The Sake Handbook

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The foods and drinks derived from koji, which is the rice fermented by aspergillus orizae, are the foundation of Japanese foods, which include sake, shochu, sak
The Sake Handbook
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The Sake Handbook is the foremost guide to the history, brewing, and distinctive flavors of sake. Just what are jizake, namazake and ginjoshu? The Sake Handbook
Sake Handbook
Language: en
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The Sake Handbook is the foremost guide to the history, brewing, and distinctive flavors of sake. Just what are jizake, namazake and ginjoshu? The Sake Handbook