Sake Science – as seen on Wine Spectator magazine

As seen on Wine Spectator magazine on August 31st issue (Vol.40, No.6), 2016.
Different Temperatures, Different Types
Sake and Japan’s 19th Century Food Renaissance
Sake-Making and Flavor
The Junmai-Type Sake-Making Process
The Ginjo-Type Sake-Making Process
Fact of Fallacy: Different Temperatures for Different Sake Types
“Tasting” Cluture