Hardcover: 420 pages
Publisher: Gatehouse Publishing (September 15, 2015)
Product Dimensions: 8.5 x 3 x 11 inches
Shipping Weight: 5.7 pounds (View shipping rates and policies)
Average Customer Review: 4.8 out of 5 stars See all reviews (5 customer reviews)
Best Sellers Rank: #116,974 in Books (See Top 100 in Books) #55 in Books > Cookbooks, Food & Wine > Asian Cooking > Japanese #200 in Books > Cookbooks, Food & Wine > Beverages & Wine > Homebrewing, Distilling & Wine Making #306 in Books > Cookbooks, Food & Wine > Beverages & Wine > Wine & Spirits
SAKE gives brief descriptions of several Nihonshu (sake), shochu, and awamori breweries in Japan. The photographs are absolutely beautiful. While the book does not come close to detailed texts about sake brewing, such as those written by sake guru John Gauntner, sake specialist Beau Timken, and master brewer Philip Harper, this book does inspire and invite the reader to enter the World of Sake. For the more experienced sake sommelier or sakenomi 酒飲み (sake drinker), this book just reinforces and strengthens the courtship with this (our) beloved brew. Many of the sake in this interesting book are available in the USA.To locate/order: visit www.Sakayanyc.com and www.TrueSake.com.I give this book 5 stars.There are nice books available to learn about the nitty gritty of sake. This book is exceptional because it accomplishes what the authors set out to do, that is photograph and briefly describe many, many working breweries in Japan.I applaud the efforts of all those involved with this project. Kanpai. 乾杯。LaMonte Heflick, ASP Sake Education Council Feb 2014.
This is a very large, heavy, and expensive book but is probably one of the best there is on the Japanese sake. It was a project of Elliot Faber who wrote the tasting notes, and Hayato Hishinuma who wrote the profiles of the breweries. ‘Sake’ is the common name the world gives to the three types of Japanese wine - nihonshu (‘sake' in Japanese refers to all alcoholic beverages and ‘nihonshu’ means the sake of Japan ie, ‘Japanese wine’), shochu (meaning 'burnt alcohol'), and awamori (the bubbly brew). The distilleries and breweries are comprehensively described, and the information includes the rice varieties used, the yeast types, the aging process, and the accolades received. Each distillery profile is accompanied by photographs including where available, a photograph of the owner - for example, that of Joji Yusa, the 19th generation of the Yusa clan, originally samurais, but turned to the brewery business by the 3rd generation.This is a good reference book for sake lovers but one might like to have John Gauntner's 'Sake Confidential', a much smaller book which will be a useful and convenient sake guide to carry around.
If you're interested in learning more about Sake this is the book for you. A sweeping grand overview of the generational sake breweries of Japan, fabulously photographed, beautifully written! Five-stars.
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