Читать книгу The Japanese Sake Bible - Brian Ashcraft - Страница 4

Sharing Sake with the World by Richie Hawtin

A Wonderful Time to be a Sake Drinker by Brian Ashcraft

CHAPTER 1

SAKE: JAPAN’S NATIONAL BEVERAGE

Defining Sake

Types of Sake

Premium Sake Rising

The Seasons of Sake

CHAPTER 2

THE TEN THOUSAND METHODS: HOW GREAT SAKE IS MADE

Sake-Making Steps

Meet the Sake Makers

CHAPTER 3

THE FIVE ESSENTIAL INGREDIENTS: RICE, WATER, KOJI, YEAST AND SOIL

Rice

Water

Koji

Yeast

Soil

Japan’s Top Sake-Producing Regions

Advice for Visiting Breweries

CHAPTER 4

HOW TO ORDER AND ENJOY SAKE: SERVING TEMPERATURES, FLAVOR PROFILES, FOOD PAIRINGS AND MORE

Drinking Good Sake

How to Taste Sake

Pairing Sake and Food

CHAPTER 5

FROM SACRED BOOTLEG BOOZE TO BIG BUSINESS: A BRIEF HISTORY OF SAKE BREWING

The Origins of Sake

The Oldest Breweries

The First Modern Maker

CHAPTER 6

SAKE GOES INTERNATIONAL: EXPORTS BOOM AND SAKE BREWERIES OPEN WORLDWIDE

Foreigners Discover Sake

The Legendary Sake of Hawaii

The History of Sake Cocktails

The Worldwide Sake Boom

BUYER’S GUIDE

REVIEWS AND TASTING NOTES FOR OVER 100 TOP SAKES by Takashi Eguchi

Glossary of Japanese Terms

Sake Resources

Index