A wonderfully accessible pocket-sized primer aimed at Americans who want to enjoy sake in the USA. This fun, eminently readable, book briefly discusses the culture of sake and how sake is brewed, then goes on to list and rate the best sake bars, shops, and breweries in North America. The authors are nothing if not opinionated, holding that although sake traditionally has been served warm, the flavor profiles can easily be destroyed by heat and most premium sakes taste best when served slightly chilled.
There are suggestions of what foods to eat or serve with sake (no, not sushi!) and several recipes. I also learned a neat factoid: the standard Japanese toast, "Kampai!," is written with two kanji characters, "dry" + "cup," with the obvious meaning of "drink up!"
As Japanese Food Host at BellaOnline, I'm happy to find a resource whose focus is brands of sake that are available to American readers. My only quibble is that not all the brands mentioned toward the rear of the book (where there's a list of what the names mean) are otherwise described or rated. I'd like to have seen more!