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Italian Sake Is Made With Risotto for a Distinct Taste
When Misal Memeo and Nicola Coppe decided to create a line of Italian sake, they knew they’d have some obstacles to overcome. First, no one had ever made a truly Italian sake before. Second, how could they make a product that would both appeal to the Italian palate and stand out in a market saturated with wine and craft beer? And third, neither of them really knew how to make sake. The article Italian Sake Is Made With Risotto for a Distinct Taste appeared first on VinePair .
by Coral Sisk4 viewsreading-about-drinkingitalysake - news
VinePair Happy Hour: What Original Cocktail Have You Crafted Recently?
So far in 2021, our social lives have looked a lot like they did in 2020, and that means many of us are channeling our pent-up creative energies into hobbies like home bartending. Though the VinePair team loves making our tried-and-true favorites such as Negronis and Margaritas, we’ve recently been taking breaks after our end of day Zoom meeting to craft our own unique cocktail recipes (some more successful than others). The article VinePair Happy Hour: What Original Cocktail Have You Crafted Recently? appeared first on VinePair .
by VinePair Staff4 viewsreading-about-drinkingcocktail-recipescrafthappy-hour - news
Namazake — Fresh-Pressed, Unpasteurized Sake — Is Spring’s Most Exciting Release
Recently, in one of the outdoor cabins that comprise the Covid-era “winter village” outside the Japanese restaurant Rule of Thirds in Brooklyn, co-owner George Padilla opened a bottle and poured it into an ochoko, the little ceramic sake cup I had chosen for myself. Then, he poured for himself. We were partaking in a ritual that is seasonal in Japan, the drinking of unpasteurized sake, called namazake. The article Namazake — Fresh-Pressed, Unpasteurized Sake — Is Spring’s Most Exciting Release appeared first on VinePair .
by Betsy Andrews4 viewsreading-about-drinkingjapansake - news
Ask Adam: Is It True Only Cheap Sake Should Be Served Hot?
If you Google this question, the resounding answer you’ll find on the interwebs is that the only sake that should ever be heated is the cheap stuff, but that’s a misunderstood oversimplification of sake, borne from too many sake bombs consumed at chain hibachi restaurants. The article Ask Adam: Is It True Only Cheap Sake Should Be Served Hot? appeared first on VinePair .
by Adam Teeter4 viewsreading-about-drinkingadviceask-adamdrinking-advicesake - news
International Sake Producers Face Challenges — and Opportunities
Of all the great things that are available to drink nowadays, few are limited by geography. Craft IPAs and breakfast stouts currently appear in just about every corner of the globe, while surprisingly successful new wine regions keep sprouting up in places like India, China, and England. The article International Sake Producers Face Challenges — and Opportunities appeared first on VinePair .
by Evan Rail5 viewsreading-about-drinkingbusinessfree-poursake - news
Sparkling Sake Is Making Its Case as a Specialty, Food-Friendly Option
Sparkling sake, once viewed as a sweet, low-alcohol, low-quality brew, is experiencing a small yet significant renaissance. Thanks to recent efforts by organizations like the Japan Awasake Association, which is introducing and encouraging methods and certifications similar to that of Champagne, as well as international retailers championing the sparkling trend, Japanese sake brewers are working to create a more premium version of the bubbly brew. The article Sparkling Sake Is Making Its Case as a Specialty, Food-Friendly Option appeared first on VinePair .
by Ashlie Hughes4 viewsreading-about-drinkingbeerbreweryjapansakewine - news
The Microbrewery Pioneering Mexican Sake and Rice Lager in Tequila Country
In Mexico, the land of tequila and mezcal, a sake revolution is slowly brewing. NAMI, a spirits company whose name is Japanese for “wave,” is the first Mexican premium sake brand bringing a distinctly Mexican contribution to the category. The article The Microbrewery Pioneering Mexican Sake and Rice Lager in Tequila Country appeared first on VinePair .
by Nneka M. Okona4 viewsreading-about-drinkingbrewerymexicosake - news
Craft Across America: 50 States, 50 Proudly Local Beers, Wines, and Spirits
With no legal definition of “craft,” it’s easy to dismiss it as a marketing term. But maker culture transcends jargon. Across the United States, independent, locally minded producers create products that showcase heritage crops and area traditions. Now, anyone thirsty for small-batch drinks with regional flavors can find them in communities and cities across America. Here are 50 truly local beverages made in all 50 states. The article Craft Across America: 50 States, 50 Proudly Local Beers, Wines, and Spirits appeared first on VinePair .
