The sake bomb is pretty much just a boilermaker, only with Japanese rice wine dropped into the beer instead of rotgut whiskey. The main difference between the two is that the former has long been ...
The United States is now sake’s largest export market by volume. Long a staple in Japanese restaurants, sake also garners increasing interest in the mixology community. For an overview of America’s ...
Warming sake, known as atsukan or okan, transforms its aroma and flavor, revealing new layers of sweetness, umami, and texture at different temperatures. Gentle, even heating using a bain-marie and ...
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A look at the culture and tradition behind brewing sake in Japan
It can be sweet. It can be tangy. And as of December, it has also been enshrined by UNESCO. The United Nation’s culture ...
HOT SPRINGS -- Simplicity is at the heart of Origami Sake. The beverage has four ingredients, Ozark spring water, yeast, kogi -- a type of mold that converts the starch in rice to sugar -- and ...
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