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The best selling and most beloved food manga of all time!
As part of the celebrations for its 100th anniversary, the publishers of the T¨zai News have commissioned the creation of the "Ultimate Menu," a model meal embodying the pinnacle of Japanese cuisine. This all-important task has been entrusted to journalist Yamaoka Shir¨, an inveterate cynic who possesses no initiative--but also an incredibly refined palate and an encyclopedic knowledge of food.
In this volume, the focus shifts from food to specifically, to sake. For centuries different types of sake have played the same roles in Japan as wine and beer have in the West, from inexpensive everyday drink to refined single-batch rarities. Above all, sake has been enjoyed as an accompaniment to a meal, and after a revelatory moment one night, Yamaoka decides that drink pairings must be an integral part of the Ultimate Menu. So which foods go best with which drinks? Sit down, pour yourself a glass, and read on!
As part of the celebrations for its 100th anniversary, the publishers of the T¨zai News have commissioned the creation of the "Ultimate Menu," a model meal embodying the pinnacle of Japanese cuisine. This all-important task has been entrusted to journalist Yamaoka Shir¨, an inveterate cynic who possesses no initiative--but also an incredibly refined palate and an encyclopedic knowledge of food.
In this volume, the focus shifts from food to specifically, to sake. For centuries different types of sake have played the same roles in Japan as wine and beer have in the West, from inexpensive everyday drink to refined single-batch rarities. Above all, sake has been enjoyed as an accompaniment to a meal, and after a revelatory moment one night, Yamaoka decides that drink pairings must be an integral part of the Ultimate Menu. So which foods go best with which drinks? Sit down, pour yourself a glass, and read on!
272 pages, Paperback
First published January 1, 2007
19 people are currently reading
298 people want to read
About the author
Tetsu Kariya
304?books45?followersÑãÎÝÕÜ
Manga writer and essayist extraordinaire Tetsu Kariya graduated from prestigious Tokyo University. Kariya was employed with a major advertising agency before making his debut as a manga writer in 1974, when he teamed up with legendary manga artist Ryoichi Ikegami to create Otoko Gumi (Male Gang). The worlds of food and manga were forever changed in 1983 when Kariya, together with artist Akira Hanasaki, created the immensely popular and critically acclaimed Oishinbo.
Manga writer and essayist extraordinaire Tetsu Kariya graduated from prestigious Tokyo University. Kariya was employed with a major advertising agency before making his debut as a manga writer in 1974, when he teamed up with legendary manga artist Ryoichi Ikegami to create Otoko Gumi (Male Gang). The worlds of food and manga were forever changed in 1983 when Kariya, together with artist Akira Hanasaki, created the immensely popular and critically acclaimed Oishinbo.
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Displaying 1 - 30 of 87 reviews
January 6, 2017
I enjoyed this slightly less than the first volume simply because I'm not as interested in or well-informed concerning sake, compared with food. And I was slightly annoyed by the dissing of wine (sake and wine can both be great! it isn't either/or!) but I suspect that this was in response to people being so snotty about wine (it's all French in this book) so I can sympathize. I didn't try to keep all the sake information straight because I suspect it is out of date at this point, and that part of my brain is already used up keeping wines straight. I do wish I had a better memory, then I'd learn my beers and sakes, too, but I can't.
The character development was good, I enjoyed the scenes very much. I really appreciate how passionate the author is, not just about food as a consumable, but about artisans and the economics of production.
I also like that Y¨±ko gets to be confident and knowledgeable about food, not just a supportive character for the male expert. One question: it seemed at one point to be implied that Shir¨ and Y¨±ko are living together? I didn't think that they were even dating at this point (if they are kudos for depicting a workplace romance where people behave in a professional manner!), did I miss some subtle cues?
The character development was good, I enjoyed the scenes very much. I really appreciate how passionate the author is, not just about food as a consumable, but about artisans and the economics of production.
