The Book of Sake: A Connoisseur's GuideOnce found only in sushi bars and Japanese restaurants in the U.S., sake now lines the shelves of our gourmet food shops, liquor stores, supermarkets, and restaurants of all types. And as sake increasingly becomes a part of the way we dine and entertain, Americans everywhere are looking for guidance in sorting out the confusing and intimidating array of choices available. In The Book of Sake, brewmaster Philip Harper provides all the information anyone needs to discover the many true pleasures of Japan's national tipple. Harper, the only non-Japanese to rise to the official rank of "master brewer," shows readers how to select a good sake and match a selection with food. He describes each type of sake, how it is produced and acquires its distinctive flavor and bouquet, and how it is best appreciated. Next, Harper introduces a collection of sake lore, a guide to reading sake labels, a groundbreaking new tasting chart, and a selection of sakes for all palates and pocketbooks by the esteemed sake critic Haruo Matsuzaki. To round out the volume Harper offers highlights of Japan's sake regions, then presents perhaps the most intriguing tour of the sake brewmaster's art ever to be published in English. |
Common terms and phrases
aged sake Akita alcohol Aperitif aroma bottle brand name BREWERY brewing Chilled Chris Pearce Cold to warm color crisp dishes drinkers drinking elements enzymes fermentation flavor chart fragrance Fuji Fukui Prefecture Fukushima Prefecture genshu ginjo ginjō BREWERY ginjō sake grain guilds Hakutaka honjōzō Hyōgo izakaya Japan Japanese junmai Junmai Dai Ginjō junmai ginjō Junmaishu kijōshu kimoto kind of sake kōji koshu low-alcohol sake mash master brewer meal nama-zake Nanbu Nara Prefecture Naruto nigori-zake Niigata Prefecture Okayama Prefecture Omachi palate popular Prefecture KURA BRAND Premium Sake pressing pure-rice sake region rice rice polished rich room temperature SAKE BRAND sake breweries Sake brewing sake cup sake fans Sake Names SAKE REVIEW sake tasting sake yeast Shuzō stage steamed rice strains style of sake sugar sushi taru-zake texture tōji Tokubetsu Junmai Tokyo traditional TYPE umami unpasteurized sake variety warm SAKE wine Yamada Nishiki Yamagata Prefecture yamahai yeast yeast starter