46 min listen
Pursuing A Dream Of Making Great Wine in America
FromJapan Eats!
ratings:
Length:
45 minutes
Released:
Oct 26, 2020
Format:
Podcast episode
Description
Our guestis Tom Kisaichi who is the owner, grower and winemaker of the Maboroshi Vineyard in Sonoma, California. Tom is courageous. Without any background of wine-making, he went to France to study wine at the one of the greatest Burgundian wineries in Gevrey Chambertin in 1991 and he opened The Maboroshi Vineyard in Sonoma, California with his wife and business partner Rebecca in 1999. Tom practices the biodynamic agricultural method in his vineyard. As a result, his wine reflects the pure and lively flavors of the soil and that is why wine lovers chase his wine. In this episode, we will discuss how Tom got into wine, how he started his career in wine without any background, why biodynamic methods are important in making great wine, a Japanese wine pioneer in Sonoma in the early 20th century and much, much more! Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats! by becoming a member!Japan Eats! is Powered by Simplecast.
Released:
Oct 26, 2020
Format:
Podcast episode
Titles in the series (100)
Episode 14: The Making of Japan Town: Japan Eats is back! Host Akiko Katayama welcomes Shuho Yagi, owner of TIC Group, to the studio for a talk about his life and times, building a successful business, helping to define Japanese cuisine in New York City, plus establishing Japantown located in the East Village. He shares that he fatefully missed his Japanese college entrance exam by ten minutes which prompted him to take his tuition money on an adventure to the United States. Working his way as a short order cook, he quickly realized the untapped potential of introducing Japanese food to the American palate. Priding himself by implementing traditional Japanese cooking techniques, it is no surprise that his T.I.C. Group is comprised of multiple, thriving restaurants that allow patrons to Enjoy Japan without Airfare! andnbsp; My concept is always original, go back to the original, that is key. [39:00] --Shuho Yagi on Japan Eats andnbsp; by Japan Eats!