Latest / Satellite Gourmet Gastronomy Podcast / #1O9 LORA TERRADE Sake Somelier (Frankrijk)

Transcript

#1O9 LORA TERRADE Sake Somelier (Frankrijk) · Satellite Gourmet Gastronomy Podcast

• 0:00
  SPEAKER_01: Dat je hebt afgestemd op de podcast, zet een like voor me.
• 0:03
  SPEAKER_01: Mijn gasten zijn gastronomen die werkzaam zijn in de horecasector of een link hebben met gastronomie in de breedste zin van het woord.
• 0:11
  SPEAKER_01: Hier kunnen ze hun verhaal kwijt over hun onnoemelijke passie voor koken en de horeca.
• 0:17
  SPEAKER_01: Over de cultuur van voedsel en dranken.
• 0:19
  SPEAKER_01: En hoe gas vrijheid de rode draad is en blijft in die mooie sector als die van de horeca.
• 0:25
  SPEAKER_01: Mijn naam is Fabin Goetalt en ik ben jouw host.
• 0:32
  SPEAKER_01: Deze aflevering is opgenomen tijdens het België Stake Festival.
• 0:36
  SPEAKER_01: Het weekend van 26 en 27 september 2026.
• 0:41
  SPEAKER_01: In het kader van een zesstilde reeks over stake en zoveel meer.
• 0:47
  SPEAKER_01: Ik praat in deze aflevering met Locha de Hade.
• 0:53
  SPEAKER_01: This podcast gaat verder in het Engels.
• 0:56
  SPEAKER_01: Locha de Hade.
• 0:58
  SPEAKER_01: You are a French saké sommelier.
• 1:01
  SPEAKER_01: So that's not where you started.
• 1:03
  SPEAKER_01: You trained in hospitality in Switzerland.
• 1:05
  SPEAKER_01: You worked in five stars hotels around 2019 in a Michelin Colstar restaurant in Belgium, La Plage Damien Amu.
• 1:15
  SPEAKER_01: Upon Japan pulled you in.
• 1:18
  SPEAKER_01: And then three months turned into two years.
• 1:21
  SPEAKER_01: And since 2024, you are founder of the Sake Night Fever in Paris.
• 1:27
  SPEAKER_01: And even so you sit on a jury of the Curam Master Competition.
• 1:32
  SPEAKER_01: That's about all I will tell you in the introduction because now it's your turn to tell your story.
• 1:38
  SPEAKER_01: But I want to have it with you, Laura, about sake without borders.
• 1:42
  SPEAKER_01: With other words, uh how do you make people fall in love with sake?
• 1:47
  SPEAKER_01: And first we talk about the woman.
• 1:50
  SPEAKER_01: Are you ready?
• 1:51
  SPEAKER_01: The woman.
• 1:53
  SPEAKER_01: You didn't grow up with sake, did you?
• 1:56
  SPEAKER_00: No, I did not.
• 1:57
  SPEAKER_00: I did not indeed.
• 1:58
  SPEAKER_00: I didn't know what was sake until I stepped um in Japan, actually.
• 2:04
  SPEAKER_00: But my dad is for Burgundy, so I grew up more with the wine culture, and which is very important as a French lady.
• 2:13
  SPEAKER_00: And um this culture of wine, hospitality, restaurant, and service was really there when I grew up, and this is how I basically decided to make a career out of it.
• 2:25
  SPEAKER_00: And the sake of way later.
• 2:34
  SPEAKER_01: Alright.
• 2:34
  SPEAKER_01: Why didn't you become a winemaker?
• 2:38
  SPEAKER_00: I think I always travel a lot.
• 2:41
  SPEAKER_00: Sometimes I'm very young and I travel a lot to Asia.
• 2:45
  SPEAKER_00: So I have a really deep connection with Asia.
• 2:48
  SPEAKER_00: And it was always my dream to go to live there as the continent.
• 2:52
  SPEAKER_00: There is something about the food, the ambience, the light.
• 2:57
  SPEAKER_00: It's something, a place that are very special for me.
• 3:00
  SPEAKER_00: So that's why I decided to study hospitality, because I can travel with that.
• 3:07
  SPEAKER_00: So I can be in hotels and restaurants around the world and especially Asia.
• 3:12
  SPEAKER_00: So I knew that by choosing hospitality and then restaurants, I can still be closer by the wine and to share my wine culture as a French person to the world.
• 3:24
  SPEAKER_00: But that was until I met the sake.
• 3:26
  SPEAKER_00: Okay.
• 3:28
  SPEAKER_00: I made a switch.
• 3:29
  SPEAKER_00: But by choosing hospitality and restaurant industry, you're telling stories.
• 3:34
  SPEAKER_00: Stories of the people you're working with, of the producer you are you're choosing.
• 3:39
  SPEAKER_00: So I can still talk about the story of the winemaker and of the wine I was choosing.
• 3:45
  SPEAKER_00: And of course, now the sake.
• 3:48
  SPEAKER_00: Now you are back in Paris, of course.
• 3:50
  SPEAKER_01: What did you learn from the fact of hospitality in foreign countries?
• 3:58
  SPEAKER_00: Many things.
• 3:59
  SPEAKER_00: Because actually, this is the first time I left France when I was 18.
• 4:04
  SPEAKER_00: I was still a teenager, and I came back when I was 30 years old.
• 4:08
  SPEAKER_00: So I spent all my study and work experience living abroad, and that brought me a lot of uh great experiences.
• 4:17
  SPEAKER_00: And obviously, it was traveling and living and working in different culture with different language, with different um work environments, different product, and that's for me was the most excited.
• 4:30
  SPEAKER_00: And to come back with that in France, I I needed to learn how to be a Parisian, let's say, which is not something I always dreamed about, to be honest.
• 4:41
  SPEAKER_00: Really?
• 4:42
  SPEAKER_00: No.
• 4:43
  SPEAKER_00: But I think I have something um from my experience that maybe other people don't have.
• 4:50
  SPEAKER_00: And my my my story is a little bit unique, and this is why, as well, I didn't want it to go back in France and to work in the wine industry as so many people do, and actually the market don't need me.
• 5:04
  SPEAKER_00: But um as an Asian lover, a travel lover, I think I can bring something that maybe people, French people, don't expect a product that they don't really know about, and maybe I can talk about that.
• 5:17
  SPEAKER_00: So that was a little bit my move, and uh this is what makes me very happy every day.
• 5:23
  SPEAKER_01: Yeah, it's sad.
• 5:24
  SPEAKER_01: And what's what's the most important in the hospitality?
• 5:30
  SPEAKER_00: The experience to go with something, you know, like sometimes I feel you can go in a mood to a restaurant, and maybe it would not be good, but as I'm the one to welcome, I can perceive that, and I just want to make you change your mood, change your way.
• 5:47
  SPEAKER_00: I can make you have a great night, at least.
• 5:50
  SPEAKER_00: I think this is the power of the people working in service.
• 5:53
  SPEAKER_00: We can because passionate people do their work with open art, and I think we have the ability to touch the people by our story, by the way we talk, and by the product and the food we introduce.
• 6:07
  SPEAKER_00: And for me, this is the most excited and the most beautiful job in the world because of that, because of the experience we can give.
• 6:16
  SPEAKER_00: And and um and this is very excited.
• 6:19
  SPEAKER_00: This is just amazing, and everything is about the people, is about the customer, but it's as well the coworkers, because working as a team, it's so important because everything is hospitality, is about humans.
• 6:31
  SPEAKER_00: So you need to be a little bit social, that's for sure.
• 6:35
  SPEAKER_00: But everything is about sharing, and and this is just uh just the the best, I think.
• 6:42
  SPEAKER_00: And with and food and experiences and drinks.
• 6:45
  SPEAKER_00: I mean, this is this is uh you know, you can explore the world with with this kind of uh of of universe.
• 6:51
  SPEAKER_00: So yeah, it's yeah, it's it's great.
• 6:54
  SPEAKER_01: Okay.
• 6:55
  SPEAKER_01: I said it before at some point Japan pulled you in.
• 6:58
  SPEAKER_00: Yeah.
• 6:59
  SPEAKER_01: So tell me the story about that.
• 7:01
  SPEAKER_01: Why?
• 7:02
  SPEAKER_01: Of course, because of your love for Asia, I think.
• 7:05
  SPEAKER_00: Yeah, but uh, but so honestly, so this is very fun because my story in Japan started in Belgium.
• 7:12
  SPEAKER_00: Because uh, as you say, I work in this Nishling Star restaurant, La Place d'Amée Namur.
