*Recipient of the James Beard Media Award – Claiming the title of best book in the “Beverage without Recipes” category*
*Top 10 Nominee of the Spirited Award from the Tales of the Cocktail Foundation*
- A comprehensive introduction to the science and history of sake brewing in Japan
- A look at how fine craft sakes are brewed today using traditional methods and no additives–only rice, water, koji, and yeast
- Histories of Japan’s venerable breweries, some of them over 300 years old!
- An answer to why some breweries are able to turn out a superior quality of sake
- A discussion of rice varieties and the contentious topic of terroir in the context of sake making.
- Current trends in the world of sake, including the fine sakes now brewed outside Japan
- Tasting notes and recommendations for top craft sakes you have not heard about yet
Author: Nancy Matsumoto, Michael Tremblay
Binding Type: Paperback
Publisher: Tuttle Publishing
Published: 05/10/2022
Pages: 256
Weight: 1.7lbs
Size: 8.98h x 6.69w x 0.87d
ISBN: 9784805316511
Language: English







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