Actually, it is not just a book, but is basically a comprehensive textbook on all aspects of brewing sake that is published by the Japanese Brewing Association (日本酒醸造協会) and is found in almost every sake brewery in Japan. As you have no doubt astutely guessed from the front cover, it is all in Japanese. So, my plan is to translate this entire book. It may a take while, but I am up for the challenge!
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The Sake Chronicles 
That would be soooo cool, go for it!
Nice blog by the way
I have that book. I have spent some time trying to find help with translating it. I don’t speak Japanese but if there is anything I can do to help, I would be happy to.
I am working on a book for homebrew sake. I am 2/3rds to 3/4th done. Having this and / or Koji Goko (if I remember correctly) in english would be a huge addition.
Hi Will,
Thanks for letting me know. My kanji level is only about 5-6th grade, but I am getting pretty good at looking up kanji, so I should be able to plod through the book. I am sure my wife is going to be helping a lot too, little does she know yet!
Will keep you updated with my progress, and good luck with your homebrew book.
Wow! that’s incredible!
Hope to read more on your progress in the sake world. Learning and working in a sake brewery is something I’ve been dreaming of doing for a long time, it’s great that you are keeping up for your passion.
Reading you is quiet inspiring.
thanks and good luck!
Hello Alexis,
Thanks for your interest. I apologize for not writing more on my blog. However, I may have some news that is very exciting for me concerning work related to sake. When things solidify, I will be sure to be writing more.
Are living in Quebec? My French is not very good, but your blog also looks interesting.
regards,
Greg
No apology needed, your blog is great!
I live in Quebec, yes, and the blog is more of a homepage for a sake club I’ve started 2 years ago to get people around here to discover more about the greatness of sake. A good bottle of sake is really not found so easily in this province(a governement monopol is hard to deal with…). I’ve been juggling for a while with the idea of making my own sake importation, still working on it.
I’m planning on visiting the new brewery in toronto sometimes this fall, I’m really looking forward to it!
I’m happy to hear that some interesting development are coming, I’ll be glad to hear about it!
wish you best,
Alexis
Greg,
I am looking in the above book and am confused. I first thought that it must be wrong but… Well anyway, top of page 158 is a chart for the moromi that give the temperature, alcohol, SMV and sando by days. The values for SMV are what is confusing me. Jumping from 2.7 to -21 on day 12 to 13 is an example. Do you know what is happening here? Am I reading this wrong?
Oh, and on page 165 there is an other chart that shows BMD? Do you know what this is?
Thanks,
Will
Dear Will,
I am pretty sure the SMV values are based on the fact that they are using a different gravity meter with a different scale at that point (before reaching the Nihonshudo scale, they call it “bome” (ボーメ). So even though it jumps from 2.7 to -21, the -21 is actually less sweet than the 2.7.
It appears that BMD is value obtained by multiplying the bome (B) or the nihonshudo meter (M) value, but the day number (D) of the moromi. I would have do a little more reading to figure out the significance of the BMD value, so let me get back to you.
regards,
greg
Thanks Greg,
The first chart is labeled as Nihonshudo, while other charts are label with baume (ボーメ). I assume the authors are switching back and forth for a reason, but I can’t tell. In particular the chart with BMD has baune as well.
Thanks again,
Will
How much longer before your finished Translating the book?