, a growing number of restaurants are serving their high-end bottles warm
Jim Clarke writes about wine, beer, and spirits for trade and consumer publications, including Beverage Media, Fortune, and World of Fine Wine. He is a sommelier and the U.S. marketing manager for Wines of South Africa.
Breaking the hot sake taboo, a growing number of restaurants are serving their high-end bottles warm
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