The world of Sake is unknown to many. While not all people drink
or even know of this traditional Japanese beverage, proper
understanding of it and all beverages is needed to be a
well-rounded Mixologist. Some could argue that Bartenders serve
drinks, while "Mixologists" have a fuller understanding of the
history of beverages, flavor profiles and how to best serve them.
Mixologists create innovations in cocktails and culture, while
honoring the history of the craft. Regardless of what you call
yourself, there is always a need for greater understanding.
This book gives the standards of Sake, accompanied by its
history, production methods, variances of the product, definitions,
flavor & aroma profiles and how to pair different styles of
Sake with various cuisines. Product knowledge is essential for bar
and service staff to master their craft. However, keep in mind this
is not a recipe book or bartender "how to". It's a foundation for
proper service in the hospitality industry.
This book and others in the series are meant to lay the
foundation of understanding for each beverage or service technique
they describe. These books teach basic and advanced understanding;
help individuals to discern flavor & aroma profiles, make the
best recommendations with food or how to best mix a particular
product, (in this case Sake) with other beverages based off flavors
and textures. Mixologists & Bartenders are not born, they're
For those not in the bar or restaurant field, we'll give
you a solid understanding to make the best selection for personal
taste preference, read a Sake bottle label or to learn how to pair
many varieties of Sake with different foods. You'll make better
choices and be able to differentiate options, without having to
personally try everything out there. Word to the wise, stop
drinking hot sake. If you want to know why, then read on!
Sake is indeed one of the finer things in life… all should