Exploring the World of Japanese Craft Sake: Rice, Water, Earth
By Nancy Matsumoto and Michael Tremblay.
The authors personally undertook the challenge of visiting 35 artisanal sake breweries in Japan, the US, and Canada to interview makers and document every stage of the sake brewing process. Nancy's celebrated journalistic background combined with Michael's sake sommelier experience have led to an engaging and informative look at the world of sake.
With over 300 color photos and a lively narrative, this fascinating book provides:
- A comprehensive introduction to the science and history of sake brewing in Japan
- A look at how fine craft sakes are brewed today using traditional methods and no additives--only rice, water, koji, and yeast
- Histories of Japan's venerable breweries, some of them over 300 years old!
- An answer to why some breweries are able to turn out a superior quality of sake
- A discussion of rice varieties and the contentious topic of terroir in the context of sake making.
- Current trends in the world of sake, including the fine sakes now brewed outside Japan
- Tasting notes and recommendations for top craft sakes you have not heard about yet
This book also includes personal recipes from several top Japanese sake-brewing families along with food-pairing tips and a chapter on the authors' own Japanese sake-bar-going adventures.
Paper: 256 pp.
Also available;
Pink Sakura Sake Cup
