内容説明
日本酒の種類、醸造法、歴史を解説する日本酒ガイドブック。
目次
1 SAKE:JAPAN’S NATIONAL BEVERAGE
2 THE TEN THOUSAND METHODS:HOW GREAT SAKE IS MADE
3 THE FIVE ESSENTIAL INGREDIENTS:RICE,WATER,KOJI,YEAST AND SOIL
4 HOW TO ORDER AND ENJOY SAKE:SERVING TEMPERATURES,FLAVOR PROFILES,FOOD PAIRINGS AND MORE
5 FROM SACRED BOOTLEG BOOZE TO BIG BUSINESS:A BRIEF HISTORY OF SAKE BREWING
6 SAKE GOES INTERNATIONAL:EXPORTS BOOM AND SAKE BREWERIES OPEN WORLDWIDE
BUYER’S GUIDE REVIEWS AND TASTING NOTES FOR OVER 100 TOP SAKES by Takashi Eguchi