Rice, Water, Earth: Notes on Sake
These posts are the continuation of my thoughts and reporting on sake for the James Beard award-winning Exploring the World of Japanese Craft Sake, which I co-wrote with sake sommelier and Sake Samurai Michael Tremblay.
Challenged by Covid-19, Sake Makers Turn to Distilling Spirits
One of the attractions of the growing Japanese craft gin movement, along with expert blending, is its use of indigenous botanicals.