"A well-curated sake list in any restaurant should have clear classifications on the types and grades of sakes. This is typically organised by the prefecture of origin when the range is sufficiently extensive.
Having an understanding of the various grades of sakes and how that corresponds and translates to general taste profiles will provide you with a good framework to navigate most sake menus with ease."
Epicurean Nomad's founder, Charles Ng, was recently featured in Michelin Guide Singapore on how to decipher sake labels.
To understand the intricacies of sake brewing and how to decipher the labels, read the article here.