In a simple but rigorous language, this book, fruit of 5 years of research, methodically lifts the veil on the transformation of rice in sake. It is dedicete to everyone, sommeliers and wine lovers, who wants to understand sake, ingredients and production methods.

Nicolas Baumert is a geographer and offers to read his thesis. A very interesting look at the sake of course because it addresses the technical aspect, but especially the cultural and historical aspect of this drink that mark and organizes an entire territory. Edition Presses Universitaires de France 2011 - 300 pages (in French).

Maekake is the traditional apron of the sake brewers, and each brewery has his own. Always blue in color, this tradition is five times secular. Here is the one from Tatsuma Honke brewery in the locality of Hyogo. The elegant Maekake of the Tastuma Honke brewery

Maekake is the traditional apron of the sake brewer, and each brewery has its own. Always blue in color, it is a five century tradition. Here is the one of Asahara Shuzo brewery, in the locality of Saïtama. The classic Maekake Asahara Shuzo sake brewery

Maekake is the traditional apron of the sake brewers, and each brewery has his own. Always blue in color, this tradition is five times secular. Here is the one from Tatsuma Honke brewery in the locality of Hyogo. The elegant Maekake of the Tastuma Honke brewery

Maekake is the traditional apron of the sake brewers, and each brewery has his own. Always blue in color, this tradition is five times secular. Here is the one from Tatsuma Honke brewery in the locality of Hyogo. The elegant Maekake of the Tastuma Honke brewery

The Maekake is the sake brewer's traditional apron, and every brewery has its own. Always blue in colour, it is a tradition that goes back five centuries. Here, it's from the Miyoshino Jozo brewery in Nara. The elegant Maekake from the Miyoshino Jozo brewery

Maekake is the traditional sake brewer's apron and each brewery has its own. Always blue in color, it is a 500 year old tradition. Here, it is that of the brewery of Shuho Shuzojo in the locality of Yamagata which is proposed to you. The elegant Maekake of the Shuho Shuzojo brewery

Maekake is the traditional apron of the sake brewers, and each brewery has his own. Always blue in color, this tradition is five times secular. Here is the one from Tatsuma Honke brewery in the locality of Hyogo. The elegant Maekake of the Tastuma Honke brewery

In a simple but rigorous language, this book, fruit of 5 years of research, methodically lifts the veil on the transformation of rice into sake. It is for everyone who wants to understand sake, its ingredients and its production methods, from the layman to the oenologist to the sommelier and the wine and spirits lover.

In classic 72cl format, the three essential references if you want to discover sake or help people discovering it around you: Kawasemi, Koï Koï and Sayori (to be tasted in this order!) 3 SAKES 72cl Kawasemi -Koï Koï - Sayori

The old way to enjoy sake tasting. They are manufactured in Japan with cypress wood. This brings nice feelings for tasting, a sweet smell, between resin and fresh wood. Masus are traditional containers Sold by unit.