(Drivebycuriosity) - Do you like Sushi & Sashimi, the freshness, taste & texture of uncooked fish? Then you might also enjoy sake. I was wondering how a relatively plain grain like rice can be turned into such a delicious wine. The book "Exploring the World Of Japanese Craft Sake" by Nancy Matsumoto gives an introduction (amazon ).
The authors went to sake bars and visited a lot sake brewers and rice farmers and interviewed them. Especially the female co-author focused on the family histories of the sake makers, too much for an introduction book.
But there are also some small informative parts about the different kinds of rice used for brewing, the types of water (minerals) and the regional differences. There is one very short chapter about the alchemy of sake making and explains the chemistry of transforming the starch of the grain into final product and I learned a lot about the use of mold - a special kind of mold - during the transformation process.
Unfortunately the book is not formatted as an e-book and it looks like a PDF - very hard to read. I will try to find a better book.
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