More Americans are eating sushi all the time, and the popularity of sake is exploding. Sake presents an aroma and flavor profile that is very different from wine, and many consumers are confused about exactly what it is, how it’s made, and how best to appreciate it. Mark speaks with John Gauntner, an American living in Japan who is one of the world’s foremost authorities on sake, and who gives an overview of production methods, quality standards, and serving tips. He then talks to Steve Vuylsteke, President and CEO of Sake One in Forest Grove, Oregon, the producers of Momokawa, who discusses some of the challenges involved in making high-grade sake in the United States.

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