Talking Terroir

Sake On Air · Jun 14, 2019 · 1h 3m

A topic of endless discussion and debate, this week Chris Hughes, Sebastien Lemoine, Marie Nagata and Christopher Pellegrini are joined by Eli Nygren, kurabito (brewer) at Chiyonokame Shuzo in Ehime Prefecture, to examine what exactly gives sake its “local” profile.

From rice to water, yeast to koji, people to practices, the number of elements at play that can enhance (or diminish!?) a sake’s “sense of place” are varied and complex. Is “terroir” even an appropriate word? Do sake and shochu need to establish their own vocabulary in order to truly communicate the value of their relationship to…