Understanding Sake: Explaining Style and Quality

✍ Scribed by Wine & Spirit Education Trust

• Publisher: Wine & Spirit Education Trust
• Year: 2016
• Tongue: English
• Leaves: 112
• Category: Library

✦ Table of Contents

Contents......Page 4
推薦の言葉......Page 5
Foreword......Page 6
Introduction......Page 8
1 What is Sake?......Page 10
2 An Overview of Sake Production......Page 12
3 Sake Labelling Terms......Page 20
4 The Systematic Approach to Tasting Sake®......Page 25
5 Storage and Service of Sake......Page 36
6 Sake and Food......Page 40
7 Rice Cultivation......Page 43
8 Rice Preparation......Page 50
9 Preparing Kōji......Page 55
10 Water and Yeast......Page 62
11 The Fermentation Starter (Shubo/Moto)......Page 66
12 The Main Fermentation (Moromi)......Page 70
13 Jōzō Alcohol and Filtration......Page 75
14 Finishing......Page 81
15 Speciality Styles of Sake......Page 85
16 Japanese Sake Labels and Kanji......Page 89
17 The Global Sake Industry......Page 94
Glossary of Japanese Words......Page 105
Acknowledgements......Page 110
Index......Page 111