Sake - a trip through the orient
by Lori Hartman Store 65.

Sake is a drink made from rice, which originated in china 5,000 years ago. Sake came to Japan around the 3rd century AD. Sake as we know it today originated at the beginning of the 20th century with the advent of modern brewing. Sake fermented in a way that is close to wine fermenting. This technique can produce sake that has flavor qualities much closer to those found in wine.

Sake has no preservatives or sulfites. Most impurities are eliminated in the polishing of the rice. One advantage - No hangovers!

Sake tasting notes:

by Shawn Croft, Twin Liquors #3

 When I talk to people about eating cheese and drinking wine I always see people’s faces light up. Who doesn't like wine and cheese right? This episode I want to try out a few wine pairings with blue cheese. Blue cheese is a complicated family; most people I talk to either love it or cannot stand the sight of it. What makes blue cheese different from other cheese is the specific species of mold allowed to grow inside the cheese; this is done by piercing the rind of the cheese and allowing oxygen to reach the interior. When you look at a blue cheese notice the dark channels of blue, those are where the cheese maker pierced it before aging. If you have always thought you didn’t like blue cheese give it another try. Most people only have exposure to blue cheese crumbles or blue cheese dressing; neither of these is usually made with real blue cheese. Try these artisanal blue cheeses from around the world with the wines I have selected and see if you do not fall in love with this category as much as I have.