Sake from A to Z: An Introduction to Japanese Sake

Maiko, a novice in sake, only drinks it once a year. Her encounter with Junko, a sake specialist for 25 years, makes her want to learn more about this precious Japanese beverage with a tradition dating back over a thousand years. Thus begins a unique and fascinating initiatory journey. From the methods of its production to tips on how to choose and taste it, from its history to a selection of the best bottles, embark on a discovery of Japanese sake.

Yoko Yamamoto is a culinary journalist and advisor on Japanese culinary specialties.

She was born in Sakaiminato, the city of Kitaro's yōkai. She is the editor-in-chief of a magazine focusing on vegetarian, macrobiotic cuisine, based on whole grains, traditional fermentation, and rice alcohol. She advocates for local food and organizes seminars on Junmaishu as well as on food and sake throughout the country.