Carl Hirschmann got into sakemaking because he trusted his gut — literally.
For years, the Frenchman suffered from acid reflux whenever he drank alcohol, especially wine. Over-the-counter medications and consultations with doctors did not alleviate his symptoms. It was tough luck for Hirschmann, whose job as an event director in London involved plenty of wining and dining.
On a 2010 visit to Kyoto, he tried a junmai ginjō, sake brewed without added alcohol using rice polished down by 40% of each grain. Until then, he had only tried cheap sakes handed out as free aperitifs at restaurants in Europe. Apart from being impressed by the junmai ginjō’s clean taste, he was surprised it didn’t trigger his acid reflux.
