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
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
Breaking the hot sake taboo, a growing number of restaurants are serving their high-end bottles warm
By abandoning traditional classifications and embracing winemaking techniques and ancient styles, pioneering brewers in Japan aim to change the way we talk about sake
Offering versatility, the fermented rice drink is being tapped for global food pairings, BTG programs, and more
Key strategies include educating buyers and categorizing products by aroma and body
Exploring the ways producers are using sake rice and yeasts to make beer
Stateside sake makers are building an audience for their increasingly high-quality products
How Chris Melton, beverage director for Hai Hospitality, chooses pairings for Uchi Austin’s sushi-centric cuisine
Separating the myths from the facts about sake can help consumers better understand this niche category
Over the past decade, every wine pro has come to know and love Pelaverga—but how did this little-grown grape skyrocket to fame?
Low-intervention winemaking at special vineyard sites like Monte Bello makes this California producer a favorite for those in the know
Non-alcoholic beverages meet the mainstream, Gen Z arrives on the scene, and coffee cocktails move beyond the Espresso Martini