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Sake Confidential: A Beyond-the-Basics Guide to Understanding, Tasting, Selection, and Enjoyment
With today’s sake drinkers increasingly informed and adventurous, now is the time for a truly expert guide to take you deeper into appreciation of this complex but delightful Japanese beverage, brewed from rice and enjoyed both warm or chilled. And what better mentor than John Gauntner, the “Sake Guy” and the world’s leading non-Japanese sake educator and evangelist? Here in over two dozen no-holds-barred essays, John reveals “the truth about sake” from a connected insider’s perspective. No other book or website presents such a knowledgeable, practical, and concise yet complete guide to sake idiosyncrasies, misperceptions, and controversies. Sake Confidential is the perfect FAQ for beginners, experts, and sommeliers. Indexed for easy reference with suggested brands and label photos. John Gauntner John Gauntner is the only non-Japanese certified Master of Sake Tasting. A resident of Japan since 1988, he has worked in the sake industry promoting and educating since 1994. Each year he conducts Sake Professional Courses for sake professionals and aficionados, and several of his students have gone on to open thriving sake shops, breweries, and izakaya in the United States.
184 pages, Paperback
First published May 10, 2014
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332 people want to read
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John Gauntner
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Displaying 1 - 16 of 16 reviews
July 21, 2014
There are approximately a dozen or so books, available in English, about Sake and many of them are very similar. They provide basic information about Sake and also give some Sake recommendations. Sake articles in magazines are uncommon, and most provide only basic knowledge about Sake, introductory primers to educate consumers. It is more difficult to find advanced information about Sake, information that goes beyond the basics and generalities. Fortunately, this new book addresses this omission.
If you have any interest in Sake, then you should check out Sake Confidential. The book is divided into three parts: Sake Secrets, How The Industry Really Works, and The Brewer's Art Revealed. The book begins with a 14 page Introduction, which is a basic education about Sake, relying on numerous generalities to get across the message. After the Introduction, you will find over 24 chapters, covering a broad array of more advanced Sake topics.
Though this book deals with more advanced Sake topics, it is well written in an easily understood manner so that it will appeal to readers of any knowledge level. You do not even need to possess a foundation in Sake to appreciate this book as the Introduction provides you all you need to progress to the more advanced topics. I previously attended John's Sake Professional Course and found him to be an excellent and engaging instructor, and that comes out in this new book. John shares his extensive knowledge of Sake, going beyond the generalities many know and breaking down some of the myths and misconceptions about Sake.
In the first section, Sake Secrets, John goes into greater detail about Sake types and styles such as Junmai, Namazake, Ginjo, Kimoto, and Tokubetsu. Instead of providing one line definitions of these terms, he devotes a few pages to each term, explaining in detail some of their nuances. He then does the same for Sake ingredients such as water and yeast, as well as touching on warmed Sake and regionality. Within each fascinating chapter, you may find something about the history of the topic, as well as insider information about the current status of the Sake industry. In addition, in each chapter, John recommends a specific Sake which he feels well illustrates the topic of that chapter. These Sakes should mostly be available in the U.S.
In the next section, How The Industry Really Works, John discusses some specifics about the Sake industry, such as the role of women in breweries, Sake pricing, rice milling and Sake awards. These are generally issues which are rarely written about, so this is an especially compelling section. You'll learn compelling facts such as less than half the Sake breweries are reasonably profitable, and almost 90% of those breweries are family owned. These are some of the most interesting chapters in the book as give people a closer look into the Japanese Sake industry. In addition, this section has chapters on what glassware to use with Sake, as well as pairing Sake with food, and both chapters are informative and enlightening.
The final section,The Brewer's Art Revealed, is the briefest of the three, with only three chapters on the art of Sake brewing. They discuss koji making (basically a mold which turns starch into sugar), the Toji (the master Sake brewer) and brewing different grades of Sake. These are also intriguing chapters, giving you a better idea of the difficulties and complexities of Sake brewing. The importance of koji, the duties of a toji, brewing guilds, and the seasonal aspect of brewing. So many cool and geeky topics.
There are actually a few brief and informative chapters at the end of the book, separate from the three main sections. First, there is Developing Your Sake-Tasting Ability, with advice on how to taste Sake in a more professional manner, honing your tasting ability, which is known as kikizake-noryoku. It isn't necessary to go this far in your Sake tasting, but it is good that the information is there if you want it. It might lead you to a deeper appreciation of this wondrous brew. Next, there is Expanding Your Knowledge, some advice on gaining more Sake knowledge. Finally, there is a Glossary with definitions of many Sake terms.
