Question 1

What makes "The Soul of Rice Koji [The Definitive Guide to Junmai Sake]" different from other books on sake?

Accepted Answer

While conventional guidebooks tend to focus on "brand introductions" or "superficial explanations of the manufacturing process," this book differs significantly in that it unravels the essence of junmai sake from a unique perspective: "the quantity and quality of rice koji." Just reading the six-page "Part One: Conclusion" will have such a profound impact that it will completely change your perception of sake.

Question 2

Could you explain in detail the difference between "Kimoto" and "Yamahai" brewing methods?

Accepted Answer

Yes. In the midst of modern, cutting-edge brewing technology, this book explains in detail why top-class brewers are returning to the "Edo-era technique" of kimoto brewing. In addition to a chemical perspective, the author, a bio chef with 16 years of experience dedicated to kimoto brewing, delves deeply into the identity of sake from a hands-on viewpoint.

Question 3

Is this content easy enough for someone new to sake to understand?

Accepted Answer

Of course it's possible. However, this is especially recommended for **"sake enthusiasts with 10 years or more of experience" and "restaurant professionals"**. It's filled with "words" that will transform the feeling of "it tastes good somehow" into the conviction of "why it tastes good."

Question 4

I run a restaurant; would this be helpful for staff training and sales promotion?

Accepted Answer

It's extremely useful. It provides logical justification for recommending a particular drink, making your customer service far more persuasive. Simply having a copy on the counter can also serve as a valuable communication tool, deepening conversations with customers.

Selected by a Bio Chef/Restaurant Owner
SHOP

"The Soul of Rice Koji: The Definitive Junmai Sake - A Story No One Has Ever Told"
Book by Osamu, owner of a bio-based restaurant, now on sale.

📌 Unraveling the Essence of Japanese Sake

Now that sake has been registered as a UNESCO Intangible Cultural Heritage, "SAKE" is being talked about all over the world.
"Why did you choose this sake?"
"What is the difference between the kimoto and yamahai methods?"
Can you speak about it with confidence?

📖This book reveals "three perspectives"

Frequently asked questions

What makes "The Soul of Rice Koji [The Definitive Guide to Junmai Sake]" different from other books on sake?

Could you explain in detail the difference between "Kimoto" and "Yamahai" brewing methods?

Is this content easy enough for someone new to sake to understand?

I run a restaurant; would this be helpful for staff training and sales promotion?

Selected by a Bio Chef/Restaurant Owner SHOP

"The Soul of Rice Koji: The Definitive Junmai Sake - A Story No One Has Ever Told" Book by Osamu, owner of a bio-based restaurant, now on sale.

📌 Unraveling the Essence of Japanese Sake

Now that sake has been registered as a UNESCO Intangible Cultural Heritage, "SAKE" is being talked about all over the world. "Why did you choose this sake?" "What is the difference between the kimoto and yamahai methods?" Can you speak about it with confidence?

📖This book reveals "three perspectives"

Frequently asked questions

What makes "The Soul of Rice Koji [The Definitive Guide to Junmai Sake]" different from other books on sake?

Could you explain in detail the difference between "Kimoto" and "Yamahai" brewing methods?

Is this content easy enough for someone new to sake to understand?

I run a restaurant; would this be helpful for staff training and sales promotion?

Selected by a Bio Chef/Restaurant Owner
SHOP

"The Soul of Rice Koji: The Definitive Junmai Sake - A Story No One Has Ever Told"
Book by Osamu, owner of a bio-based restaurant, now on sale.

Now that sake has been registered as a UNESCO Intangible Cultural Heritage, "SAKE" is being talked about all over the world.
"Why did you choose this sake?"
"What is the difference between the kimoto and yamahai methods?"
Can you speak about it with confidence?