How the city went from offering a small handful of mass-produced labels to the approximately 800 types that are now available is a story unto itself. Whether you find it amid the rustic glow of a sake bar Shigure in TriBeCa, in the red velvet embrace of the Meatpacking District's Cherry or behind the convivial 12-seat bar at Sushi Tsushima in Midtown East, jizake, small-batch artisanal sake, is suddenly everywhere.

Read whole article via www.ediblemanhattan.com

Join your peers today!

Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.

Twitter

Events

03/21/2017
Symrise Turns Up the Heat at Snaxpo 2017

Symrise is pleased to announce that we will once again be exhibiting at SNAXPO...

03/08/2017
Symrise to Attend the 2017 RCA Annual Conference in Puerto Rico

Symrise is excited to announce that we will be joining a whole host of culinary...