Readers will appreciate that though John has plenty of Sake opinions and preferences, he doesn't try to impose them on anyone else. There is no pretension here. He simply wants people to taste Sake and develop their own preferences. Overall, this is an informative and fascinating Sake book which I highly recommend. It fills a needed niche for a Sake book that goes beyond the basics, but still is approachable by even the casual reader or newbie to Sake. Even those knowledgeable to Sake are likely to learn at least a few things from this book. Buy this book and read it while sipping a glass of Sake.
If you have any interest in Sake, then you should check out Sake Confidential. The book is divided into three parts: Sake Secrets, How The Industry Really Works, and The Brewer's Art Revealed. The book begins with a 14 page Introduction, which is a basic education about Sake, relying on numerous generalities to get across the message. After the Introduction, you will find over 24 chapters, covering a broad array of more advanced Sake topics.
Though this book deals with more advanced Sake topics, it is well written in an easily understood manner so that it will appeal to readers of any knowledge level. You do not even need to possess a foundation in Sake to appreciate this book as the Introduction provides you all you need to progress to the more advanced topics. I previously attended John's Sake Professional Course and found him to be an excellent and engaging instructor, and that comes out in this new book. John shares his extensive knowledge of Sake, going beyond the generalities many know and breaking down some of the myths and misconceptions about Sake.
In the first section, Sake Secrets, John goes into greater detail about Sake types and styles such as Junmai, Namazake, Ginjo, Kimoto, and Tokubetsu. Instead of providing one line definitions of these terms, he devotes a few pages to each term, explaining in detail some of their nuances. He then does the same for Sake ingredients such as water and yeast, as well as touching on warmed Sake and regionality. Within each fascinating chapter, you may find something about the history of the topic, as well as insider information about the current status of the Sake industry. In addition, in each chapter, John recommends a specific Sake which he feels well illustrates the topic of that chapter. These Sakes should mostly be available in the U.S.
In the next section, How The Industry Really Works, John discusses some specifics about the Sake industry, such as the role of women in breweries, Sake pricing, rice milling and Sake awards. These are generally issues which are rarely written about, so this is an especially compelling section. You'll learn compelling facts such as less than half the Sake breweries are reasonably profitable, and almost 90% of those breweries are family owned. These are some of the most interesting chapters in the book as give people a closer look into the Japanese Sake industry. In addition, this section has chapters on what glassware to use with Sake, as well as pairing Sake with food, and both chapters are informative and enlightening.
The final section,The Brewer's Art Revealed, is the briefest of the three, with only three chapters on the art of Sake brewing. They discuss koji making (basically a mold which turns starch into sugar), the Toji (the master Sake brewer) and brewing different grades of Sake. These are also intriguing chapters, giving you a better idea of the difficulties and complexities of Sake brewing. The importance of koji, the duties of a toji, brewing guilds, and the seasonal aspect of brewing. So many cool and geeky topics.
There are actually a few brief and informative chapters at the end of the book, separate from the three main sections. First, there is Developing Your Sake-Tasting Ability, with advice on how to taste Sake in a more professional manner, honing your tasting ability, which is known as kikizake-noryoku. It isn't necessary to go this far in your Sake tasting, but it is good that the information is there if you want it. It might lead you to a deeper appreciation of this wondrous brew. Next, there is Expanding Your Knowledge, some advice on gaining more Sake knowledge. Finally, there is a Glossary with definitions of many Sake terms.
Readers will appreciate that though John has plenty of Sake opinions and preferences, he doesn't try to impose them on anyone else. There is no pretension here. He simply wants people to taste Sake and develop their own preferences. Overall, this is an informative and fascinating Sake book which I highly recommend. It fills a needed niche for a Sake book that goes beyond the basics, but still is approachable by even the casual reader or newbie to Sake. Even those knowledgeable to Sake are likely to learn at least a few things from this book. Buy this book and read it while sipping a glass of Sake.
August 16, 2014
Interesting and straight to point and also genuinley well written. It is written in way to make sake and all of its type interesting to even non sake connoisseurs. It also has great humor in it to make every part seem fresh.