I also like that Y¨±ko gets to be confident and knowledgeable about food, not just a supportive character for the male expert. One question: it seemed at one point to be implied that Shir¨ and Y¨±ko are living together? I didn't think that they were even dating at this point (if they are kudos for depicting a workplace romance where people behave in a professional manner!), did I miss some subtle cues?
January 8, 2015
Rather more technical and detailed than the previous volume. In large part, that's because most of this volume is actually one story, in many parts. And that story is an exhaustive discussion of the sake industry, at the time it was written. I'm not sure how long ago that was, and I'm not sure how much, if anything, has changed in the industry since then, so I also don't know how much of Kariya's criticism of the industry is still a going concern. That really doesn't affect how it reads, though. You can learn a lot about sake from this volume. But for me, it was a little too much of an infodump at times.
November 1, 2014
Hmm...I'll open up with this...Within this manga it states that champers won't make your drunk. Uhm...I think the manga is very wrong..lol
In saying that WOW...This manga was like reading a fun history guide to Sake in Japan. I've had a few sake over my life and I've felt they've always been a hit or miss...And now I'm starting to wonder if the ones that were terrible was due to incorrect practices or the way the sake was actually made.
Basically this volume centres around a banker who has refused a sake brewery a loan...Reason being is the guy doesn't believe that sake is worth investing money into no matter how good it may be. As you expect he's looking at it from a purely money stand point. As per usual it's up to Yamaoka and Kurita to sway him..
This manga highlights different booze from wine, shochu, to champagne and of course sake. For Westerners we think of 'sake' as the rice wine that Japanese drink..But really sake is a term for pretty much all alcoholic beverages over there. In Japan they usually refer to it as nihonshu.
Loved it!
In saying that WOW...This manga was like reading a fun history guide to Sake in Japan. I've had a few sake over my life and I've felt they've always been a hit or miss...And now I'm starting to wonder if the ones that were terrible was due to incorrect practices or the way the sake was actually made.
Basically this volume centres around a banker who has refused a sake brewery a loan...Reason being is the guy doesn't believe that sake is worth investing money into no matter how good it may be. As you expect he's looking at it from a purely money stand point. As per usual it's up to Yamaoka and Kurita to sway him..
This manga highlights different booze from wine, shochu, to champagne and of course sake. For Westerners we think of 'sake' as the rice wine that Japanese drink..But really sake is a term for pretty much all alcoholic beverages over there. In Japan they usually refer to it as nihonshu.
Loved it!
December 29, 2018
The second volume of selection from the manga series featuring battling gourmands steps it up a notch. Sure, the first one talked about Japanese food and what it means to consider Japanese cuisine, but this one not only has a more consistent storyline, but it's also about something a lot of people would think is more important: booze.
Sake, to be specific.
Of course, it's not all kanpai and jollity and hangovers. Nope, it wouldn't be Oishinbo without a tranche of self-loathing and operatic glaring. Oh, and some history lessons. Because that's what you've signed on for, right?
As with the first volume, this book collects a couple of different pieces from across the manga's run, yoking them together under the banner of sake. But unlike the first, a large portion of the book focuses on one story, involving the vicissitudes of a small sake brewery, and the good feelings of a banker.
This is refreshing: rather than a degustation, we're offered a solid main. The amount of glaring between father and son continues, but it's on the back-burner. This book, rather, seems to use national identity and the worth of same as its focus. There's a lot of discussion about sophistication, local products and how the interaction of both feeds into both world standing and cultural output. There's a snook cocked at both wine and sake throughout, and while there's a scientific basis for both, it's impossible to read the alcoholic dick-measuring as something other than an examination of nationalism and its value.
(It's difficult, though, to pick a clear winner. Sake is sometimes construed as simple and duplicitous - but it's better with seafood than wine, so can't be written off. Perhaps this failure to provide sake a definitive role - sophisticated or past it or both - is the effect of gathering stories from a couple of sources. Regardless, you'll learn a lot about the manufacture of the drink, so you are the winner, really.)
