Be­hind the Sake scenes

Food and Travel (Singapore) - - Table Talk -

Move over whisky afi­ciona­dos, now it’s sake’s turn to take the spot­light. A 420-page en­cy­clopae­dia from Gate­house Pub­lish­ing, named SAKE, sheds some light onto the reclu­sive rice wine brew­ing com­mu­nity in Ja­pan. Au­thors El­liot Faber, a Cer­ti­fied Som­me­lier and Ad­vanced Sake Pro­fes­sional, and Hay­ato Hish­inuma, a SSI (Sake Ser­vice In­sti­tute)-cer­ti­fied Master of Sake with an SSI Higher Cer­tifi­cate of Sake and sho¯ chu¯ Ed­u­ca­tion, doc­u­ment their trav­els around the coun­try. They visit a to­tal of 60 sake brew­eries, 10 sho¯ chu¯ dis­til­leries and five awamori dis­til­leries, and ex­plore the sub­tle dif­fer­ences in meth­ods and be­liefs that af­fect the out­come of rice wine from Ok­i­nawa to Hokkaido. Ac­com­pa­ny­ing their ob­ser­va­tions are pho­to­graphs from Ja­son M. Lang, whose works have graced publi­ca­tions such as Condé Nast Trav­eller UK and Mon­o­cle. Although SAKE doesn’t cover all brew­eries in Ja­pan, it’s def­i­nitely com­pre­hen­sive enough to serve as a bud­ding en­thu­si­ast’s hand­book. S$140 - S$350 for the lim­ited edi­tion box set. Avail­able at all Ki­noku­niya book stores or place your or­der on­line – info@ gate­house­pub­lish­

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.