Sake: Not just for sushi

Though sake’s popularity actually has started to dwindle in its native Japan, it’s more popular than ever here in the States, said Fred Tasker in The Miami Herald. “A major selling point for sake in America” is that, unlike wine, it’s sulfite-free. But what turns casual sippers into aficionados is the extraordinary flavors: Made by brewing fermented rice, sake can include “startling” notes of sandalwood, fennel, smoke, or minerals—as well as the savory sensation known as umami. You’ve probably had sake with sushi, but try one of the following with cheese, seafood, or even artichokes and asparagus—two vegetables that typically don’t marry well with wine.

Rihaku ‘Wandering Poet,’ Junmai Ginjo ($16)

This sake tastes of smoke, mushrooms, truffles, and bananas, making it a “match for a charcoaled New York strip.”

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Kanbara ‘Bride of the Fox,’ Junmai Ginjo ($17)

This “dry, spicy” bottle reveals diverse flavors, from grilled nuts to white chocolate to citrus.

Takasago ‘Divine Droplets,’ Junmai Daiginjo ($33)

Light mineral flavors, as well as hints of bananas, vanilla, and peaches, make this sake a good complement to oysters, caviar, and foie gras.