An American sake expert takes you to a whole new level of insider knowledge and expertise.
With today's sake drinkers increasingly informed and adventurous, now is the time for a truly expert guide to take you deeper into appreciation of this complex but delightful Japanese beverage, brewed from rice and enjoyed both warm or chilled. And what better mentor than John Gauntner, the "Sake Guy" and the world's leading non-Japanese sake educator and evangelist?
Here in over two dozen no-holds-barred essays, John reveals "the truth about sake" from a connected insider's perspective. No other book or website presents such a knowledgeable, practical, and concise yet complete guide to sake idiosyncrasies, misperceptions, and controversies.
Sake Confidential is the perfect FAQ for beginners, experts, and sommeliers. Indexed for easy reference with suggested brands and label photos.
- Price: $9.95
- Pages: 184
- Publisher: Stone Bridge Press
- Imprint: Stone Bridge Press
- Publication Date: 10th May 2014
- ISBN: 9781611725513
- Format: eBook
- BISACs:
COOKING / Beverages / Wine & Spirits
COOKING / Regional & Ethnic / Asian
COOKING / Essays & Narratives
REFERENCE / Personal & Practical Guides
TRAVEL / Asia / Japan
”A superb, easy-to-swallow overview of this fascinating, complex and subtle beverage, offered with pith and clarity."
—The New York Times”This book is not just for sake lovers; it’s a must read for anyone interested in Japanese culture."
—The Japan Times"Written in a style that Gauntner's readers have come to know and enjoy: conversational, straightforward, earnest, unpretentious, and passionate."
—The Sake Press"Sake Confidential is essential reading for anyone curious or passionate about Japan’s national spirit."
—Metropolis"It fills a needed niche for a Sake book that goes beyond the basics, but still is approachable by even the casual reader or newbie to Sake."
—The Passionate Foodie"It's an easy book to flip through to find something of interest at your level of knowledge.”
—The Gray Report
TRUTHS ABOUT SAKE
1. The truth about junmai vs. non-junmai
2. The truth about nama-zake
3. The truth about aged sake
4. The truth about the nihonshu-do
5. The truth about ginjo
6. The truth about sake purity
7. The truth about the date on the bottle and “how old is too old”:
8. The truth about warmed sake
9. The truth about nigori-zake
10. The truth about “tokubetsu”
11. The truth about water
12. The truth about yamahai and kimoto sake
13. The truth about rice variety and sake flavor
14. The truth about regionality in sake
HOW THE SAKE INDUSTRY REALLY WORKS
15. The Truth about the sake industry
16. The truth about how sake is priced in Japan
17. The National New Sake Tasting Competition
18. The truth about how rice is distributed in Japan
19. The truth about outsourcing in Japan
20. The truth about sake glassware
21. The truth about the milling rate for junmai-shu
22. The truth about pairing sake and food in Japan
THE BREWMASTER’S ART REVEALED
23. The truth about koji-making.
24. The truth about toji
25. The truth about some aromatic sake.
26. All brewers make all grades, and they start with the rough stuff.
27. A million ways to make your moto: infinite variations
APPLYING WHAT YOU KNOW
28. How to develop your sake-tasting abilities
29. Representative sake selections
CONCLUSION
EXPANDING YOUR KNOWLEDGE
An American sake expert takes you to a whole new level of insider knowledge and expertise.
With today's sake drinkers increasingly informed and adventurous, now is the time for a truly expert guide to take you deeper into appreciation of this complex but delightful Japanese beverage, brewed from rice and enjoyed both warm or chilled. And what better mentor than John Gauntner, the "Sake Guy" and the world's leading non-Japanese sake educator and evangelist?
Here in over two dozen no-holds-barred essays, John reveals "the truth about sake" from a connected insider's perspective. No other book or website presents such a knowledgeable, practical, and concise yet complete guide to sake idiosyncrasies, misperceptions, and controversies.
Sake Confidential is the perfect FAQ for beginners, experts, and sommeliers. Indexed for easy reference with suggested brands and label photos.
- Price: $9.95
- Pages: 184
- Publisher: Stone Bridge Press
- Imprint: Stone Bridge Press
- Publication Date: 10th May 2014
- ISBN: 9781611725513
- Format: eBook
- BISACs:
COOKING / Beverages / Wine & Spirits
COOKING / Regional & Ethnic / Asian
COOKING / Essays & Narratives
REFERENCE / Personal & Practical Guides
TRAVEL / Asia / Japan
”A superb, easy-to-swallow overview of this fascinating, complex and subtle beverage, offered with pith and clarity."
—The New York Times”This book is not just for sake lovers; it’s a must read for anyone interested in Japanese culture."
—The Japan Times"Written in a style that Gauntner's readers have come to know and enjoy: conversational, straightforward, earnest, unpretentious, and passionate."
—The Sake Press"Sake Confidential is essential reading for anyone curious or passionate about Japan’s national spirit."
—Metropolis"It fills a needed niche for a Sake book that goes beyond the basics, but still is approachable by even the casual reader or newbie to Sake."
—The Passionate Foodie"It's an easy book to flip through to find something of interest at your level of knowledge.”
—The Gray Report
TRUTHS ABOUT SAKE
1. The truth about junmai vs. non-junmai
2. The truth about nama-zake
3. The truth about aged sake
4. The truth about the nihonshu-do
5. The truth about ginjo
6. The truth about sake purity
7. The truth about the date on the bottle and “how old is too old”:
8. The truth about warmed sake
9. The truth about nigori-zake
10. The truth about “tokubetsu”
11. The truth about water
12. The truth about yamahai and kimoto sake
13. The truth about rice variety and sake flavor
14. The truth about regionality in sake
HOW THE SAKE INDUSTRY REALLY WORKS
15. The Truth about the sake industry
16. The truth about how sake is priced in Japan
17. The National New Sake Tasting Competition
18. The truth about how rice is distributed in Japan
19. The truth about outsourcing in Japan
20. The truth about sake glassware
21. The truth about the milling rate for junmai-shu
22. The truth about pairing sake and food in Japan
THE BREWMASTER’S ART REVEALED
23. The truth about koji-making.
24. The truth about toji
25. The truth about some aromatic sake.
26. All brewers make all grades, and they start with the rough stuff.
27. A million ways to make your moto: infinite variations
APPLYING WHAT YOU KNOW
28. How to develop your sake-tasting abilities
29. Representative sake selections
CONCLUSION
EXPANDING YOUR KNOWLEDGE