Most of what I wrote in my review of the first volume applies here: the illustrations go from the simplistic to the super-detailed. There's explanatory notes - copious - at the end of the book to explain quirks of translation. And the explanation of particular culinary (well, alcoholic) byways and practices manages to supply the reader with a lot of information without it feeling too much like an infodump.
I need a snack after all this drinking, however. I wonder what's next on the menu.
Sake, to be specific.
Of course, it's not all kanpai and jollity and hangovers. Nope, it wouldn't be Oishinbo without a tranche of self-loathing and operatic glaring. Oh, and some history lessons. Because that's what you've signed on for, right?
As with the first volume, this book collects a couple of different pieces from across the manga's run, yoking them together under the banner of sake. But unlike the first, a large portion of the book focuses on one story, involving the vicissitudes of a small sake brewery, and the good feelings of a banker.
This is refreshing: rather than a degustation, we're offered a solid main. The amount of glaring between father and son continues, but it's on the back-burner. This book, rather, seems to use national identity and the worth of same as its focus. There's a lot of discussion about sophistication, local products and how the interaction of both feeds into both world standing and cultural output. There's a snook cocked at both wine and sake throughout, and while there's a scientific basis for both, it's impossible to read the alcoholic dick-measuring as something other than an examination of nationalism and its value.
(It's difficult, though, to pick a clear winner. Sake is sometimes construed as simple and duplicitous - but it's better with seafood than wine, so can't be written off. Perhaps this failure to provide sake a definitive role - sophisticated or past it or both - is the effect of gathering stories from a couple of sources. Regardless, you'll learn a lot about the manufacture of the drink, so you are the winner, really.)
Most of what I wrote in my review of the first volume applies here: the illustrations go from the simplistic to the super-detailed. There's explanatory notes - copious - at the end of the book to explain quirks of translation. And the explanation of particular culinary (well, alcoholic) byways and practices manages to supply the reader with a lot of information without it feeling too much like an infodump.
I need a snack after all this drinking, however. I wonder what's next on the menu.
June 29, 2022
I had intended to go back to the first book of this compilation series of Oishinbo after reading the seventh (and last) one about izakaya, but had the books out of order on my shelf and read the second one instead. It doesn't really matter, because while I think the editors put the episodes in chronological order in each book, you aren't getting any of the longer character arcs from its original run of over 100 volumes.
Just like the izakaya volume, this volume about sake does a great job introducing pieces of the huge world of Japanese gourmet dining in a friendly and accessible way. The reader is given a broad overview of how sake is brewed, traditional and modern brewing techniques, what goes into (or doesn't go into) an excellent sake as opposed to the cheap stuff found in corner stores, and so on.
It wasn't until I read this second collection that I noticed Kurita... doesn't really do anything. Shiro is absolutely the star of the show, the one whose knowledge and rivalries drive the story. Kurita, while nominally his partner on the "Ultimate Menu" project, never takes the lead. She smooths things over when Shiro aggravates other men, and asks questions that a reader might have about foods and beverages. She probably gets paid a lot less than Shiro does, too. :P
There are a couple pages of character introductions at the front, and extensive footnotes at the end--twelve pages' worth! The footnotes add extra detail about breweries, foods that are mentioned in passing, etc., but aren't essential to enjoying the book. Between the Japanese editors who selected the episodes in its first edition, and the translator who took such care with the footnotes, this is an excellent way to learn a bit about Japanese cuisine, as long as you don't mind the presentation and characters being a little old-fashioned. I'm looking forward to reading the rest of these.
Just like the izakaya volume, this volume about sake does a great job introducing pieces of the huge world of Japanese gourmet dining in a friendly and accessible way. The reader is given a broad overview of how sake is brewed, traditional and modern brewing techniques, what goes into (or doesn't go into) an excellent sake as opposed to the cheap stuff found in corner stores, and so on.
It wasn't until I read this second collection that I noticed Kurita... doesn't really do anything. Shiro is absolutely the star of the show, the one whose knowledge and rivalries drive the story. Kurita, while nominally his partner on the "Ultimate Menu" project, never takes the lead. She smooths things over when Shiro aggravates other men, and asks questions that a reader might have about foods and beverages. She probably gets paid a lot less than Shiro does, too. :P
There are a couple pages of character introductions at the front, and extensive footnotes at the end--twelve pages' worth! The footnotes add extra detail about breweries, foods that are mentioned in passing, etc., but aren't essential to enjoying the book. Between the Japanese editors who selected the episodes in its first edition, and the translator who took such care with the footnotes, this is an excellent way to learn a bit about Japanese cuisine, as long as you don't mind the presentation and characters being a little old-fashioned. I'm looking forward to reading the rest of these.
April 23, 2017
El cambio de ritmo con respecto al primer libro "Cocina Japonesa" es de lo m¨¢s agradecido. Este segundo volumen responde claramente a los deseos del lector, que llevado por la pasi¨®n hacia la gastronom¨ªa japonesa, ha devorado el primer volumen, siendo el segundo una aproximaci¨®n mucho m¨¢s profunda y detallada hacia uno los pilares de la comida japonesa, el sake y no tanto una revisi¨®n de platos aleatorios.
Sin duda alguna, si le¨ªste el primer manga de esta serie llevado por tu curiosidad por la cultura japonesa, contin¨²a con esta segunda parte, no te decepcionar¨¢.
Sin duda alguna, si le¨ªste el primer manga de esta serie llevado por tu curiosidad por la cultura japonesa, contin¨²a con esta segunda parte, no te decepcionar¨¢.
November 4, 2019
Interesante manga formativo sobre el sake, ese gran desconocido. Bien en lo informativo, mal en lo argumental; esquema repetitivo a m¨¢s no poder:
- Qu¨¦ malo es el sake. Es mejor el vino (franc¨¦s).
- Oh, pero es que no has probado el sake bueno y artesanal.
- Qu¨¦ va, no me convencer¨¢s.
- Hazme caso y prueba.
- ?Oh, qu¨¦ rico!
Fin
- Qu¨¦ malo es el sake. Es mejor el vino (franc¨¦s).
- Oh, pero es que no has probado el sake bueno y artesanal.
- Qu¨¦ va, no me convencer¨¢s.
- Hazme caso y prueba.
- ?Oh, qu¨¦ rico!
Fin
September 19, 2020
Pone el sake en el contexto de los gustos japoneses en bebidas alcoh¨®licas, describiendo maridajes de diferentes platos, criticando en qu¨¦ le parece que el vino es inferior al sake... No s¨¦ si el panorama comercial que describe est¨¢ obsoleto porque se escribi¨® en los 90, pero resulta muy educativo.
May 2, 2020
Second in the a la Carte series with the focus on sake this time. I am not a sake drinker but man was this book fascinating. I learned quite a bit about the world of sake including why I probably think I don't like it - lots of poorly made sake out there in the world. Now I'm intrigued to actually try a higher quality sake and see what I think.
February 2, 2010
I'm still in love with this series - however there were a few things in this volume that got to me and made my opinion of it drop just a little.
This book was much more technical than Volume 1. Parts were incredibly interesting - learning the different types of Sake and how WWII impacted Japan with its lack of rice and the "need" to still make Sake. The story also attacks the perception that French white wines are to be paired with fish and challenges the reader to try sake instead.
There was less focus in this volume on the relationship between son and father, and more education being offered, sometimes ad nauseum (I counted the story of WWII three times).
All that being said, I learned quite a bit about sake. It probably would have been more had I been more familiar with wine names and sake types, but even as a beginner I took quite a bit.
I think my favorite story in this volume was the one dealing with Champagne. I laughed out loud at the end of it and this volume is worth reading if only for that story alone.
This book was much more technical than Volume 1. Parts were incredibly interesting - learning the different types of Sake and how WWII impacted Japan with its lack of rice and the "need" to still make Sake. The story also attacks the perception that French white wines are to be paired with fish and challenges the reader to try sake instead.
There was less focus in this volume on the relationship between son and father, and more education being offered, sometimes ad nauseum (I counted the story of WWII three times).
All that being said, I learned quite a bit about sake. It probably would have been more had I been more familiar with wine names and sake types, but even as a beginner I took quite a bit.
I think my favorite story in this volume was the one dealing with Champagne. I laughed out loud at the end of it and this volume is worth reading if only for that story alone.
November 30, 2017
En la segunda entrega contin¨²an con la confecci¨®n del ¡°Men¨² definitivo¡±. En ¨¦sta ocasi¨®n les toca a las bebidas. Aqu¨ª, y una vez m¨¢s, se nota en Narcisismo de los autores respecto a los deleites de lo que supone entregarse a la gastronom¨ªa sublime de la cocina y cata Oriental (XD); con m¨¢s ¨ªmpetu si cabe. Ya en el primer capitulo nos mostrar¨¢n como cambia de opini¨®n el director del peri¨®dico que lleva a cabo la labor de dicha confecci¨®n. ?l es un admirador de los vinos Franceses (tela tambi¨¦n..) y odia el Sake, pero una vez le han mostrado la pureza de los primigenios y lo bien que casan con el Marisco y los Caracoles, que no les enfatizan el sabor sino al contrario, se vuelve admirador de ¨¦ste. A ver, d¨®nde se ponga un buen vino (hasta Franc¨¦s y todo), que se quite un mejunje a base de arroz, digo yo.
Y otro tanto pasa en siguientes cap¨ªtulos, como en el que un admirador del Bourbon, Whisky y Brandy que odia las bebidas ¡°Espirituales¡± Orientales. Pues ah¨ª tenemos nuevamente al enterado de turno (Shiro), para mostrarle que hay agua ardientes ( ?agua ardientes!) m¨¢s viejos que muchos Brandy de 10 a?os.
Tras el fondo de todo ¨¦se exceso de Pavoner¨ªa y prepotencia Nacional, se derrama (ya me permitir¨¦is la licencia, xd) a modo de mensaje cr¨ªtico el maltrato que ha sufrido la esencia del Sake, que a ra¨ªz de la guerra vio c¨®mo su base de elaboraci¨®n fue alterada deliberadamente para economizar gastos y rentabilizar en mercado; pr¨¢ctica que a¨²n en d¨ªa se sigue haciendo, con la consecuencia de la pobre repercusi¨®n de la bebida Nacional y el desconocimiento de su verdadero sabor.
Lo bueno, o aceptable de tal parodia egoc¨¦ntrica, es que ya a ¨¦stas alturas te lo lees m¨¢s c¨®mo una curiosidad (o como una curiosidad solamente) para conocer un poco ¨¦se mundo y sus elaboraciones, y no tienes tan en cuenta lo insufribles y pedantes que son.
Adem¨¢s, al contrario de lo que pens¨¦, ha sido una segunda entrega que me ha entretenido m¨¢s que cre¨ªa previamente; sobretodo al tratarse de b¨¢sicamente bebida.
Eso s¨ª, cuando no hablan de las veleidades del Sake, s¨®lo lo hacen de vino Franc¨¦s...y yo digo, d¨®nde se ponga un buen Blanco del Pened¨¦s, un tinto de la Rioja y el Cava, que se quiete todo lo dem¨¢s. Am¨¦n.
Y otro tanto pasa en siguientes cap¨ªtulos, como en el que un admirador del Bourbon, Whisky y Brandy que odia las bebidas ¡°Espirituales¡± Orientales. Pues ah¨ª tenemos nuevamente al enterado de turno (Shiro), para mostrarle que hay agua ardientes ( ?agua ardientes!) m¨¢s viejos que muchos Brandy de 10 a?os.
Tras el fondo de todo ¨¦se exceso de Pavoner¨ªa y prepotencia Nacional, se derrama (ya me permitir¨¦is la licencia, xd) a modo de mensaje cr¨ªtico el maltrato que ha sufrido la esencia del Sake, que a ra¨ªz de la guerra vio c¨®mo su base de elaboraci¨®n fue alterada deliberadamente para economizar gastos y rentabilizar en mercado; pr¨¢ctica que a¨²n en d¨ªa se sigue haciendo, con la consecuencia de la pobre repercusi¨®n de la bebida Nacional y el desconocimiento de su verdadero sabor.
Lo bueno, o aceptable de tal parodia egoc¨¦ntrica, es que ya a ¨¦stas alturas te lo lees m¨¢s c¨®mo una curiosidad (o como una curiosidad solamente) para conocer un poco ¨¦se mundo y sus elaboraciones, y no tienes tan en cuenta lo insufribles y pedantes que son.
Adem¨¢s, al contrario de lo que pens¨¦, ha sido una segunda entrega que me ha entretenido m¨¢s que cre¨ªa previamente; sobretodo al tratarse de b¨¢sicamente bebida.
Eso s¨ª, cuando no hablan de las veleidades del Sake, s¨®lo lo hacen de vino Franc¨¦s...y yo digo, d¨®nde se ponga un buen Blanco del Pened¨¦s, un tinto de la Rioja y el Cava, que se quiete todo lo dem¨¢s. Am¨¦n.
June 22, 2018
Every time I read Oishinbo, I wish that it was translated and published in English in chronological order like most manga. Having them published by subject means that the overarching plot becomes jumbled and impossible to follow. That said, having them published by subject means that it¡¯s possible to quickly and easily learn about one aspect of Japanese cuisine.
Like the title says, Oishinbo: Sake is all about sake. Sake is actually a generic word for alcohol, what this book focuses on is mostly nihonshu (Japanese alcohol), with one story on champagne. There are six stories in this book and they basically focus on how a lot of sake in Japan is fake sake (diluted with alcohol and additives) which tastes completely different from real sake. And that real sake pairs wonderfully with food and can hold its own against the finest wines.
While most of the stories are short, there is one six-part story called ¡°The Power of Sake¡± that goes into detail on how sake is made, how to differentiate between the different types of sake, and the sake scene in Japan (at the time it was written - this manga is really old so things probably have changed a lot by now). There is an abundance of information here and I wish that I read this earlier.
As someone who wasn¡¯t fond of nihonshu when I lived in Japan, I wonder if my dislike of the strong alcohol taste was because I wasn¡¯t drinking the real stuff. As a student, our class parties would take place at restaurants with all-you-can-drink options, which I guess makes it natural that they would only serve the cheaper nihonshu.
I would definitely recommend this book (and entire series) to anyone who loves Japanese food! The style of drawing is slightly different from the regular shoujo and shounen manga around today, but the stories are interesting and information-packed. I only managed to read the first few volumes in Japanese, so if I see other English translations, I¡¯m gonna borrow them even though the big storyline won¡¯t make sense.
This review was first posted at
Like the title says, Oishinbo: Sake is all about sake. Sake is actually a generic word for alcohol, what this book focuses on is mostly nihonshu (Japanese alcohol), with one story on champagne. There are six stories in this book and they basically focus on how a lot of sake in Japan is fake sake (diluted with alcohol and additives) which tastes completely different from real sake. And that real sake pairs wonderfully with food and can hold its own against the finest wines.
While most of the stories are short, there is one six-part story called ¡°The Power of Sake¡± that goes into detail on how sake is made, how to differentiate between the different types of sake, and the sake scene in Japan (at the time it was written - this manga is really old so things probably have changed a lot by now). There is an abundance of information here and I wish that I read this earlier.
As someone who wasn¡¯t fond of nihonshu when I lived in Japan, I wonder if my dislike of the strong alcohol taste was because I wasn¡¯t drinking the real stuff. As a student, our class parties would take place at restaurants with all-you-can-drink options, which I guess makes it natural that they would only serve the cheaper nihonshu.
I would definitely recommend this book (and entire series) to anyone who loves Japanese food! The style of drawing is slightly different from the regular shoujo and shounen manga around today, but the stories are interesting and information-packed. I only managed to read the first few volumes in Japanese, so if I see other English translations, I¡¯m gonna borrow them even though the big storyline won¡¯t make sense.
This review was first posted at
February 18, 2020
I still liked this one, but not as much as the first volume; I didn't have much of a base knowledge of sake to begin with, so most of the information being presented was completely new to me knew and it felt like there was an overwhelming amount of of it at times. I especially felt this in the blind tasting sections of the book, wherein many different kinds of sake are examined at once. They were presented in a rapid-fire fashion, with a brief discussion of their methods of production and their results on the final taste of the sake, but without actually tasting the difference myself I had a hard time really making the finer points stick. I still feel like I learned a lot about different methods of producing sake, its history and place in Japanese culture, and the state of sake the industry at the time this was written. I'd really like to learn more and then come back to re-read this; I feel like I could get more out of it with some tasting experience or further reading.
March 16, 2018
Ahora que se ha publicado recientemente el libro Sake: seda l¨ªquida, es un buen momento para hablar de este segundo tomo de Oishinbo donde todas las historias giran en torno a esa bebida . Se nota que el libro est¨¢ escrito pensando en ensalzar un licor infravalorado y menospreciado por muchos japoneses debido al p¨¦simo trato recibido por una parte importante de la industria, si no no se entiende que los autores del mismo no se hayan informado m¨¢s para hablar con el mismo rigor de los vinos franceses - en los ochenta, ¨¦poca en la que surgieron algunas de las historias, el vino espa?ol no se valoraba mucho fuera de nuestro continente -, pero es de agradecer la labor, pues nos encontramos ante un de las mejores explicaciones que he leido sobre esta excepcional bebida. Magn¨ªfico libro que nos descubre un mundo desconocido para la mayor?ia de los amantes de la gastronom¨ªa japonesa.
February 24, 2021
The second in the series....this food made me want to try sake (never have) and made me want to go to Japan to learn/taste more. This is definitely a book pro sake/Japan. It mocks people who buy things just to be important (fancy wines, but know nothing).
I also think that the two main characters the son (forgive me for not jumping up to grab the book to see his name) and father spend a lot of time yelling at each other.... and magically the son helps his friend stop being an alcoholic, but teaches him he can still drink and enjoy alcohol (wtf). I don't know if this series is considered outdated, but in this series the son can do no wrong and can fix anything....and his father is even more amazing. It can be a bit "roll your eyes", but I enjoy manga and learning about other foods....not sure I can read 7 of these, but I'll try.
Read: if you enjoy learning about different alcohols.
I also think that the two main characters the son (forgive me for not jumping up to grab the book to see his name) and father spend a lot of time yelling at each other.... and magically the son helps his friend stop being an alcoholic, but teaches him he can still drink and enjoy alcohol (wtf). I don't know if this series is considered outdated, but in this series the son can do no wrong and can fix anything....and his father is even more amazing. It can be a bit "roll your eyes", but I enjoy manga and learning about other foods....not sure I can read 7 of these, but I'll try.
Read: if you enjoy learning about different alcohols.
August 6, 2018
More political than the other volumes of this series, with a lot of explicit criticism of the Japanese government for failing to regulate sake. This lack of regulation has led to an industry in which adulterated products are able to be sold as sake and because they are cheaper to make, these products constitute the majority of the industry. The characters speak admiringly of the French system of regulations, which is so entrenched that the idea of adding anything but grapes to wine would be utterly unacceptable to French wine drinkers. I wonder how much the sake industry in Japan has changed since the time of the series' publication and with the worldwide rise in craft brewing over the past decade or so.
February 19, 2020
This was very good! The review I'd give it is honestly very similar to the review I gave volume 1. It's a smaller, themed collection of stories (this one about sake), edited for English, taken out of the context of a much longer-running manga. I learned a lot about sake, and since this series is a little dated it made me want to look into the current state of affairs concerning the world and politics of sake-making. The notes in the back of the manga are incredibly helpful to provide context for English readers. I personally really love this series so far, but it can be a little dry in parts.
