The Sake Handbook
A compact guidebook to Japan's national beverage, The Sake Handbook is the perfect introduction to the history, brewing, and merits of a variety of sake. Gauntner gives readers all the information they need to become sake experts. Now revised with updated sake recommendations and pubs, this book includes a detailed explanation of the sake brewing process and profiles of over fifty Japanese izakaya (sake pubs) in Tokyo. There are also reviews of over one hundred sake brands, sake labels for easy identification and a list of specialty liquor shops throughout Japan, with addresses and phone numbers, where readers can purchase hard-to-find sake brands.
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1.4 Alcohol A/coho aroma balanced beverages bottles brewers brewing process Chuo-ku clean Closed Sun daiginjoshu drink fairly fermentation flavor and fragrance flavor components flavor profile fruity Fukushima Prefecture g/n/oshu gentle ginjo ginjoshu Gohyakumangoku Semaibuai grains high acidity Hiroshima Prefecture honjozo Hyogo Ibaraki Prefecture Ishikawa Prefecture Iwate Prefecture izakaya Japan Japanese Jizake Junmai ginjoshu kimoto known koku kuchiatari kurabito label light menu Minato-ku Miyama-Nishiki Semaibuai moromi moto namazake nice nigorizake nihonshu Niigata Prefecture nose Number 9 OFFERINGS Open daily Open Mon-Sat overall percent polished Prefecture Nihonshu-do premium sake quickly region rice ricelike room temperature Saga Prefecture sakamai sake breweries sake brewing sake pub sake rice sake tasting seems Semaibuai Shimane Prefecture slightly chilled soft starches steamed rice Store style sugar Sun and holidays sweet toji Tokyo tongue types of sake Umami unma/shu warmed sake wine Yamada-Nishiki Semaibuai Yamagata Prefecture yamahai Yeast yeast cells yeast starter