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Rice to the occasion

Rice sommelier Yuichi Sato wants to bring the best of his homeland to Singapore. By Jaime Ee

UNLIKE other sommeliers, Yuichi Sato doesn't play with pretty decanters, sniff and swirl, or expound on the differing qualities of red and white. Instead, he sifts through the contents of giant paper sacks, points out the minor differences between brown and white, and tells you that empty 1.5...