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The Interview - Jean-Louis Naveilhan, Head sommelier, Sumosan, and co-founder of Isaké
Why the interest in saké? I always used to think it was a spirit, served warm, but during the Tokyo Life event at Selfridges I ended up drinking saké almost every day, and after a month of this I had a totally different take. It’s like wine really – it’s fermented in the same sort of way and the terroir notion is very important. Premium saké should be chilled, not heated, and the best examples are comparable to grand cru classé wines. ...
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