Sake to Me!
In a final homage to the departing cherry blossoms and the Japanese culture from which they come, we thought we'd provide a quick primer on sake, Japan's traditional rice-based alcoholic beverage that technically isn't a wine since it's fermented from a grain rather than fruit juice.
 
If you're familiar with sake, it's likely you've experienced futsu-shu, a mass-produced sake served heated in ceramic flasks. In contrast, premium sakes are frequently served slightly chilled in traditional stemware to reveal their subtle nature, and are known as jizake, which translates roughly as "country style."
 
Most sakes are best consumed when under a year old; unfortunately, the shipping dates on some bottles follow the "Emperor's Calendar," and unless you're Japanese, the date won't make much sense. (The lesson: Find a trustworthy retailer and inquire about the bottle's age.)
 
Sakes can serve as an aperitif or be paired with mild fish, sushi, light pastas, grilled chicken or pork, tempura, steak, or rich sauces, depending on what type of sake you buy.
 
And don't forget, the traditional salutation when drinking sake remains "Kampai," which means "Empty cup!"
 
For more information about sake's history, production methods, labels, and food pairings, go to Epicurious.com.