If your only experience of sake was a served-too-warm, headache-inducing, palate-blasting brew, it’s time to think again and give sake another chance. Light, bright, delicate and deliciously smooth, modern sake is brewed in stainless steel or ceramic-lined tanks, rather than barrels, which allows its natural floral, citrus and herbaceous notes to shine through. We asked three Whistler restaurant professionals to tell us which cold sake they’ll be serving this season to pair with everything from ocean-fresh seafood to briny oysters to sushi and sashimi!