Other Drinks
Meet natural sake maker Terada Honke
Terada Honke, the 24th generation to run his brewery, is one of the few natural sake makers in Japan. Our friend Christian Farci, a.k.a. Signor Sake and a Tokyo-based sake expert, met him to discuss the challenges of making sake in a natural style. Can you tell us
Understanding Fine Cider
Good cider is a much greater rarity than good wine – J.M. Trowbridge, New York, 1890 Cider at it’s simplest, is nothing but juice and time. Yet while the time span of long slow fermentations bring with it things of depth and complexity, the longer arc of time has
Talk Tea Like a Pro
By Jameel Lalani, Lalani & Co. Your wine skills are sharp. Perhaps with a palate-full from any bottle you can tell the grape, region and even the name of the chap who grew it. Most importantly, you know quality when you taste it. A wine merchant can’t pull the
Understanding Sake
Day 1 at RAW WINE is well under way and visitors seem to be having a ball, so we thought we’d keep you hooked by sharing a Q&A with Europe’s only importer of proper junmaishu sake. Have a read, and if it piques your curiosity, stop
RAW SAKE
by Linda Milagros Violago, Flying Sommelier for Viajante, London, and others. I was first introduced to sake almost 10 years ago in Chicago. I was working with a restaurant that had a deep wine list. Sake was starting to make an appearance on wine lists and wine pairings. Admittedly, I
