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FOREWORD by George Plimpton
Japans Good Drink
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Acidity ARAMASA banquet beer Best at room bottle bottom cask ceremony chicken Chinese black mushrooms chopsticks Closed Sundays connoisseurs cuisine deep-fried dishes drink sake drinking places dry sake Edo period famous fermentation final mash fish flavor fugu full-bodied Fushimi geisha ginjo sakes glucose Heian period Honjo-zukuri ideal ingredients izakaya Japan Japanese Japanese cuisine jizake Jummai-shu kqji rice Kyoto labels large makers light masu Meiji Meiji period miso miyamizu modern moromi Mount Rokko Muromachi period mushrooms Nishinomiya nose o-shaku Osaka Ozeki palate percent polished ponzu Prefecture pure rice sake raw moto restaurants ritual room temperature ryotei sak6 sakana sakazuki sake brewing sake meter value sake tasting sashimi sauce Second Class SMV shogunate Shrine SHUZO simmer slices steamed rice sugar sushi sweet taru-zake tasters tasting cups tasting terms Tbsp techniques temperature or warm tion tofu tokkuri Tokyo tqji traditional unagi Uozaki wine wooden yakitori yeast