Abstract

This is guidebook for the people who are looking for the delicious Japanese SAKE.
Recent years the situation of Japanese SAKE is changing drastically, for example the rice as the main ingredient of SAKE is cultivated by natural farming and biologic farming, the number of SAKE breweries that consistently carry out from rice cultivation to brewing has increased, sparkling SAKE is becoming more popular, and more.
This book introduces 156 breweries where the author visited and confirmed taste all over Japan. You can learn how to understand SAKE label, the classification of SAKE, too. This size is handy , easy to carry and will surely be useful to choose favorite one！

Author’s Information

The autor is journalist especialy "Sake" and food. Her life work is visiting sake breweries all over Japan. She is asked by the local government as a lecturer.