Sake, like tequila seems to be one of those drinks that's always had a bum rap. And even though people like you and me realise it's a wonderful thing, far too many people still seem to think it's just for getting wasted on.
You could blame ignorance or the boozy frat-boy culture or Australia's long history of only importing the cheap and nasty stuff. But man, have things changed since the days of sake bombs!
Sommeliers at many of Australia's top restaurants including Vue de Monde, Attica, Rockpool and Marque are now showing us that the best examples of Japan's national drink have just as much (and sometimes more) sophistication as our top wines.
I spoke to sommeliers at Supernormal, Vue de Monde and The Press Club and wrote about it for this week's print issue of The Age Epicure.
Read full article here.