Celebrated Champagne winemaker Richard Geoffroy shares his fascinating journey from Dom Pérignon winemaker to sake brewmaster during an exclusive, four-course dinner at the Club.
Appearing virtually from France, Geoffroy will explain how he applied his skills honed over nearly three decades as chef de cave at the top Champagne house to crafting his IWA 5 sake in Toyama Prefecture.
Members and guests will sample the fruits of that venture with Ryuichiro Masuda, the fifth-generation owner of the Masuda Shuzo sake brewery in Toyama.
“The dinner will focus on the diversity and richness of IWA by showcasing its versatility through different food pairings and by playing with serving temperatures,” says Charles-Antoine Picart, CEO of IWA. “No wines can be served from freezing temperatures all the way to piping hot, but sake can, and we hope [attendees] can enjoy this during the evening.”
Picart, who will also be at the dinner, explains that IWA’s “depth and complexity” is the result of using three types of rice, five kinds of yeast and various aging techniques in the brewing process.
While IWA is currently made at Masuda Shuzo, the startup will move into its own Toyama brewery, designed by Kengo Kuma, in October this year.