Sak� Pure + Simple: Facts, Tips, Lore, Libation: Amazon.ca: Griffith Frost, John Gauntner: Books

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Review

"Easy to read, nicely organized...[Frost] has a good sense of humor, and his perceptions are a lot of fun to read." - Dan Berger, Los Angleles Times

Book Description

Grif Frost's SakéOne brewery has revolutionized how Americans drink saké-not hot but lightly chilled. Here he and saké expert John Gauntner provide useful and fun facts about brewing, history, tasting, connoisseurship, selection, and etiquette. This updated edition includes new saké bars and shops, plus a new introduction by Andrew Weil, M.D., on saké as a natural, pure beverage.

Griffith Frost is CEO of SakéOne in Forest Grove, Oregon. John Gauntner has written several books on saké.

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Customer Reviews

9 Reviews

5 star:		(7)
4 star:		(1)
3 star:		(0)
2 star:		(1)
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Average Customer Review

4.6 out of 5 stars (9 customer reviews)

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5.0 out of 5 stars Pure and simple indeed, Mar 19 2004

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Warren King "psycho-g" (Jersey City, NJ) - See all my reviews

This review is from: Sak Pure and Simple: Facts, Tips, Lore, Libation (Paperback)

This is an indispensible guide for those who wish to know more about sake. It's written well and is easy to carry around if you happen to be at the store searching for a particular type of sake. By no means is this a comprehensive guide, but it will give you a good idea of what to look for in a quality sake. A must-buy for sake enthusiasts and curious drinkers alike.

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5.0 out of 5 stars True connoisseur's guide to the Japanese alcoholic beverage, Feb 11 2003

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Midwest Book Review (Oregon, WI USA) - See all my reviews

This review is from: Sak� Pure + Simple: Facts, Tips, Lore, Libation (Paperback)

Collaboratively researched and written by Griffith Frost and John Gautner, and now in a thoroughly updated and newly revised edition, Sake: Pure + Simple is a true connoisseur's guide to the Japanese alcoholic beverage of sake. Sharing how to taste the difference between varieties of this traditional beverage, locations of the best sake bars and shops in North America, how sake is made, how to properly store sake at home, and poetic "sake conversation" and "sake moments" and other elements of sake lore, Sake Pure + Simple is a unique and superbly presented reference for anyone seeking to expand their palate and their dining experience.

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4.0 out of 5 stars Kampai! to the authors, Feb 3 2001

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Susan Porjes "Food writer" (Honolulu, HI USA) - See all my reviews
(REAL NAME)

This review is from: Sak Pure and Simple: Facts, Tips, Lore, Libation (Paperback)

A wonderfully accessible pocket-sized primer aimed at Americans who want to enjoy sake in the USA. This fun, eminently readable, book briefly discusses the culture of sake and how sake is brewed, then goes on to list and rate the best sake bars, shops, and breweries in North America. The authors are nothing if not opinionated, holding that although sake traditionally has been served warm, the flavor profiles can easily be destroyed by heat and most premium sakes taste best when served slightly chilled.

There are suggestions of what foods to eat or serve with sake (no, not sushi!) and several recipes. I also learned a neat factoid: the standard Japanese toast, "Kampai!," is written with two kanji characters, "dry" + "cup," with the obvious meaning of "drink up!"

As Japanese Food Host at BellaOnline, I'm happy to find a resource whose focus is brands of sake that are available to American readers. My only quibble is that not all the brands mentioned toward the rear of the book (where there's a list of what the names mean) are otherwise described or rated. I'd like to have seen more!

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Most recent customer reviews

5.0 out of 5 stars clearing up the sake steam
I went to a sake tasting at the Japan Society in NYC where this book was a gift. It's accurate, well written and small enough to carry to the store. Read more

Published on Jan 12 2001 by Irenehope

5.0 out of 5 stars Pure+Simple, A potpourri of information
I'll keep my review short, as many of the others here have already pretty much noted all the details. Read more

Published on May 8 2000 by Dan Neuwirth