August 25, 2014
I've been a sake fan for many years but really didn't know much about it despite several trips to Japan. I noticed, however, that all of the Japanese chefs I knew or observed seemed to drink their sake cold, right out of the fridge. The first time I drank it cold, I found it equally delicious but definitely a different beverage. Then I wondered if some sakes were best drunk cold and others best hot. This is just one of the many topics John Gauntner addresses in Sake Confidential. He does a crisp yet conversational job of discussing the different types of sake—like fine French wines, for example, the region where sake is produced makes a difference in its taste and complexity. He explains Japanese terms one is likely to encounter, the role of the brewers' guild and what brewers produce what grades of sake; he suggests selections and there are pictures of labels. These are just a few of the characteristics of this excellent guide, which is indexed for ease of use. I think this is a wonderful book for any Western sake drinker, and it 's superb for the novice who would like to become a knowledgeable sake drinker. If you're interested in sake, buy Sake Confidential. If you need a gift for an adventurous wine drinker—or any wine drinker, for that matter—this is the book to buy. (I usually don't go over the top and suggest purchases of books, but this is an excellent reference, and I can think of three holiday gifts that I don't have to agonize over this year.) BTW re. full disclosure, I received a free copy of this book through the Goodreads Firstreads program.
February 19, 2017
I received a free copy of this book from Goodreads in exchange for an honest review.
I have tasted quite a bit of sake, but by no means did I really know anything about it until I read this book. Gauntner did a fantastic job of bringing together a lot of information about sake in an easy-to-understand format. There are so many things I loved about this book.
For starters, the chapters are all realitivilly short and yet are packed full of information. Each chapter is nicely laid out and are set up in a fashion so that they can be read in any order. Each chapter gives an overview of an area of sake and the chapters are broken up into three overall sections: Sake Secrets, How the Industry Really Works, and The Brewer's Art Revealed. Gauntner also includes an index and glossary for easy reference, which makes the topic very simple to face.
I also loved that, while Gauntner expressed his personal preferences on certain sake, he encourages the reader to try everything and find his or her own performance. His overall massage is to explore the world of sake deeply and figure out what you like. He does not try to force preferences on the reader and emphasizes how there is really no wrong way when it comes to sake. He gives suggestions in each chapter of specific sake and briefly describes the experience of each as well as the kura that make them, giving the reader a nice place to start in the exploration of sake tasting.
If you are at all interested in sake, this is the perfect book to start with. Easy and informative, perfectly written.
I have tasted quite a bit of sake, but by no means did I really know anything about it until I read this book. Gauntner did a fantastic job of bringing together a lot of information about sake in an easy-to-understand format. There are so many things I loved about this book.
For starters, the chapters are all realitivilly short and yet are packed full of information. Each chapter is nicely laid out and are set up in a fashion so that they can be read in any order. Each chapter gives an overview of an area of sake and the chapters are broken up into three overall sections: Sake Secrets, How the Industry Really Works, and The Brewer's Art Revealed. Gauntner also includes an index and glossary for easy reference, which makes the topic very simple to face.
I also loved that, while Gauntner expressed his personal preferences on certain sake, he encourages the reader to try everything and find his or her own performance. His overall massage is to explore the world of sake deeply and figure out what you like. He does not try to force preferences on the reader and emphasizes how there is really no wrong way when it comes to sake. He gives suggestions in each chapter of specific sake and briefly describes the experience of each as well as the kura that make them, giving the reader a nice place to start in the exploration of sake tasting.
If you are at all interested in sake, this is the perfect book to start with. Easy and informative, perfectly written.
July 28, 2014
This book is beyond an introduction to sake but the author writes in a way that doesn't make the subject boring or overwhelming. His openness to try different things definitely comes through and that helps the reader keep an open mind to sake as well. He writes with humor while packing in loads of educational info. He comes across as the opposite of a sake snob, quite refreshing after reading a book by a wine snob.
August 2, 2014
This book provides clear and concise information about how sake is made as well as the different types of sake. It was very informative and well written.
February 26, 2024
intro to sake 101
- explained classifications of sake (also nihonshu) based on level of milling (futsushu < junmai = more milling < junmai daiginjo = most milling)
- price usually corresponds with^^ amount of labor/milling associated with it (“u get what u pay for”)
- futsushu = table wine
- junmai = pure rice, no alcohol added (so for sure gluten free and vegan)
- ginjo = premium wine
- otherwise, may not be gluten free or vegan depending on whether the alcohol added was made from barley (gluten), or added with a non-rice based sugaring agent, or even some animal-based gelatin to filter out charcoal
- daiginjo = jokingly “ginjo to die for”
- unlike wines, sake does not have vintage years where different harvests have unique flavors. sake strives to be consistent quality every year
- aged sake also not so much a thing. sake is produced and *usually* best drank young/sooner than later, as producer intended
- sagakura (or kura* for short) refers to sake brewer
- shelf life is friendlier than wine (up to 1 week) after opening
- storage method is same (chilled), can be served chilled or even warmed!
