Jack Halpern is the CEO of the CJK Dictionary Institute in Japan, which specializes in the compilation of CJK (Chinese, Japanese, and Korean) and Arabic lexical databases and is one of the world’s prime sources of CJK dictionaries. A lexicographer by profession, Halpern spent sixteen years compiling the New Japanese-English Character Dictionary published in the U.S. by NTC/McGraw-Hill in 1994. As a research fellow at Showa Women’s University in Tokyo, he was the editor-in-chief of several kanji dictionaries for learners, which have become standard reference works. Halpern has published over twenty books, including The Kodansha Kanji Learner’s Dictionary: Revised and Expanded and The Kodansha Kanji Dictionary as well as numerous articles. He has given over 600 public lectures on Japanese language and culture, and presented several dozen papers at international conferences. Jack Halpern has lived in Japan for over 30 years. He was born in Germany and lived in six countries including France, Brazil, and the U.S. An avid polyglot, he has studied fifteen languages (fluent in ten). - See more at: http://www.kodanshausa.com/books/9781568364087/#sthash.OqcK8Jan.dpuf
WHAT MAKES JAPANESE WHISKY SO SPECIAL AND SOUGHT-AFTER? A WORLD WHISKY EXPERT EXPLAINS IT ALL!
Whisky from Japan has acquired cult status. Distilleries can’t keep up with demand, stores can’t keep bottles on the shelves, and prices are soaring. Bars in cities from New York, LA, and Chicago to London, Sydney, Warsaw, and Singapore are offering wide selections of Japanese whisky. And it’s winning top honors year after year.
In WHISKY JAPAN, highly-respected expert Dominic Roskrow takes the mystery out of this most exotic of spirits. Based on extensive research in Japan and around the world, and filled with lively interviews and profiles, tasting notes, and gorgeous color photos, the book covers every aspect of Japanese whisky:
- its history going back more than 100 years
- how Japanese whisky is made and why it’s different from Scotch
- leading distilleries and key people
- the meteoric rise of Japanese whisky as seen through the eyes of today’s top players
- why younger drinkers are now such big fans
- some of the best whisky bars in Japan and abroad
- pairing food with Japanese whisky; creating whisky cocktails
- what to expect in the future
- and much, much more!
As Mike Miyamoto, Suntory Whisky Global Brand Ambassador, says in his foreword to WHISKY JAPAN, “Dominic Roskrow has written this book at the perfect time. . . . his great insights and understanding will guide those who are interested in Japanese whisky and will convert those who are still unsure about it.”