Producing a beverage through mold may sound unappetizing. But “traditional knowledge and skills of sake-making with ‘koji’ mold in Japan” is now registered as a UNESCO Intangible Cultural Heritage.

Lucy Simon is a New York-based wine, spirits, and food writer has been with Food & Wine since the spring of 2021. To drink sake or to drink wine, that is the question. As sake sales have skyrocketed ...

The company behind the sake brand Dassai is developing low-gravity fermenting technology, set to launch into space in late 2025 Noriko Hayashi/Bloomberg via Getty One small step for man, one large ...

It was right after the Lunar New Year, an auspicious time for ceremonies, and we huddled under umbrellas as a Shinto priest ...

Sake is more popular than ever before in the U.S., and due to continually increasing exports, our country now enjoys the largest and highest quality selection in history. While it’s great to have an ...

Every item on this page was chosen by a Town & Country editor. We may earn commission on some of the items you choose to buy. "We want people to drink sake the way people drink wine," says Monica ...

If ordering sake at a sushi restaurant brings on a panic attack, you’re not alone. Sake is complicated, at least at first. To help decipher the labels and learn enough about the fermented rice ...

What do you get when you combine some of the world's most unique water and rice, grown in the crop's North American center? If some Arkansas entrepreneurs have anything to say about it, the beginning ...

You might know sake as the delicious Japanese rice wine that pairs perfectly with sushi, but did you know it also has some amazing skincare benefits? Sake isn’t just a great drink—it’s packed with ...