- 90% of sake are table sakes, top 10% are ginjo
- nihonshu-do scale of sweetness is useless, but generally higher is dryer. typical range is -2 to +10 with an average of +4. extremes are useful to indicate sweet or dry, respectively though
- sake brewing season is during winter to spring, eg. winter 2023 to spring 2024, which would be labelled 2023, unlike wines where fall is usually late harvest alr
- nigorizake = cloudy sake (nigori means “cloudy”)
- explained classifications of sake (also nihonshu) based on level of milling (futsushu < junmai = more milling < junmai daiginjo = most milling)
- price usually corresponds with^^ amount of labor/milling associated with it (“u get what u pay for”)
- futsushu = table wine
- junmai = pure rice, no alcohol added (so for sure gluten free and vegan)
- ginjo = premium wine
- otherwise, may not be gluten free or vegan depending on whether the alcohol added was made from barley (gluten), or added with a non-rice based sugaring agent, or even some animal-based gelatin to filter out charcoal
- daiginjo = jokingly “ginjo to die for”
- unlike wines, sake does not have vintage years where different harvests have unique flavors. sake strives to be consistent quality every year
- aged sake also not so much a thing. sake is produced and *usually* best drank young/sooner than later, as producer intended
- sagakura (or kura* for short) refers to sake brewer
- shelf life is friendlier than wine (up to 1 week) after opening
- storage method is same (chilled), can be served chilled or even warmed!
- 90% of sake are table sakes, top 10% are ginjo
- nihonshu-do scale of sweetness is useless, but generally higher is dryer. typical range is -2 to +10 with an average of +4. extremes are useful to indicate sweet or dry, respectively though
- sake brewing season is during winter to spring, eg. winter 2023 to spring 2024, which would be labelled 2023, unlike wines where fall is usually late harvest alr
- nigorizake = cloudy sake (nigori means “cloudy”)
March 14, 2022
It is my second John Gauntner book, and both times I was really happy that the title told me exactly what the book is about. So if you are thinking which book to read, this one or The Sake Handbook: All the information you need to become a Sake Expert!, read the titles :)
The Sake Handbook is a handbook that gives you a basic understanding and tips, Sake Confidential is a book that answers all your "why?" questions about sake. But it also covers the basics, so you won't feel lost even if it's your first time reading about sake.
The Sake Handbook is a handbook that gives you a basic understanding and tips, Sake Confidential is a book that answers all your "why?" questions about sake. But it also covers the basics, so you won't feel lost even if it's your first time reading about sake.
July 27, 2023
Fascinating! Неймовірно цікаво читати про радикально інший напій, але при цьому розуміти процеси бродіння, що робить читання ще більш захопливим і змушує інколи провалюватися в гугління "як це, дріжджі виробляють кислоту" (сакешні виробляють), або "як це, витримка на дозріванні рік при -10?" (Не знайшла доказів). Маса нової інформації.
September 25, 2021
Great introduction of the most important knowledge for selecting and drinking sake. Concise and well written, includes many recommendations as well.
Tip: don't compare sake prices between Japan and Europe, you will cry.
Tip: don't compare sake prices between Japan and Europe, you will cry.
July 10, 2018
A must-read for sake aficionados! A must-read for anyone who plans to visit sake breweries in Japan.
December 7, 2018
A nice little intro in Sake or Nihonshu (日本酒）
April 7, 2024
Great beginners guide to sake!
July 19, 2017
If you want to further your knowledge and appreciation of sake, The Sake Confidential is an enjoyable and enlightening read. Here John Gauntner shares his extensive experience and expertise with nihonshu, delving into the nuances of sake brewing, production, and tasting that will probably satisfy most readers as would a sip of chilled nama-chozo on a hot summer’s night.
Although both books cover similar ground, you may want to start first with Gauntner’s excellent introduction to sake, The Sake Handbook: All the information you need to become a Sake Expert!, and then read The Sake Confidential to expand on your knowledge.
While it revisits many of the sake basics, Confidential also goes a bit deeper into certain topics and subtleties. What’s more, this book provides many new sake recommendations, making it well worth the read for anyone interested in or enthusiastic about sake. Kanpai!
Although both books cover similar ground, you may want to start first with Gauntner’s excellent introduction to sake, The Sake Handbook: All the information you need to become a Sake Expert!, and then read The Sake Confidential to expand on your knowledge.
While it revisits many of the sake basics, Confidential also goes a bit deeper into certain topics and subtleties. What’s more, this book provides many new sake recommendations, making it well worth the read for anyone interested in or enthusiastic about sake. Kanpai!
April 24, 2016
Lifechanging and honest. So happy to have stumbled across this incredibly detailed and yet accessible text on a daunting topic.
April 9, 2017
Sake is a fascinating drink, this book touches on the basics of sake history, production, and tasting. I learned a lot and have more to learn.
Displaying 1 - 16 of 16 reviews