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 ...
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!