"This book on sake is a breath of fresh air, as it clearly emanates from the author's experiences of working in breweries in Japan, and from his heart." --from the foreword by John Gauntner As sake captures global attention, from Michelin-starred restaurants to international competitions, interest is rising fast. This book is a clear, authoritative guide that explains not just what sake is, but the hidden secrets behind how great sake is made, classified and enjoyed. In this book you'll find: An explanation of the crucial roles played by each key ingredient: rice, koji, yeast and water A description of the ancient seasonal rhythms of sake brewing including the creation of the yeast starter and the precise milling of the rice A detailed introduction to all the various sake styles and terms used to describe them including the differences between junmai and aruten, the appeal of unpasteurized namazake, and why even everyday futsushu deserves our attention A guide to aging, serving temperatures and sake vessels--and how these can totally transform your sake drinking experience! And much more, based on firsthand experience inside Japanese breweries Written by Andrew Russell, one of the few non-Japanese trained in traditional breweries in Japan, this book takes readers deep inside the ancient craft of sake brewing and finally lifts the veil on sake's hidden world!.