This succinct introduction to Japanese rice wine addresses important fundamentals, including:
- The history of sake
- The methods by which it is made
- The importance of key ingredients
- How sake is typically served, including food pairing
- Its growing worldwide popularity
There are also tasting notes on more than 100 leading brands, including some made outside Japan.
Author Brian Ashcraft, a resident of Osaka, has written previously about Japanese whisky as well as other books about Japanese culture. The tasting notes are provided by Takashi Eguchi, who holds a sake diploma from the Japan Sommelier Association.
Flexibind. Color photographs throughout.