Discovering Yamaguchi Sake: A Taster’s Guide to Breweries, Culture, and Terrain made me feel like I was discovering another part of Japan.

The reviews and walks through breweries and the history and families behind the culture, terroir, and the sake itself provide insight to how sake making is embedded in throughout making, distribution and acquisition of sake not just in Japan but all over the world.

The author provides lessons on not just the making but also the speaks to the agriculture and the land that produces rice that has been grown in some cases by the same families and well as the brewers and mastery of making internationally acclaimed sake.

If I were to use the book as a directory for planning a sake journey, I would be hard pressed to choose. The author provides enough history and detail that one could spend months and still not reach all the towns, locations and breweries and compare the differences that are spoken to in the book.

I would recommend this read just based on how the author brings together sake, history, and the beauty of Japan Yamaguchi Prefecture.

Thank you NetGalley for providing me with a free copy of this book in exchange for a review.

I am a novice sake drinker, limited mostly to the kinds I’ve tried through sake tastings at the sushi restaurant I work at. However, I found Discovering Yamaguchi Sake by Jim Rion to be very enjoyable, and it gave me a much greater appreciation for the craft. Discovering Yamaguchi Sake is truly a one-of-a-kind book, giving readers insight to the culture and history of Yamaguchi as well as the sake industry. I especially liked reading about how Yamaguchi has refocused on itself when sourcing ingredients and considering its market. Each brewery is discussed in a unique way, so that even after reading all 23 profiles, I never felt like a story was repeated.

I have very few criticisms of this book. However, I would have liked to have seen Rion talk about himself a little bit more. What got him interested in sake? What are his ties to Yamaguchi? In terms of formatting, I found the small black excerpts inserted on the sides of pages to be rather distracting. Quite a few words were cut off in the two-column text, which made it a bit difficult to read.

Overall, this was an insightful read that changed the way I look at sake and the food and drink industry as a whole. I think this would be a great read for anyone interested in sake.

A fascinating read about the sake distilleries in one particular part of Japan - Yamaguchi - which is at the far south western tip of Honshu. Rion tells us about each region before providing in depth profiles and reviews of each of the distilleries.

Whilst I’m not a sake expert, this was a wonderful read with commentary on the region (and the differences between the north and south coasts) and its history as well as how the sake brewers have reinvented themselves and their sakes to stay in business. What amazed me was the sheer variety of different sakes that are made just in this one region.

If you’re visiting Yamaguchi, a great read to introduce the area. I received an advance review copy for free, and I am leaving this review voluntarily.

I received this book free from NetGalley in exchange for an honest review.

Discovering Yamaguchi Sake is a niche book geared towards intermediate (or advanced beginners) in the world of sake and, as the name suggests, is a deep dive into the sake of the Yamaguchi region on the southern tip of Honshu.

The book starts with an in-depth glossary covering sake terms and classifications which serves as a great reference point. What it does not have is an intro into what sake is and how it is brewed. There is a brief section pointing readers at some online content, but the intended audience for this book are readers already familiar with sake.

Readers are introduced to the history of the region as a whole, as well as the history of commercial sake production and how the industry transformed in the twentieth century. Each of the 23 breweries in the Yamaguchi prefecture are given their own profile complete with a black and white photo, historical information, interviews, history, tidbits of local color, and recommendations on sake (obviously!). I particularly liked looking at the pictures as I read – there are ancient buildings that look like they belong in old Edo, modernist cubes, Showa-era structures nestled on busy city streets, and everything in between.

One thing that differentiates this book from other books on sake that I have read is the discussion of terroir – what is it and how does it apply to sake? This is explored throughout the book in specific sections as well as in write-ups on the breweries.

Though niche, I think there are several audiences beyond the default “sake enthusiast” that would enjoy this book. Anyone interested in the history of the Yamaguchi prefecture, foodies, people interested in the sociology of modern Japan, and anyone planning to travel to Yamaguchi. The last part of the book includes “Places of Interest for the Traveler and Sake Lover” which features all sorts of intriguing places that will appeal to anyone interested in Japanese history. It also calls out several tasting rooms where you can sample local sake from multiple brewers and even some restaurant recommendations.

A decidedly interesting read about how terroir affects rice wine just like it affects wine from grapes. There are 23 breweries in Yamaguchi making sake which I have discovered is palatable if you let it go to room temperature. (Yeah, I am weird but I don't even like my coffee hot, once again room temperature for me!)

I love the labels on the front of the book as they are so artsy and collectable (I want to frame the book cover) but unless you drink sake, this is not a casual read unless you are going to Japan and want to check out different kinds of sakes while there. (Most restaurants only carry one brand where I live, but in larger centres, maybe you might have a choice!)

A very specific book but a great book if sake is your thing.