• 7:18
  SPEAKER_00: I had a lovely time there.
• 7:19
  SPEAKER_00: I love to be in Belgium and working with Belgian people is just the best of the most important.
• 7:24
  SPEAKER_00: Belgium is great, isn't it?
• 7:25
  SPEAKER_00: It is great, it is great.
• 7:26
  SPEAKER_00: I have nothing to say, but it's just great.
• 7:30
  SPEAKER_00: And and um after working very long hours when I was going back home, I used to have some nice gin tonic with with the chef.
• 7:40
  SPEAKER_00: Oh, I love that.
• 7:41
  SPEAKER_00: Like welcoming me, yeah, you know, it's just the after after drink.
• 7:44
  SPEAKER_00: And I was telling, oh, my dream is to go to Asia, absolutely want to go to Asia, and I think it was like kind of three in the morning, and he said, like, oh, but you know, like I know a Japanese chef um in Japan.
• 7:56
  SPEAKER_00: I think he speaks a little bit of French.
• 7:58
  SPEAKER_00: Let's let's give him a call, really, at 3 a.m.
• 8:01
  SPEAKER_00: in the morning.
• 8:01
  SPEAKER_00: And we just call Itosan and he picked it up and he says, Okay, so I'm with this French girl, maybe she can take, she can arrive in Japan next month.
• 8:10
  SPEAKER_00: What do you think?
• 8:11
  SPEAKER_00: Can can she just come over for three months?
• 8:13
  SPEAKER_00: Touristic visa, can she work for you?
• 8:15
  SPEAKER_00: And that was a yes.
• 8:16
  SPEAKER_00: And I've got my flight tickets the next day, and I start my journey in Japan.
• 8:21
  SPEAKER_00: Okay, there has to be a reason.
• 8:24
  SPEAKER_01: That life to you is life.
• 8:26
  SPEAKER_01: I mean, I always I don't believe in coincidence.
• 8:31
  SPEAKER_01: You too?
• 8:32
  SPEAKER_00: I I do believe in opportunities and I like to size size opportunities.
• 8:39
  SPEAKER_00: Yeah, and um and I love adventure.
• 8:43
  SPEAKER_00: So for me, if someone told me, Oh, would you like to cross the word and work in a country where you don't know the language, but it's gonna be fun, I'm like, okay, I sign.
• 8:54
  SPEAKER_00: Not everybody I think would love to do that, but I do.
• 8:58
  SPEAKER_00: And uh and that was the best experience.
• 9:00
  SPEAKER_00: So that's how I came for three months working in this restaurant that was in the countryside of Japan.
• 9:07
  SPEAKER_01: The countryside even so that you see a huge difference between restaurants in Belgium or in Spain or Europe and Japan, in the country.
• 9:19
  SPEAKER_00: Exactly.
• 9:19
  SPEAKER_00: And all the team was Japanese, the chef, yeah, talk a little bit of French, but I was in service.
• 9:25
  SPEAKER_00: I never heard a word of Japanese before, and I had to learn all the the name of the ingredient, the fish, the vegetables, all of that.
• 9:34
  SPEAKER_00: So I could go to the table and my heart explained the menu in Japanese, and they were very nice people, so they were really like pushing me, and it was a great experience.
• 9:46
  SPEAKER_00: And it was in a countryside, but I still have access to Tokyo in like maybe two hours.
• 9:52
  SPEAKER_00: So I will start to go back and forth to say, okay, maybe I can find a job in Tokyo, and maybe I can I can stay there because it looks uh it looks quite nice.
• 10:02
  SPEAKER_01: What's the first thing you noticed when you work there about hospitality, about receiving the people, or because I think of Japan in rituals.
• 10:13
  SPEAKER_00: Are there rituals too then?
• 10:16
  SPEAKER_00: I mean the Japanese hospitality, it's one of the most important things in the culture.
• 10:22
  SPEAKER_00: This is extremely important.
• 10:25
  SPEAKER_00: And not just for the restaurants or the hotels, it's like for the for the people, you know, the the way they um they connect with the people, that they make some gifts, they make they feel well the first time they're making it.
• 10:37
  SPEAKER_00: This is so important.
• 10:39
  SPEAKER_00: And we are much more on the emotion and lively, and they are much more into looking for the perfection and to make you feel so comfortable and uh never how do you say make you feel how do you say that?
• 10:58
  SPEAKER_00: Like they're very precise in the experience they want to give you, and everything has to just be perfect and you need to feel just great.
• 11:07
  SPEAKER_00: And this is uh for them like years on experience in a way.
• 11:12
  SPEAKER_00: And in a restaurant, it's from the first step when you get in to when you leave the restaurants, you know, when they go out of the restaurant with you, when you go on the taxi and they're still like saying goodbye from the street until the car just go away.
• 11:29
  SPEAKER_00: You know, this is from A to Z experience, they don't miss a piece, and this is extraordinary.
• 11:36
  SPEAKER_01: Yeah, what I feel now is a lot of emotions.
• 11:39
  SPEAKER_01: Yes.
• 11:40
  SPEAKER_01: Yeah, you see, uh I I know, I I presume I'm in that taxi, yeah, and someone says goodbye to me for such a long time until I'm away.
• 11:51
  SPEAKER_01: Because you feel like, oh, they don't have to do that.
• 11:54
  SPEAKER_00: No, they will do that to every guest because it's their culture, but there is really something of like they're thanking you to come to visit them.
• 12:04
  SPEAKER_00: And this is like an engagement that they have toward you because you came to see them, and this is beautiful.
• 12:13
  SPEAKER_00: There is a lot of beauty in in in Japan in the culture and in the service and in their hospitality, and we have a lot to learn from them, honestly.
• 12:24
  SPEAKER_01: Did it change your personality?
• 12:31
  SPEAKER_01: In a certain way.
• 12:33
  SPEAKER_01: Well, let's say if you are an adventurous girl from 18, yeah, I think you are some kind of rebellion, I presume, not a quiet one.
• 12:44
  SPEAKER_01: But I think in being in Japan makes you more zen or more quiet and more at ease.
• 12:52
  SPEAKER_01: Not you you you have to.
• 12:55
  SPEAKER_00: You must tell me.
• 12:57
  SPEAKER_00: You must tell me.
• 12:59
  SPEAKER_00: This is an obligation that you have to.
• 13:01
  SPEAKER_00: So, yeah, obviously, my uh my vibe and energy uh it's uh a little bit too much sometimes for um like the Japanese environment because obviously I choose to work in luxury.
• 13:14
  SPEAKER_00: Um so after this experience, I moved to Tokyo and I work in a two missing star restaurant.
• 13:20
  SPEAKER_00: Beautiful.
• 13:21
  SPEAKER_00: But at the time I was the only woman and the only foreign foreigner in in the the service team, and it's such a high level of service, and you need to learn everything.
• 13:35
  SPEAKER_00: And the first thing you need to learn, it's about being very quiet and very small and discreet, which basically this is really not who I am, but um when you do the move to go to work in Japan and in luxury environment, you obviously you're not here to teach them how to do their work.
• 13:58
  SPEAKER_00: No, you just you accept and you do what you have to do to fit into the culture, and this is something I do like to do a lot.
• 14:08
  SPEAKER_00: Okay.
• 14:09
  SPEAKER_00: Um, it's to that's why I like to travel and to go to different cultures and you understand their way of living and working and you just adapt to that.
• 14:18
  SPEAKER_00: I think this is um this is life experience, you know.
• 14:23
  SPEAKER_00: I'm not here to show them whatever.
• 14:24
  SPEAKER_00: I I just want to to see how it is to work in a Japanese luxury environment.
• 14:30
  SPEAKER_00: And it is tough.
• 14:32
  SPEAKER_00: Really tough.
• 14:33
  SPEAKER_01: Was it tough?
• 14:34
  SPEAKER_01: Yes.
• 14:34
  SPEAKER_01: Yes.
• 14:35
  SPEAKER_01: Very hard for you.
• 14:36
  SPEAKER_00: Yes, but did you cry sometimes?
• 14:39
  SPEAKER_00: Oh yeah, of course.
• 14:41
  SPEAKER_00: But um not in front of them because you can't really show that you are weak.
• 14:48
  SPEAKER_00: Because you are anything, not it's because uh I'm a woman, it's more about like you don't need to show that you are um vulnerable weak, vulnerable or anything.
• 15:01
  SPEAKER_00: And so there is the the culture of just like you just take, you just take, you just take, you just take, and and you don't have to complain, you don't have to say a word, you have don't have to say anything.
