My secret goal in life is to be a spokesperson for sake, consult on sake menus and generally spread the sake good word. That’s why I sound very excited in this segment for Breakfast Television in Montreal. I talk unpasteurized nama, alcohol-added honjozo, old-school yamahai and kimoto style, unfiltered nigori, sparkling, aged and fruit-flavoured sake.

That’s a whole lot of sake for 5 minutes. Look at me go:

In the meantime, I just drink it. Not too much. Just enough.