Detailed explanation with photos and illustrations on how to make the ultimate unpasteurized sake, savoring the freshly squeezed taste. Using readily available koji, yeast, and lactic acid bacteria, and kitchen tools found in any home, make refreshing sparkling sake. Also provides thorough guidance on how to make wine and beer. Title: Made in 30 Minutes, Drinkable in 3 Days "Champagne-Style Doburoku Made in the Kitchen" Author: Yoichi Yamada Publisher: Nourin Gyoson Bunka Kyokai Price: 1,300 yen (excluding tax) Release Date: 1991/10/20, 2nd Edition Paperback: 97 pages Size: A5 [Table of Contents] Introduction: "Sake of the Sake Shop" and "Sake of the People" Chapter 1: My Path to Simplifying Champagne-Style Doburoku Making (You Can Make Sake Even Living in an Apartment!; Summer is the Best Time for Amateur Sake Making!; How to Make the Ultimate Champagne-Style Doburoku) Chapter 2: What Sake Making is Suitable for Amateurs (To Make Even Better Sake; Subsequent Experiment Reports) Chapter 3: Considering Doburoku Historically (This is How Much We Know About the History of Sake Making!; Back to the Era of Unpasteurized Sake) Chapter 4: Making Wine and Beer for Urban Dwellers (Easy-to-Make Wine and Beer) Chapter 5: Deregulate Homebrewed Sake! (Why I Advocate for Deregulating Homebrewed Sake) This is a used book, so the cover has scratches and yellowing, and the top, bottom, and side edges have yellowing and scratches. The main body of the book does not have any noticeable damage such as torn or missing pages. Considering it's a 35-year-old book, it's in good condition for its age and should be readable. This is a personal, long-term kept item, so please understand the current condition and check the photos for details before purchasing. Please forgive any minor oversights. As this is a used item, please refrain from purchasing if you are sensitive to condition. #YoichiYamada #Yamada_Yoichi #Book #Lifestyle/Housework #Doburoku #Doburoku #HomebrewedSake #ChampagneStyle #NourinGyosonBunkaKyokai