• 15:12
  SPEAKER_00: And this is how you become extremely strong and that you can handle everything because for them everything is about a training that takes years for you to become the best.
• 15:24
  SPEAKER_00: You need to go through pain and to suffer and through ignorance and through many stages of emotions, but then after that you go over that and you're on top of it.
• 15:38
  SPEAKER_01: Yeah, yeah, yeah.
• 15:40
  SPEAKER_01: Yeah, intense.
• 15:42
  SPEAKER_01: I'm thinking about it now because you know, at the at the one hand, they go for perfection.
• 15:49
  SPEAKER_01: Um but even so, if you are going for perfection as a human being, yeah, you still have emotions.
• 15:56
  SPEAKER_01: So you have to cut out your emotions.
• 15:59
  SPEAKER_01: That must be hard and difficult.
• 16:02
  SPEAKER_00: Yeah, but in a way, you know, it's like when when you go in service, I always feel like this is um this is like being on the stage, like you know, on a movie or a theater, like you put your personal emotion on the side, and this is showtime.
• 16:18
  SPEAKER_00: Yes.
• 16:19
  SPEAKER_00: And really I and I really like that.
• 16:22
  SPEAKER_00: And I think people that work in in in service, you know, they have they have these things where you get adrenaline, you're excited when you go in service because every day it's different, even though you serve the same plates, you are with the same calling and in the same co like you never know what's gonna happen.
• 16:40
  SPEAKER_00: And this is extremely excited.
• 16:42
  SPEAKER_00: Um so you need to have your emotion kind of on the side, yeah, in the same way.
• 16:50
  SPEAKER_00: Guests will have a really nice emotion if they can perceive a little bit of your personality.
• 16:56
  SPEAKER_01: I think they are very honest then when they are not faking something then in Japan.
• 17:03
  SPEAKER_01: Yeah.
• 17:05
  SPEAKER_00: They are very professional things.
• 17:07
  SPEAKER_01: Yeah, you know, you show their emotions.
• 17:10
  SPEAKER_00: Really?
• 17:11
  SPEAKER_00: Oh, they never do.
• 17:12
  SPEAKER_01: Oh my god.
• 17:13
  SPEAKER_00: No, but even though in the personal life, I mean, we can't say like, oh, it's always like that, but this is not something you don't share your emotion, you don't share what you feel, what you think, because you don't you don't have to to be pushing to the other one, you know, no disturbing.
• 17:30
  SPEAKER_00: Yeah, um but I think you didn't lost your energy because of living there.
• 17:35
  SPEAKER_00: That's why as well, in the way like it was good for me to go back at one point to Europe.
• 17:40
  SPEAKER_00: I needed that because I needed to find back my energy and my light, but this is how I decided to actually um leave um the operation to do my project, okay, and to be an entrepreneur so I can decide with who I work, how I work, and in my way as well, and to respect who I am and my emotions and my personality, and I think this is what's it's working quite well right now um to be closer from me and my passion.
• 18:10
  SPEAKER_00: Okay, and this is always very challenging to do so, but um yeah.
• 18:26
  SPEAKER_00: How did sake find you?
• 18:28
  SPEAKER_00: So it was in the restaurant I I work in Tokyo, so it was they had the most amazing wine I've never seen in my life, and obviously the highest quality sake.
• 18:40
  SPEAKER_00: And they made me try, and tried with the and the fruit pairings, and explained me a little bit all the philosophy about the sake.
• 18:47
  SPEAKER_00: And that was the first time.
• 18:49
  SPEAKER_00: We have to know that when I worked there, it was COVID.
• 18:52
  SPEAKER_00: So it was a little bit special.
• 18:55
  SPEAKER_00: Um, the bar were closed, not all the restaurants were open.
• 18:59
  SPEAKER_00: So it was even hard, you know, like to go for a drink, and many things were not available.
• 19:04
  SPEAKER_00: So I was really happy to um to learn at the restaurants where I was with the best somebody in town, basically.
• 19:11
  SPEAKER_00: So that was pretty nice.
• 19:13
  SPEAKER_00: And I had my first emotion with sake because I do connect as well through emotions, through the drinks, and I think you can really have the whoa kind of experience that's changed you.
• 19:26
  SPEAKER_00: And this is something I want to create now for people when they drink some sake, that's why I want to introduce sake's fruit pairings because you can really have uh um some things that make you say, Oh, I never tasted that before, and I need to dig into this beverage.
• 19:42
  SPEAKER_00: What is it?
• 19:43
  SPEAKER_00: I need to know more.
• 19:44
  SPEAKER_01: If you uh have a drink, a first sake, yeah, what did you really experience about it?
• 19:51
  SPEAKER_01: What what was the difference between the sake you tasted and the wines you already knew?
• 19:58
  SPEAKER_00: So it was first about the aromas.
• 20:01
  SPEAKER_00: Obviously, they tell you, oh, so this is made of rice.
• 20:04
  SPEAKER_00: But the one I tried first, they're like some very delicate flavor, was very elegant, very fruity.
• 20:11
  SPEAKER_00: I'm like, how does it coming from the cereals?
• 20:14
  SPEAKER_00: I I didn't expect that.
• 20:15
  SPEAKER_00: And then the texture was very smooth, a little bit sweet, very long and delicate.
• 20:22
  SPEAKER_00: And I'm like, okay, this is very different from having some bright acidity or a string scene that we have from the from the wine.
• 20:29
  SPEAKER_00: So it's just like, how do you make that?
• 20:32
  SPEAKER_00: And this is from these questions that I then look into the history, how sake is made, because I needed to understand how can we go from the rice to this kind of so um refined a paperage.
• 20:46
  SPEAKER_00: So yeah, and that was very different from the wine and opened some from different pairing experience.
• 20:52
  SPEAKER_00: Yeah, yeah.
• 20:53
  SPEAKER_01: Kuchu said you have to understand sake or the story behind sake to like it.
• 21:02
  SPEAKER_00: So I mean it's nice, but uh everything goes through what you have in the mouths.
• 21:10
  SPEAKER_00: And sometimes we don't have to go too intellectual, you know.
• 21:14
  SPEAKER_00: If you find something, if you like it, you're just like, oh my god, okay, what is it?
• 21:18
  SPEAKER_00: Can I get a name?
• 21:19
  SPEAKER_00: Can I get a region?
• 21:20
  SPEAKER_00: Can I get just like few information?
• 21:22
  SPEAKER_00: And then I know like this is what I have to go through.
• 21:25
  SPEAKER_00: So me now, this is my job to give the story of the psyche for people to be able to understand so they have like the key points to go further in their experiences, so they can be a little bit more independent in the way.
• 21:39
  SPEAKER_00: Because as well with psych, you know, sometimes it's hard to like recognize the label, recognize the names, and all of that.
• 21:45
  SPEAKER_00: So if you have your information, it would be better for you in the next time when you come to a festival like this one.
• 21:52
  SPEAKER_00: Oh, I know I like this kind of taste and I like this kind of making, so I know for what do I do.
• 21:57
  SPEAKER_00: But otherwise, Just if you can identify the taste that you like and you can just go on that, then it's already nice.
• 22:06
  SPEAKER_00: Always important to know what you like and what you dislike.
• 22:11
  SPEAKER_00: And then usually you can always ha ask someone to guide you to find you the best uh yeah the best product.
• 22:17
  SPEAKER_01: You have different styles in sake, of course.
• 22:19
  SPEAKER_01: Oh yeah.
• 22:20
  SPEAKER_01: A lot of styles.
• 22:23
  SPEAKER_01: But if you have to name uh yeah, three styles that are at the beginning so great to to taste for for someone who doesn't really know sake or doesn't love sake like me.
• 22:39
  SPEAKER_01: I don't know it really.
• 22:41
  SPEAKER_01: I'm more or less in love with it, but I haven't tasted a lot yet.
• 22:46
  SPEAKER_01: That would change here at the Belgium Sake Festival.
• 22:50
  SPEAKER_01: But name a few styles, you you would say.
• 22:53
  SPEAKER_00: Yeah, I mean, so one of the easiest styles will be um the style which is more aromatic.
• 23:00
  SPEAKER_00: You know, this is the one this is very seductive, a lot of uh flower, a lot of fruit, it's a little bit smooth, and this is when you have the junmai ginjo, jummai dai ginjo.
• 23:12
  SPEAKER_00: This give an indication about the polishing ratio.
