Sake is served best slightly chilled, at 56-58 degrees. When...

Sake is served best slightly chilled, at 56-58 degrees. When you heat it, you take away the elegance and beauty that generations of families have used to produce it. It's like a really good cognac. It takes years to produce it. There's great romance to it, but more importantly, I love the flavor profile of it. It's complex in its simplicity. When you taste them all lined up, you really begin to understand. You're opening your eyes to a whole new world, and I'm looking forward to doing it in Vail.