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Cracking The Sake Code

Like fine wine, Japan’s distinctive drink rewards exploration
Kim Marcus
Issue: May 31, 2013

The shimmering emerald cast of flooded rice paddies dominates the Japanese countryside during summer. Come fall, the rice is harvested not only to help feed the nation, but also to make its most distinctive and famous of drinks, sake. Wine Spectator's Kim Marcus explains.

For the full article, check out the new issue of Wine Spectator, on newsstands April 23, 2013.

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