About this book
Sake, Japan's iconic rice-based alcoholic drink, has been central to Japanese culture for over 1,300 years. Traditionally made with rice, water and k?ji mould, it was consumed in early brewpubs and was vital to samurai rituals and festivals. Sake's story includes homebrewers like clan matriarchs, ancient princes and modern political activists who defied laws to keep homebrewing alive. Temples refined sake-making techniques, laying the foundation for a thriving industry that became a major economic force for shoguns and the modern state.
Kanpai is the first history of sake in English, exploring its evolution from homebrew to flavoured varieties, its cultural significance and global rise, including its growing popularity and production in North America and Europe. The book also shows how sake has shaped Japanese food, society and traditions.
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Information
Table of contents
- Cover
- Half-Title Page
- Title Page
- Copyright
- Contents
- Note to Readers
- Introduction
- One Cloudy Beginnings, 1000 BCE To 1000 CE
- Two Enlightened Brews: Medieval Town and Temple Sake Breweries, 1400–1600
- Three Drinking In Ancient and Medieval Japan, 700–1600
- Four The Early Modern Sake Industry, 1600–1868
- Five The Rise of Nihonshu, 1868–1989
- Six A Brief History of Izakaya
- Seven The Quest For ‘Real Sake’, 1970–2020
- Eight Sake In North America, 1908–Today
- Glossary
- References
- Select Bibliography
- Acknowledgements
- Photo Acknowledgements
- Index