• 23:15
  SPEAKER_00: This always already goes a little bit in detail, but you have sometimes sake that are very easy-going and that go with all the kind of pairing, and you just can drink like this.
• 23:27
  SPEAKER_00: So look for those ones and you will have the the easy-going experience, let's say.
• 23:33
  SPEAKER_00: Um, you have another style, which is the more traditional sake.
• 23:39
  SPEAKER_00: Traditional sake they will be made um using technique that takes a little bit more time.
• 23:46
  SPEAKER_00: Again, I'm coming with Japanese word, but you can find some kimoto or yamaha.
• 23:51
  SPEAKER_00: Those techniques are just taking longer and bring some more umami and lactic acidity, which makes very interesting with European food with French product, French cheeses, for example, but the Belgian one as well.
• 24:05
  SPEAKER_00: So this very um like gourmet sake, let's say.
• 24:10
  SPEAKER_00: So this is a style which is very interesting because it's super nice with pairing, and this is a little bit rich and goes on the rice flavor.
• 24:18
  SPEAKER_00: Um, you can have as well the style of the karakucci.
• 24:22
  SPEAKER_00: Caracucci will be uh the name of the sake that they're like very, very dry, a little bit sharp.
• 24:29
  SPEAKER_00: And this gives a lot of energy.
• 24:31
  SPEAKER_00: It's more vegetable, and this goes very well with some oysters, for example, and with some uh some shellfish.
• 24:37
  SPEAKER_00: So I'm always thinking, obviously, with pairings and food.
• 24:40
  SPEAKER_00: So this is very easy, you know, to say, like, oh, it's I having a sake, what do I eat with that?
• 24:47
  SPEAKER_00: Because you need you always find need to find a moment like what I'm gonna do with it, yeah, when I'm gonna share it with my friends.
• 24:54
  SPEAKER_00: So I think that the pairing is nice with that.
• 24:56
  SPEAKER_00: Yeah, and you obviously have, for example, the aged sake, because yes, you can edge the sake, and those ones they're very um toasted, honey flavor, a little bit chocolate, caramel.
• 25:08
  SPEAKER_00: This is so lovely.
• 25:09
  SPEAKER_00: They could be very nice as well with some with some desserts, with some cheese as well.
• 25:14
  SPEAKER_00: So there is many styles, but it's nice to find them by um tastes, I will say.
• 25:20
  SPEAKER_01: Yeah.
• 25:21
  SPEAKER_00: And then you will find the Japanese names and techniques of how they were made.
• 25:25
  SPEAKER_00: Um but then you can ask the guys, like, okay, I feel I want to have this kind of sake this taste, and please recommend me something, and I'm sure they're gonna have something for you.
• 25:34
  SPEAKER_00: Back to Japan.
• 25:35
  SPEAKER_00: Yep.
• 25:35
  SPEAKER_00: I think you met a lot of brewers, didn't you?
• 25:39
  SPEAKER_02: Yeah.
• 25:40
  SPEAKER_00: Um, not that much at the time when I was living there because I spent two years and then I left, and I went back four times already since 2022, and I'm always come back for a month.
• 25:57
  SPEAKER_00: So this is very nice.
• 25:59
  SPEAKER_00: And I start going to visit the brewers as I start my project in Paris.
• 26:05
  SPEAKER_00: Um, and so this year, for example, I was one month in winter, and I was one month and a half in summer in Japan, and everything is just focusing on visiting the brewers.
• 26:18
  SPEAKER_00: So this year I'm I visited about 35 breweries.
• 26:23
  SPEAKER_00: How many?
• 26:24
  SPEAKER_00: 35, 34, 35.
• 26:27
  SPEAKER_00: It's a lot.
• 26:28
  SPEAKER_00: It's a lot.
• 26:29
  SPEAKER_00: Really?
• 26:29
  SPEAKER_00: It's it's clear, it's not holiday when I'm coming there.
• 26:32
  SPEAKER_00: It's a very busy time.
• 26:33
  SPEAKER_01: Yeah, yeah.
• 26:34
  SPEAKER_00: But I love that.
• 26:35
  SPEAKER_00: Um, and it's just from it's it's make me discover the country, go in the countryside, and have the meet just the the the makers, is it's is just wonderful, and you can understand how everybody has a different philosophy, value, focus on and make the product in very different ways, and even the style of the brewery can be very different, and this is this is so interesting.
• 27:01
  SPEAKER_00: Yeah.
• 27:01
  SPEAKER_00: So I know this is very um privileged for me to be able to do that, but I want to take the time to do it because then I'm learning about the stories, and I'm coming back to France, and this is the sake with who I work and I use for my events or masterclass so I can better uh tell about the story of Battlesborough.
• 27:23
  SPEAKER_00: So yeah, yeah.
• 27:24
  SPEAKER_00: This is amazing.
• 27:25
  SPEAKER_01: What surprises you most about rural Japan, about the countryside?
• 27:33
  SPEAKER_00: What's interesting about it?
• 27:35
  SPEAKER_00: Honestly, um for me, this is the part I love the most because um it's it's brought you, I mean, first this is so beautiful.
• 27:47
  SPEAKER_00: The the the the region, you can see how rich it is between the river, the mountain, the seaside, you can you can see all the different product that grows.
• 27:57
  SPEAKER_00: You can see how the the brewers, when they are in one village, how the community in so evolve to support and sake.
• 28:07
  SPEAKER_00: You see how then they are so involved with the rice maker.
• 28:10
  SPEAKER_00: And you understand there is all this community which is there, and there is so much craftsmanship, so much craft machine between the the people that do the um washi paper or the other one that works with the wood or the other one that works with the with the ceramic and all of that.
• 28:28
  SPEAKER_00: It makes every region, every village very special because they always have something very atypic from this region, from this village, and I think this is you're always learning about something new, and this is so surprising or they work very well together, and it's always finding some very inspiring people.
• 28:50
  SPEAKER_00: So I think it's lovely.
• 28:52
  SPEAKER_01: I think learning about sake is also learning about a lot of rituals.
• 28:57
  SPEAKER_01: For instance, how you drink sake.
• 29:00
  SPEAKER_01: Yes.
• 29:01
  SPEAKER_00: Not out of the wine.
• 29:03
  SPEAKER_00: Exactly.
• 29:04
  SPEAKER_00: Yeah, yeah, it's all the traditions and and every region have a different one uh because they have different um sacred temple or mountains and and and believe, and and this is very nice to go to meet them so they can explain you a little bit why this area is so special to them.
• 29:28
  SPEAKER_00: And obviously, they want to show you because they are the best to share you know what they have.
• 29:33
  SPEAKER_00: And I always come like, oh, I'm coming from France, and um, yeah, you know, I really love your sake, and I'm using your sake in my events in Paris, and like and they were just like, Oh, it's it's amazing for them to hear the story I'm bringing them.
• 29:49
  SPEAKER_00: So they are so proud that they can show me around, you know, and and this is how you create really great connection with them because I think they're very open-minded, honestly, and they are thrilled to welcome someone that can then explain the experience and their region and their value and their craftsmanship.
• 30:08
  SPEAKER_00: So yeah, it's uh it's yeah, it's really it's a lovely word, connection.
• 30:13
  SPEAKER_01: Yeah, is that what really sake does in drinking it together or in a hundred percent.
• 30:20
  SPEAKER_00: Yeah gather gathering people together for me it's the number one beauty about sake.
• 30:27
  SPEAKER_00: Number one beauty about sake, and this is very international.
• 30:31
  SPEAKER_00: And even though I'm like all the stories, like Jonas that organized this festival, I met him in Tokyo.
• 30:37
  SPEAKER_00: Some of the guys that I have here, I meet them in in in Paris, in Madrid, in other cities, and we all gather together because of sake and because we're a small community, but we want to we look in the same direction, and we want to support each other because we have profound respect for everybody is so passionate and they try to do as much as they can to make the sake grow and to speak about the brewers and to share about the Japanese drinking habits and community, and and this is beautiful.
• 31:16
  SPEAKER_00: People gathering together, and I think they are very loyal to sake.
• 31:22
  SPEAKER_00: When people have the great emotion with sake, they're like, Oh my god, I want to go deeper, I want to learn more, please.
• 31:28
  SPEAKER_00: And like I've seen that in my events, like I have people that repeat, that repeat, that repeat, but they're not coming from the hospitality F and B industry, one industry.
• 31:38
  SPEAKER_00: They're just individuals that just love Japan, just love sake.
• 31:41
  SPEAKER_00: And we met together, and they're just coming back and coming back, and I think this is very beautiful.
