Exploring the world of Japanese Craft Sake
£16.99 per item
A concise guide to sake brewing, history, techniques, and its global development.
This book introduces the history and science of sake, explores traditional craft techniques using only rice, water, kōji (a fermentation mold), and yeast, and traces the heritage of long-established breweries. It documents the authors’ visits to 35 sake breweries across Japan, the United States, and Canada, where they interviewed brewers and recorded the sake-making process.
It also highlights current developments, including sake produced outside Japan. With detailed tasting notes, craft sake recommendations, food-pairing recipes, and accounts of the authors’ experiences in sake bars, it offers both practical guidance and cultural insight into the world of sake.
Nancy Matsumoto is a writer and editor based in Canada and the United States, covering sake, food, agroecology, and Japanese culture. Her work has appeared in The Wall Street Journal, Time, and Food & Wine. She holds three sake certifications.
Michael Tremblay is a certified educator and sommelier at Ki Modern Japanese + Bar in Canada. He is the founder of the Sake Scholar Course, a certification programme focused on sake regions.
17.1 x 2.2 x 22.9 cm
256 pages
