BOOK OF ATSUKAN by Takasaki Jo Yamahai A very special and strong

A very special and strong Namazake Genshu (unpasteurized

It is especially delicious and flavourful when enjoyed warm and pairs well with meat such as yakitori or roast beef

Inspired by the traditional kijoshu method

it expresses the natural character of the rice with clarity

A bold and dry Junmaishu from Aoki Shuzo

BOOK OF ATSUKAN by Takasaki Jo Yamahai A very special and strongThe first English book dedicated entirely to warm sake (atsukan), this is the essential introduction to a tradition too often overlooked outside Japan. Written by Chef Jo Takasaki, one of Japans leading warm sake experts, this book is a passionate, accessible guide to the art of warming sake. With deep respect for craftsmanship and natural ingredients, Chef Jo explores how temperature, vessels, aroma, texture, and pairing can elevate the drinking