- File Size: 12750 KB
- Print Length: 196 pages
- Publisher: Telemachus Press, LLC (July 22, 2014)
- Publication Date: July 22, 2014
- Sold by: Amazon Digital Services LLC
- Language: English
- ASIN: B00M16V1J0
- Text-to-Speech: Enabled
- Word Wise: Not Enabled
- Lending: Enabled
- Amazon Best Sellers Rank: #724,174 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
|Print List Price:||$24.95|
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The Shochu Handbook - An Introduction to Japan's Indigenous Distilled Drink Kindle Edition
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|Length: 196 pages||Enhanced Typesetting: Enabled||Page Flip: Enabled|
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Pellegrini is the perfect person to bring shochu to the rest of us. There is no one in the English-speaking world who shares his rare combination of knowledge, experience, qualifications, and - of the utmost importance - ability to meaningfully share that knowledge and experience with his audience.
That "The Shochu Handbook" is packed with helpful information is to be expected. The added bonus is that it is well-written, too. In a tone both erudite and conversational, Pellegrini manages to make the complex elements of shochu's production and service easily understandable and to make every section of the book delightful - I found myself reading pairing suggestions on the subway and enjoying it (and I'm really not much of a cook or host at all).
As the shochu world grows and evolves, I'll be looking forward to future editions of "The Shochu Handbook" or its successors.
I lived and worked in Japan at トヨタ自動車 (Toyota). I am an ASP Certified Sake Professional (Sake Education Council). As of January 3, 2016 I have sampled over 359 日本酒 Nihonshu (sake) and 43 kinds of awamori and shochu. I find The Shochu Handbook to be very helpful. It is a topic that needs advocates, such as, Mr. Pellegrini to better inform us sakenomi 酒飲み (酒/焼酎 enthusiasts.). I applaud your efforts, Christopher Pellegrini. Note: You can purchase several shochu from Rick and Hiroko Smith at Sakayanyc.com. I recommend Kan no Ko 神の河 麦焼酎 (mugi shochu), Satsuma Hozan Imo (sweet potato), 泡盛 Hiryu 飛龍 Zuisen 瑞泉, and 泡盛 Hakuryu 白龍 Zuisen 瑞泉, all of them mentioned in the book.
LaMonte Heflick, author Pup Fiction Books (rempub.com) and Certified Advanced Sake Professional (ASP), Sake Education Council Feb 2014.
If you're interested in tasting shochu after reading the book, buy a air ticket to Tokyo and leave some room in your suitcase to bring a few bottles home ;)