From a generational shift in leadership to an intensifying search for authenticity, we ask a Japan-based sake sommelier and writer Yulia Ezhikova to share her insights into the key forces that will influence sake in 2021.
Spring water, vacuum distillation and experiments in cask ageing mean this distillery is giving soju an altogether better name.
Most of our cocktail creations come with a balance of sour, bitter and sweet. Some add salty, but only a few try to utilise that satisfying fifth flavour category of umami, says Paul Mathew.
Considered the world's leading non-Japanese authority on sake, author of Sake Confidential John Gauntner introduces the essential must-knows of Japan’s national drink.