Sake is attracting the attention of sommeliers and wine lovers! Read Saki's tips on selecting sake based on your general wine preferences and tastes.

In Part 5 of her series on "Misunderstood Facts", Saki Kimura, a Sake Sommelier/ Food Journalist based in San Francisco, tells us about pairing sake with other types of cuisine.

Continuing her series, "6 Facts That Are Misunderstood About Sake," Saki Kimura shares how to properly warm sake without losing its delicate taste and aroma.

Not all rice is suitable for brewing sake. Certain types of Japonica rice have special components that are used for brewing sake. The most important property is "shinpaku" which plays an important role in saccharification, the conversion of starch to sugar, and influences the taste and aroma of the final product.

In Part 2 of our interview, Timothy Sullivan tells us about his experiences with Hakkaisan Brewery and the changes in Japan that are bringing premium sake to the forefront.

"Sake is Japanese culture in a cup—a microcosm of the larger expression of Japanese culture." We kick off our new Spotlight Series with our first guest, Hakkaisan Global Brand Ambassador, Sake Educator and Sake Sommelier Timothy Sullivan.