About wine knowledge and service. This book, spanning approximately 400 pages, is fascinating for wine enthusiasts, covering everything from service procedures and wine production methods to grape varieties, wine storage, and the AOC of cheeses. The storage condition has some stains, but it's generally in good condition. Price reduced. [Author's Profile] Katsumi Asada Born in 1932. Graduated from Kyoto Institute of Technology in 1957. Served as the manager of Osaka Rainbow Grill, chef sommelier at the Palace Hotel, and then as the Executive Sommelier at Brighton Corporation. He trained as a sommelier through self-study and is a pioneer in the field of sommeliers in Japan. He holds numerous positions, including Chairman of the Japan Sommelier Association (J.S.A.), Chairman of the International Sommelier Association, Judge of the World's Best Sommelier Competition, recipient of the French Meal Award, member of the French Gastronomy Association, Judge of Tastvinage, and Chevalier de l'Ordre. He is also a member of Le Coteaux de Champagne, Commanderie de Pontac de Medoc et Graves, Jurade de Saint-Emilion, Chevalier de Medoc, Chairman of the Italian Wine Sommelier Skills Competition, Committee Member of the Rhineland-Palatinate Wine Association, Member of the Port Wine Confraria, Honorary Advisor to the Australian Wine Association, and Lecturer at the Department of Hotel and Tourism at Toyo University, among many other important roles. His published works include "Clear Wine Encyclopedia" (Shibata Publishing), "Wine Handbook" (Bookman), "Sommelier Handbook" (Asuka Publishing), "Japanese Wine" (Torikawa Publishing), "Wine Studies" (co-authored) (Sancho Publishing), "Enjoying Australian Wine" (Tobishima Publishing), "New Encyclopedia of French Cuisine" (Doho-sha), and "Wine and Sake," "Wine," and "Drinking" (supervised) (Seibu Times).