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In this issue

In April, we celebrate sake, Japan’s quintessential drink brewed from rice. We hear from sake makers outside Japan breaking the mould, explore Hiroshima’s soft, sweet brews, meet up with one of the few female master brewers in Japan, and have our own experts in town blind-taste a range of Junmai Daiginjos. Plus, dessert pairings with sake and Neon Pigeon’s recipes for sake-inspired izakaya eats. Also check out our regular lineup of interviews, drink features and reviews. This issue, we chat with head chef, Crackerjack Alysia Chan, delve into New Zealand’s Pinot Noirs and check out top restaurants like Greenhouse at Nosh and Saint Pierre.

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