Hot sake has a dicey reputation, and it's mostly deserved: Typical sushi restaurants use low-end sake (the stuff that comes in big cardboard cartons) because the heat masks the flavor. He pours it into an aluminum cup, which he lowers into a water bath warmed with an immersion circulator to 45 degrees Celsius—any hotter and the sake would lose some of its flavor.

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7 Essential Steps to Seasonal and LTO Success

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