For a drink that’s so very everywhere, sake’s pretty misunderstood. And unless you’ve grown up with the stuff—or become one of a few certified sake sommeliers—it actually makes sense to not quite get it. As consumers, we’ve been sold a two-dimensional sake experience: hot or cold, served with sushi, and, yeah, that’s pretty much it. The article Myth Busted: Sake Isn’t Wine appeared first on VinePair .
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Is there anything better than fresh, well-made sushi? I pretty much want to eat it whenever possible. Ramen is also one of the most satisfying foods—a hot bowl of soft noodles in pork broth, yes please! But I’ve only been exposed to these foods here in the U.S.; I’ve never been to Japan. When it comes to pairing a drink with my sushi or ramen, I’m completely stumped as to which sake to pick. The article The Expert Guide To Pairing Sake With Japanese Food appeared first on VinePair .
Like wine, sake presents a different personality at different temperatures, allowing for distinctions between chilled, room temperature, and warm sake. The warm variety has been enjoyed by nobles since the Heian era, and made its way to the Japanese everyman during the Edo (Genroku) period. Eventually it crossed to the ocean to the US, and on a crisp fall night, there’s nothing quite like ramen and warm sake. The article Ever Wonder How Hot Sake Gets Heated? The Answer May Surprise You. appeared first on VinePair .
If you attended college in the US, you probably found yourself hanging out at a cheap karaoke bar at some point, eating mock crab California rolls and pounding sake bombs. If you’ve never had a sake bomb, you can either consider yourself as having missed out or, alternatively, greatly privileged. Sake bombs, typically comprised of cheap beer and cheap sake, are unpleasant, both in taste and consumption method. The article Where The Hell The Sake Bomb Came From: A Lesson In Irony appeared first on VinePair .
