Book Le Saké, ten ways to prepare it - Editions de l'Apure

By Laurent Feneau and Kuroda Toshiro. Editions de l'Epure. Collection ten ways to prepare.

"From a national drink once the subject of daily consumption, Saké has tends to access Japan in recent years: that of" pleasure ", even trendy drink. A (r) evolution that we do not have to chance, but to the work of brewers newly engaged in a global qualitative approach aimed at optimizing not only rice varieties specifically dedicated to sake, but also all the ingredients necessary to Its manufacture: water, ferments and yeasts. Ben bewhating of a certain fashion effect, these qualitative sakes are starting to export themselves. If Europe absorbs only 10 % of exports, the current craze for Japanese cuisine offers a context favorable to sales development, including in France where they slowly but surely find their place at the table of large cooks of the 'Hexagon. »»