(Note: This is the English version of Gautier Roussille's book "nihonshu : le saké japonais")
 
About the Book
For the Japanese, "sake" is a generic term covering all alcoholic beverages, the first of them being "Japanese sake", which the Japanese call "nihonshu" or, administratively, "seishu" (respectively, Japanese alcohol or clear alcohol).
 
Sake, as we conceive of it here, is therefore "nihonshu", a traditional Japanese alcoholic beverage, usually translucent, colourless and containing 15-17% alcohol, resulting from the fermentation of rice. It should not be confused with baijiu or meikueilu, distilled 40% alcohols presented in shooter glasses with suggestive drawings in many Asian restaurants, or with shochu, a Japanese distilled spirit.
 
Easy-to-read yet scrupulously precise, this book is the fruit of more than 6 years of research, a season of sake-making in Japan and countless exchanges with industry professionals. It meticulously unveils all the mysteries of sake. This book is intended for anyone who wishes to understand sake, its ingredients and its production method, whether they be neophytes, amateurs or professionals. Four themes are covered: raw materials, fermentation, fining and tasting.
 
"An extremely detailed but approachable bible [of sake]" 
SommelierS International 

"A dense, rich and complete book that allow you to better understand and become familiar with Japanese sake." 
Philippe Faure-Brac, World's Best Sommelier (Rio de Janeiro, 1992)
 
"A true revelation to see such a complex fermentation system unveil before my eyes." 
Xavier Thuizat, Head Sommelier, Hotel de Crillon, Paris
 
"The reference book on Japanese sake" 
Mikael Rodriguez, Head Sommelier, La Mamounia Palace, Morocco 
 
"One of the best explanatory book for Sake in the world." 
Toru Akita, Toji 
 
 
About the Author
Agronomist and oenologist Gautier Roussille divides his time between his family's Burgundy wine estate, university teaching, and wine, sake and spirits consulting projects around the world. He discovered sake during his first trip to Japan in 2006 and returned notably in 2012 to spend a season as a worker in the Sohomare Sakagura (Tochigi, Japan), renowned for its exceptional kimoto sake. He judges the annual IWC competition (sake category).
 
Shipping: We'd be happy to offer FREE UK Mainland shipping for this particular book. Please choose "Click & Collect" at check-out to avoid the addition of postage, and send us an email (info@vsf.wine) with your postal address so that we can post out the book to you for free. As for international shipping, the postage varies from country to country so please contact us for details. 
 
(in stock at VSF Wine Education)