A Thousand-Year Story Told Through a Glass of Sake, Beyond Alcohol and Art
A friendly sake bible for sake beginners and enthusiasts!

"A Glass of Soju, a Glass of Sake" is a guide to sake that delves into how sake is not just a simple drink, but how Japanese aesthetics and philosophy, and the harmony between nature and humanity, are condensed into a single glass.

This book, which covers sake, Japan's representative alcohol, clearly defines and distinguishes various terms related to sake, such as nihonshu, shochu, and cheongju. It also includes the history of sake, the brewing process, regional characteristics of sake, hidden stories of breweries, sake brand stories, and even pairing know-how to enjoy sake more deeply.

It provides practical information, such as label reading, pairing tips, and introductions to regional sake, to help even beginners easily understand the essence of sake, and provides ways to enjoy sake more deeply.
In particular, the author records and notes the moments every time he drinks sake, and has accumulated data on over 1,900 types of sake to date. The stories of nature, customs, and culture contained in various sakes, which he personally experienced while traveling through all 47 prefectures of Japan, offer a new perspective on understanding Japanese culture and philosophy beyond alcohol.

Discover the unique flavor secrets of sake brewed in each region of Japan, and the new charm of sake through the brewery philosophy and craftsmanship behind it. Let's embark on a journey into the world of sake, a world you've never known before, where the more you drink, the more special it becomes.
For beginners, it will serve as a first step into the world of sake, and for enthusiasts, it will be a gift-like opportunity to understand and appreciate sake on a deeper level.

“If a glass of soju is imbued with longing, joy, and excitement, a glass of sake is imbued with Japanese culture, tradition, and craftsmanship, all melted into art.”
--- p.5

Representative specific designations include Junmai Daiginjo, the highest-quality sake made by polishing rice to the fullest extent; Ginjo, which is characterized by a clean and fragrant taste; and Honjozo, which is made by polishing rice to less than 70% and adhering to traditional manufacturing methods.
These specific appellation sakes are high-quality sakes that are clearly distinct from the common table sake, Futsushu.
To use a specific appellation label, it must meet strict criteria set by the Japanese government.

--- p.71

Storage methods are also important for maintaining the quality of sake.
Brews should be bottled in a way that blocks out light and maintains temperature to maintain their flavor, so it's best to avoid cheap liquor in paper cartons.
Many people tend to conclude that sake is not for them after trying these cheap futsushu, but once they taste a properly designated sake, their perception of sake can completely change.

--- p.79

It was while drinking sake at an izakaya in a provincial city in Japan.
The shop owner recommended drinking it from a specific glass, saying, “Sake tastes different depending on the glass.”
At the time, I could feel the difference in taste depending on the glass, but I thought it was just my mood.

But later I realized that there is ample scientific evidence that the material and shape of the glass affect the taste of sake.
Depending on the thermal conductivity and material of the glass, the way the aroma spreads will also change, and even the same sake will give a completely different feeling depending on the thickness and size of the part that touches your lips.

--- p.105

Sake is classified as reishu, which is served cold, hiya, which is served at room temperature, and kan, or kanzake, which is served warm.
In particular, Atsukan is a type of sake heated to about 50℃ and is a type of Kan.
Sake, which has a variety of charms depending on the temperature, can be enjoyed in a wide range of ways, from reishu to atsukan.

--- p.110

The recommended storage period for each type of sake varies.
Heat-treated regular sake is best consumed within a year, ginjo and daiginjo within about eight months, and namazake within six months.
After opening, the shelf life becomes even shorter, with regular sake recommended to be consumed within a month, ginjo and daiginjo within two weeks, and namazake within one week.
Many of the popular sakes these days are recommended to be consumed within three months of release.
The most important things in sake storage are UV protection and temperature control.

--- p.134

For those new to sake, the most important thing is to find a sake that suits your taste.
Some people like a dry Karagucci, while others prefer a full-bodied wine like Cabernet Sauvignon.
Rather than declaring a particular sake as “better,” the key is to find one that suits your personal taste.

--- p.149

Korean and Japanese drinking cultures also show clear differences in their pairings with food.
Korea pursues simplicity, so food and drink combinations are standardized, such as chicken and beer, or raw fish and soju.
In contrast, Japan attaches profound meaning to even a single glass of sake, pursuing harmony with cuisine while considering the subtle differences in flavor depending on region, brand, and even temperature.

--- p.156