Some operators are pouring novelty-seekers a product that until recently was seldom seen outside Japanese eateries — premium sake. They’re mixing the fragrant rice-based beverage into signature cocktails, substituting it for wine and spirits in sangria and pouring it as an accompaniment to cuisine. In some cases, they are touting it as a gentler alternative to high-proof liquors. Indeed, they are taking it far beyond its Japanese roots into a variety of settings in which fresh, ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?