Sake Today - Issue 3 - Autumn 2014

Bu konuda

Japanese gastronomy was unfortunately mostly limited to sushi. Recently, this has grown to include ramen, with “Ramen Week” in Paris this past January having been a big success.There is increasing culinary diversity with the opening of establishments....

Sake Today Magazine Description:

Sake Today is the world’s first regularly published sake magazine. Launched in January 2014, Sake Today is distributed quarterly in both print and digital formats, with subscribers in roughly two dozen countries. Its content includes features on breweries (both in Japan and abroad), educational columns, sake history, travel specials, bar and restaurant guides, food pairing suggestions, recipes and sake-themed essays.

Sake Today is like a coffee table book, but in magazine format. It uses high-quality paper and is in large format with beautiful, full-color photography that sometimes spans two pages. The writing is professional, informed, entertaining and inspired. This is a magazine you will want to keep and share.

Its writers and producers include some of the most respected individuals in the sake world, most notably, managing editor John Gaunter. Widely recognized in the industry as the world’s leading non-Japanese sake expert, Gauntner is the only non-Japanese certified Master of Sake Tasting and also the only non-Japanese to have won the “Accomplished Sake Taster” award (in 2001, 2003 and 2006) for his accuracy in tasting.