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Strap in, folks. This is a long one. We invited Jack and David from SakéOne, a local sake brewery in Oregon, to come to the Tofugu office so we could learn how to taste sake. And boy, did we taste some sake. They brought six bottles, three domestic and three imported, and drank our way to knowledge about the sake brewing process, different types of sake, and how Michael is actually a grain of rice.

Here's some things you'll learn in today's episode:

- How sake is made

- Why sake tasting is more fun than wine tasting

- Why American sake, historically, hasn't been that great (and why that's changing)

- Prefectures that make the best sake

- Why sake doesn't give you hangovers

- The different types of sake

- What foods pair well with sake

- If sake is better chilled or warmed

- The future of the sake business

Big thanks to Jack and David from SakéOne for trekking all the way to our office and bringing so much delicious booze. We had a great time. Everybody, go check out what SakéOne has to offer:

website: http://sakeone.com/

Twitter: https://twitter.com/SakeOne

Instagram: https://www.instagram.com/sakeoneoregon/

Pinterest: https://www.pinterest.com/SakeOne/