The Saké Handbook
Sake, the popular, potent rice wine, was once a ritualiazed accompaniment to the elite moon-viewing ceremony of Japan's Heian period. Eight hundred years later, it is one of Japan's most popular exports. Readers will learn how to distinguish among various brands to develop their own informed preferences.
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How Sake Is Made
The SakeMaking Process
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1.4 Alcohol alcohol content amino acids balanced Bldg brewer's alcohol brewing process chilled Chuo-ku clean daiginjoshu dekasegi drink excellent fairly fermentation flavor components flavor elements flavor profile fragrance fruity Fukushima Prefecture ginjo Gohyakumangoku Seimaibuai high acidity Hiroshima Prefecture honjozo Ibaraki Prefecture Ishikawa Prefecture Iwate Prefecture Japan Japanese Jizake JR Chuo line Junmai ginjoshu junmaishu karakuchi koshu kuchiatari kurabito label light masu menu Miyama-Nishiki Seimaibuai moromi moto namazake Nanbu nice nihonshu Niigata Prefecture Nishi nose Number 9 Offerings Open Mon-Sat p.m. Closed Sun polished Prefecture Nihonshu-do produced quickly region rice rice grains room temperature sake brewery sake brewing sake pubs sake rice sake selections sake tastes seems Seimaibuai Shimane Prefecture slightly soft starch steamed rice Store sugars Sun and holidays sweet things tion toji Tokubetsu junmaishu Tokyo tongue Toyama Prefecture types of sake warmed sake yakitori Yamada-Nishiki Seimaibuai Yamagata Prefecture Yamaguchi Prefecture yamahai yamahai-shikomi Yeast yeast cells