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.
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.”