by Billy Lyons4 viewsreading-about-drinkingamericacraft-spiritstravel - news
A Snob’s Guide to Finding Good Drinks in Disney World
Anyone who ever aspired to drink with intergalactic droids will soon be in luck: Disney Parks is set to debut a new bar, Oga’s Cantina, a “hotly anticipated” Star Wars attraction, in Florida’s Disney World and California’s Disneyland later this year. Oga’s Cantina marks the first Disneyland bar serving alcohol to the general public (provided they are over 21, of course). The article A Snob’s Guide to Finding Good Drinks in Disney World appeared first on VinePair .
by Aaron Goldfarb4 viewsreading-about-drinkingdisneyfloridathemed-barstravel - news
We Asked 10 Sommeliers: What Do You Drink When No One’s Watching?
It may seem like sommeliers only drink exceptional vino sourced from family-owned plots in enchanted valleys and noble hillsides. Turns out, that’s only partially true. Even the most esteemed wine professionals have guilty pleasures. We asked 10 sommeliers to share their off-the-clock indulgences, from Boilermakers to Robitussin Highballs. “I’ll be honest. I drink a lot of gin Boilermakers. The article We Asked 10 Sommeliers: What Do You Drink When No One’s Watching? appeared first on VinePair .
by VinePair Staff4 viewsreading-about-drinkingsommelierwine - news
The Differences Between Soju, Shochu, and Sake, Explained
It’s no secret that Asian spirits are on the rise. And the growing presence and popularity of AAPI-owned and -operated bars and restaurants have introduced many American palates to spirits like Korea’s native soju and Japan’s shochu and sake. But despite their rising prominence stateside, the three spirits are still often confused. But these centuries-old beverages are worth getting to know. Not only do they originate from vastly different countries, but they’re each made through their own distinct distillation methods and carry their own flavor profiles. What’s the difference between sake and shochu? And how does soju play into things? The article The Differences Between Soju, Shochu, and Sake, Explained appeared first on VinePair .
by VinePair Staff5 viewsreading-about-drinkingexplainersakeshochusoju - news
Go Inside the Historic Breweries and Intimate Izakayas in Fushimi, Kyoto’s Under-the-Radar Sake District
Kyoto is best known for its wildly beautiful architecture, like the Fushimi Inari Shrine and Fushimi Castle, also known as Momoyama Castle. Travelers who dig a bit deeper into the city’s Fushimi district, however, discover another key aspect of its cultural identity: sake. As legend has it, Fushimi sake is especially good because of its water. Expert sake production began with Gekkeikan, a brewery helmed by the Okura family since 1637. The article Go Inside the Historic Breweries and Intimate Izakayas in Fushimi, Kyoto’s Under-the-Radar Sake District appeared first on VinePair .
by Cat Wolinski4 viewsreading-about-drinkingbreweryjapanmuseumsaketravel - news
Sommelier Kim Prokoshyn Comes Clean About Her ‘Forever Wine’ and Love of Mezcal Margaritas
Like most of us who studied the humanities in college (hello, postcolonial studies), Kim Prokoshyn didn’t turn her art history degree into her career. At least, not directly. Prokoshyn is head sommelier at Scampi, a southern Italian restaurant that opened near Manhattan’s Union Square last December. Prior to that, she worked with mentor Patrick Cappiello at NYC wine destinations Rebelle and Pearl & Ash restaurants. The article Sommelier Kim Prokoshyn Comes Clean About Her ‘Forever Wine’ and Love of Mezcal Margaritas appeared first on VinePair .
by Emily Saladino5 viewsreading-about-drinkingnycrestaurantssakesommeliertea - news
Why You Should Never Pour Your Own Sake
All drinking culture is rich with tradition. Unspoken codes and customs find us clinking glasses, buying rounds, and tapping the bar before taking a shot, regardless of our surroundings. The primary ritual to keep in mind when drinking sake, the Japanese beverage in the midst of an American renaissance, is to never pour your own glass. The article Why You Should Never Pour Your Own Sake appeared first on VinePair .
