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.
The Science of Sake Aromas
“Lighter fluid or stove fuel, scorched oil, a vinegar dressing, a deviled egg, a just-unwrapped cheese, a sip of wine or rum: all offer distant echoes of the early cosmos, sensible traces of the inherent, relentless creativity with which matter explores its own possibilities.”