Sake, Japan’s national beverage, has been consumed for over 2,000 years. The process of making sake is unique and meticulous as different varieties of rice and water quality affect the flavors and aromas in the final product. Gatehouse Publishing’s latest book – SAKE: The History, Stories and Craft of Japan’s Artisanal Breweries – provides a deeper understanding of Japan’s brewing industry and the dedicated people who create sake, as well as shochu and awamori.


Co-authored by Sunday’s Grocery‘s beverage director, Elliot Faber, and SSI-certified Master of Sake and Shochu advisor, Hayato Hishinuma, SAKE features 75 different breweries, including profiles of the families that have dedicated their lives to brewing and tasting notes on the unique product they produce. The book is also filled with beautiful photography by top travel photographer Jason M. Lang.


SAKE is a great introduction into the world of Japanese brewing for those who are unfamiliar and want to learn, but sake enthusiasts and connoisseurs can also benefit from the book’s curated list of sake, shochu and awamori makers. Books can be ordered online here.

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