There is no shortage of great drinking available to the American consumer today—and, especially, we’d like to think, the K&L customer. We’ve rounded up some of our favorites in this newsletter and we hope you enjoy them as much as we have.
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Though we can’t be with you in the store aisles right now geeking out about our latest finds, we are ever as excited and passionate about the products on our shelves. Each week, we bring you our virtual version of the wine aisle chat with Sippin’ with Staff—an Instagram Live session geared toward sharing what we love and hearing what’s currently floating your (boozy) boat. On Nov 4, the topic was sake, with Hollywood K&Lers Shelby Griffiths and Giovanni Bueno. Click on the video below to hear their picks, and scroll down for links to the bottles. Kanpai, friends!
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Sake is one versatile beverage that has my attention as of late. Stylistically it ranges from robust and savory to delicate and fruity, and depending on the style, it can be served chilled, piping hot, or anywhere in between.
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A long grain of rice is about a third of an inch long. To make what is arguably the finest grade of premium sake, daiginjo, you must polish away half of that grain, removing the protein and fats from its outer layer until its starchy core is left. That’s one-sixth of an inch of material left to work with per grain. Needless to say, you need a lot of rice. According to some estimates, it takes about 3.5 pounds to make one liter of sake. This varies wildly, as there are different types of rice and different styles of sake, but at the heart of this Japanese beverage is rice and the act of polishing it. It’s a beverage focused on process.
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