Nihonshu: Japanese sake EBOOK

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Simple yet thorough, this book, unveils the mysteries behind the transformation of rice into Japanese sake. It is intended for anyone who wishes to understand sake, its ingredients and crafting methods, from the beginner to the wine and spirit lover, the sommelier or the oenologist. Four main subjects are presented: raw materials, fermentation, fining and tasting.

“ The reference book on Japanese sake! ” Mikael Rodriguez, Head Sommelier, La Mamounia, Marrakech

“ An extremely detailed but approachable bible [of sake]. ” SommelierS INTERNATIONAL, #155, 2017

“ A dense, rich and complete book that allow you to better understand and become familiar with Japanese sake. ” Philippe Faure-Brac, best sommelier of the world, RIO 1992

"A true revelation to see such a complex fermentation system unveil before my eyes."
Xavier Thuizat, Head Sommelier, Hotel de Crillon, Paris

264pages, 16x24 cm size
Free delivery Worlwide, December 2017