“Cup Sake” Is Having a Kooky, Category-Defying Moment. Here Are the Ones to Try.
For a new generation of sake consumers, today’s growing wave of RTD sake options (both Japanese and domestic) manages to highlight the essence of what’s driving sake’s international popularity: flavor, fermentation, captivating design and cultural currency.
New-Generation Sake
Three breweries that are rethinking what constitutes top-grade sake and inviting the public to follow them into the “Wild East” (and sometimes yeasts) of modern sake.
Brace Yourself for Sake Pét-Nat
“Sake has the potential to really be this big, disrupting force in the drink industry in a major way.”
—Ben Bell, Origami Sake
Are Sake Labels the Ultimate “No-Entry” Sign to Foreigners?
The sake label conundrum. Beautiful, yes. But legible to all?
Sequoia Sake: Leaving the Tech World to Brew Sake
It's your typical Bay Area start-up, except rice, not digitally based.
Meet the Japanese Sake Brewers Taking Cues From French Winemakers
Sake brewers in Japan are adopting French techniques to craft sake's nouvelle vague with local rice and indigenous yeast.
A Sake-Brewer’s House Steeped in Tradition
A 200-year-old Japanese house has evolved for modern lifestyles but stays true to its heritage.
The Best Izakaya in Toronto—and What to Eat and Drink There
Toronto's Izakaya scene is bustling. Here, a guide to the best spots in town and what you should be sampling there. Sake pairings included.
Izumi Sake: A Great Brewery by a Great Lake
Profile of local Toronto sake Brewery Izumi Ontario Spring Water Sake Company and its founder and president, Ken Valvur.
Rumiko Obata, Obata Sake Brewery
A fifth-generation sake brewery owner forsakes life in the big city and returns home to Sado Island, ushering the family business into a new era of international prominence.
Fukushima Sake Diary: Five Years after 3.11, Spreading the Gospel of Natural and Organic Sake
Profile of pioneering sake maker Yasuhiko Niida
Bon Yagi: Emperor of New York's Japanese East Village - Part 2
Profile of the entrepreneur who has, over the past 30 years, shaped the East Village's Japan Town.
Sake's thousand-year-old legacy of fermentation gets an update for modern tastes
The growing number of high-quality sakes available both nationwide and in the Twin Cities makes this a good time to get familiar with sake
Where to Drink Sake in New York City
My guide to the best sake bars in New York City
The Yeast Hunters: Revitalizing Japan's Ancient Sake Tradition
At Tokyo's top agricultural university's department of brewing and fermentation, one professor's quest for flower yeasts
How New York's Sake Scene Got Serious
A look at the rise in quality of jizake, or small-batch, artisanal sake in Japan, and how New Yorkers have embraces it.
Place-Based Tastes: Delicacies by the Sea
The sake, tea and small-batch products of Saga, Japan
Shop Talk: For Saké's Sake
A profile on the East Village Saké shop Sakaya and a primer on saké,