This book not only offers a very detailed and comprehensive overview of the techniques used in the production of sake – it also explains how these techniques are combined to produce the impressive array of different styles that brewers are able to tease out of a humble grain of rice. This desire to explain and get under the skin of a subject so that students can be equipped with understanding as well as knowledge is what lies at the heart of our Level 3 qualifications.
Available in Chinese (traditional), English.
(Issue 2, published 2022)
