The Sake Handbook: All the information you need to become a Sake Expert!
Format: PDF / Kindle (mobi) / ePub
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:
- This new edition has been completely revised and updated
- Gives you all the information you need in an handy, portable format
- Offers a detailed explanation of the sake brewing process
- Reviews over a hundred sake brands, with illustrations of their labels for easy identification
- Profiles over 50 Japanese izakaya or pub-style restaurants in Tokyo and the surrounding environs
- Lists specialty shops in Japan where you can purchase hard–to–find Japanese wine brands
- Lists specialty retailers in the United States and elsewhere
higher acidity often makes a sweeter saké taste more dry, while a lower acidity can make a saké seem heavier on the palate. In the end, however, consumers need not place undue importance on such analysis. For those who like to study numbers, the numbers are there; for the rest of us, simply tasting and sniffing will suffice. The overall impression of a saké hovers on a level well above mere facts and figures. Amino Acid (Amino-san) Amino acids result from the breakdown of proteins in the
offerings from the same brewery that are worth trying. Keep these points in mind when shopping or ordering. A saké kura usually (but not always) has one meigara, or brand label. Under this meigara are sold various types of saké, like a junmaishu or a daiginjō. On top of this, they may make more than one saké of the same type. For example, they may have one junmai ginjō saké made from one kind of rice, and another junmai ginjō made from another kind of rice. To differentiate, they give each of
flavor is a bit sharper than would be expected from the fragrance alone. There is a relatively bold acidity to the flavor, typical of a junmaishu but not so typical of the style of the region, perhaps. OTHER OFFERINGS: Hakkaisan makes a very crisp and clean daiginjō with a nice nose and a softer flavor. Shimeharizuru is another relatively famous saké from Niigata Prefecture. In general, the flavor is perhaps a bit smoother and softer than most Niigata saké, a distinction it shares with
temperature. OTHER OFFERINGS: Azumaichi’s daiginjō is lively but mature, and a great complement to strong seafood dishes. A well-defined nose that is indicative of some citrus fruit, grapefruit perhaps, and something a bit more aged as well. The flavor of this saké is slightly dry, and also has a somewhat aged nuance to it. There are somewhat earthy facets to the flavor as well. Good slightly warmed but also fine when chilled. Saké from Kyushu often has a heaviness, almost a
Shimane Prefecture saké, 168 – 72, 194 Shimeharizuru brand, 111 Shinkame brand, 127 shinpaku, 51 shinshu kanpyōkai, 71 Shizuoka Prefecture saké, 132 – 34 shōchū, 28, 190 shokumai, 50 Shōtoku brand, 145 shubo, 16 – 17, 55 Shuhai Mark II label, 189 shuzō-kōtekimai, 52 steaming of rice, 13 – 14 storing saké, 73 – 74 Suehiro brand, 106 Suigei brand, 180 Suwaizumi brand, 166 sweetness, 48, 62, 65 Tairin brand, 136 Tajima brew masters, 76 Takinokoi brand, 149 Tanba brew masters, 76