We're testing our new mobile-friendly website. Check out the beta version and let us know what you think!
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.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Passionate about wine? Wine Spectator magazine is looking for an enthusiastic copy editor in the New York office.
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash