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/