[DOWNLOAD]⚡️PDF✔️ Exploring the World of Japanese Craft Sake: Rice, Water, Earth

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Exploring the World of Japanese Craft Sake Rice,
Water, Earth
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Description
This book is based on two years of research and
writing, one sake-brewing year in Japan, and 35
visits to breweries across Japan and North
America. Exploring Japan via Sake What is Sake?
Sake, also known as nihonshu, is an alcoholic
beverage made with fermented rice. It's been made
in Japan for about 2,600 years. Sake is so
ubiquitous and ingrained in Japanese culture that
October 1 is known as Nihonshu no Hi (Sake Day),
which marks the first day of sake brewing. Some
subjects tackled in this book are Sake Grades
Comparing Sake to WIne Beer Sake Serving
Temperatures Variety of Sake Taste
Appearance Sake's Secret Ingredient Umami
Storing Sake Serving Sake with Food Some
Topics Covered What is in sake? Taking readers
from paddy to glass, Exploring the World
of Japanese Craft Sake dives deep into the three
main elements used in sake grain, water, and
yeast. For instance, the authors shares how hard
or soft water can affect the freshness, taste,
and texture of sake. It also briefly tackles the
potential effects of climate change on brewing.
How do you brew sake? In addition to exploring
the varieties of sake and key players in the
brewing industry, Exploring the World of Japanese
Craft Sake discusses different methods of
brewing. For example, the book discusses the
kimoto method, which is a yeast-starter method
that dates back to the Edo period and is gaining
resurgence in popularity. Where can you find
sake? From the snowy mountains of Hokkaido to the
rice paddies of Okayama, Exploring the World of
Japanese Craft Sake is an adventurous take on the
varieties of sake that exist throughout Japan and
their distinct tastes. What pairs well with sake?
When looking to pair sake with food, many of us
may consider serving cooked,
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raw, or fried fish. However, Exploring the World
of Japanese Craft Sake, shows how sake can be
paired with many types of food, including cheese,
like smoked gouda, meats, like pork lion,and
vegetables like braised eggplant. Female Sake
Brewers Toward the end of Exploring the World of
Japanese Craft Sake, there is an entire chapter
of women in the sake brewing industry. It details
how in early Shintoism, shrine maidens (miko)
began their rituals by chewing and spitting out
rice and letting their bodys own enzymes start
the process of fermentation. Yet, during the Edo
period (16031868), the belief was that menstrual
blood made women unclean.' For this reason,
women were barred from sake breweries.
That stigma continued throughout the years, and
only recently began to change as women
are returning to claim their space in the sake
brewing world. This text charts that history from
the Edo period to present day and interviews some
of today's women that prove to be powerhouses and
masters in the craft.