Ulf Buxruds senaste bok 'Japanese Whisky - facts, figure and taste' lanseras nu på den svenska marknaden. Boken, den första i sitt slag, är en definitiv guide till Japansk whisky. Dess kapitelförteckning. framgår av bokfakta längre ned på sidan.

Vi har fått ett riktat engångserbjudandet om en gruppbeställning. Pris för hela kartonger om tio exempler är SEK 2.750 inklusive frakt och moms. Överdisk priset är ca SEK 400 eller via nätet  GBP 30/ Euro 40/ USD 60 per exemplar.

Det är först till kvarn som gäller.

 

Senaste intresseanmälan 20 september

Intresseanmälan kan ske via formulär eller e-mail paul.nyman@infoserv.se eller telefon 520 158 65.

Facts:
This book, a definitive guide to Japanese whiskies and a first in its category, is an endeavour to document the facts and figures of a formative and exciting segment of the Japanese whisky industry.

It is also an attempt to mirror the arduous work and joy surrounding the rise of a trade that became an industry on its own merits.

The 'Japanese Whisky' portrays all distilleries involved in the foundation of a unique chapter in the global history of whisky making. Some of these entities are gone; others are still operating at full steam. Each of the distillery portraits contains histories and comprehensive technical data, some never published before.

A special segment maps a vast number of whisky versions produced over the years. Tasting notes, photo documentation and comments are included for each of them.

Plenty of side information such as how to travel and visit distilleries, the Japanese whisky bar culture, how to and where to find Japanese whiskies and much more is highlighted in the book.
 

Technical data
Hardback
Size 11.3 x 11.1 x 0.9 inches (285mm x 285mm x  22mm)
Shipping weight approx. 2 pound  (1 kg)
Pages approx 160
Illustrations Colour photographs
Language English
ISBN 978-91-633-2093-4
 

Content
1.   Foreword.
2.   Introduction
3.   The history and development of Japanese whisky.
3.1 The early years.
3.2 The formative years
3.3 The two 'shoguns'.
4.   Origin of taste and flavors.
4.1 On fermentation practice.
4.2 On distillation practice.
4.3 On filtration practice.
4.4 On wood policy.
4.5 On maturation
4.6 Taste guide lines.
5.  The Whiskies, facts figures and taste.
5.1    Chichibu
5.2    Fuji Gotemba
5.3    Hakushu
5.4    Hanyu
5.5    Karuizawa
5.6    Mars (Shinshu)
5.7    Miyagikyo (Sendai)
5.8    Shirakawa
5.9    White Oak (Eigashima)
5.10  Yamazaki
5.11  Yoichi
5.12   Other producers
6.   Whisky bars, bar life and whisky shops.
6.1 Tokyo.
6.2 Elsewhere.
6.2 Whisky shops
7.   Travel tips
7.1 An itinerary suggestion
7.2 Rail connection advisor.
8.   Japanese whisky on the web.
8.1  Auctions
8.2  Whisky blogs.
8.3  Whisky societies and web pages.
8.4  Translation tools.
8.5 Translation Guide
9.   Japanese whisky in print and at trade shows.
9.1 Books.
9.2 Periodicals.
9.3 Tokyo Whisky Trade Shows.
10 Bibliography
11 Index

Web
www.buxrud.se/japan.htm