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The Beverage Terroir Canon

Eight hundred and seventy-nine entries

Contents

I

Overview & Cultural Context

Why this cuisine is its own thing — roots, history, the living movement.

1 II

Terroir — geography, climate, what grows and swims here.

5 III

The defining ingredients, named to species.

opening IV

The foundational techniques the cuisine is built on.

12 V

The Canonical Dishes

The dishes a serious practitioner is expected to know.

5 VI

The Beverage Tradition

Wines, spirits, ferments, tea and coffee, ceremonial drinks.

790 VII

The Table & Service

How the food is served and eaten — the order, the rituals, the hospitality.

57 VIII

Where this book connects to others — migration, trade, diaspora.

2 IX

The Lineage & Authorities

The masters, the literature, the sources an entry is anchored to.

7 X

The producers and purveyors who carry the real ingredients.

opening

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Beverage Terroir · VI The Beverage Tradition

Beverage & Pairing

One hundred and forty-six entries · page 3 of 3

Japanese Shochu Types and Regional Production Culture Japanese Spirit Maturation: Whisky, Shochu Aging, and Barrel Craft Japanese Tamagozake: Sake and Egg Folk Medicine Tradition Japanese Tea Ceremony Protocol: Chado and the Four Principles Japanese Tea Growing Regions Uji Yame Shizuoka and Green Tea Terroir Japanese Third Wave Coffee Culture Specialty Roasters Japanese Tokubetsu Junmai and Tokubetsu Honjozo: The Special Designation Saké Japanese Umeshu: Plum Wine and the Home Fermentation Tradition Japanese Wasabi Bar Culture Omakase Pairing Japanese Whisky Production Pot Still and Blending Philosophy Japanese Wine Depth Yamanashi Hokkaido and Domestic Winemaking Japanese Yamanashi and Nagano Wine Regions and the Koshu Grape Tradition Japanese Yuzu Sake and Citrus Beverage Culture Kijoshu and Koshu: Premium Aged and Sweet Sake Varieties Koshu: Aged Sake and the Culture of Maturation in Japanese Rice Wine Kyoto Tea Culture: Matcha Beyond Ceremony — Applications in Cooking and Confectionery Mugicha: Japanese Barley Tea Culture and Its Role in Summer Hydration Niigata Sake and Food Pairing Culture Sake Junmai, Honjozo, and Tokubetsu: Decoding the Japanese Sake Classification System Sake Tasting Vocabulary and Professional Assessment Sencha: Japan's Everyday Green Tea and the Spectrum from Mass-Market to Artisan Shiboritate and Nigorizake: Fresh Unpasteurised and Cloudy Sake Culture Shochu Varieties: Imo-jochu, Mugi-jochu, and Japan's Distilled Spirit Traditions Siphon Coffee (Saifon): Japanese Vacuum Pot Culture and Its Third-Wave Revival Tokkuri and Ochoko: Sake Vessel Culture and the Ritual of Temperature Service Tokkuri and the Art of Sake Temperature Service

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VI · The Beverage Tradition · 4 of 26Next chapter → Beverages

Beverage Terroir · VI The Beverage Tradition

Beverage & Pairing

‹ VI The Beverage Tradition

146 entries · page 3 of 3

Japanese Shochu Types and Regional Production Culture Japanese Spirit Maturation: Whisky, Shochu Aging, and Barrel Craft Japanese Tamagozake: Sake and Egg Folk Medicine Tradition Japanese Tea Ceremony Protocol: Chado and the Four Principles Japanese Tea Growing Regions Uji Yame Shizuoka and Green Tea Terroir Japanese Third Wave Coffee Culture Specialty Roasters Japanese Tokubetsu Junmai and Tokubetsu Honjozo: The Special Designation Saké Japanese Umeshu: Plum Wine and the Home Fermentation Tradition Japanese Wasabi Bar Culture Omakase Pairing Japanese Whisky Production Pot Still and Blending Philosophy Japanese Wine Depth Yamanashi Hokkaido and Domestic Winemaking Japanese Yamanashi and Nagano Wine Regions and the Koshu Grape Tradition Japanese Yuzu Sake and Citrus Beverage Culture Kijoshu and Koshu: Premium Aged and Sweet Sake Varieties Koshu: Aged Sake and the Culture of Maturation in Japanese Rice Wine Kyoto Tea Culture: Matcha Beyond Ceremony — Applications in Cooking and Confectionery Mugicha: Japanese Barley Tea Culture and Its Role in Summer Hydration Niigata Sake and Food Pairing Culture Sake Junmai, Honjozo, and Tokubetsu: Decoding the Japanese Sake Classification System Sake Tasting Vocabulary and Professional Assessment Sencha: Japan's Everyday Green Tea and the Spectrum from Mass-Market to Artisan Shiboritate and Nigorizake: Fresh Unpasteurised and Cloudy Sake Culture Shochu Varieties: Imo-jochu, Mugi-jochu, and Japan's Distilled Spirit Traditions Siphon Coffee (Saifon): Japanese Vacuum Pot Culture and Its Third-Wave Revival Tokkuri and Ochoko: Sake Vessel Culture and the Ritual of Temperature Service Tokkuri and the Art of Sake Temperature Service

← EarlierPage 2

‹ The Beverage Tradition · Contents · The Library