• 31:48
  SPEAKER_00: So yeah.
• 31:59
  SPEAKER_01: Let's talk about sake beyond sushi now.
• 32:02
  SPEAKER_01: Okay, pairing, yes, because that's the basic.
• 32:06
  SPEAKER_01: I think yes, they eat sushi and they have sake with it.
• 32:10
  SPEAKER_01: But let's break some rules because I heard already from Aaron, the Somalier of Zelte, sake with cheese is perfect.
• 32:19
  SPEAKER_00: Lovely.
• 32:20
  SPEAKER_00: So they share the umami.
• 32:22
  SPEAKER_00: Uh the umami, which is this like deep, rich, complete flavor that we feel, it's very like the savory one.
• 32:29
  SPEAKER_00: And the reason like you you can evaluate the umami uh because it's made of uh amido acids, and it's it's uh it's something you find in sake and you find in the cheese.
• 32:41
  SPEAKER_00: So they're just like they're talking the same language in a way.
• 32:45
  SPEAKER_00: And cheese and red wine, I'm sorry, but this is a no.
• 32:50
  SPEAKER_00: It doesn't go well together.
• 32:52
  SPEAKER_00: Yeah.
• 32:52
  SPEAKER_00: Now it it gives like like a metallic taste, and this is not something that goes well together.
• 32:58
  SPEAKER_00: With ripe wine, this is better, but with sake, honestly, this is just sublime.
• 33:04
  SPEAKER_00: Um and uh and I do a lot a lot of that.
• 33:08
  SPEAKER_00: So in all my sake masterclasses I do, when I open eight bottles of sake and I talk about sake and different styles, I always do the pairings with cheese.
• 33:18
  SPEAKER_00: And you know, with cheese, we can do from the fresh one to the very uh aged one, like the sake.
• 33:24
  SPEAKER_00: We can go for the very fresh and sparkling sake, which is a style which is very nice we haven't talked about before, to the very aged one.
• 33:31
  SPEAKER_00: So there is obviously some ways we can find that they can communicate and do like kind of a mirror, and this is beautiful.
• 33:39
  SPEAKER_01: Yeah, yeah.
• 33:40
  SPEAKER_01: It's always about I want to have some more, isn't it?
• 33:43
  SPEAKER_01: Yeah, right.
• 33:43
  SPEAKER_01: Yeah, okay.
• 33:44
  SPEAKER_01: What about sake and pizza?
• 33:46
  SPEAKER_00: I love that.
• 33:47
  SPEAKER_00: Really?
• 33:48
  SPEAKER_00: Yes! So I did a pizza and and sake event.
• 33:52
  SPEAKER_00: So in the pizza, or you can have the tomato base.
• 33:55
  SPEAKER_00: Tomato is one of the ingredients with the most umami and nice acidity, and of course the cheese is working very well.
• 34:02
  SPEAKER_00: So Japan meets Italy.
• 34:04
  SPEAKER_00: Yes, yes, and actually, I think the one that did the it was more the US that did the sake and pizza pairing because you know they have the big slides, the new New York size slides.
• 34:16
  SPEAKER_00: So I think it's a pairing more coming from the US, and honestly, it's just amazing.
• 34:22
  SPEAKER_00: Because it's important as well to have sake in a more convivial and popular way.
• 34:28
  SPEAKER_00: You know, you can just have a bite, have a glass of sake.
• 34:32
  SPEAKER_00: I think this is a very easy-going way and like easy to share as well with people around and with friends and family, uh, because sake was always very introduced to Europe in the very kind of luxury way through the sushi restaurant, the oyster, the very nice restaurant, mixing star.
• 34:49
  SPEAKER_00: But you know, like we can keep in it as well in a very easy-going way, and this is as well part of my focus.
• 34:55
  SPEAKER_00: That's why cheese pizza, it's kind of like everyday food.
• 34:58
  SPEAKER_01: Yeah, but that's that's good as an introduction to sake.
• 35:02
  SPEAKER_01: Exactly.
• 35:02
  SPEAKER_01: It's not too difficult.
• 35:04
  SPEAKER_01: Cheese is common pizza here in Belgium.
• 35:07
  SPEAKER_00: Yeah, exactly.
• 35:08
  SPEAKER_00: And this is something you can even have at home, you know.
• 35:10
  SPEAKER_00: So, oh, I've got some pizza at home.
• 35:12
  SPEAKER_00: Oh, I can open it with some ham, some cheese, some pizza, some other stuff, because there is the umami, we know it's gonna be rich.
• 35:19
  SPEAKER_00: And you can always, so we have the sushi.
• 35:22
  SPEAKER_00: I mean, this is it's hard to have some good sushi at home, but you can have some really nice uh ceviches, some really nice fish that you have as well in bedroom, some oysters.
• 35:31
  SPEAKER_00: So, this is something as well that easily can be fine.
• 35:35
  SPEAKER_00: So, yeah, some options.
• 35:37
  SPEAKER_01: Uh sake and chocolate.
• 35:39
  SPEAKER_00: Lovely too.
• 35:40
  SPEAKER_00: Like, so for example, the the the um uh matured sake, the aged sake.
• 35:46
  SPEAKER_00: This is really nice because you can have some spice toasted flavors.
• 35:51
  SPEAKER_00: For me, the darkest chocolate is the better.
• 35:53
  SPEAKER_00: It's the best.
• 35:54
  SPEAKER_00: Is the is the better, yeah.
• 35:55
  SPEAKER_00: Because some of the sake, you know, you don't have this, it is kind of of sweet and very round, so it will feel like you almost put like kind of a syrup, you know, on top of the chocolates and the texture in the mouth.
• 36:08
  SPEAKER_00: There is no like acidity that breaks the the the chocolate, you know, it's just very, very, very delicious.
• 36:16
  SPEAKER_00: So I need obviously to try that because you guys have the best chocolate, I think.
• 36:20
  SPEAKER_01: Yes, we know we have the best chocolate.
• 36:23
  SPEAKER_01: Thank you for reminding me.
• 36:26
  SPEAKER_00: What about spicy food?
• 36:28
  SPEAKER_00: Spicy food is very interesting too, and I think we can play with two kinds of pairings, or you have the more rounder sake, more aromatic one, very round, so you're gonna cool down the the spice of the food, or you can actually have some drier sake if you want to like put like make you feel more of the hot and spice flavor.
• 36:53
  SPEAKER_00: So I did an event with uh restaurant from Singapore, and in Singapore they have a lot of hot and spicy food, and that was really amazing.
• 37:04
  SPEAKER_00: And you can actually can choose, oh, I want a sake that's gonna you know chill down the spice or the one that's gonna just gonna like put it up.
• 37:13
  SPEAKER_00: So yeah, it it could work as well, definitely.
• 37:16
  SPEAKER_01: All right.
• 37:17
  SPEAKER_01: Last but not least, have you got experience with Belgian food?
• 37:22
  SPEAKER_01: Not yet.
• 37:24
  SPEAKER_01: So I have to ask you, sake in Belgian food, would that work?
• 37:28
  SPEAKER_01: Yes, I would love to do that with some Belgian.
• 37:32
  SPEAKER_01: I mean, obviously the chocolate.
• 37:34
  SPEAKER_00: Yeah, it's Belgium, but some nice muscles as well.
• 37:37
  SPEAKER_00: It could be nice.
• 37:38
  SPEAKER_00: You have some really nice seafood, I think.
• 37:40
  SPEAKER_00: Oh, I'm thinking about something.
• 37:42
  SPEAKER_00: Um I I used to have a lot of the crevette grise uh in Namur.
• 37:48
  SPEAKER_00: We're doing one of the special okay, now I'm thinking about yeah.
• 37:52
  SPEAKER_00: Some seafood, okay.
• 37:53
  SPEAKER_00: Tell me tell me something pairing, a good pairing.
• 37:56
  SPEAKER_01: Yeah, you did in the Belgian restaurant?
• 37:58
  SPEAKER_00: I never did with a Belgian restaurant, but I need to come to Belgium and to organize one.
• 38:04
  SPEAKER_00: I'm coming.
• 38:04
  SPEAKER_00: I'm gonna I'm gonna find some some restaurants.
• 38:07
  SPEAKER_01: Of course, of course, yeah.
• 38:09
  SPEAKER_00: It would be honestly super interesting, definitely.
• 38:12
  SPEAKER_01: Yeah, okay, all right.
• 38:14
  SPEAKER_01: What's the most totally un-Japanese kind of ingredient you would combine with sake?
