What keeps Chris Johnson passionate about sake?

There are constantly new things. There are so many breweries that I haven’t tasted yet. Although sake has been around for approximately 2,500 years, they’re still learning the techniques and new things. Then they’re trying new stuff like sparkling sakes and lower-alcohol sakes. More and more people are going back to the old style of making sake — yamahai and kimoto — so now there are more that have rich and great flavor profiles. There’s that constant “something new and something old” to learn every day — learning about the history of some breweries but then also getting the opportunity to see some of the cool things they’re creating as well. Breweries are constantly trying to update the beverage and keep it as relevant as possible.

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