With the recent growth of sake connoisseurship in the United States, it has become almost common knowledge that premium sakes should be served slightly chilled. This does, however, give rise to the question of where our earlier penchant for warm sake came from, and indeed, if ever there is a time where the heating of the drink is appropriate. Apartial answer, at least, comes courtesy of sake expert John Gauntner, author of several books on sake and publisher of the Tokyo-based ...
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