Craft sake is the latest trend that's brewing in US - New Haven Register
The rice and koji are fermented with water and yeast in casks for about 30 days before being pressed, leaving a yellow-hued liquid that looks like huangjiu, the Chinese word for “yellow wine,” Ford says. When it is bottled, it looks like white wine. Unlike wine, though, sake generally is consumed fresh and isn’t aged for long periods. “Wine sommeliers are getting a taste and realizing where it can fit. It’ll never overtake the wine world, but people are starting to respect it and realizing that it has its place. As the story goes, sake came to the U. S. when American soldiers stationed in Japan after World War II returned home with a taste for it, prompting Japanese sake makers to open the first U. S. breweries in Hawaii and California. Source: www.nhregister.com
