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The Sake Companion [Hardcover]

John Gauntner (Author)
4.0 out of 5 stars  See all reviews (1 customer review)


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Book Description

November 15, 2000
Written by a leading expert on the subject of the fermented Japanese rice beverage that has exploded in popularity in the United States, this connoisseur's guide provides a fascinating look at the drink's cultural history, plus sections on the venerable craft of making saké, an up-to-date alphabetical directory of more than 100 Japanese and American sakés, ratings, tasting notes, full-color pictures of labels, and a complete listing of breweries. John Gauntner lives in Japan and publishes the newsletter Saké World.

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About the Author

Known as "The Saké Guy," John Gauntner is a leading authority on Japanese saké. He writes a semi-monthly column on saké for The Japan Times, as well as a free newsletter, and an informative English-language saké webpage, www.saké-world.com. He is the author of The Saké Handbook and co-author of Saké: Pure and Simple.

Product Details

  • Hardcover: 240 pages
  • Publisher: Running Press (November 15, 2000)
  • Language: English
  • ISBN-10: 0762408049
  • ISBN-13: 978-0762408047
  • Product Dimensions: 8.6 x 4.9 x 0.9 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #292,766 in Books (See Top 100 in Books)

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9 of 10 people found the following review helpful:
4.0 out of 5 stars A nice (but short) intro to the world of sake, August 11, 2001
This review is from: The Sake Companion (Hardcover)
This compact, concise book is a nice starting point if you're interested in delving into the multifaceted, complex world of sake. The author makes clear the many classifications and styles that this ancient Japanese beverage can have, in a way that's (hopefully) not too confusing to the novice. The directory of Japanese and American sakes he includes later in the book (listed by brewery, and including bottle label pictures) gives enough info to make a informed decision on which sake(s) you should try to find, depending on your preferences. He also provides the reader with plenty of references in the way of sake organization addresses and websites, etc. However, my biggest gripe with this slim volume is the lack of explanation of any of the Kanji (Japanese symbolic characters) which correspond to the classifications he describes earlier in the book. On a saké bottle label, not only are the brewery and sake names written in Kanji and Hiragana (a simpler Japanese alphabet), but the classification and style often are as well. Thus, knowledge of what the Kanji for "junmai" is, for example, is essential in many cases, and should've been included in this book.
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Inside This Book (learn more)
First Sentence:
production. As this mostly hot and often lifeless stuff was all that was available upon which to base an opinion, the image of sake remained confined to the lower echelons of fine beverage appreciation. Read the first page
Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
junmai ginjó, aging saké, junmai daiginjó, aged saké, aged sake, most saké, most sake, premium saké, premium sake, standard saké, head brewer, saké brewery, flavor profile, yeast starter, good acidity, rice milled, saké brewers, largest brewer, sake brewing, saké rice, fruit essences, distilled alcohol, brewing process, sake rice
Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, World War, Japan Rating, Yamada Nishiki
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