Pairing Sake With an Omakase Menu
Light and dry with the white fish, richer junmai with the tuna -- a simple way to follow the meal.
Junmai, Ginjo, Daiginjo: A Short Guide to Sake Labels
How much of the rice is polished away, and what that does to the glass in your hand.
Matcha at the End of the Meal
Why so many counters close on a bowl of whisked green tea, and how to drink it.
Warm or Cold? Serving Sake at the Right Temperature
From yukibie at five degrees to tobikirikan at fifty-five, sake has a word for every temperature.
Visiting a Sake Brewery in Winter
The brewing season runs through the coldest months. A morning in the kura while the rice steams.