The Sake Handbook: All the information you need to become a Sake Expert!

Ah, sake. This rice wine has been around for thousands of years, and is part of many traditions in Japan. As Japanese food styles have become popular across the globe, so has this fine drink, which can be served both warm and cold. To learn more about the history of sake, and to learn how to choose a good brand, this book is invaluable.To start with, The Sake Handbook goes over each step involved in making sake. Reading through the intricate processes involved helps you understand why there are so many varieties of sake, and why each one has a different flavor. One key step, for example, is the polishing step. The inner part of the rice generally is of higher quality than the outer portion, so the more 'extra' that is polished away, the finer the sake.Next, Gauntner goes over the various types of sake, and how each is unique. Some of these terms are:* Junmai-shu is pure rice sake. Only rice, water, and the koji mold are used to produce this top level sake. It ends up tasting heavier and fuller than other types of sake. It uses less than 70% polished rice - this means they have `ground away' the other 30% of impurities.* Honjozo-shu has a small amount of distilled ethyl alcohol added during the final stages. They then add water later so the alcohol content stays the same. This sake is lighter and dryer than other types. It can be served warm.* Ginjo-shu uses 60% polished rice. It is also fermented for longer periods of time, giving a complex and delicate flavor.* Daiginjo-shu is just like Ginjo-shu, but polished to 50% of the original size. It takes even longer to brew and complete. Futsuu-shu - any sake which does not fall into one of the above four categories.Gauntner describes how sake is tasted, and how an individual can learn to distinguish between various sakes, and figure out the 'type' best suited for his or her palate. To help with this, the entire second half of the book is dedicated to a brand-by-brand evaluation of the best sakes on the market. This is invaluable! No matter if you're in Tokyo or Chicago, you can bring this book in with you to a store or restaurant and compare with ease the various sakes available.There even is a section towards the back listing the best sake restaurants in Japan. If you're going on a trip to Japan, bring this book along, and know what to order and any special rules about each location.

This book is a source of invaluable information. It has the explanation of every type of sake and how it's made. The kimoto and yamahai methods were a first for me.I also like the explanation of the various types of rice used to make sake. The language in the book is made easy, so that anyone can understand the contents of this very good information. I think that we need to read this book at least twice in order to become familiar with the sake terminology.There are also some good recommendations of great sake: many of them are hard to find in Japan. However, with a little searching around: eureka!If you're into rice wine like I am, this is a good piece for anyone's collection.Good work John Gauntner!

I'm a big fan of John Gauntner and what he has done to popularize sake outside Japan (and more than just popularize, but also educate), and overall this is a pretty good introduction to sake. This book is a concise and informative introduction into the key aspects of sake--how it's made, the differences across and within the different types of sake, as well as some key terminology to help describe and understand sake. One key area where I thought this book was lacking was with respect to the history and cultural significance of sake. In the introduction, Gauntner states that this is not the purpose of this book, but to me it is hard to fully appreciate the wonders of sake without at least a passing understanding of its historical and cultural relevance (not just in Japan, but elsewhere now that it is a global beverage); it is a little hard to introduce something without giving some idea of its background. I thought similar guides to other Japanese alcohols (such as Ashcraft's "Japanese Whisky" and Pellegrini's "The Shochu Handbook") have done a nice job in this respect, and would've enjoyed Gauntner's perspectives.The other area where I thought the book could've been a little bit better is in the sake recommendations. Not the recommendations themselves, which are outstanding, but rather their organization. The number of kura in Japan is remarkable, and most kura have several products of note, so Gauntner was already faced with a difficult task. To me, it would've been more useful if he had organized the sake by style and offered more precise recommendations within those categories (e.g., "top 10 daiginjo", "top 10 sake for sake novices" or "top 10 sake best enjoyed warm" or whatever). I also thought that perhaps instead of one page per sake, having one page per *kura*, with a brief description of their main offerings might've been useful (to his credit, he often does mention other products made by the same kura of the sake he is recommending). Instead, one is left a bit overwhelmed--all the recommended sake sound delicious ... but where to start? I love sake and have been drinking it for a couple of decades (and also speak and read Japanese) but even I often find myself stuck in a rut, and just sticking to the kura that I know ... when I'm in Japan or in a specialty store in the US, it's easy to ask for recommendations, but it would be nice if this book offered that kind of detail ("if you like _____, you might also like _____"). The organization by geographic location is likely not terribly helpful for most people.Despite these relatively small issues, this is still a good book--especially for people who are relatively new to sake and want to learn more. Sake is a fabulous drink and Gauntner is an amazing ambassador for it, and I look forward to reading some of his other offerings (I'm especially intrigued by Sake Confidential) to gain some more insights. Think of this book as a starting point rather than 'the bible' of sake, and you'll be happy.

Inspired me to take a Saké course in person so I could taste a variety. The book prepared me to understand how it’s made, the variety and I felt very knowledge walking into a 7 hour class. We tasted close to 20 Saké that day. Great reference guide with loads of detail about different brands.

Sake is one of those scary unknown things that is almost as intimidating as downing your first Uni nigiri. This book lays it all out and opens the door. I am more of a beer enthusiast than a sake drinker but I have a sake brewpub about 6 blocks from my house. This book gives me enough information to figure out the sake brewpub, ask intelligent questions and find and drink some interesting Sake. It also gives me enough information to go out and buy a bottle if I am so inspired. It is interesting and well written.

Excellent thanks

El contenido es excelente, lo básico para empesar en el mundo del sake. Lo malo la calidad de la impresión, se siente un libro de baja calidad (paginas y portada). no es cómodo de leer por su rigides al hojearlo. Mejorando esto el libro sería un gran producto.

quin descobriment aquest home, és extraodinari. recomanadíssim si tens curiositat pel sake, encara que no en tinguis ni idea com jo

Great introduction to the fascinating world of Japanese sake for non-experts

Habe das Buch meinem Freund zum Geburtstag geschenkt weil er ein riesiger Fan von Sake ist. Er scheint von dem Buch ziemlich begeistert zu sein!