Sake Enters Western Wine Lists

Non-Asian restaurants are discovering a new trend for food
Nick Fauchald
Issue: March 31, 2005

Not long ago, diners who knew wine well enough to navigate a vertical of Burgundies were oblivious to sake, associating the rice wine with the hot, pungent beverage used to wash down vegetable tempura or a California roll at the neighborhood sushi joint.

For the full article, check out the new issue of Wine Spectator, on newsstands March 31, 2005.

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