The best hot sake (March) - Sunset Magazine
The best hot sake (March)
Serve it at home with: Simple dishes like fresh pasta with olive oil or (if you’re feeling indulgent) white truffle oil.
Yuki No Bosha
Why we love it: Much of the rice grain is polished away with this sake, giving it an elegant finish and lush texture.
Where to order it: Shibuya ($$$; 702/891-3001) in the Las Vegas MGM Grand is as cool as its namesake Tokyo shopping district.
Serve it at home with: Comfort foods like roast chicken or creamy cheeses like brie or camembert.
Why we love it: This nama (unpasteurized) sake is made with microfiltered water to create intense, springy flavors and a soft finish.
Where to order it: Yoshi’s ($$$), an upscale Japanese eatery and jazz club in San Francisco.
Serve it at home with: Fresh seafood (try seared sea scallops over spring greens with lemon vinaigrette).
Why we love it: It’s the best of the sweet, cloudy nigori variety, with a balance of creamy and tropical flavors; great with spicy foods.
Where to order it: Umi Sake House ($$), a Seattle hot spot with serious sushi.
Serve it at home with: A hot curry dish or bittersweet chocolate dessert.
Taiheikai Tokubetsu Junmai
Why we love it: Its fruity nose, slight nuttiness, and grapefruit finish are as refreshing as a glass of Sauvignon Blanc.
Where to order it: In Los Angeles, Izakaya Sasaya ($$) has witty small plates designed to complement sake.
Serve it at home with: Salty foods like soy-sauce stir-fries or chicken skewers.
Hana Hou Hou Shu
Why we love it: Packed with tiny bubbles and infused with hibiscus and rose hips, it reminds us of a fine rosé Champagne.
Where to order it : Kobe Modern Japanese ($$) in Ashland, Oregon, where the chef makes special dishes for sake.
Serve it at home with: Rich, decadent foods like oysters or (not too sweet) crème brûlée.