“Vile Rice Wine”

Sake is a wine that is made from fermented rice, instead of grapes. It is about 8,000 years old, having originated in the Henan Province of China.

Contrary to popular belief, Sake does not need to be served warm. In fact, it should not be served warm! This is a marketing gimmick that helps poor-quality sake go down more smoothly—just like the salt and lime with tequila (spoiler alert!).

In 1896 somebody at the New York Times had the pleasure of reviewing Sake for the first time. They described it as a, “Vile rice wine,” with a, “markedly poisonous effect.” It would seem that in the last 123 years we have come quite a ways in appreciating this unique beverage…except for drinking it warm!

bfd_01.31.19_cul.sake_.nytimes

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