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Northshore October 2025
Ming Tsai is on a mission—he wants to move sake out of Asian restaurants and into your backyard. “It’s terrific with barbecue,” the enthusiastic celebrity chef, who owns Blue Ginger restaurant in Wellesley and Blue Dragon in Boston’s Fort Point neighborhood, told me. He says the very subtle sweetness of a quality sake would be great on its own or mixed into a summery sangria. Surprised? Most people’s experience with sake is the hot version served in Japanese restaurants, but fine sake is never heated and should be treated more like white wine. Sake is made from rice, and quality is determined by how
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