NEW PERSPECTIVE Kaminsky o ON AN OLD DRINK Kelley Shares Fresh Take For many people, their first exposure to sake occurs at a sushi bar, usually served warm, in a small carafe, or tokuri, and sadly, stops there. An experience that does the drink a great disservice. Sake is far from a one-and-done beverage. Despite its relatively simple ingredient list, it can be brewed into a variety of styles with unique flavor profiles. Sake, more aptly called ‘nihonshu’ (lit. Japanese alcohol) has a long history spanning back almost 2000 years making it an important part of Japanese culture. However, in recent decades drops in domestic sales have encouraged breweries to look overseas for new sales opportunities and in turn, hire on new staff to
help them tap these markets. Kelley Kaminsky is o such hire and has been working in sales at Nishiya Brewery in Hyogo Prefecture since 2017, helping bring a new passion and understanding to the of overlooked world of sake.
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