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The Interview: Matthieu Garros, Head sommelier, Umu, London
How have you got your head around so many different sakés? When I first arrived I was a bit scared, to be honest. I knew as much about saké as most Europeans do: absolutely nothing. There is a perception that sakés are really alcoholic, or that they all taste the same, but this is complete rubbish, you can find many different sorts of saké. For eaxample, Mukantei Ginjo from Kikusui brewery is more about high acidity and freshness to go with sushi. However, if you are eating toro, the fatty belly of the tuna, you need a saké with texture to fight it, such as Momo Shizuku, from the Matsumoto brewery. ...
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