Gautier Roussille's book is an excellent foray into the complex science of modern and pre-modern Sake production. The extensive research compiled by the French Oenologist has become one of the most substantial books written about Sake production to date. It is worth noting that Mr Roussille spent an entire brewing season at our producer Sohomare in Tochigi in order to study their Kimoto brewing process in collaboration with head brew-master (Toji) Toru Akita and Owner (Kuramoto) Jun Kono. Beyond the scientific content in the book, there are many interesting, well written chapters about equally important subjects such as food pairing with sake and its historical development in Japan.

English language - 260 Pages