Mouthing Off

By the Editors of Food & Wine Magazine

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Sake

Elliot Faber, co-author of Sake, recommends five favorite bottlings from great Japanese producers.

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Sake

The Sudo Honke brewery, considered to be one of the oldest businesses in the world, dates back to at least 1141.

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Sake

Timothy Koenig has run the sake program at Yusho in Chicago for the past four years. He’s a certified advanced sake professional, which means that he’s studied and traveled in Japan and passed a test that only 125 other people in the US have. Although he works in a Japanese-inspired restaurant, he’s constantly looking for off-kilter pairings, like cheese, oysters and even Italian food. Here, his best sake tips.

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Expert Guide to Drinking

Entering the wide world of sake isn’t easy when you’ve only tasted hot, label-less shots at a sushi bar. For most sake neophytes, it’s like getting into craft beer after years of Bud Light or PBR.

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Expert Guide to Drinking

What do you drink with sushi? Sake is the obvious choice—but which one?

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Drink This Now

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

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

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

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

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

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