The Sake Handbook is the foremost guide to the history, brewing, and distinctive flavors of sake.
Just what are jizake, namazake and ginjoshu? The Sake Handbook answers all these questions and many more about sake wine, and will help you enjoy Japan's national beverage in style.
Author John Gauntner is recognized as the world's leading non-Japanese sake expert. A longtime Japan resident, he is well known among sake brewers and others within the sake industry. He wrote the Nihonshu Column in the Japan Times for many years before writing a weekly column on sake in Japanese for the Yomiuri Shimbun, Japan's and the world's most widely distributed Japanese newspaper. In 2006, John received the Sake Samurai award. He has published five books on sake including Sake Confidential
This sake book features:
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1.4 Alcohol alcohol content aroma balanced beverages Bldg bottles brewing process Chuo-ku clean Closed Sun daiginj–oshu Dept drink fairly fermentation flavor and fragrance flavor components flavor profile fruity gentle Gohyakumangoku Semaibuai grains high acidity Hiroshima Prefecture Hyogo Ibaraki Prefecture Ishikawa Prefecture izakaya Japan Jizaké JR Chuo line Junmai ginj–oshu junmaishu k–oji kimoto known koku kuchiatari kura kurabito label light menu Minato-ku Miyama-Nishiki Semaibuai moromi moto namazaké nice nigorizaké nihonshu Niigata Prefecture Nishi nose Number 9 OFFERINGS Open daily Open Mon–Sat overall pasteurized percent polished Prefecture Nihonshu-do premium saké quickly region rice ricelike room temperature sakamai saké saké breweries saké brewing saké pub saké rice saké tastes seems Semaibuai Shibuya Shimane Prefecture Shinjuku soft starches steamed rice Store style sugar Sun and holidays sweet t–oji Tokubetsu junmaishu Tokyo tongue types of saké Umami warmed saké wine yakitori Yamada-Nishiki Semaibuai Yamagata Prefecture yamahai Yeast yeast cells