Atrained sommelier, Paul Tanguay began developing his passion for saké about seven years ago when he joined SushiSamba, a Japanese, Brazilian and Peruvian fusion concept that has locations in Chicago, Miami, New York, and Tel Aviv, Israel. Since then, he has toured innumerable kura, or saké breweries, served as a judge at tasting events in the United States and Japan, and started work on a book about saké that he has described as “user-friendly and fun.”People have been saying for years that ...
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