In this informative episode of Chef AF, join us as we explore the fascinating world of sake with Sake Samurai, author, and expert Michael Tremblay. Delve into the evolution of sake in the food and beverage industry, and discover the art of pairing this versatile beverage with food and cocktails.

I began my conversation with Michael Tremblay by congratulating him on his induction as a Sake Samurai, a prestigious title held by only a select few. Tremblay described the honor as both humbling and deeply meaningful. He explained that the title signifies not only his dedication to promoting sake and its culture, but also his commitment to fostering international understanding and appreciation for this traditional Japanese beverage.


Discussing his collaboration with SOTO, Michael shared that he was drawn to the company's modern and creative approach to sake, which aligns with his own mission of making it accessible and appealing to a wide range of people. As a collaborator, he has helped introduce innovative sake options, worked on product development, and engaged with sommeliers and consumers alike.


Regarding the recent Sake Masterclasses held in LA, NYC, and Miami, Michael explained that these events were designed to support the launch of SOTO's new Limited-Edition series, which celebrates iconic Japanese breweries. The first collaboration, SOTO X YAMAGATA MASAMUNE, highlights a brewery with a rich history and exceptional craftsmanship. Tremblay praised SOTO for their commitment to showcasing the unique qualities of each brewery in the series.


When asked about his co-authored book, "Exploring the World of Japanese Craft Sake: Rice, Water, Earth," Michael emphasized the importance of understanding sake's deep connection to its raw materials, as well as the significance of the brewing process. The book aims to provide readers with a greater appreciation for the nuances and complexities of sake production.


Michael described the creation of the Sake Scholar Course as a natural progression in his journey to share his passion for sake and honkaku shochu. The course promotes a deeper understanding of these beverages by exploring their production and history across Japan's 47 prefectures.

Sharing insights from his experiences working in various sake breweries, Michael noted unique brewing techniques such as using natural yeasts or employing distinct fermentation processes. He explained that these methods can dramatically impact the final product, creating a diverse array of flavors and profiles.

As the Beverage Director at Ki Modern Japanese + Bar, Tremblay strives to offer a balanced selection of traditional and progressive sake options. He believes that showcasing a variety of styles is key to helping customers discover their own preferences and expand their palate.

For newcomers to sake, Michael advised approaching the beverage with an open mind, seeking out tastings or events, and asking for guidance from knowledgeable professionals. He emphasized the importance of experimentation in uncovering personal preferences.
On the topic of pairing sake with food, Michael explained that sake's unique characteristics, such as its umami component, can complement and enhance a variety of dishes. He encouraged individuals to consider factors such as acidity, sweetness, and aroma when pairing sake with food.

Looking to the future, Tremblay anticipates a growing interest in sake within the food and beverage industry. He expects to see increased experimentation with sake-based cocktails, as well as innovative sake and food pairings that challenge traditional norms. Overall, Michael envisions a bright future for sake, as more people embrace and appreciate its unique qualities and versatility.