Perhaps you have a bad experience related to Japan's most idiosyncratic drink: sake, especially when you tried it for the first time. Now the book The Sommelier's World of Sake Mayuko sasayama brings us closer to an exceptional universe. The author shows us how the prevailing image of sake in Japan was that it was a rather strong and dry alcoholic drink. But if we find the right product (probably in the right place, like a good authentic Japanese tavern) we will discover a delicate, silky and nuanced drink. An elixir that marks a before and after for those who know it. In addition, we must know that the diversity of sakes is vast.
We all know people who don't like blue cheese but that doesn't mean they don't like cheese in general. Maybe fresh cheese appeals to you, but not cured Manchego, right? Well, this also happens in the world of sake. This book basically explains everything you need to know to get introduced to the world of sake. From the production process, its varieties and, above all, how to enjoy it with their respective pairings. It also explains what relationship this product has with Japanese culture. In short, an essential work to discover all the virtues and possibilities of sake.
The world of sake, a book to discover the culture of this drink
Sake is a fermented rice-based drink with an average alcohol content of 15 percent. It can be taken both hot and cold, either accompanying different types of food or enjoyed just for pure pleasure. The types of sake that are on the market are very diverse. From sparkling or fruity sakes, to dry, powerful, aged, cloudy, sweet, etc. It is also the national drink of Japan since time immemorial and therefore has a very close relationship with its culture. Actually, the term not only defines the drink that this book is about, but generically in Japanese it means "alcohol". In this way, it would include drinks as diverse as wine, beer, whiskey, etc. Actually, in Japan the sake that we all know is defined solely or complemented by the word nihonshu. Nihon means "Nippon," and shu means "sake," which literally translates to "Japan sake." This leads us to a more formal and strict definition (derived from Japan's alcohol tax law) of sake, or rather nihonshu.
This drink is made with rice and koji mushroom, after fermentation. After this process it has to be filtered or pressed to remove the solid parts from the fluid ones. Sake is a drink where the quality of the water, the fermentation of the koji and the more than 120 varieties of rice that are cultivated are essential to understand its entire culture. Everything to provide a gastronomic richness that brings us closer to this work to invite us to enter the world of sake.
