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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

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