As sake becomes mainstream, more restaurants are hiring sake sommeliers. These sommeliers – who help pair the best sake with a meal – are educating diners about the fermented rice wine beverage. There’s a misconception that sake can only be served with Japanese food, but the wine and sake director of Zuma operations in the U.S. says: “Sake is becoming more than just a beverage for Japanese cuisine and we, as sake sommeliers, are looking to have sake displayed in all aspects of restaurant culture.”
Read more (Forbes)