by Emily Saladino5 viewsreading-about-drinkingbar-etiquettebooze-culturecultureetiquetteexplainer - news
Japan’s Après-Ski Scene Has Rare Whisky, Raucous Pubs, and Epic Bragging Rights
Eskimos have 50 words for snow, but the French encapsulate a lot of what makes winter awesome in one hyphenate: après-ski. The French term for “after-skiing,” it’s what elevates any ski trip beyond a mere day on the slopes. The phrase emerged in the 1950s to describe the festivities that ensue when the chair lifts close. This post-skiing, extended happy hour features plenty of alcohol and the eating that comes with it. The article Japan’s Après-Ski Scene Has Rare Whisky, Raucous Pubs, and Epic Bragging Rights appeared first on VinePair .
by Erik Trinidad4 viewsreading-about-drinkingbeerfoodjapansakeski - news
Ashtin Berry Loves Dive Bars, Would Bring Champagne to a Desert Island
Those who claim that NYC’s music scene is dead haven’t yet scored a seat at Tokyo Record Bar. A riff on a type of Japanese bar, at which owners painstakingly curate evening soundtracks, this Greenwich Village spot invites patrons to request one song each to hear during their meals. The considerable vinyl collection spans The Bee Gees, Queen, N.W.A., and Bill Withers, and was reportedly donated by an enthusiastic Sony A&R executive. The article Ashtin Berry Loves Dive Bars, Would Bring Champagne to a Desert Island appeared first on VinePair .
by Emily Saladino5 viewsreading-about-drinkingbartenderdive-barnycprofilesake - news
Americans Love Pairing Sake With Sushi, But It’s a Big Mistake
Sake is having a moment in the U.S. We are currently Japan’s largest export market for its traditional rice beverage, sipping nearly 5,000 kiloliters per year. Small wine shops sell unfiltered nigori sake alongside hipster varietal wines. Restaurants like Oberlin in Providence, R.I., Catbird Seat in Nashville, and Banyan in Boston, pair sake by the glass with everything from tacos to Buffalo chicken to red-sauced pasta. The article Americans Love Pairing Sake With Sushi, But It’s a Big Mistake appeared first on VinePair .
by Courtney Schiessl5 viewsreading-about-drinkingfoodjapanpairingrestaurantssake - news
The Secret to Reading Sake Labels
Sake is often misunderstood. To many Americans, the Japanese beverage is only consumed hot or dropped into a beer after pounding the table and yelling, “When you say sake I say bomb! Sake! Bomb!” That’s starting to change. Restaurants in major cities are increasingly featuring sake menus with a range of options. The article The Secret to Reading Sake Labels appeared first on VinePair .
by Nick Hines6 viewsreading-about-drinkingexplainersake - news
Sake Is Emerging From the Shadow of the Sushi Bar
For years Americans only knew sake in cheaply mass-produced iterations. We dropped shots of it into pints of Kirin, screaming “sake bomb!” to no one in particular; or sipped hot, boozy versions in strip-mall sushi joints. The latter comprised my introduction to the category. As a college undergraduate I went to dinner with a roommate’s very generous parents to a very terrible sushi counter in Worcester, Massachusetts. The article Sake Is Emerging From the Shadow of the Sushi Bar appeared first on VinePair .
by Emily Saladino5 viewsreading-about-drinkingfoodjapanpairingrestaurantssake - news
How to Decode a Sake List
The first sake I ever had was in a Japanese restaurant in Maine. It was served warm and was unlike anything I’d had before – not really beer, not really wine – but so complementary to the rice and fish it accompanied. Outside major cities, the sake selection at most restaurants is limited to bottles that are easy to find and often low quality. The article How to Decode a Sake List appeared first on VinePair .
by Brittany Saliwanchik4 viewsreading-about-drinkingsakewine - news
Ask Adam: Do I Have to Buy a Round if I’m Done Drinking?
Send all advice to advice@vinepair.com I was out with a group of friends for brunch that turned into afternoon drinks. Three of my friends bought everyone a round, by which point I’d had enough. But when I got up to leave, they insisted I buy a fourth round, even though I didn’t want another drink. Were they right, or was I? You are absolutely, unequivocally wrong. The article Ask Adam: Do I Have to Buy a Round if I’m Done Drinking? appeared first on VinePair .
by Adam Teeter4 viewsreading-about-drinkingadvicecamparidrinking-etiquette