I often think of sake as the forgotten wine. We are often so preoccupied with fruit based wines that we ignore the shadow world of wines made by fermenting rice; and, of course, we stereotype all sake by the "jet fuel" tasting hot sake we order at sushi restaurants. Generally speaking, hot sake's pecking order is akin to Budweiser and white zinfandel.
The next time you have sushi, challenge your palate and ask for the sake list. An entire world will be unveiled before your eyes, a world of ginjo, daiginjo, junmai and nigori. Each of these types are fermented differently and offer their own characteristic aroma and taste.
