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.
So, How Did You Get Into Sake? Exploring Sake Brewery Origins
While you might think that since sake, miso and soy sauce are all fermented products they require similar know how, they are actually fairly different.