Synopses & Reviews
Saké, the Japanese alcoholic beverage derived from rice, is quickly becoming one of the "coolest" international drinks after almost 2,000 years of popularity in Japan. The current nationwide rise of saké bars and saké-influenced drinks such as the sakétini hold testament to its newly gained popularity.
This newfound buzz has people more curious than ever about this traditional Japanese drink. Did you know that there are thousands of varieties of saké or that saké has 400 flavor components to wine's 200? Also, did you know that most of finest saké's are supposed to be served chilled? Or that saké has no sulphites and that the premium grades won't give you a hangover? Also, in Japan, saké is rarely served with sushi; ironic, as for most Americans saké and sushi go hand-in-hand.
Rocky Aoki, the famed restaurateur and founder of the Benihana franchise restaurants and Haru, explores this relatively unknown drink, supplying a full background to this still-mysterious beverage. Aoki examines how the rice is grown and brewed, the background and history of saké in Japanese culture, the differences between the variety of styles of saké, what types of food should be eaten with what types of saké, and where one can go to purchase or order bottles of saké.
With the same zest and appeal he has brought to his phenomenally successful Benihana chain, which entertainingly introduced the world to Japanese cuisine, Aoki, with this book, will likewise extend the same appeal to the joy of saké.
Also included in the book is Rocky's own saké guide, brands he has selected that are commonly found in the United States as well as other more specialized brands that can be purchased on the Web. They are rated as to quality, grade and price, and accompanied by suggested meals with which they are complementary.
Saké, the Japanese wine distilled from rice and an essential part of Japanese culture for more than 2,000 years, is suddenly becoming one of the hippest alcoholic beverages in in the U. S. and abroad. The current rise of saké bars and saké-influenced drinks such as the sakétini are delicious evidence of this newly gained popularity.
Despite this newfound buzz, most Westerners know very little about this traditional drink.
There are more varieties of saké than there are of red and white wines combined.
Saké is supposed to be served chilled. Only low-grade saké is heated, mainly to hide the inferior quality of the drink. In Japan, saké is rarely served with sushi, which is ironic as most Americans who drink saké only drink it with sushi.
Rocky Aoki, the founder of the famous Benihana and Haru restaurants examines how the rice is grown and brewed, supplies fascinating background and history of saké in Japanese culture, describes the different varieties of saké, discusses which sakés should accompany different types of foods, and where one can purchase saké. With the same zest that he has brought to his phenomenally successful Benihana chain, which introduced the world to Japanese cuisine, Aoki will share the joy of saké.
Also included is an extensive appendix guide to 100 brands of saké that are commonly found in the United States and are considered the most popular brands based on quality, price, and availability.
About the Author
Rocky Aoki, a former Olympic wrestler, founded the Benihana restaurant chain after expanding his father's coffee shop into an international Japanese steakhouse. There are now nearly 100 Benihana restaurants worldwide. Rocky is also the proprietor of Haru, of which there are four restaurants in New York City, where he lives.