BOOK OF ATSUKAN by Takasaki Jo Yamahai and steamed rice are supported

and steamed rice are supported by lively acidity and gentle umami

acidity and umami

Rich yet remarkably elegant

one of Japan’s leading warm sake experts

it expresses the natural character of the rice with clarity

BOOK OF ATSUKAN by Takasaki Jo Yamahai and steamed rice are supportedThe first English book dedicated entirely to warm sake (atsukan), this is the essential introduction to a tradition too often overlooked outside Japan. Written by Chef Jo Takasaki, one of Japans leading warm sake experts, this book is a passionate, accessible guide to the art of warming sake. With deep respect for craftsmanship and natural ingredients, Chef Jo explores how temperature, vessels, aroma, texture, and pairing can elevate the drinking