Post Date:
Tuesday, August 30, 2016
Publisher:
Marketing
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