In "Cracking the Sake Code," Marcus does a great job of describing how sake is made and defining the various terms used to describe it. However, one thing missing was the terroir of sake. Just as with wine, the regional differences of sake are both clearly defined and endlessly argued in Japan. Sake from Kyoto, Niigata and Yamagata are all very different; not because of the soils or climate, but because of the water, yeast and rice varieties used. Geography matters, but that isn't made apparent in the article. In fact, Marcus actually suggests that rice and water aren't usually locally sourced and the source doesn't matter. It would have been nice to see the geography of sake addressed with something approaching the effort they do for wine. Yet, that wasn't the impetus for this post.