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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07/18/2019
The Biggest Flavors at the 2019 Summer Fancy Food Show

Following the release of our 2019 Summer Fancy Food Show Innovative Trends...

07/09/2019
Top 9 Summer Fancy Food Show Trends You Need To Know

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