When we were given the opportunity to speak with a guest about sake, we jumped at it. Ryan Johnson is the head sommelier at Umu, a Michelin Starred Japanese restaurant in London. He looks after an inventory of more than 140 sakes while also remembering the preferences of guests who expect high-level service.
During this conversation Ryan shares how he went from commis sommelier to head sommelier; achieving his kikisake-shi certification; sake service; and myths about sake. Cheers!
Notes
Ryan Johnson IG: https://www.instagram.com/xryanmj/
Umu IG: https://www.instagram.com/umurestaurant/
Umu website: https://www.umurestaurant.com/
Bar Hacks IG: https://www.instagram.com/barhacks/
KRG Hospitality IG: https://www.instagram.com/krg.hospitality/
KRG Hospitality website: https://krghospitality.com/
David Klemt IG: https://www.instagram.com/david.ex.machina/
