Rice, Water, Earth: Notes on Sake
These posts are the continuation of my thoughts and reporting on sake for the James Beard award-winning Exploring the World of Japanese Craft Sake, which I co-wrote with sake sommelier and Sake Samurai Michael Tremblay.
World Sake Day 2021 Celebrations around the Globe
In New York, where there is such a concentration of sake expertise as well as great sakes available through retail, izakayas, bars and restaurants, the must-join event is The American Sake Association’s in-person celebration at the Brooklyn Kura Taproom.
How to Become a Master Sake Brewer, Part II
“We don’t tailor our schedule to human needs, but prioritize the microorganisms that work twenty-four-seven. We’re making traditional sake here, so we want to preserve the good parts of the traditional work of Fukumitsuya, while also accommodating modern work life.”
How to Become a Master Sake Brewer: Toji Education Evolves, Along with the Times
“It’s true that the old ‘watch and learn’ style that used to be the norm has changed. A ‘tell and teach’ style has evolved. You can’t really say that one is better than the other. It’s not so much how you learn as what you learn. The important thing is to take ownership of the process.”
The International Legacy of Sake Missionary Yasutaka Daimon
“Daimon-san always goes around to every single student, sits seiza in front of them, pours his sake for them and listens - truly listens - to who they are and to their story.”
More Sake Content Than I Have Time For!
Brewers, along with a worldwide community of sake educators and agents are taking to Instagram Live, Zoom, and other platforms to tell their stories, show off their breweries, introduce their farmers, and hold virtual tastings.