The Insider's Guide to Sake (Anglais) Broché – 1 juillet 1998
Découvrez notre boutique Rentrée scolaire et universitaire : livres, agendas, fournitures, ordinateurs, ameublement...
Les clients ayant acheté cet article ont également acheté
Description du produit
Revue de presse
Présentation de l'éditeur
Written by a British expatriate who has spent more than seven years brewing sake in the exacting traditional method, The Insider's Guide to Sake is the consummate introductory handbook. It unravels the history and intricacies of this exotic drink, and provides an extensive list of restaurants and retail outlets in Japan, the United States, and Europe where the beverage in all its variety can be found. In The Guide you will discover over 100 sakes for all tastes and pocketbooks, tips for beginners and connoisseurs alike, and a knowledgeable explanation of the brew-master's skills. Labels and specs for each selected sake are displayed in a concise, easy-to-follow format.
Whether you are a gourmet, a wine lover, or just enjoy the occasional thirst-quencher, The Insider's Guide to Sake offers a fascinating, broad-ranging introduction to this compelling refreshment-in a refreshingly compelling manner.
* firsthand, authoritative information
* slim, portable size (to use at restaurants or retailers)
* slips easily into bag, pack, or briefcase
* handy "cheat sheet" helps you select the best sake
* all types of sake discussed
* labels deciphered
* sake-tasting tips
* regional sake map
* sake sites on the Web
Aucun appareil Kindle n'est requis. Téléchargez l'une des applis Kindle gratuites et commencez à lire les livres Kindle sur votre smartphone, tablette ou ordinateur.
Pour obtenir l'appli gratuite, saisissez votre numéro de téléphone mobile.
Détails sur le produit
Si vous vendez ce produit, souhaitez-vous suggérer des mises à jour par l'intermédiaire du support vendeur ?
Commentaires client les plus utiles sur Amazon.com
Like many alcohols, Sake is a beverage of wildly variant qualities. Some is made to be cheap and get you drunk quick, some is made to savor and enjoy. Of course, approaching a Sake label with little Japanese ability makes it difficult to discern the difference. Even if the label is translated, the meaning is not readily clear. What makes a good Sake? What qualities should I be looking for?
This books takes that exact frame of mind, leading the novice through all stages of Sake production from rice growing to brewing methods, both traditional and modern. Sake is quality-graded by the government, and by the end of this book a drinker will be able to choose with confidence between a Junmaishu, a Hinjozu or the ultra-sake Daiginjo.
A few other benefits of this guide are a sake alphabet, with facts and useful tidbits of information spread throughout the book in alphabet format. The tasting guide offers a brief glance at a hundred or so of the available 1,000 plus Sakes. I found this to be a very useful starting place, allowing me to make an informed choice at the Sake store. (The book also shows you how to recognize a quality Sake seller. a very useful piece of information.) Depending on where you live, the sake restaurant guide is useful.
All in all, this book picked my interest in sake and transformed my casual curiosity into a full-blown investigation. Don't go into a sake shop without it!
My friends looked at me like I was from another planet. "This is what Sake tastes like," they said. "No, it is not." I replied. Luckily, Shiki's has a small, but well chosen, selection of specialty Sakes. I selected one of those and when they brought it over the table could hardly believe the difference.
I knew there was a difference, but I had no idea why. I just knew that when I was in Tokyo I was given something very different than the evil liquid I was first served.
I decided at that point that I would become a Sake snob. I figured that in this age of ubiquitous information it would be easy to find resources on Sake and that it would still be a rarity. Becoming a Sake snob would add to my overall mystique and propel me from the merely interesting person I was into the dauntingly magnificent fellow I am today.
Philip Harper's small book was my propellant. The book is very short ... in fact most of it is lists of Sakes, restaurants and retail outlets world wide. The book takes you through a quick history of the art of making Sake, how to taste Sake, how to read a Sake bottle label so you know what you are buys, and what all the different terms mean.
I looked at several other books and they didn't seem to cover things as well or as well-worded. According to himself, at any rate, Mr. Harper is the first gaijin to really work his way into the Sake world.
I don't think I've quite made myself a Sake snob. But I can read the bottle, and am working my way slowly through the various Sakes out there. I am lucky in that Seattle has many to choose from. Apparently there are thousands.
And at least I can tell people the difference between the first Sake we ordered at Shiki's (which was Sanzoshu - sort of like the Thunderbird of Sake) and the good stuff (Dai Junmai Ginjo). I can appear the snob and talk about rice polishing and brewers alcohol and so forth. So I can be pretentious, at least, as I work up to being a true snob.