45 min listen
Dom Pérignon’s Legendary Cellar Master Merges Japanese Tradition and the Art of Champagne in His Own Sake
FromJapan Eats!
Dom Pérignon’s Legendary Cellar Master Merges Japanese Tradition and the Art of Champagne in His Own Sake
FromJapan Eats!
ratings:
Length:
62 minutes
Released:
Feb 13, 2023
Format:
Podcast episode
Description
Our guest is Richard Geoffroy who is the founder and maker of Shiraiwa, a sake brewery in Toyama Prefecture, Japan. Before Richard founded the sake brewery in 2018, he was the Chef de Cave, or cellar master, at the world-famous Champagne producer Dom Pérignon for 28 years. Richard makes traditional-style Japanese sake that is uniquely merged with Champagne-making techniques and his sake is gaining the attention of professionals and connoisseurs of sake and wine worldwide. In this episode, we will discuss why the master Champagne maker decided to produce Japanese sake, Richard’s original style of sake that incorporates the idea of assemblages, how his experience with Champagne is inspiring traditional sake production, and much, much more!!!Photo Courtesy of Marion Berrin.Japan Eats is nominated for a viewer’s choice TASTE AWARD. Cast your vote before February 17th.Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.
Released:
Feb 13, 2023
Format:
Podcast episode
Titles in the series (100)
Episode 7: An American Sake Samurai: Today on Japan Eats, Akiko is sitting down with one of only 48 Sake Samurais in the world as honored by the Japan Sake Brewers Association - Roger Dagorn. Also a noted Master Sommelier, Roger shares how he came around to the fascinating world of distinguished beverages as well as details on how he analyzes and pairs all types of food with various sakes plus relays how sake is typically produced. After the break, Roger describes the induction ceremony associated with the Sake Samurai, the importance of educating about sake, and his tips for pairing sakes with meals. This program was brought to you by The International Culinary Center. Every time I taste sake, I think about what I can pair it with food... Sake can be a food, it is meant to be consumed with food. [8:00] Sometimes with age they can take on strong aromas of smokiness and gaminess... Some people even compare them to scotch sometimes without the high alcohol. [31:00] --Roger Dagorn on Japa by Japan Eats!