Beverages
Saké Drinking Vessels
Beverages

Sake Masu

By Johnnie Stroud, owner of Saké Nomi
Last Updated on Saturday, 09 January 2010 13:58
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Saké Serving Temperature: Heated vs. Chilled
Beverages

By Johnnie Stroud, owner of Saké Nomi

Many people’s first exposure to sake in the US is the piping hot concoction served in Japanese restaurants or sushi bars. It is easy to understand why that tends to leave a bad taste in their mouth. As a visiting brewer from Japan recently observed (with a cringe), most Japanese restaurants in the US heat their sake hotter than their miso soup!
Last Updated on Saturday, 28 November 2009 22:02
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Shochu: Japan’s Other Libation
Beverages

By Bruce Rutledge

Shouchu

While sake may still be misunderstood for the most part in the US, shochu is barely a blip on the American consciousness. And yet it’s one of the most popular libations in the world’s second-largest economy.
Last Updated on Saturday, 28 November 2009 21:59
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Your Guide to Premium Saké
Beverages
Urakasumi & Yoinotsuki Sake
By Johnnie Stroud, owner of Saké Nomi

My wife Taiko and I started Saké Nomi, the first saké shop and tasting bar in the US, because we are passionate about bringing high-quality, locally produced, premium Japanese sake to US consumers.
Last Updated on Saturday, 28 November 2009 21:58
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