The 3 Sake Trends on the Rise in 2026
From milling ratios to brewing techniques, the world of sake is constantly evolving. These are the key developments pushing the category forward in the new year
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
How to Take Over an Existing Wine Program
Wine and beverage directors offer their tips for stepping into an established wine program, from auditing inventory to making changes without creating waste
Soju and Shōchū Are Paving the Way for Asian Spirits in the U.S. Market
As consumer interest grows, soju, shōchū, and baijiu are following distinct paths in the U.S. market, signaling that Asian spirits are evolving beyond a single trend
The Making of Champagne’s Most Elusive Prestige Cuvée
By releasing wine only in select vintages and sourcing exclusively from Le Mesnil-sur-Oger, Salon has created a model of prestige rooted in patience and place
Sommeliers’ 6 Favorite Wine Glasses for Restaurant Service
From universal workhorses to precision stems, these are the wine glasses sommeliers rely on during service
6 Irish Whiskeys Buyers Are Excited to Stock Right Now
From small-batch specialty releases to reliable favorites, these are the Irish whiskeys that are driving interest among U.S. spirits buyers
Register Now for WSWA’s 2026 Access LIVE
With programming that challenges beverage industry attendees to look “beyond the glass,” this year’s Access LIVE will be held from February 2 to 5 in Las Vegas
6 Beer Industry Trends to Watch in 2026
To not only survive, but thrive, breweries must effectively target Gen Z, provide value for consumers, and cope with uncertainty around THC drinks
The Prestige Cuvée Champagne That Buyers Can’t Miss This Holiday Season
At this all-important time for Champagne sales, sommeliers and retailers are looking for the luxury Champagnes that consumers most demand—and the La Grande Dame 2018 from Veuve Clicquot is at the top of their lists
The Global Sparkling Wine Regions to Have on Your Radar in 2026
From countries with growing sparkling exports to islands that are just dipping a toe into bubbly production, these wine regions are worth taking a second look at for sparkling wine
Meet the Next Generation of Japanese Whisky Producers
Japanese whisky, long dominated by two players, has seen an influx of new producers in recent years—and now a few standout brands are reaching maturity and garnering acclaim
How to Start an Independent Wine Brand in 2025
In today’s tumultuous climate, launching a new wine label is no easy feat—but it’s not impossible. Founders and owners share their advice for successfully bringing a brand to market
12 Hidden-Gem Wines That Crush It By the Glass
From an Armenian bubbly to aged Châteauneuf-du-Pape, these are the by-the-glass wines that sommeliers recommend now
Don’t Miss NYC’s First Zero-Proof Festival
On September 27, join over 60 non-alcoholic and functional beverage pioneers, leading mixologists, and industry disruptors for a flavor-forward experience at New York’s inaugural Drinks with Benefits Zero-Proof Festival
