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Book by Gauntner John


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Sake - though long shrouded in misconception, veiled by language, and isolated by island geography - is one of the most refined, interesting, and enjoyable beverages in the world. Lire la première page
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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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37 internautes sur 43 ont trouvé ce commentaire utile 
A must-buy for any sake enthusiast 26 octobre 2000
Par Lisa Shea - Publié sur Amazon.com
Format: Broché Achat vérifié
Ah, sake. This rice wine has been around for thousands of years, and is part of many traditions in Japan. As Japanese food styles have become popular across the globe, so has this fine drink, which can be served both warm and cold. To learn more about the history of sake, and to learn how to choose a good brand, this book is invaluable.
To start with, The Sake Handbook goes over each step involved in making sake. Reading through the intricate processes involved helps you understand why there are so many varieties of sake, and why each one has a different flavor. One key step, for example, is the polishing step. The inner part of the rice generally is of higher quality than the outer portion, so the more 'extra' that is polished away, the finer the sake.
Next, Gauntner goes over the various types of sake, and how each is unique. Some of these terms are:
* Junmai-shu is pure rice sake. Only rice, water, and the koji mold are used to produce this top level sake. It ends up tasting heavier and fuller than other types of sake. It uses less than 70% polished rice - this means they have `ground away' the other 30% of impurities.
* Honjozo-shu has a small amount of distilled ethyl alcohol added during the final stages. They then add water later so the alcohol content stays the same. This sake is lighter and dryer than other types. It can be served warm.
* Ginjo-shu uses 60% polished rice. It is also fermented for longer periods of time, giving a complex and delicate flavor.
* Daiginjo-shu is just like Ginjo-shu, but polished to 50% of the original size. It takes even longer to brew and complete. Futsuu-shu - any sake which does not fall into one of the above four categories.
Gauntner describes how sake is tasted, and how an individual can learn to distinguish between various sakes, and figure out the 'type' best suited for his or her palate. To help with this, the entire second half of the book is dedicated to a brand-by-brand evaluation of the best sakes on the market. This is invaluable! No matter if you're in Tokyo or Chicago, you can bring this book in with you to a store or restaurant and compare with ease the various sakes available.
There even is a section towards the back listing the best sake restaurants in Japan. If you're going on a trip to Japan, bring this book along, and know what to order and any special rules about each location.
21 internautes sur 25 ont trouvé ce commentaire utile 
What you need to know about sake is in this book. 25 mai 1999
Par Un client - Publié sur Amazon.com
Format: Broché
John really knows his stuff. I live in Tokyo and I run a Liquor shop here. I have studied for years about sake and I go once a year to make sake at a friends family brewery. I got so much insight and new information from John's wonderful book that I only wish he'd written it five years ago! If you already have several books on sake, this is a must to add to your collection, if this is the first book on sake that your going to buy, consider your self lucky that such an informitive and well written book is around to buy. Thanks to John Gauntner for sharing this informaion with all of us.
11 internautes sur 14 ont trouvé ce commentaire utile 
oishii, ne 21 mars 2004
Par Jim Richards - Publié sur Amazon.com
Format: Broché
This book is excellent. It's main sections on How Sake is Made, Drinking and Where to Buy are very detailed. Most of the terminology will be new to those unfamiliar with sake, the author takes the time to explain them in detail. There is the history, the people and some of the ritual of sake as well.
With each of the sake detailed, the author provides tasting notes and information about other sakes from the same brewer.
As a side note of the detail of the book, one of my Japanese friend's found her favourite sake in the book. I went to my local bottle shop with the book, pointed to the picture of the label and found we found it, leading to a night of entertaining drinking.
7 internautes sur 9 ont trouvé ce commentaire utile 
Interesting... to a point. 24 septembre 2009
Par mrvco - Publié sur Amazon.com
Format: Broché Achat vérifié
The first 1/3 of this book is rather interesting and does a decent job describing the history of and labor/love required to make Sake, but 2/3'rds of this book is a rather dry description of specific types of Sake and recommended Sushi bars in Japan.

I was really wanting more of the first 1/3 of the book since I'm have no plans of traveling to Japan on a Sushi-tasting junket anytime soon.
1 internautes sur 1 ont trouvé ce commentaire utile 
Very Informative 9 juin 2013
Par Steve M - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
I lived in Japan for 12 years and have tasted both good, and bad sake. Of course, good and bad is purely one person's opinion, and often the subject of bitter arguments - except in Japan. I have sat down with good friends and tasted $100 a glass sake and said to them (they were buying of course), "I don't like it". And they would not be offended. That's how sake is, like art. Some get it, and some don't.

This book provides an objective description of many types of sake, without treading on that hallowed ground of 'taste'. The description of how different types of sake are made sets up the novice well to make their own judgement on which brands meet their satisfaction. Good book.
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