Sake: A Modern Guide
by Beau Timken and Sara Deseran
Chronicle Books, 120 pp., $18.95
This is the perfect book for the sake curious. Beau Timken discovered the wonders of sake while at a sushi bar – in South Africa, of all places. His introduction to a premium sake by some Japanese diners led to a near obsession and years of research. Timken’s book is full of unpretentious information about the history of this ancient beverage and includes an in-depth examination of its rituals and preparation. He explains the many types and categories of sake and how to properly taste their complex flavors. He discusses common Japanese sake-related terms. I didn’t know, for instance, that sake is the Japanese word for all alcoholic beverages; what we commonly know as sake is actually nihonshu.The “50 Sakes to Try” chapter is a comprehensive guide that provides the beer-and-wine-flavor equivalents of different sakes to give a better idea of the characteristics. I absolutely love the names of the different sakes. While I have thoroughly enjoyed “Devil’s Mask” at Uchi, I long for the day when I can taste “Summer Snow,” “Mirror of Truth,” and “10,000 Apricot Blossoms.”
Although at first I was apprehensive, I tried my first sake cocktail at my friend Miho’s house and loved it. In this book, Timken and co-author Sara Deseran present recipes for 30 sake cocktails, as well as 15 tantalizing sake-friendly dishes that sound intriguing. Armed with my new weapons, I am ready to embark on a quest for more knowledge. Kampai!
This article appears in December 8 • 2006.
