"Hey guys,

I"ve been wanting to stat making Sake for a while now and have been reading about it quite extensively for a few months.
I"m still finding it really had to find a comprehensive text/book that will explain the process more in depth.
Most of the texts seem to be focused around working like a parrot from a regimented recipe without giving you any real insight to the implications of every step.

Does anyone know of a good book on Sake brewing?
I"m looking for acidity ratios to understand controlling sweetness vs. dryness, flavor implications of grain polish percentages and flavor implications of fermentation temperatures.

Thanks!


-Al"