Japanese Whisky - by Brian Ashcraft & Yuji Kawasaki (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>**Winner <i>Gourmand World Cookbook Award</i> 2019**</b> <p/><b>In his new book, journalist Brian Ashcraft digs into the short but colorful history of the Japanese liquor and the process that differentiates Japan's labels from their Western cousins. Plus, whisky authority Yuji Kawasaki shares tasting notes for more than a hundred bottles. --<i>Travel + Leisure</i></b> <p/>Japanese whisky has been around for less than a century--but is now winning all the major international awards. How did this happen and what are the secrets of the master distillers? This whisky book divulges these secrets for the first time. <p/><i>Japanese Whisky</i> features never-before-published archival images and interviews chronicling the forgotten stories of Japan's pioneering whisky makers. It reveals the unique materials and methods used by the Japanese distillers including <i>mizunara</i> wood, Japanese barley, and novel production methods unique to Japan. It also examines the close cultural connections between Japanese scotch and whisky drinkers and their favorite tipples. <p/>For the first time in English, this book presents over a hundred independently scored tastings from leading Japanese whisky blogger, Yuji Kawasaki, shedding new light on Japan's most famous single malts as well as grain whiskies and blends. Japan expert Brian Ashcraft and photographer Idzuhiko Ueda crisscrossed Japan visiting all the major makers to talk about past and present whisky distillers, blenders and coopers. <p/><b>Japanophiles, whisky lovers, travelers, and history buffs will all find something fascinating within these pages, including: </b><ul><li>Tasting notes and scores of every major Japanese whisky brand</li><li>A complete account of the unique production methods and ingredients</li><li>Information about visiting distilleries in Japan</li><li>Hundreds of color photos documenting the history and modern practices of Japanese whisky</li><li>Exclusive interviews and previously unpublished personal accounts from leading industry figures</li></ul><i>Japanese Whisky</i> not only explains how the country's award-winning whiskies are made, but also the complete whisky history and culture, so readers can truly appreciate the subtle Japanese whiskies they're drinking and buying. <i>Kanpai!</i><p/><br></br><p><b> Review Quotes </b></p></br></br><br><i>Japanese Whisky: The Definitive Guide to the World's Most Desirable Spirit</i> love of the 'water of life' shines through on every page. From the exhaustive account of Japan's long relationship with whisky to the detailed descriptions of labels produced by its world-beating distilleries, <i>Japanese Whisky</i> should appeal to experienced buyers and novices alike. The perfect accompaniment to a Japanese single malt. --<b>Justin McCurry, Tokyo correspondent for the <i>Guardian</i></b><br><br>...this book unequivocally belongs in any serious whisky drinker's library. <b> -- Tara Nurin, <i>Forbes</i></b><br><br>A comprehensive look at Japanese whisky and, through it, key aspects of Japanese culture. Enjoyable reading, whether you're taking your first tipple or are a Japanese whisky aficionado. --<b>Anna Fifield, Tokyo bureau chief, <i>The Washington Post</i></b><br><br>Brian Ashcraft has done us drinkers a real service here. Japanese whisky has lived a few lives in just a few decades--a guide to where it came from and who's making it now, with careful guidance on what bottles we might want to seek out, is a reference I've been hoping for. And now, with <i>Japanese Whisky</i> in hand, I'm off to the liquor store. -- <b>Adam Rogers, Deputy Editor <i>Wired Magazine</i>, author of <i>Proof: The Science of Booze</i></b><br><br>Brian Ashcraft's guide to Japanese whisky takes you into the kind of detail you need to make a real buying decision. What does the whisky taste like, who actually makes it, how is it made? It's all here, in an engaging, well-organized guide. --<b>Lew Bryson, author of <i>Tasting Whiskey</i></b><br><br>Recommended reading <b>-- BBC Radio</b><br><br>The book looks not just at the history of the five main companies and their products--extensive tasting notes provided by whisky expert Yuji Kawasaki also arm the novice drinker when confronted with shelves of tempting bottles--but also at their cultural context.<b>--<i>The Japan Times</i></b><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Brian Ashcraft</b> is a senior writer for the video-game site <i>Kotaku</i> and a columnist at <i>The Japan Times</i>. Ashcraft was previously a contributing editor at <i>Wired</i> magazine; his work has also appeared in <i>Popular Science</i>, the <i>Guardian</i>, and the design journal <i>Metropolis</i>, as well as numerous other publications worldwide. He has authored several books on Japanese culture, including <i>Japanese Tattoos: History * Culture * Design</i>. Originally from Texas, he has called Osaka home since 2001. <p/>Whisky reviewer <b>Yuji Kawasaki</b> launched his leading Japanese-language blog <i>One More Glass of Whisky</i> in 2013 after feeling that there weren't enough independent voices in the country's online whisky community. His blog is one of the most popular sites for whisky tasting notes. <p/>Photographer <b>Idzuhiko Ueda</b> has been documenting Japan's traditional arts from <i>bunraku</i> to its local sake production for over three decades. He currently runs his own photography studio, specializing in architectural photography. <p/>Foreword writer <b>Lew Bryson</b> has been writing about beer and spirits for over 20 years and was the editor of <i>Whisky Advocate</i> magazine from 1996 to 2015. He is the author of six books including the bestseller, <i>Tasting Whiskey</i>--a synthesis of over two decades of writing about this amazing drink. He lives in Bucks County, PA, just north of Philadelphia.
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