• 38:24
  SPEAKER_00: Non-Japanese?
• 38:26
  SPEAKER_00: Yeah, the one we haven't told yet, paired with sake.
• 38:30
  SPEAKER_00: Yeah, non-common.
• 38:32
  SPEAKER_00: Um, so for example, today I brought some foie gras.
• 38:36
  SPEAKER_00: What did you buy?
• 38:37
  SPEAKER_01: Foie gras?
• 38:38
  SPEAKER_01: Okay, foie gras.
• 38:40
  SPEAKER_01: Foie gras?
• 38:40
  SPEAKER_01: Yes, okay.
• 38:42
  SPEAKER_01: Yeah, I presume that goes well with sake.
• 38:45
  SPEAKER_00: This goes very well.
• 38:46
  SPEAKER_00: Taste and flavors.
• 38:47
  SPEAKER_00: Yeah, to find it is very like sweet and and yeah, yeah, it's gonna be fun.
• 38:51
  SPEAKER_00: So I'm gonna warm up some sake with foie gras.
• 38:55
  SPEAKER_00: Okay, warm it up.
• 38:56
  SPEAKER_00: Yes.
• 38:57
  SPEAKER_00: I I I really love to warm the sake.
• 39:00
  SPEAKER_00: This is something I am learning when I'm coming to Japan.
• 39:03
  SPEAKER_00: So I'm always meeting the experts of warming up sake, and um, and this is some knowledge I'm really very happy to to learn and to go on with.
• 39:16
  SPEAKER_00: So if you say warm up the sake of degrees, yeah, 70 degrees, which is kind of a lot.
• 39:23
  SPEAKER_00: So it's actually the first fermented drink or even the first drink in the in the world, I think, that you can enjoy from five degrees to 70.
• 39:33
  SPEAKER_00: Okay.
• 39:34
  SPEAKER_00: This gives so many opportunities of tasting and pairing.
• 39:38
  SPEAKER_00: So I brought my my worm sake set, and I'm gonna do the masterclass about worm sake, and I'm gonna use some foie grasp.
• 39:56
  SPEAKER_01: Five minutes.
• 39:57
  SPEAKER_01: True or false.
• 39:58
  SPEAKER_01: Okay, sake edition.
• 40:00
  SPEAKER_01: Really pure.
• 40:01
  SPEAKER_01: Sake is rice wine, true or false.
• 40:04
  SPEAKER_00: Sake is rice wine.
• 40:07
  SPEAKER_00: False?
• 40:08
  SPEAKER_00: I'm sorry, I don't like to I don't like the rice rhyme.
• 40:12
  SPEAKER_00: So this is my opinion, but Okay, explain.
• 40:17
  SPEAKER_00: Um I just don't like to to use the vocabulary wine.
• 40:23
  SPEAKER_00: You know, just let's sake, suck it.
• 40:26
  SPEAKER_00: It's a cereal and it's made of rice.
• 40:29
  SPEAKER_00: We I don't think we need to always simplify and simplify and to add wine for people to understand that this is not a spirit.
• 40:39
  SPEAKER_00: Uh I'd rather take the time to explain and uh uh yeah, I like to separate that.
• 40:44
  SPEAKER_00: But this is really much my my point of view.
• 40:47
  SPEAKER_00: Okay, sake is sake.
• 40:50
  SPEAKER_01: All right.
• 40:51
  SPEAKER_01: Number two sake should always be served warm, true or false.
• 40:56
  SPEAKER_00: Okay, false, because obviously we can do cold room temperature and and warm.
• 41:03
  SPEAKER_00: We can play a lot.
• 41:04
  SPEAKER_00: Yeah, but you love the warm ones.
• 41:06
  SPEAKER_00: I love it.
• 41:08
  SPEAKER_01: Okay, you already answered it, but say true or false.
• 41:12
  SPEAKER_01: Sake is only for sushi.
• 41:14
  SPEAKER_01: It's false.
• 41:15
  SPEAKER_00: Obviously, this is delicious, but yeah, we can have a lot of other of other pairings that are really funny.
• 41:22
  SPEAKER_01: Yes, you talk to me about chocolate, Belgian chocolate.
• 41:25
  SPEAKER_01: Good sake has to be expensive.
• 41:28
  SPEAKER_00: Oh, false, false again.
• 41:31
  SPEAKER_00: Yeah, yeah, yeah.
• 41:32
  SPEAKER_00: Uh I mean expensive sake, it means they use it's a lot of technique, a lot of savoir-faire, a lot of experiences, and a lot of marketing as well sometimes.
• 41:43
  SPEAKER_00: So you can have really good sake at really cheap price.
• 41:47
  SPEAKER_00: I 100% believe that.
• 41:50
  SPEAKER_00: So you just for you what's a good sake, please try out and just drink whatever you like to drink and try as many as you can, and this will define a good sake.
• 42:01
  SPEAKER_00: Is the one the sake that you like to drink?
• 42:03
  SPEAKER_00: And this is very personal to everyone, and you don't need to put the highest price for that.
• 42:09
  SPEAKER_00: Okay, good answer.
• 42:10
  SPEAKER_01: Yeah, you need to understand Japanese food to appreciate sake, true or false?
• 42:16
  SPEAKER_01: So I don't think so.
• 42:18
  SPEAKER_01: False.
• 42:18
  SPEAKER_01: Yes.
• 42:19
  SPEAKER_00: Yeah, I mean it could help, but again, if you we need if we need to simplify something, is that you can have sake even though with your deli food, Belgium European and food, and you don't need to go through knowing everything about Japan.
• 42:39
  SPEAKER_00: Just take it as um um as a drink by himself and you create your own emotion with the food that you like to to eat.
• 42:47
  SPEAKER_01: Sake is too difficult to understand, true or false?
• 42:52
  SPEAKER_01: It's it's not easy product, but um Why do you say that?
• 42:58
  SPEAKER_01: Why do we say it's not an easy product?
• 43:00
  SPEAKER_00: Oh, because if if you want to understand the way is it make, is it indeed quite complex?
• 43:06
  SPEAKER_00: Okay.
• 43:06
  SPEAKER_00: It is the brewing, yeah.
• 43:09
  SPEAKER_00: It's quite complex to understand again from like, you know, as I said at the beginning, from the rice, how do you get to some very flowery and nice flavor?
• 43:18
  SPEAKER_00: Like, huh, this is very interesting.
• 43:22
  SPEAKER_00: But you don't if you don't want to do the research, this is all right, and this is just nice if you appreciate the drink as it is, I would say, and focus on the tasting experience.
• 43:33
  SPEAKER_00: Okay, yeah.
• 43:34
  SPEAKER_00: Sake is just for experts.
• 43:37
  SPEAKER_00: It's not just for experts, yes.
• 43:39
  SPEAKER_00: But it's nice if you are with an expert to take you on the ride.
• 43:43
  SPEAKER_00: But you know, I feel here everybody is gonna just come have fun and drink with the expert, they're gonna pour you the drink.
• 43:50
  SPEAKER_00: But sake, it's definitely for everyone, 100%.
• 43:54
  SPEAKER_01: Okay, all right.
• 43:56
  SPEAKER_01: Now, your mission.
• 43:58
  SPEAKER_01: Ooh, yeah.
• 44:00
  SPEAKER_01: Introduce us to your Sakanite Fever, Laura.
• 44:04
  SPEAKER_01: Yeah, great title by the way.
• 44:09
  SPEAKER_00: Yeah, so it's definitely to sake.
• 44:12
  SPEAKER_00: All right.
• 44:13
  SPEAKER_00: It definitely definitely starts with with this music.
• 44:17
  SPEAKER_00: Because I want you to have something which is fun, easygoing, and that you you feel like, okay, I want to I want to be part of the game.
• 44:25
  SPEAKER_00: I want to be part of the party.
• 44:27
  SPEAKER_00: Because the thing is to celebrate sake and to gather together around sake experiences.
• 44:33
  SPEAKER_00: So when I came back to France, I see that now a lot of restaurant chefs, they always do some pop-ups of residency.
• 44:41
  SPEAKER_00: Everybody is moving to one restaurant to another.
• 44:44
  SPEAKER_00: But there is no no one doing that for the drinks yet.
• 44:48
  SPEAKER_00: And obviously, being a wine summon yet and go around well, it doesn't really make sense.
• 44:52
  SPEAKER_00: But if you have another drink, another beverage, I think this is the perfect way to introduce it.
