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.
Courtney Kaplan: Introducing Small Craft Brewers to L.A. Diners
The East Village sake bar Decibel “served fifty or sixty sakes by the glass and was an institution. After closing we could try anything we wanted, so it was a tremendous tasting opportunity.”