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.

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