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 ...

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 ...

Welcome back to FTW’s Beverage of the Week series. Here, we mostly chronicle and review beers, but happily expand that scope to any beverage (or food) that pairs well with sports. Yes, even cookie ...

When the Wine and Spirit Education Trust, the largest and most successful international wine education body, starts to offer Level 1 and 3 Awards in sake, it means this beverage is gaining momentum as ...

When's the last time you tried sake? Let me guess. You were seated ringside at a Japanese steakhouse, mesmerized by the action at the hibachi table. Instead of tea, the waitress served small cups of a ...

A few days ago I received a message, the kind of note that you prioritize and gets you excited. Turns out Richard Geoffroy was coming to Napa to showcase the project he’s been working on for years.

Before I attended a master class on sake in late September, the extent of my knowledge was that it’s made by fermenting rice. While I may be slightly more enlightened now, I’ll still happily defer to ...

Forbes contributors publish independent expert analyses and insights. Akiko Katayama covers Japanese food and culture. But they do. Sake has been increasingly popular among French people lately.