• 44:59
  SPEAKER_00: To just not have a fixed place, but to go in some places where sake is not expected, and to gather a community there.
• 45:08
  SPEAKER_00: And that's what's how sake night fever came along.
• 45:12
  SPEAKER_00: So it's just to do some pop-ups and collaboration with restaurants from very diverse food and to bring the sake there, always a different sake selection, always buy the glass, and always at the very cheap price.
• 45:28
  SPEAKER_00: I mean, always the glass lower than 10 euros, which is honestly very rare in Paris.
• 45:33
  SPEAKER_00: So I need I want to make it accessible.
• 45:36
  SPEAKER_00: So when you go there, you're just like, okay, I arrive at the table and I say, What do you want to eat?
• 45:42
  SPEAKER_00: And through what you want to eat, I'll tell you what you can drink.
• 45:46
  SPEAKER_00: Because I do the pairings, and the idea, it's like people try all the food and to pour all the sake, and then they can just understand the experience of discovering the sake with the food and with an expert explaining to them what they are drinking, what is happening into the mouth, and to create some emotional connection with it.
• 46:06
  SPEAKER_01: So is it to compare with this event, the Belgian sake fifth?
• 46:10
  SPEAKER_00: Eva, it's um or is it smaller?
• 46:13
  SPEAKER_00: It's me going to the restaurants and just during a wine night service.
• 46:18
  SPEAKER_00: So people come, they book, they just go with friends, with family, and they look on the menu.
• 46:23
  SPEAKER_00: Okay, we're gonna have this.
• 46:24
  SPEAKER_00: Oh, crockets.
• 46:26
  SPEAKER_00: You have some really nice crockets in Belgium.
• 46:29
  SPEAKER_00: This is the crockets I want to do pairings with.
• 46:32
  SPEAKER_00: Sorry, I just like this.
• 46:33
  SPEAKER_00: Is the crockets I want to Okay.
• 46:35
  SPEAKER_00: So, you know, psyche with Belgian food.
• 46:37
  SPEAKER_00: Psyche with Belgian food.
• 46:38
  SPEAKER_00: We have some different crockets on the menu.
• 46:40
  SPEAKER_00: Okay, we have the cheese one, the meat one, and the the shrimp one.
• 46:44
  SPEAKER_00: Okay, so depending on what you're choosing, I'm gonna recommend the psyche and I'm gonna explain you why I think it's go well together.
• 46:52
  SPEAKER_00: And uh, I'm gonna tell you the story of the psyche maker.
• 46:56
  SPEAKER_00: And it's basically um, yeah, it's it's something which is very free, very delight, and where you can gather other sake lovers which is there, and it's just about having a fun time together, and me having a fun time too with the guest.
• 47:11
  SPEAKER_01: Yeah.
• 47:11
  SPEAKER_01: What I feel through your story is that you are really on a mission with the sake night fever and talking about sake.
• 47:19
  SPEAKER_01: Yes.
• 47:20
  SPEAKER_01: Why?
• 47:21
  SPEAKER_01: Why, Laura?
• 47:22
  SPEAKER_01: Why is that?
• 47:23
  SPEAKER_01: Because you feel Japanese or Asian?
• 47:28
  SPEAKER_01: Oh, what is it?
• 47:29
  SPEAKER_01: What is it in fact?
• 47:31
  SPEAKER_01: It's just like You have to be very personal now.
• 47:34
  SPEAKER_01: Be open about it.
• 47:35
  SPEAKER_01: Why is sake so important in your life?
• 47:40
  SPEAKER_00: Because it's oh my god.
• 47:45
  SPEAKER_00: I mean, I've never been as happy as I am now.
• 47:48
  SPEAKER_00: That sense I am in the in the sake industry.
• 47:51
  SPEAKER_00: Because sake brought me back to Japan.
• 47:54
  SPEAKER_00: It brought me back to the to the countryside, to the productors, and this is everything I always dream about.
• 48:01
  SPEAKER_00: Sake made me feel free to interpret, to be myself, and to create my own project and to um and to do it my own way and to share my love and passions through that, through this kind of experience and culinary experience.
• 48:19
  SPEAKER_00: And then now I start to move around.
• 48:21
  SPEAKER_00: Look, I'm here, I start to travel, even though in Europe, meeting here in Belgium, meeting some other people from Europe that all gather to this to these events, and this is gonna create some more opportunities for me to maybe go out of Paris and to start do other events in Europe.
• 48:38
  SPEAKER_00: So it will be everything I always wanted to do and to be.
• 48:44
  SPEAKER_00: So that's why this is so special.
• 48:46
  SPEAKER_00: Sake allows me to do that, so allows me to do myself to be myself in a way.
• 48:51
  SPEAKER_01: Yeah, but if you go back to your youth when you were a child, was Japan already in your life or something because you said earlier it was uh since I was very young.
• 49:02
  SPEAKER_01: Yeah, I was into Asia.
• 49:04
  SPEAKER_01: I think, my God, I'm I was uh into something else when I was young, I was into boys.
• 49:11
  SPEAKER_00: And you were into uh Asia.
• 49:13
  SPEAKER_00: Yeah, because I I started traveling when I was six years old to Asia.
• 49:18
  SPEAKER_00: For me, this is like this is the places where I felt safe and inspired, and and and I want to take life as an adventure.
• 49:31
  SPEAKER_00: So this is why I need to be uh loyal to to who I wanted to be when I was a little girl.
• 49:39
  SPEAKER_00: I wanted to be like Indiana Jones and going to adventure all the time and going through different countries and go deep into the culture, and actually, this is the food culture because food gathers people together, and it just makes so much sense to me.
• 49:56
  SPEAKER_00: I never felt like I'm going into the wrong direction on the one way, and I life brought me here through the decision I've made and through the people that believe in me, and this includes my my Belgian past, so it just feels right.
• 50:15
  SPEAKER_00: I don't know if I have any explanation, it's just yeah, it's great, it's great.
• 50:18
  SPEAKER_01: It just feels good.
• 50:19
  SPEAKER_01: I understand you.
• 50:20
  SPEAKER_01: I see you, I see you.
• 50:22
  SPEAKER_01: I read you, yeah, yeah.
• 50:24
  SPEAKER_01: You are all into sake, and because nowadays it's a fucked up world we live in.
• 50:29
  SPEAKER_01: Right.
• 50:30
  SPEAKER_01: Yeah, isn't it?
• 50:32
  SPEAKER_01: This kind of life with sake in it gives us more freedom, maybe, or more attention to each other, more connection.
• 50:43
  SPEAKER_00: Yeah, or they don't know.
• 50:45
  SPEAKER_00: Other interpretation, other culture, or like I'm meeting people I would have never met through the restaurant and the wine industry.
• 50:53
  SPEAKER_00: And and this is just so nice, and this is so niche, and this is still growing, and to be part of a market which is growing, this is so excited to be part of it.
• 51:05
  SPEAKER_00: You know, it's it's because you need to put all your effort and this is very challenging, and I think there's so much efforts for us to do that all together, and and and this is uh yeah, very excited again.
• 51:19
  SPEAKER_01: Okay.
• 51:19
  SPEAKER_01: If you are in a room with all sake drinkers and sake lovers, what do you notice about those people?
• 51:33
  SPEAKER_01: It's great you are thinking.
• 51:35
  SPEAKER_00: Yeah, I love the silence.
• 51:38
  SPEAKER_00: So I think I think there is something which is very honest and emble uh into the psyche psyche world.
• 51:47
  SPEAKER_00: So maybe I'm a little flowered there, just would just only want to see the beauty all of the thing.
• 51:52
  SPEAKER_00: I always want to see the like the beauty and the and the the the nice side of the thing and to focus on that because this is how we're gonna continue to inspire, and this is how we're gonna bring more people into into our words.
• 52:05
  SPEAKER_00: So I think uh yeah, yeah, maybe we have to learn and honest, yeah, we've been and and fun and and no boundaries and no barrier, and uh it's much more fun than sometimes meeting with one people, if I can say.
• 52:23
  SPEAKER_00: I love them, I love them, but oh my god, I have much more fun with my psyche peps.
• 52:27
  SPEAKER_00: Sorry, it's okay, it's okay.
• 52:29
  SPEAKER_01: But when we look at the future now, so yeah, do you think sake is a trend or is it something bigger?
• 52:37
  SPEAKER_01: You know, I'm into the Belgian gastronomy and before Jonas, we have to say it, nobody in fact knew about sake here in Belgium.
• 52:47
  SPEAKER_01: He's one of the first.
