Sake: The History, Personal Stories and Craft of Japan's Artisanal Breweries Hardcover – Illustrated, 15 Sept. 2015

Amazingly detailed, beautiful photographs and incredibly well presented. Sake/photography lovers will not be disappointed.

Great book

This is a very large, heavy, and expensive book but is probably one of the best there is on the Japanese sake. It was a project of Elliot Faber who wrote the tasting notes, and Hayato Hishinuma who wrote the profiles of the breweries. ‘Sake’ is the common name the world gives to the three types of Japanese wine - nihonshu (‘sake' in Japanese refers to all alcoholic beverages and ‘nihonshu’ means the sake of Japan ie, ‘Japanese wine’), shochu (meaning 'burnt alcohol'), and awamori (the bubbly brew). The distilleries and breweries are comprehensively described, and the information includes the rice varieties used, the yeast types, the aging process, and the accolades received. Each distillery profile is accompanied by photographs including where available, a photograph of the owner - for example, that of Joji Yusa, the 19th generation of the Yusa clan, originally samurais, but turned to the brewery business by the 3rd generation.This is a good reference book for sake lovers but one might like to have John Gauntner's 'Sake Confidential', a much smaller book which will be a useful and convenient sake guide to carry around.

Great book about Sake. The images are quite impressive and inspirational. As Sake Enthusiastic, this is basic in any Library about this Amazing Fermentation Product! #Kanpai