I finally did it! My book, Brewing Sake, is out.

I finally did it! My book, Brewing Sake, is out.

Brewing Sake hit Amazon around the 20th and is making it into the channels. It can take up to 6 weeks to fully make its way through the channel. I am told that at least one person has been able to order it in Denmark through a standard retailer, so it is working its way into the channel nicely; a bit quicker than I had expected.

Brewing Sake: Release the Toji Within is here on Amazon and interestingly enough, the used copies are asking 2.5 times the price of the new copies. J Are there really any used copies? I wouldn’t think so.

I believe that I have pulled together a lot of material that is pretty hard to come by for those of us who don’t speak, and more importantly don’t read, Japanese. The table of content is below. The overall layout is a quick introduction on sake brewing and the equipment needed as well as a step by step walk through to begin with. This is followed by details on each of the ingredients and chief measurable characteristics. Next, is a bit about how to protect the sake. Then I dive head long into each step of the process. After this we look into the details of analyzing your sake for each of its measurable characteristics. This is followed by a brief look at sake’s enemy, Hiochi-kin. I have then provided a significant glossary containing more than 170 entries. Finally, I give a list of links to places where you can find specific pieces of equipment.

If you get a copy I hope you will also write a review on the Amazon page on what you think about the book.

Table of Contents:
Introduction 1
How Saké is Brewed 5
Brewing Equipment 11
Quick Start Saké Brewing 23
Rice – Kome (米) 37
Koji (麹) 47
Yeast – Kobo (酵母) 57
Water – Mizu (水) 65
Nihonshu-do (日本酒度) or Saké Meter Value (SMV) 71
Sando ( 酸度 ) – Acidity 77
Amino Sando (アミノ酸度 ) – Amino Acid 79
Protecting your Homebrew Saké from light 81
Sanitation 85
Seimai (精米) or Rice Milling / Polishing 89
Rice Preparation 101
Koji Making 105
The Moto 111
The Buildup – San-Dan-Jikomi (三段仕込み) 135
The Main Ferment – Moromi (諸味) 145
So you like the Honjozo (本醸造) 151
Time for Shibori ( 搾り ) 157
Final Steps in Saké Brewing 161
Measuring Your Homebrew Saké 163
Spoilers and Trouble Shooting 189
Glossary 191
Links and Contacts 209