Drink
A Sommelier Takes Sake Beyond Sushi and Sake-Tinis
January 8, 2013
Sake sommelier Eric Swanson, who's worked at Brown Bar in Oita, Japan, Union Sushi + Barbecue Bar in Chicago, Bar Masa in NYC, is here to tell you everything you ever wanted to know about sake but were afraid to ask. Should it only be served hot? Is it really best sipped out of tiny cups? And what can you...