Going with the grain

Arkansas sake brewery looks to spark rice-drinking revolution

Catfish and sake at one of Hot Springs’ newest restaurants/ Photos by Hanna Raskin
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Nearly every sake story in U.S.-based publications opens with a historical vignette.

Not one about the Japanese imperial court secretaries who 2,500 years ago interspersed their written reports on soil conditions and strange weather events with references to a beverage made from rice and mold. Instead, these stories start with the writer remembering when he was foolish enough to believe sake was always served summer sidewalk-hot in a handleless cup. Americans!


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