The Best Sake Books for all Levels

Looking for more sake knowledge but don’t know where to start? Here are our recommendations for the best sake books to buy no matter where you are in your sake journey

The Beginner

If you’re brand new to your sake journey and have just begun getting your feet wet, we recommend Everyday Sake by Yoko Kumano and Kayoko Akabori. Written by the owners of Umami Mart, a highly-respected sake and shochu retailer, this book was created as an all-encompassing guide to the basics. Learn what the basic terms mean, how to pick sake at the store, and some fun pairing combinations to experiment with. Not to mention the absolutely gorgeous illustrations by Anders Arhoj that make it even more engaging and approachable.

The Mid-Level

My favorite book for someone who already knows the basics but wants a deeper dive into sake while still being approachable is Exploring the World of Japanese Craft Sake: Rice, Water, Earth by Michael Tremblay and Nancy Matsumoto. Michael is a Sake Samurai and creator of the Sake Scholar course, so you’re in good hands with his instruction. He is a specialist on the regionality of sake, so you’ll get a sneak peek into a topic that most other authors gloss over. Additionally, learn how different rice varietals and production methods all change how sake is made and tastes.

One of my favorite parts of this book is that each chapter is accompanied by a suggested sake flight. Curious about how solely changing the polishing rate or rice varietal can change a sake? Buy the bottles he suggests in the corresponding chapter and taste while learning!

The Expert

Honestly, if you want even more information than the above, then I’d start looking into certification courses. Unfortunately, despite our best efforts, there isn’t quite the market for incredibly in-depth, expert level books at the moment. Certification courses are the next step, and they typically come with a textbook that serve as an incredible resource for all things sake. As a catch-all into the more technical side of sake, my preference is for the WSET courses. These come in levels 1-3. If you’ve already devoured all the other sake information, I’d suggest starting with level 2 as the next step in your sake journey.

The History Buff

For a comprehensive history of sake written by a history professor, Kanpai: The History of Sake by Eric Rath is the definitive source on the topic. While many other sake articles reference hearsay and falsehoods passed down over time, Rath dives into primary sources to write a factual, complete history of sake. Prior to its publishing, this information was inaccessible to English speakers.

Starting with its origins in 1000BC, the book shows how sake developed into what it is today. Bonus points for Rath diving into modern topics as well, including sake’s history in izakaya and (my favorite), sake’s journey across the world into North America.

The Hot Sake Aficionado

There’s really only one book on the market for hot sake at the moment, and that’s The Book of Atsukan by Takasaki Jo. The owner, kanzake expert, and chef of Takasaki no Okan in Tokyo, The Book of Atsukan provides a glimpse into the mind of one of the most interesting sake specialists. Decorated with tons of photos of sake breweries, hot sake service, and more, it’s equal parts art book, philosophy text, hot sake guide, and memoir.

If you’re looking for detailed instructions and recipes, however, this may not be the book for you. It is more about Jo-san’s philosophy, thought process, and methods than a quick-and-easy guide to heating sake at home.

The Homebrewer

If you’re interested in the technical aspects of brewing sake, or are curious about making your own at home, there are a few different books out there. My personal favorite introduction is Release the Toji Within by William Auld. This book is both simple and approachable enough to equip you with the tools to make your own, while technical enough to make sure your homebrewed sake isn’t going to be a drain pour.