One of the world’s oldest drinks is booming after having the global spotlight thrown upon it. An ancient wine made from fermented rice, saké is brewed across Japan and remains as relevant and integral a part of Japanese culture as it was millennia ago. Yet, recently it has been experiencing a global surge of appreciation from international markets, bringing a wave of innovation and growth to the industry. With global exports rising and premium sakés taking the world by storm, now is the time to dive into the plethora of flavours and aromas, and celebrate the craftsmanship behind Japan’s national drink. Join Natsuki Kikuya, saké educator and sommelier, as she introduces the role of saké within Japanese ritual and tradition, and the fundamental styles and flavours of saké. With Natsuki’s expertise, embark on a journey across the varying range of flavours and expand your palate with 40 refreshing and satiating saké cocktails to mix. Including advice on hosting your own saké tasting and suggestions for traditional and innovative food pairings, The Little Book of Saké is a celebration of Japanese culture and craft, as well as a practical guide for enjoying a unique and ancient drink.
