CONFERENCE “The shared terroir of sake and regional cuisine: Co-evolution of flavour”

Description

SATURDAY October 1st, 2022 from 3pm till 3:45pm

Many varied elements contribute to the terroir of sake and its unique regional expressions. One of the most intriguing is the impact of local cuisines that evolved hand in hand with jizake (local craft sake) in different regions of the Japanese archipelago.

The light, crisp and dry sake of coastal Niigata pairs beautifully with sashimi from the adjacent seas, while the rich, round brews of mountainous Nagano wonderfully complement the stronger-flavoured pickled and salted foods necessary for food preservation in this region far from the coast.

Kyoto’s famously sophisticated kaiseki ryori is a perfect match with elegant and smooth Fushimi sake, while the juicy, full-bodied sake of Saga in the southwest stands up to the area’s rich dishes made with a sweeter style of soy sauce.

This lecture will delve into the above examples and many more, to explore how Japan’s unique regional climatic and cultural differences, varied geography and local contributions of nature’s bounty influenced the shared evolution of flavour profiles between jizake and regional cuisine.

This lecture will be presented in English.

Speaker:

Sarah STEWART

Speaker Biography:

Sarah is the sake tutor at West London Wine School, a sake judge for the International Wine Challenge, and the British Sake Association’s Membership & Events Officer. She has studied the Japanese Way of Tea (chanoyu) for 17 years, giving her a deep understanding of traditional Japanese culture and hospitality. Credentials: WSET Level 3 Sake & Wine (Dist), JSA Sake Diploma, JSS Sake & Shochu Academy Graduate 2019, Certified Sake Professional & Certified Sake Sommelier.