This weekend, I attended a great event: a sake tasting and learning session. It was held at Kura Brewery, tucked away in Brooklyn’s Industry City, a dynamic new development area. It was a truly fun—and tasty—experience that brought me one step closer to genuinely enjoying sake. Just a short time ago, I wouldn’t have imagined that! I used to dislike it, but I’ve since learned there are vast differences in the flavors, textures, and aromas of sake. Turns out, the drinks I tried before, which tasted more like harsh spirits, were just very low-quality.

Fun fact: Sake was traditionally brewed in winter because the colder temperatures helped maintain the ideal fermentation conditions for the koji mold and yeast, leading to a more refined and flavorful sake.