89 pages, The Japan Times, 2008
Oh man, this was SO DISAPPOINTING. My region is supposed to have the best sake in Japan and I've always wanted to learn more about it, how it's made and the different varieties, so I thought this book would be really interesting. But the translation is total crap--the most irritating thing was the constant use of "gracious" as a way to describe sake flavor (dear translators, just because you are translating between two very different languages does not mean you can just make up new meanings for English words whenever you feel like it), but the whole thing was riddled with unclear statements and bizarre adjectives and "Unnecessary Capitalization and Quotation Marks." The writing style is also intolerably dry and technical, and the book is full of more puffed-up nonsense than actual information. I did manage to glean a little bit of knowledge about the brewing process and different sake classifications, but it wasn't anything that's not in the Wikipedia entry for sake, which is better written to boot. This does make me wonder about what's available in English--I think there's definitely a market for a well-written Sake 101 sort of thing.
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