All too often in the West, sake is associated with cheap, warm, sticky hangover-causing rotgut. If that was your experience, you have NOT tasted the real thing. Premium sake, unlike the cheap stuff you probably tasted, is similar to wine in its potential for serious gourmet appreciation. Sake brewing techniques have improved drastically since the 1950s, and premium sake is now sipped cooled, not warmed. Sake can still be warmed, often with wonderful results, but only for certain types of sake. In this workshop, we present four basic lessons. 

To learn more,
please visit the
Sake Knowledge section,
  the Newsletter Archive,
or the Japan Times Archive