Sake and the Wines of Japan

Sake is becoming the next big thing due to its purity, centuries-old brewing methods, and umami taste. Exports have increased, and sake breweries have sprung up in destinations as far flung as Oregon and Australia. Anthony Rose's book "Sake and the Wines of Japan" explores the history, types, polishing ratios, aging, and enjoyment of sake, and profiles sake producers outside Japan.

Format: Paperback / softback
Length: 390 pages
Publication date: 07 February 2024
Publisher: ACADEMIE DU VIN LIBRARY LIMITED

Wines of Japan ,Anthony Rose argues that,after decades in the doldrums,sake is well on its way to becoming the next big thing. Neither a wine nor a spirit,sakes purity,centuries-old brewing methods and umami taste have gained it fans among the sort of younger drinkers who sparked the revolution in craft beers and artisan spirits. A return to quality,plus the modern outlook of todays generation of sake makers is opening up sake,particularly premium sake,to the world. Exports have increased and sake breweries,some artisan,some offshoots of big Japanese names,have sprung up in destinations as far flung as Oregon and Australia,not forgetting England. To demonstrate how deeply woven into Japanese society this drink is,Rose first takes us through the history of sake production,from offerings to the gods made from rice chewed by priestesses,to the heyday of sake,when master craftsmen – tōjis – were instrumental in a brewerys success or failure,to sakes new wave,epitomized by Berlin techno DJ Richie Hawtin,founder of ENTER.Sake. Rose then details sake types,demystifies polishing ratios,explores the issues around ageing sake and discusses how best to enjoy sake. The four basic ingredients – rice, kōji (rice mould),yeast and water – are introduced ahead of a thorough explanation of the brewing process. Rose profiles a personal selection of sake producers and ends the sake section with a chapter on sake producers outside Japan.

Sake, a traditional Japanese alcoholic beverage, has a rich cultural and historical significance in Asia. Its origins can be traced back centuries, and it has become an integral part of Japanese society, tradition, and cuisine. In his book, "Sake and the Wines of Japan," Anthony Rose makes a compelling case that sake is poised for a significant resurgence and is on its way to becoming the next big thing in the world of alcoholic beverages.

Sake is unique in its composition and brewing process. It is neither a wine nor a spirit but a beverage made from rice. Its purity, centuries-old brewing methods, and distinctive umami taste have attracted a growing number of younger drinkers, particularly those who have been instrumental in the revolution of craft beers and artisan spirits. The appeal of sake lies in its distinct flavor profile, which combines sweetness, acidity, and a savory umami taste. It is also appreciated for its health benefits, as it contains antioxidants and other nutrients.

Over the past few decades, sake has faced challenges, including a decline in popularity and a perception that it is only suitable for older generations. However, Rose argues that sake is undergoing a renaissance and is experiencing a revival among younger drinkers. This resurgence is driven by a return to quality, as well as the modern outlook of today's sake makers. These makers are focused on producing sake that is not only delicious but also sustainable and environmentally friendly.

One of the key factors contributing to the revival of sake is the increased emphasis on quality. Sake breweries are investing in state-of-the-art equipment and employing skilled artisans to craft sake that is of the highest quality. They are also experimenting with different rice varieties, koji molds, and brewing methods to create unique and distinctive flavors. This commitment to quality has led to the production of premium sake, which is gaining popularity among connoisseurs and food enthusiasts alike.

In addition to the revival of sake, there has been a significant expansion in the global distribution of sake. Exports have increased, and sake breweries have emerged in various destinations, including Oregon, Australia, and England. This expansion is driven by the growing interest in Japanese cuisine and culture worldwide. Sake is now being served in fine dining restaurants, bars, and lounges, and is being paired with a wide range of foods, from sushi to grilled meats.

To demonstrate the deep cultural significance of sake in Japan, Rose takes readers on a journey through the history of sake production. He explores the various stages of sake production, from the offerings to the gods made from rice chewed by priestesses to the heyday of sake, when master craftsmen known as "tōjis" played a crucial role in a brewer's success or failure. Rose also discusses the new wave of sake, exemplified by Berlin techno DJ Richie Hawtin, founder of ENTER.Sake, which emphasizes creativity and innovation in sake production.

In addition to its history and production, Rose provides a comprehensive guide to sake types, demystifying the polishing ratios and other technical aspects of sake production. He also explores the issues around ageing sake, discussing the different types of aging and the effects on flavor and aroma. Rose also offers advice on how to enjoy sake, including the proper serving temperature, glassware, and pairing suggestions.

Sake and the Wines of Japan is a valuable resource for anyone interested in learning more about this traditional Japanese beverage. It provides a comprehensive overview of sake production, history, and culture, as well as practical advice on how to enjoy sake. Whether you are a seasoned sake connoisseur or a newcomer to the world of alcoholic beverages, this book is sure to captivate and educate you.

Weight: 614g
Dimension: 234 x 156 x 20 (mm)
ISBN-13: 9781913141790