At Toronto’s Swatow restaurant with Sake Brewers Kuheiji Kuno and Yusuke Hattori of Banjo Jozo Sake Brewery.
Jamie and I were fortunate enough to meet Kuheji Kuno, the 15th generation owner of Banjo Jozo Sake Brewery when he was in Toronto recently. Kuheji combines traditional methods with innovative techniques in his quest to make sake that truly reflects the rice from which its made. Considered a bit of a rebel, Kuheji is notable for marking a harvest year on his sakes and allowing for vintage variance. Jamie shot and edited the video below of myself in conversation with Kuheji with the translating help of sake expert Mariko Tajiri from That’s Life Gourmet, the company that imports Banjo Jozo sake to Canada. – Malcolm
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Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And that is the first video with a translator… which takes a bit of editing!