• 52:49
  SPEAKER_01: He's on a mission too, exactly.
• 52:51
  SPEAKER_01: Uh for a few years.
• 52:53
  SPEAKER_01: So I don't think it's a trend.
• 52:56
  SPEAKER_01: Do you?
• 52:57
  SPEAKER_00: I hope it's not a trend anymore.
• 52:59
  SPEAKER_00: Oh, but if it's a trend, it needs to be something that stays for a long time in the future, and that's why you need to have as well some faces that represent the sake.
• 53:11
  SPEAKER_00: And Jonas is one of them, like doing all of that.
• 53:14
  SPEAKER_00: This is so important because it inspires other city, other people, other country, and we need to raise this community of professionals working for in and believing in a product.
• 53:26
  SPEAKER_00: And this is such a challenge because people they don't it's it's not an easy way at all.
• 53:35
  SPEAKER_00: Uh because um I mean when you are one country consumers, you don't really care about something that comes from a cereal, so that's come from very far away from you.
• 53:48
  SPEAKER_00: So is it getting trendy?
• 53:52
  SPEAKER_00: Just you need to create the trends and you need to make it keep.
• 53:56
  SPEAKER_00: But I think it's it's getting more and more important in Europe, but we need to continue in the same direction as we do now.
• 54:03
  SPEAKER_01: Yes, and then that is why a Belgium sake festival is a very good event.
• 54:08
  SPEAKER_01: A Saturday night fever abroad is very a good event.
• 54:12
  SPEAKER_01: Are you organizing an another one sometime soon?
• 54:16
  SPEAKER_00: Uh yeah, I need to work on that, but definitely there should be one happening every month.
• 54:21
  SPEAKER_00: But you know, it just makes me think like now there is more and more sake produced in Europe.
• 54:26
  SPEAKER_00: So this is part of something like, oh, now, okay, sure, there is the sommelier, there's the one creating the events like this one, but now they're in the producer.
• 54:35
  SPEAKER_00: People they go to look for the knowledge in Japan and they come here and they and they're gonna do their own their own sake here.
• 54:42
  SPEAKER_00: So this is very important because we can have some sakes coming from Europe, but as it is already doing like from a long time in the US.
• 54:51
  SPEAKER_00: So I think this is like part of how the culture is gonna stay.
• 54:55
  SPEAKER_01: Okay.
• 54:57
  SPEAKER_01: Would you ever organize a sake night fever here in Belgium?
• 55:01
  SPEAKER_00: Yes, I want to.
• 55:02
  SPEAKER_00: Wouldn't that be great?
• 55:03
  SPEAKER_00: That would be great.
• 55:04
  SPEAKER_00: What do you need, Laura?
• 55:06
  SPEAKER_00: I need a I need a crockett restaurant.
• 55:09
  SPEAKER_00: We don't have course, like I mean this could be from the very easygoing, but it's more of finding some chef that wants to go out of what they do, maybe in an everyday basis, and to go beyond on an experience for the guests and and just to have some fun because you can honestly have beautiful experience with sake.
• 55:34
  SPEAKER_00: And I think look look at those those those Belgium distributors.
• 55:37
  SPEAKER_00: Like the market is already big.
• 55:39
  SPEAKER_00: There is so many products, beautiful ones that you can use.
• 55:42
  SPEAKER_00: So we just need to you we just need to create the event.
• 55:46
  SPEAKER_00: So I'm gonna work on that.
• 55:47
  SPEAKER_00: Okay.
• 55:48
  SPEAKER_00: All right.
• 55:49
  SPEAKER_00: And the end of the of the day, I'm gonna I'm gonna come in back and tell you, like, okay, I find a restaurant with where I can collaborate.
• 56:04
  SPEAKER_02: What can I wish for you?
• 56:09
  SPEAKER_00: Prosperity Prosperity and have a lot of fun with what I do and continue to do that.
• 56:16
  SPEAKER_00: Yeah.
• 56:17
  SPEAKER_01: Even so, if you have to choose tomorrow between Japan or Paris, France, you really have to choose, darling.
• 56:26
  SPEAKER_01: You stay in Paris, France, or you go to Japan?
• 56:31
  SPEAKER_01: You have two choices.
• 56:32
  SPEAKER_01: Or maybe you could go come to Belgium.
• 56:36
  SPEAKER_00: Well, I decided to now have my life between Japan and France, and I want to keep this balance.
• 56:42
  SPEAKER_00: I'm gonna be more time in France now than in Japan, but have you got something special?
• 56:50
  SPEAKER_01: Someone special here in Paris?
• 56:52
  SPEAKER_01: No, I don't.
• 56:53
  SPEAKER_01: So that's why I'm traveling too much, you know.
• 56:56
  SPEAKER_00: You haven't got time to socialize.
• 56:58
  SPEAKER_00: So that's important.
• 56:59
  SPEAKER_00: It's it's it's my project and to continue in this way, and that's why everything is open.
• 57:05
  SPEAKER_00: And I lived in Japan.
• 57:08
  SPEAKER_00: I work in a Japanese restaurant, but if I can do what I do in a daily basis in Japan, so then yes, I think I will take the rise and I will go back to Japan one day to live there.
• 57:18
  SPEAKER_00: Really?
• 57:20
  SPEAKER_01: Yeah, yeah, yeah.
• 57:21
  SPEAKER_01: In the country?
• 57:23
  SPEAKER_01: Why not?
• 57:25
  SPEAKER_01: Why not?
• 57:25
  SPEAKER_01: In the country between in the country and the farm and a bit of pics and a few children, and uh let's see about that.
• 57:35
  SPEAKER_00: Let's see about that.
• 57:36
  SPEAKER_00: I'm very much I love the city vibe, but you know, like I I think I like I like the double life.
• 57:42
  SPEAKER_00: So I like to be in a in in two countries.
• 57:44
  SPEAKER_00: I like to be in the city and the countryside.
• 57:46
  SPEAKER_00: I think this is uh this is a healthy path for me to be in one place and the other, and I and I like that.
• 57:53
  SPEAKER_00: Okay.
• 57:54
  SPEAKER_01: Sometimes I ask my guests at the last question, and then I say, I put you into a machine that gets you back into time, into history, and you can choose one particular time you will have to relive it.
• 58:12
  SPEAKER_01: Could you say what particular moment you want to relive once more in your life?
• 58:20
  SPEAKER_00: I will definitely go back to the 70s or 80s.
• 58:24
  SPEAKER_00: This time looks pretty fun.
• 58:27
  SPEAKER_00: Okay.
• 58:27
  SPEAKER_00: But a moment in your career, a moment in your sake life.
• 58:32
  SPEAKER_00: In my sake, but I go back to like some old times where all the things were creating at the time, and I would love to see how like the sake explode at the time.
• 58:41
  SPEAKER_00: But in my time.
• 58:44
  SPEAKER_01: I know.
• 58:44
  SPEAKER_01: Shall I tell you?
• 58:46
  SPEAKER_01: I think I'm good now.
• 58:48
  SPEAKER_01: I think you were it was the happiest moment in your life when the chef in Belgium in that restaurant says, Let's call the Japanese chef for you to go to Japan.
• 59:01
  SPEAKER_00: Yeah, it's yeah, and and yeah, it was very important time.
• 59:07
  SPEAKER_00: It's yeah.
• 59:09
  unknown: Yeah.
• 59:10
  SPEAKER_01: Switch everything.
• 59:11
  SPEAKER_01: It changes your whole life.
• 59:13
  SPEAKER_01: Yep, it did.
• 59:14
  SPEAKER_01: Okay.
• 59:15
  SPEAKER_01: Laura Terate.
• 59:16
  SPEAKER_01: Thank you.
• 59:19
  SPEAKER_01: Thank you very much.
• 59:20
  SPEAKER_01: Thank you so much.
• 59:21
  SPEAKER_01: Wonderful to get to know you.
• 59:23
  SPEAKER_00: Wonderful too.
• 59:24
  SPEAKER_01: Bye-bye.
• 59:25
  SPEAKER_01: Have a nice day.
• 59:26
  SPEAKER_01: The welcome to go.
• 59:29
  SPEAKER_01: Thank you very much.
• 59:31
  SPEAKER_01: This was it for this aflevering.
• 59:34
  SPEAKER_01: Bedankt dat je erbij was.
• 59:35
  SPEAKER_01: We hadden het goed samen.
• 59:37
  SPEAKER_01: Ga naar stutterlijmet.com en lees meer over deze podcast.
• 59:41
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• 59:49
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