This talk will revolve around our book, "Exploring the World of Japanese Craft Sake: Rice, Water, Earth," which is due out in spring 2022 from Tuttle Publishing. We will describe the many trips we took to visit over 30 craft sake breweries, farmers, fermentation scientists, koji fungus merchants and bartenders to research our book. "We" are Nancy Matsumoto, a third-generation Japanese American writer and certified sake professional, and Michael Tremblay, a sake sommelier, sake educator and one of about 80 "Sake Samurai" worldwide selected by the Japan Sake & Shochu Makers Association for their work as sake ambassadors. Our book includes a chapter on our sake bar crawls in Japan, and one filled with sake-based or sake-friendly recipes from brewing families we visited.
Additional Supporting Materials
- What sake is, how it is made, who some of the top artisans making it now around the world are, and why sake is better now than ever before.
- The different classification of sake (nama, junmai, daiginjo), sake pairing advice, and why the whole notion of classifications is becoming outmoded.
- The cultural significance and history of sake, how to serve it, and recommendations on where to buy it.
- Nancy Matsumoto, Writer & Editor, self-employed
- Michael Tremblay, Sake sommelier, Sake Samurai, sake educator, ki modern Japanese + bar
Nancy Matsumoto, Writer & Editor, Nancy Matsumoto
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