In this episode, I sit down with award-winning writer Nancy Matsumoto, co-author of Exploring the World of Japanese Craft Sake and author of Reaping What She Sows, to explore two conversations reshaping hospitality.

We begin with a deep dive into Japanese craft sake—why it's fundamentally different from wine, whether terroir applies, and the innovations changing modern sake production.

Then we turn to the hidden costs of cheap food, the challenges facing sustainable agriculture, and what restaurants can realistically do to support local producers while surviving on razor-thin margins.

Whether you're a sommelier looking to better understand sake or a chef thinking about the future of food, this episode is packed with practical insights and thoughtful conversation.

Sake Isn't Wine. Cheap Food Isn't Cheap — Nancy Matsumoto

Timestamps

00:00 – Why Sake Isn't Rice Wine

00:40 – Falling Down the Sake Rabbit Hole

02:29 – Does Sake Have Terroir?

04:59 – How Regional Sake Styles Are Changing

07:46 – Three Bottles to Start Your Sake Journey

09:20 – The Low-Polish Revolution & Sustainability

11:42 – Technology vs. Tradition in Sake Brewing

14:01 – Reviving Heirloom Rice

17:34 – Why Our Food System Is Broken

20:27 – Organic Labels, Greenwashing & What Matters

25:46 – The Hidden Cost of Cheap Food

32:49 – Why Women Are Leading Change

39:42 – How Restaurants Can Support Local Farmers

43:04 – Sustainable Wine, Biodynamics & Farming

47:07 – Nancy's Favourite Sake Bars

48:08 – One Thing Everyone Can Do This Week

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