Sake Handbook (Yenbooks) (Paperback)

by John Gauntner (Author)

Editorial Reviews

Product Description
Sake, the popular rice wine, was once a ritualized accompaniment to the elite moon-viewing ceremony of Japan's Heian period. Eight hundred years later, it is one of Japan's most popular exports. This text presents advice on how to differentiate between brands and develop preferences.

Product Details

• Paperback: 256 pages
• Publisher: Tuttle Publishing; 1st edition (March 15, 1998)
• Language: English
• ISBN-10: 0804821135
• ISBN-13: 978-0804821131
• Product Dimensions: 7.2 x 4.5 x 0.6 inches
• Shipping Weight: 9 ounces
• Average Customer Review: 5.0 out of 5 stars See all reviews (6 customer reviews)
• Amazon.com Sales Rank: #1,474,342 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

30 of 34 people found the following review helpful:

5.0 out of 5 stars A must-buy for any sake enthusiast, October 26, 2000

By	Lisa Shea "LisaShea.com" - See all my reviews (TOP 10 REVIEWER)

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.

14 of 16 people found the following review helpful:

5.0 out of 5 stars What you need to know about sake is in this book., May 24, 1999

By A Customer

John really knows his stuff. I live in Tokyo and I run a Liquor shop here. I have studied for years about sake and I go once a year to make sake at a friends family brewery. I got so much insight and new information from John's wonderful book that I only wish he'd written it five years ago! If you already have several books on sake, this is a must to add to your collection, if this is the first book on sake that your going to buy, consider your self lucky that such an informitive and well written book is around to buy. Thanks to John Gauntner for sharing this informaion with all of us.

9 of 11 people found the following review helpful:

5.0 out of 5 stars oishii, ne, March 20, 2004

By	Jim Richards "mr_grumpy" (Sydney, Australia) - See all my reviews (REAL NAME)

This book is excellent. It's main sections on How Sake is Made, Drinking and Where to Buy are very detailed. Most of the terminology will be new to those unfamiliar with sake, the author takes the time to explain them in detail. There is the history, the people and some of the ritual of sake as well.

With each of the sake detailed, the author provides tasting notes and information about other sakes from the same brewer.

As a side note of the detail of the book, one of my Japanese friend's found her favourite sake in the book. I went to my local bottle shop with the book, pointed to the picture of the label and found we found it, leading to a night of entertaining drinking.