Sake almost never becomes unsafe — it fades. The one true reason to pour it out is when a clear bottle turns cloudy. Everything else is oxidation you can slow with three moves sake doesn't share with wine: keep it upright, keep it dark, keep it cold. Plus the split that decides everything — pasteurized keeps for months, unpasteurized nama must live in the fridge — and the real opened-bottle windows, in a table.
Umeshu is an infused liqueur: green ume and sugar steeped in spirit, never fermented, so "plum wine" is wrong twice over. What the base spirit changes, sweet vs dry, and how to drink it.
Which sake to drink with sushi and sashimi: the science of why sake beats wine with raw fish, a neta-by-neta grid, and why the fanciest daiginjo is the wrong call.
