Abstract

“Sake”, which has become popular overseas, is made from rice, rice malt and water, but it has a big difference depending on type of rice for sake making, how to shave rice, how to brew, additives are added or not, etc. Sweet or dry? Alcohol levels are high or low? Taste is light or rich? Nouveau or Vintage? Sparkling or Non-sparkling? “Sake” is rich world, so it is difficult to select one suitable ourselves at first. This is an easy and introductory book for all sake lovers!

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.