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How Sake is Made at SakéOne in Oregon

Drinks Carey Jones 2 comments

Breweries, wineries, distilleries; Portland, Oregon has them all. Its craft beverage scene is the envy of cities around the nation. But sake? Yep: I visited SakéOne in Forest Grove to view the sake-brewing process firsthand and learn what distinguishes Oregon sake from Japanese. More

We Chat With Sake Sommelier Yasuyuki Suzuki

Drinks Maggie Hoffman 2 comments

Did you know that sake is great with cheese? We chat with Sushi Seki's sake sommelier Yasuyuki Suzuki about how to learn about sake, unusual sake/food pairings, and more... More

What to Drink with Ramen

Drinks Maggie Hoffman 9 comments

A few pros—including Garrett Oliver of the Brooklyn Brewery and Jordan Salcito of Momofuku—tell us which beers, wines, sakes, and ciders we should be sipping with each style of ramen. More

So This Exists: Spherified Sake Dai-drop at Daikaya, Washington DC

Drinks Brian Oh 5 comments

The Dai-drop ($7 each; 6 for $35) is a high-minded take on a decidedly low brow imbiber's pasttime. Using a compound of calcium chloride and sodium alginate (a naturally occurring substance derived from brown algae), the sake is encapsulated within a thin film that bursts under light pressure. Just be careful when you drink it. More

Green Manalishi

Serious Eats Melody Fury Post a comment

Bright green from muddled mint and cilantro, this herbaceous punch from Lucky Robot in Austin, Texas combines Japanese and Texan flavors. More

Year of the Dragon Punch

Serious Eats Melody Fury Post a comment

Missy Valentine's Year of the Dragon punch is an highly herbal and floral mainstay on the menu at Elizabeth St. Café in Austin. Fresno peppers and ginger beer add a zingy spice. The ruby red color is derived from a beet infused sake. More

Strawberry Sake Cocktail

Serious Eats Kelly Carámbula 1 comment

One sip of this drink and there's no question what season it is—it's time to take advantage of as many strawberries as you can. This cocktail, with its sweet, refreshing flavor is the perfect way to enjoy one of summer's most iconic fruits. More

5 Sake Cocktails We Love to Drink (and Eat) in Chicago

Chicago Roger Kamholz Post a comment

Chicago bars and restaurants have taken a fresh perspective on sake lately, turning out a growing crop of creative, expressive, well-balanced cocktails that honor sake's delicacy while taking advantage of its broad range of flavors and rich texture. And this experimentation is happening where you might least suspect. More

Drinking in Season: Sake Melon Slush

Serious Eats Kelly Carámbula 1 comment

Looking for a way to mix things up in the cocktail department, I paired fruity shaved ice with cool sake to create a delicious, boozy granita. I used a cantaloupe because of its sweet and musky flavor and added a little fresh ginger and lime juice to jazz it up. More

Sake School: How to Pair Sake with Desserts

Drinks Monica Samuels Post a comment

Most people don't think of sake when considering what to drink with dessert, but Nicole Bermensolo and Michael Berl, owners of Kyotofu in NYC, make a strong argument for trying it out. Since 2006, the soy based dessert bar in Hell's Kitchen has paired artisanal sakes with desserts for a surprising and unique flavor experience. Of course, not every sake will work with every dessert—here are some guidelines and recommendations to get you started. More

Sake School: How to Pair Fish with Sake

Drinks Monica Samuels Post a comment

I've just come back from a week in Spain, eating the best seafood I've ever had in my life. Briny barnacles, giant, creamy Galician oysters, slipper lobsters, razor clams, impossibly fresh sardines—up until this point I always thought Tokyo's Tsukiji market was unparalleled in freshness and variety, but Spain showed me a completely different way to enjoy seafood. And as good as the Spanish wine pairings were, I found my mind drifting to sake, and thinking of the perfect sake for each dish. Here are some basic guidelines for finding the best sake to drink with seafood. More

Sake School: A Chat with Greg Lorenz, Sake Brewer

Drinks Monica Samuels Post a comment

Sake comes from Japan, right? Not always. Greg Lorenz, brewmaster of Momokawa brewery in Oregon, is on a mission to open people's minds about American-brewed sake. I recently had the opportunity to ask him a few questions about how a non-Japanese speaker became a premium sake brewer, what challenges he faces brewing sake in Oregon, and the future of the sake industry in the US. More

Tiki-Style Beef Teriyaki Skewers

Serious Eats J. Kenji López-Alt 9 comments

Note: Leftover sauce can be stored in the refrigerator in a sealed container indefinitely. For an even more tiki experience, serve the skewers on top of grilled pineapple slices with maraschino cherries.... More

Sake School: Ginjo and Daiginjo

Drinks Monica Samuels 1 comment

Easy-drinking Ginjo sakes have expressive floral and fruity aromas; they're smooth and well-balanced. While the ginjo category offers wonderful sakes, for a special occasion nothing quite compares to the elegance of Daiginjo. We'll discuss both today. More

Food and Drink Events for Japan Relief

Drinks Monica Samuels 3 comments

In honor of Mr. Niizawa, the sake brewer at Niizawa Shuzo, and many others who are trying to get back on their feet in Japan, I'd like to take a break from Sake School today and offer instead a list of food and drink events around the country that are raising money for relief in Japan. More

Sake School: All About Honjozo-shu

Drinks Monica Samuels 5 comments

Within the world of premium sake, any labels that do not explicitly state "junmai" on them can be assumed "honjozo." Honjozo is sake that has a small amount of brewer's alcohol added to the fermenting sake mash. That doesn't mean it's sweet, and it also doesn't mean that is has a higher alcohol level than junmai. More

Sake School: All About Junmai-shu

Drinks Monica Samuels Post a comment

All premium sakes fall into one of two categories: junmai-shu, which is sake made from only rice, water, yeast, and koji; and honjozo-shu, which is sake that has a small amount of distilled alcohol added. More

Sake School: Rick Smith and Hiroko Furukawa of Sakaya in NYC

Drinks Monica Samuels Post a comment

In December 2007, Rick Smith and Hiroko Furukawa opened what is to this day the East Coast's only store dedicated entirely to sake. But they weren't always sake's biggest fans. More

Sake School: How to Taste Sake

Drinks Monica Samuels 9 comments

There's a lot going on in each sip of sake—all you have to do is pay attention. Here are a few basic tips to take the intimidation factor out of your sake explorations. More

Grilling: Negimaki

Serious Eats Joshua Bousel 23 comments

I've already outed my shameful seafood aversion. Yes, I am "that guy" who relies on teriyaki and tempura at standard Japanese restaurants. I switch it up sometimes though, getting negimakiscallions wrapped around thinly sliced flank steak in a teriyaki sauce—thinking of it as "meat sushi" so I fit in better with all my raw seafood eating comrades. More

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