Lift a glass to the story of sake—from Japanese homebrew to global phenomenon.
Sake, Japan’s iconic rice-based alcoholic drink, has been central to Japanese culture for over 1,300 years. Traditionally made with rice, water, and koji mold, it was consumed in early brewpubs and was vital to samurai rituals and festivals. Sake’s story includes homebrewers like clan matriarchs, ancient princes, and modern political activists who defied laws to keep homebrewing alive. Temples refined sake-making techniques, laying the foundation for a thriving industry that became a major economic force for shoguns and the modern state.
Kanpaiis the first history of sake in English, exploring its evolution from homebrew to flavored varieties, and its cultural significance and global rise—including its growing popularity and production in North America and Europe. The book also shows how sake has shaped Japanese food, society, and traditions.
Eric C. Rathis professor of history at the University of Kansas. His books include
Oishii: The History of Sushi, also published by Reaktion Books.
Raths new book opens the door with history, told in an approachable way. Readers get drawn into the story and pretty soon the complications start to make sense. It doesnt hurt that the heavy coated stocks makes the beautiful illustrations pop of the page. . . . His book is clear and interesting and taught me a lot I didnt know about Sake and about Japan.
This compact publication is nevertheless fascinating, tracing sakes evolution over two millennia and its place in Japanese history from why it was once made almost exclusively by women to how medieval samurai had their own version of splitting the G (ensuring that the line between the head of a freshly poured Guinness and the beer beneath bisects the word Guinness on the pint glass after your first sip).
Covering a rich range of sake stlóe
![Kanpai: The History of Sake [Hardcover]](http://images.amazon.com/images/P/1836391153.01.LZZZZZZZ.jpg "Kanpai: The History of Sake [Hardcover]")