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SAKE BOOKS BY
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Sake World Newsletter Written by John Gauntner. To subscribe, click here.  Unsubscribe instructions come with each newsletter. #98 Jan. 2008 The Sake of Nara Prefecture #99 Feb. 2008 Toji Guilds, Master Brewers #100 April 2008 Shikomi Philosophies #101 May 2008 Sake Regionality and Climate #102 June 2008 2008 National New Sake Contest #103 July 2008 Naturally Occurring Yeast #104 Sept. 2008 Panel Discussion Amongst Toji #105 Oct. 2008 Autumn Hodgepodge, Kame-no-O Rice #86 Jan. 2007 Throwing a Sake Tasting: Q & A #87 Feb. 2007 Will the Real Miyamizu Please Stand Up #88 March 2007 Popular Sake in Japan #89 April 2007 Color of Koji; Significance of Shinpaku #90 May 2007 Awamori, Plus Shopping at Narita #91 June 2007 The Thing That Would Not Die #92 July 2007 Yeast, Yamahai, and Rafters #93 Aug. 2007 International Sake Challenge Results #94 Sept. 2007 Koji Growth Patterns; Date on Bottle #95 Oct. 2007 The "Tail" of Toji #96 Nov. 2007 The Leverage of Post-Brewing Processing #97 Dec. 2007 Now Ya's Can't Leave # 75   Feb. 2006 Newsletter Sake Brewing in Shrines & Temples Genshu; + Good Sake to Look For # 76   Mar. 2006 Newsletter Sake of Fukushima Prefecture; Glassware for Enjoying Sake (Part I) # 77   Apr. 2006 Newsletter Glassware for Enjoying Sake (Part II) Sake Museums in Nada and Fushimi # 78   May 2006 Newsletter Toji Trials and Tribulations; Glassware for Enjoying Sake (Part III) # 79   June 2006 Newsletter Nat'l New Sake Contest: "Last Waltz" Three Stages of Sake Pressing # 80   July 2006 Newsletter Warm Sake in the Days of Old + O-kan-ban; The Sake Index # 81   Aug. 2006 Newsletter Foamless Yeasts; + Creative Uses for Sake; Plum Wine # 82   Sept. 2006 Newsletter Kochi Uchu Sake: Cosmic Sake New Sake Books + Osaka Sake # 83   Oct. 2006 Newsletter Perceived Stigma of Non-Junmai Sake and Why It is Bunk # 84   Nov. 2006 Newsletter Sake Regionality Part 1: Vague, Evasive, Yet Real # 85   Dec. 2006 Newsletter Sake Regionality Part 2: Vague, Evasive, Yet Real # 63   Jan. 2005 Newsletter 2005: "The Year of Sake" How much rice in one bottle of sake. # 64   Feb. 2005 Newsletter Inside the "Koji Muro" Several sake from a single tank. # 65   March 2005 Newsletter New Labeling Rules Sake of Ishikawa Prefecture # 66   April 2005 Newsletter What is Shochu? & Nihonshu-do Science # 67   May 2005 Newsletter Kaizo & Koshiki-taoshi; Also Kasu Buai # 68   June 2005 Newsletter Milling Madness & Going Against the Grain # 69   July 2005 Newsletter Oke-uri and Oke-gai Sake Outsourcing # 70   Aug. 2005 Newsletter All About Toji or Master Brewers # 71   Sept. 2005 Newsletter Tokubetsu Junmai, Others & Charcoal Filtration # 72   Oct. 2005 Newsletter Dassai Brewery; Kijoushu Making Sake with Sake # 73   Nov. 2005 Newsletter Sake Anomalies; Plus Dassai - An Innovative Kura # 74   Dec. 2005 Newsletter Dassai (Part 3); Plus