We've all had our share of wine tastings and too many flights of craft beer and whiskey to count. Care for something different?

Of course, there's absolutely nothing new about sake. The low-alcohol, fermented rice drink is so ancient and prevalent in its native Japan that the country is apparently over it, but that's not stopping Western importers from bringing it over by the boatload.

And while most sophisticated Bay Area foodies have long since moved beyond the notion that sake must be served hot (the good stuff is always chilled), sake is still often reserved for pairing with sushi. But the Japanese have a saying: Nihonshu wa ryori wo erabanai. It means, "Sake doesn't get into fights with food." In fact, the drink's high amino acid content is known to enhance the umami in dishes, which makes sake a great choice of pairing with a variety of cuisines.

Want to learn more about one of the world's oldest craft beverages? Get schooled at a local sake store, tasting and even a brewery.