Cheers: Chilling with sake

Sake, or rice wine, has been around for centuries, but most Americans know it only as the warm stuff served in glazed carafes alongside sushi. “If you like hot sake, you should give premium cold sake a try,” says Ian McCaffery, wine manager at Martin Wine Cellar in Baton Rouge. Serious sake drinking is slowly taking root nationwide, although it’s more common in large metropolitan areas and along the coasts. Still, wine and food lovers everywhere are discovering the ancient drink’s sipping, pairing and cooking virtues. Read the full 225 story here.