There’s relatively little information on sake printed in English, so whenever a new work on nihonshu comes out, it’s worth carefully perusing. The Niigata Sake Book does not disappoint, especially for readers wanting to know more about the technical side of sake. It’s based on a work called The Niigata Sake Expert Textbook and, according to translator Mike Masuyama, is “the first sake book written in Japanese to be translated into English.” With its cool temperatures, rich water sources and highly esteemed rice, Niigata is an ideal location for making top-quality sake. This book is geared towards those looking for more scientific and technical information, including details about the brewing process, how to read labels, and what the differences are between rice strains. It’s suitable even for the beginner, though, with an opening section that’s filled with color photos and simple tasting notes. Masuyama deftly guides readers through the nuances of sake, offering insightful tips on flavor profiles that will empower anyone to become knowledgeable. This book is destined to become a reference guide—not only for Niigata sake, but for sake in general.

THE NIIGATA SAKE BOOK

By The Niigata Sake Brewers Association
The Japan Times, 2009, 86pp, ¥2,100

This review first appeared in Metropolis magazine:

http://metropolis.co.jp/dining/local-flavors/the-food-files/