Richard Geoffroy: Metamorphosis
After 28 years as chef de cave at Dom Pérignon, Richard Geoffroy set himself a new challenge. Margaret Rand talks…
Bysake
Sherry, Sake, Tapas, Sushi: Japandalucía!
Hugh Johnson looks back fondly on a meal in which two great drinks—Sherry and Sake—were pitted against each other’s national…
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Sake terroir: A step forward
In the second of his reports on Japanese wine and sake, Jim Clarke explores sake terroir and the reasons behind—and…
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Japanese wine and sake: The rise of the GI
Japanese wine and sake is increasingly focused on Geographical Indications, with the Nagano region in the Japanese Alps the latest…
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Book Review: Sake and the Wines of Japan by Anthony Rose
Japan’s finest: An engaging, evocative, and authoritative guide to grape and grain Japan has been successfully raising its profile as…
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From water to wine sake and the search for Kicho
Consider the following tasting note. Appearance: Clear and bright; pale lemon-yellow with flecks of gold and green; pale thin rim,…
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