November 10, 2021
This manga series celebrates Japanese traditional foods with a focus on freshness and small farms and producers. This issue is devoted to sake and promotes Japan's small breweries. In this series, Japanese who believe European foods and wines are superior are presented with correctly produced products.
The sake discussion is quite detailed, discussing particular breweries, and technical in its explanation of various additives, storage, and production techniques that can ruin the flavor.
I enjoy sake and am fortunate enough to live near excellent breweries and importers in Oregon.
The sake discussion is quite detailed, discussing particular breweries, and technical in its explanation of various additives, storage, and production techniques that can ruin the flavor.
I enjoy sake and am fortunate enough to live near excellent breweries and importers in Oregon.
March 10, 2022
Fascinating how Japan managed to destroy good Sake production for so long, and how much care good Sake requires. Lots of interesting themes running through government regulation leads to crap production purely for money, how respect for the product is needed through out distribution chain, the role of the artisanal specialist brewers, the accepted consensus that Sake is bad and not sophisticated - which this story arc fights against. Interesting that the framing story is convincing a banker to give a loan to what they see as a dying industry. Junmai only!!
March 4, 2019
Educational. Basically, the message is that sake as a national drink is facing survival challenges due to its poor image, originally caused by compromises made arising from WW2 shortages but perpetuated by unscrupulous mass producers. Apparently anyone who doesn't think highly of sake as a cultural drink worth preserving has not drunk genuine sake made with traditional craftsmanship. Once they have experienced the real deal, they love it. This wisdom probably can be applied to any other national food or drink.
September 22, 2019
The things that I liked about the first volume are present in this one and the shortcomings are also there. The dialogue is pretty stilted and the character design is still not great. But if you like reading about food generally, especially Japanese food, without just reading a non-fiction book, this is a good series. As the volume title suggests, most of this is about sake, but they also talk about wine and champagne. There's also a recipe at the beginning and some author notes in the middle.
January 27, 2025
This functions as the second book in the collection, this time with a focus on sake. I learned an immense amount about how sake is made, its history, contemporary challenges, and so much more. Additionally, the plot is a bit more dialed in than in the first book, making it more enjoyable and easier to follow. Definitely a solid follow-up.
I¡¯d recommend this to sake enjoyers and those that like alcohol history.
I¡¯d recommend this to sake enjoyers and those that like alcohol history.
August 25, 2022
I love this series - the love and care given to depicting food and (especially in this volume) drink is so incredible, and the stories are nice little dramas about changing culture, food, and how to find a way to preserve traditional foodways in the face of the massive cultural upheaval of the 20th century.
January 3, 2020
Still entertaining and lots of interesting information about Japanese food culture but a bit repetitive in places. Not surprisingly though when it¡¯s all the Sake segments that are pulled from a much longer series.
September 4, 2020
Why have I never found this classic before?? It¡¯s everything I want in a manga! Food, Japanese cultural knowledge, slice of life... and wow so much information about Sake. I never knew! Boutique Sake makers are the way to go! What a great manga.
December 8, 2023
I enjoyed this more than Vol. 1. It is fairly intriguing in parts, however, I also say that it's a book you could put down halfway through and forget to finish.
I read it a few years ago and again recently. Re-read value is pretty decent.
I read it a few years ago and again recently. Re-read value is pretty decent.
March 19, 2017
I love Japanese teaching comics.
October 27, 2017
3.5 stars.
(Unfortunately I can¡¯t give half points on Å·±¦ÓéÀÖ so I just state it in the review section instead.)
(Unfortunately I can¡¯t give half points on Å·±¦ÓéÀÖ so I just state it in the review section instead.)
November 6, 2018
Solid info with an interesting framing reference. Look forward to the next!
July 28, 2019
Learning about the well-loved marriage of alcohol and food from the unique perspective of the sake industry in Japan is very interesting, even for a non-drinker like me!
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