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Sake: The History, Stories And Craft Of Japan's Artisanal Breweries

SAKE: The History, Stories and Craft of Japan's Artisanal Breweries is a compendium of the most important generational sake breweries in Japan, featuring profiles of and interviews with the passionate families who run these operations, along with luxurious photography of the small batch processes, landscape and people involved. The 75 profiles include 60 sake breweries, 10 shochu distilleries and 5 awamori distilleries from Okinawa all the way to Hokkaido for geographic and stylistic diversity. For over 2000 years, sake has been a uniquely Japanese product in some shape or form. Today, Japan even hosts a National Sake Day. However, despite 21st century globalization, it remains an industry that is little understood by outsiders, regardless of the fact that there is growing interest. In addition to the colorful, deeply personal stories behind the owners and brewers, the book will serve as a guide to Japan’s most unique generational sake, helping to enlighten a new drinking audience on artisanal alternatives to the popular mainstream offerings. To ensure a well-rounded approach, the book will also provide an introduction to unique shochu and awamori distilleries, two close relatives of sake. Beautifully illustrated with full color photography by one of the world's top travel photographers (Jason Lang), the book will appeal to a broad audience but is intended for readers outside of Japan. For novices, it will open a window to the world of sake and the stories of the passionate people who make it. Well initiated enthusiasts will benefit from a curated list of sake, shochu and awamori breweries and distilleries they can further research, buy and taste. Because many of these breweries and distilleries do not actively export their products outside Japan, beverage professionals will discover many brands that they wish to contact and consider importing for their menus.

Hardcover: 420 pages

Publisher: Gatehouse Publishing (September 15, 2015)

Language: English

ISBN-10: 9810795289

ISBN-13: 978-9810795283

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 and 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.

Love it.

beautiful book

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