Sake, the national drink of Japan, is making its mark in the United States. Consisting of four key ingredients—rice, water, yeast, and koji (a fermentation agent)—the beverage is transforming the way culinary experts approach food pairings across the world. Sake's popularity continues to grow, and sake exports from Japan have doubled in the past decade.
Sake expert and professional kikizakeshi (sake sommelier) Jessica Joly-Crane of Sake Discoveries discusses the basics behind this historic, yet revolutionary drink. Learn about sake’s history, how it’s made, and how sake is categorized. Joly-Crane analyzes three different types of sake based on region, aroma, tasting notes, and pairing ideas. Use your new-found knowledge as you enjoy samples of sake following the presentation.