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Mouthing Off

By the Editors of Food & Wine Magazine

Drink This Now

This Master Mixologist Is Reinventing Hot Sake

Hot sake has a dicey reputation, and it's mostly deserved. But at Public in New York City, master mixologist Eben Freeman is heating up quality sake and using it as the base for two warming, delicious new creations.

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Drink This Now

Sake Slush is the New Slurpee

frozen sake

For the most part, sake is drunk either hot or cold. But when it’s sweltering outside there’s a better way: frozen.

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Kitchen Trash

How to Be a Crazy Person: Bathe in Sake, Eat with Stuffed Animals

If you ever feel self-conscious while eating alone, there’s one restaurant in Japan that has a cuddly solution.

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Drink This Now

The Sake Equivalent to Beaujolais Nouveau

In the spring, a young man’s fancy may turn to thoughts of love, but a young sake sommelier’s fancy turns to thoughts of namazake—the fresh, unpasteurized sake also know as draft sake that breweries release in early spring.

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What To Drink Next

Ray Isle's Sake Buying Guide

Ray Isle on Sake

There's something odd going on with Japan when it comes to wine.

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