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2012_08_sake.jpgNew Yorkers should prepare for a major sake resurgence in restaurants, according to many of the city's experts in the field. Hiromi Iuchi, an importer and sake sommelier explains to DNAinfo that new technology is allowing high grade sake to be produced at greater speed and with less labor. Restaurants like Family Recipe on the Lower East Side are beginning to host sake events that seek to educate curious customers. [DNAinfo]

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