The first 1/3 of this book is rather interesting and does a decent job describing the history of and labor/love required to make Sake, but 2/3'rds of this book is a rather dry description of specific types of Sake and recommended Sushi bars in Japan.
I was really wanting more of the first 1/3 of the book since I'm have no plans of traveling to Japan on a Sushi-tasting junket anytime soon.Get more detail about The Sake Handbook.
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