Log In / Join Now

Magazine Archives: April 30, 2007

Seduced by Sake: From Rice to Sake

Making quality sake requires a mix of agriculture, technology and tradition—sound familiar?
Mitch Frank
Issue: April 30, 2007


When autumn arrives in Japan, the workers at most sake breweries gather at a small Shinto shrine to say a prayer before beginning the season's work. On one corner of the kura, they hang a ball of cedar leaves, a signal to the outside world that sake is being made within.

For the full article, check out the new issue of Wine Spectator, on newsstands March 15, 2007.

Members-Only Content

PREMIUM SUBSCRIPTION

Created with Sketch.

Join today and get immediate access to this article, and to our entire database of more than 345,000 wine ratings. It only takes moments—but it will help you drink better all year long.

START FREE 30-DAY TRIAL

Already a member?     Sign In


WineRatings+ app: Download now for 340,000+ ratings.