Why Arkansas Rice Is the Backbone of the U.S. Sake Movement
With a “game-changing” new rice milling facility and a legacy of rice farming, Arkansas has become the epicenter for the growing American sake scene
The Science of Koji in Sake Production
A key ingredient in the production of Japan’s most iconic foods and drinks, koji mold lies at the heart of the sake brewing process
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 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
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
A Sake Seller’s Tips for Moving Bottles
Key strategies include educating buyers and categorizing products by aroma and body
Brewers are Looking to Sake for Fresh Inspiration
Exploring the ways producers are using sake rice and yeasts to make beer
Finding a Niche for American Craft Sake
Stateside sake makers are building an audience for their increasingly high-quality products
Pairing Wine and Sake with Sushi
How Chris Melton, beverage director for Hai Hospitality, chooses pairings for Uchi Austin’s sushi-centric cuisine
4 Sake Myths—Debunked
Separating the myths from the facts about sake can help consumers better understand this niche category
What Do Neo-Prohibitionists Really Want?
Organizations that advocate for more stringent policies around the sale and marketing of alcohol are gaining momentum. What does this mean for the beverage industry?
4 Must-Stock Brands for the Holidays
From high-end spirits to iconic bubbly, these are the brands fueling the holiday season
