Heavensake: Traditional Sake Made In The Style of Champagne

Our guests are Régis Camus and Carl Hirschmann, co-founders of Heavensake https://www.heavensake.com/, which was founded in 2016.   Heavensake is truly unique.  It is the first sake producer that introduced the blending (assemblage) technique to the traditional sake-making process.  The mastermind behind Heavensake is Régis Camus who led the renowned Champagne House Piper-Heidsieck as the Chef de Cave for 28 years.  Another key point of Heavensake is that Régis and Carl and their team work closely with traditional sake brewers.   In this episode, we will discuss how the blending techniques that are used in Champagne production work in sake brewing, how its collaborations with top traditional sake breweries inspire the sake industry overall,  and much, much more!!! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Om Podcasten

What is Japanese food? Sushi, or ramen, or kaiseki? What about Izakaya? Akiko Katayama, a Japanese native, New York-based food writer and director of the New York Japanese Culinary Academy, tells you all about real Japanese food and food culture. With guests ranging from sake producers with generations of experience to American chefs pushing the envelope of Japanese gastronomy, Japanese cuisine is demystified here!