Stuart Morris - All Comments

RE: Sake Bombs, Omakase, California Rolls, and Spring Nama: A Day in the Life of a Sake Sommelier

George Kaiho — Mon, 01 Feb 2016 21:28:12 GMT

In addition to Mr. Morris's great post, I would like to add 2 more extra points for what I feel challenging and exiting.

1st is the Temperature. for people who has basic knowledge, Sake is a very unique beverage that you can enjoy in different temperature, I like to serve Yamahai/Kimoto sake room temperature or lukewarm when pairing with meats, I think it brings out the best of the full body, earthy sake. Just like wine, I don't like to serve sake extra chilled, but if you are pairing fried dishes, cold Honjozo will nicely refreshes the oils.

2nd is the glassware. I enjoy using multiple styles of glassware when serving multiple sakes at a omakase course. Typically, glass cup will give sake a sharper mouthfeel and ceramic will give a rounder mouthfeel. Large bowl wine glass is good with Ginjo&Daiginjo to express aromas, and I like to use masu box for Yamahai/Kimoto/Taru sake to intensify the earthiness.

All the Sake on the article were excellent sakes! I really wish it gets distributed to where I am (Dallas Texas) soon!

RE: My Life in Sake

robert vinograd — Tue, 27 Oct 2015 08:36:54 GMT

Just got back from Japan myself, thank you for the great article! would love to discover sake more, as I learned first hand how difficult it can be to discern quality and selection differences. Any recommended reading/resources to take studies to the next level? thanks!

RE: Sake Bombs, Omakase, California Rolls, and Spring Nama: A Day in the Life of a Sake Sommelier

Steven Grubbs — Fri, 02 Nov 2012 14:35:12 GMT

Thanks Stuart, this was awesome. It very much made me want to get back to Hana and have you do your thing again. Easily my favorite meal of the year. People! Go see Stuart at Hana. Your mind will be blown.

RE: Sake Bombs, Omakase, California Rolls, and Spring Nama: A Day in the Life of a Sake Sommelier

Mackenzie Parks — Mon, 29 Oct 2012 18:50:12 GMT

In my limited sake experience I agree with Stuart that junmai and honjozo are better platforms for food pairing in general, but I you can't negate the beauty of a daiginjo paired with more delicate fare... thinly sliced kanpachi with a spray of yuzu and sea salt with Kirin-zan junmai daiginjo would have to be one of my favorite memories of sake pairing....

RE: Sake Bombs, Omakase, California Rolls, and Spring Nama: A Day in the Life of a Sake Sommelier

yuki saito — Mon, 29 Oct 2012 11:21:45 GMT

I enjoyed and appreciated your "live" article very much, Stuart. Thank you so much.

Coming from Japan and growing up with sake culture, I find it interesting to witness a beginning boom of sake pairing here in the US. Though as wine advocate, I want to pair Japanese food with wine, sake certainly has its place in pairing with many cuisines. One thing I found different though is that in general sommeliers here tend to recommend sake a bit too sweet and fruity throughout meal. Particularly troubling is the general attitude of sommes in high end non-Japanese restaurants who tend to recommend daiginjo all the time; well in Japan true sake lovers almost never order daiginjo but settles with junmai or jumnai ginjo at best. Perhaps American palate being a bit sweeter and heavier may warrant this trend though I still tend to think that pairing daiginjo with food is a bit overdone. What do you think?

RE: Sake Bombs, Omakase, California Rolls, and Spring Nama: A Day in the Life of a Sake Sommelier

Jim Huston — Wed, 24 Oct 2012 02:32:52 GMT

Thank you for sharing your experience. I feel like I was fly on the wall. Good stuff.

RE: Sake Bombs, Omakase, California Rolls, and Spring Nama: A Day in the Life of a Sake Sommelier

Mariya Kovacheva — Tue, 23 Oct 2012 16:10:12 GMT

Stuart,

Thank you for taking the time and sharing with us your experiences during that particular day of service. Truly enjoyed reading about the diversity of guests' requests as well as the sake suggestions you made. So glad to have the opportunity to witness through your article, a day of service with other beverage, but wine. Your pairings sounded amazing; hope to be able to visit Hana soon and enjoy your sake recommendations.

RE: Sake Bombs, Omakase, California Rolls, and Spring Nama: A Day in the Life of a Sake Sommelier

Admin — Sun, 21 Oct 2012 00:26:57 GMT

Thanks Stuart. Drinking a glass of Kirinzon Dragon Mountain at the moment. Nice to my uneducated sake palate. Your thoughts?

RE: Sake Bombs, Omakase, California Rolls, and Spring Nama: A Day in the Life of a Sake Sommelier

Lauren Holbrook — Fri, 19 Oct 2012 14:50:10 GMT

Your post was such an enjoyable read, Stuart. Thanks for sharing! Humans prefer not to be disappointed and when dealing with vast subjects such as wine and sake, I would argue that is why so few seem adventurous to explore and try new beverages beyond what they know they like. However, restaurants who value educated sommeliers, as yourself, are capable of giving the guest a remarkable experience by presenting them with another option. There is always another option that would be just as enjoyable, or perhaps more enjoyable, than their believed favorite. And, I have always noticed (every time) when a guest is presented with that other option that they find to be just as good, if not better, than that favorite choice, their level of satisfaction is that much higher than if I would have just brought them their favorite. Their horizons were expanded. I think the most important thing to keep in mind is the structural components of a wine when trying to get a guest out of their comfort zone. Avoiding a drastic change in the structure from the old favorite to the new gem is important for the first step of getting them to begin exploring the vast world of wine and beverages.

RE: Sake Bombs, Omakase, California Rolls, and Spring Nama: A Day in the Life of a Sake Sommelier

Admin User — Thu, 18 Oct 2012 19:45:37 GMT

Great post, Stuart. I think this brings up some really good "situations" for the larger sommelier community. How we deal with guests, particularly those whose interest level in our passions may not match our own. With sake, I think there is a little more room for pushing education because it is such an unknown and misunderstood beverage, but I think it would be interesting for readers to put wine in place of sake in some of these situations. If a guest came in demanding cheap Cabernet, and says he only drinks Cabernet because it is the best, would we try to get away with serving him Merlot instead? If someone comes in asking for Rombauer Chardonnay, would we bother with trying to expand their horizons? Interesting parallels.

RE: My Life in Sake

Fabien Duboueix — Fri, 01 Jun 2012 02:50:12 GMT

I remember last year coming in this restaurant without knowing where i was going in to. Sushi were great, but meeting this guy was exceptional! i learn so much about sake that night.

RE: My Life in Sake

Eduardo Dingler — Tue, 10 Apr 2012 05:42:28 GMT

It is great to have talented people like Stuart, his passion for sake is contagious and he has a very genuine way to share his knowledge.

RE: My Life in Sake

kim beto — Sat, 24 Mar 2012 17:13:42 GMT

I had the pleasure of working with Stuart at Postrio in SF and he is a delight.

Not that long ago, Stuart served us some amazing sake and we could tell his passion about the craft.

Congratulations Stuart and hope to see you soon!!!

RE: My Life in Sake

Sur Lucero — Wed, 21 Mar 2012 07:16:49 GMT

Tasting/drinking Sake at the Morris home in Napa is something I will always remember! Hope we ca do it again soon Stuart- Your level of excitement is only paralleled by your expertise. Great reference, Thank you.

RE: My Life in Sake

Rachel Macalisang — Wed, 21 Mar 2012 01:02:54 GMT

Otsukaresama deshita, stuart-san. Keep it up!!!! Domo!!