A renewed focus on a long-term project helping develop Sake Tourism throughout Japan.Read More
Invited to speak on the development of sake-infused tourism development and strategy together with Shuso Imada, director of the Japan Sake & Shochu Information Center, hosted at Izumibashi Sake Brewery, home to that lovely dragonfly-branded sake from Ebina in Kanagawa Prefecture.
To my surprise, a photo of me doing a sample brewery tour with Ito-san (of Izumibashi) made the cover of Shuhan News - Japanese Journal of Sake, Wine & Spirits. A photo which could easily be mistaken for frantically trying to proclaim my innocence in front of mob of angry reporters. (Note, they were all lovely and attentive representatives from sake producers throughout the country, as well as individuals working as interpreters and guides in local tourism).
As the dining table grows increasingly complex, many are looking for simpler solutions to flavor, health, and sustainability in diet and food systems. Honored to listed alongside some truly incredible folks in the latest issue of "Ryori Tsushin" (The Cuisine Press), sharing a glimpse into the thoughts and composition of the Potts.K dinner table, based around the traditional meal composition of "ichiju issai"
"There is an important message in Japanese cuisine about the way in which we interact with food."
Tabi slippers right at home in the sakagura.
A Milano è arrivata un'ondata di sake. La bevanda alcolica giapponese e la cultura a cui è legata stanno ricevendo moltissima, meritata, attenzione. Il suo abbinamento col cibo, poi, è la nuova frontiera, tutta da esplorare. Ma non chiamatelo "vino": l'esperto Justin Potts ci svela perché
“It’s about who you share it with, the time you spend with people around that food — something you can’t buy in Tokyo at any price.”
Tasting our way through a new world of sparkling and nigori sake.
“We have people with global experience who are very passionate about looking at the future of Japan socially and economically. They are looking for avenues to use their experience. It’s a huge, untapped resource.”
A short series in collaboration with COLOCAL Web Magazine examining Japan's regional fermentation culture.Read More