New Book; Year-end Notes # 51 Jan. 2004 Sake Index; Junmai Rule Changes # 52 Feb. 2004 Meigara & Arabashiri # 53 March 2004 Yamahai Sake; Glass Bottles # 54 April 2004 Amazake; Sweetness & Dryness # 55 May 2004 Sake Regionality & Ajisen Pub # 56 June 2004 2004 Tasting Contest; Niigata Sake # 57 July 2004 Multiple Parallel Fermentation # 58 Aug. 2004 Brewing Dynamics; Sake & Weddings # 59 Sept. 2004 Sake of Hyogo Prefecture; Sake Sizes # 60 Oct. 2004 Sake Day; Fukui Sake; Sake Stats # 61 Nov. 2004 Niigata Quake; Rice Milling; Events # 62 Dec. 2004 Kimoto Sake and Nama-zake # 39 Jan. 2003 Niigata Sake; Kitsune-bi # 40 Feb. 2003 Storage in Wood or Glass; Sugidama # 41 March 2003 Pros-Cons Wood Tanks; Sake Rice # 42 April 2003 Sake of Shimane; Ginjo Buzzword # 43 May 2003 Sake Vocabulary; Sake Judging # 44 June 2003 2003 Gold Awards; Water Revisited # 45 July 2003 Koji-Making Machines; Pasteurizing # 46 Aug. 2003 Aging Sake - What is Koshu? # 47 Sept. 2003 Weather and Rice; Yeast #9 # 48 Oct. 2003 Nigori Sake; Heating Sake # 49 Nov. 2003 Sake Filtering; Rice Steaming # 50 Dec. 2003 Rice Milling: Chohenpei Seimai # 27 Jan. 2002 Masu, Salt and Taru-zake # 28 Feb. 2002 Koji in sake vs. Koji in other beverages # 29 March 2002 The Nihonshu-do; Acidity in Sake # 30 April 2002 Nihonshu-do and Acidity # 31 May 2002 Bubbles, Foam and Froth; Nara Sake # 32 June 2002 New Nat'l Tasting Competition # 33 July 2002 Some Sake History; Etymology # 34 Aug. 2002 Omachi Rice; Yamagata Sake # 35 Sept. 2002 Sparkling Sake; Organic Sake # 36 Oct. 2002 Lowdown on Koji; Sake of Fukuoka # 37 Nov. 2002 Sake Rice Grades # 38 Dec. 2002 New Year Sake & Yeast Madness # 16 Jan. 2001 Brewing Season's Hatsu Shibori # 17 Feb. 2001 Water and Sake Brewing # 18 March 2001 Interview with a Brewer; Sake Kasu # 19 April 2001 Interview (continued); Pressing Sake # 20 May 2001 Interview (continued); Sake and Golf # 21 June 2001 Tasting Competition; Sake to Rice # 22 July 2001 Hatsunomikiri; Women Who Brew # 23 Aug. 2001 Sake High School; Left-Over Sake # 24 Sept. 2001 The Riedel Daiginjo Glass # 25 Oct. 2001 Houraitsuru: Japan's Smallest Brewery # 26 Nov. 2001 Aki-agari and Hiya-oroshi # 05 Jan. 2000 Silly Regulations (Part 1) # 06 Feb. 2000 Nigori - That Cloudy White Sake # 07 March 2000 Silly Regulations (Part 2) # 08 April 2000 The Brewing Process - A Closer Look # 09 May 2000 Namazake - What is it all about? # 10 June 2000 Koji - All You Wanted to Know (Part 1) # 11 July 2000 Koji - All You Wanted to Know (Part 2) # 12 Aug. 2000 Moto - The Yeast Starter (Part 1) # 13 Sept. 2000 Moto - The Yeast Starter (Part 2) # 14 Oct. 2000 Brewing Season Begins; Moto (Part 3) # 15 Nov. 2000 Great Moments in Sake Brewing History # 01 Aug. 1999 What is Sake, Actually? # 02 Sept. 1999 The Brewing Process, Step by Step # 03 Oct. 1999 Sake Yeast # 04 Nov. 1999 Hot versus Cold Sake World Newsletter Written by John Gauntner. 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