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
Sake
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Sake Brewers Are Turning to Wine for Inspiration
By abandoning traditional classifications and embracing winemaking techniques and ancient styles, pioneering brewers in Japan aim to change the way we talk about sake
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How Sake Is Making Its Way into Non-Japanese Drinks Programs
Offering versatility, the fermented rice drink is being tapped for global food pairings, BTG programs, and more
Finding a Niche for American Craft Sake
Stateside sake makers are building an audience for their increasingly high-quality products
4 Sake Myths—Debunked
Separating the myths from the facts about sake can help consumers better understand this niche category
