Who are we?
Up & Coming Events
October 27, 2008
Nizhnyi Novgorod, Russia
October 30, 2008
Kaliningrad, Russia
Past Events
June 24, 2008
Kaohsiung, Taiwan
April 28, 2008
Whisky Live Strasbourg
March 18, 2008
Russia
February 10, 2008
Whisky Live Tokyo
December 15, 2007
Taiwan
October 11, 2007
London
September 22, 2007
Whisky Live Paris
July 11, 2007
Moscow
May 04, 2007
Scotland
April 16, 2007
Whisky Live Lyon
Responses to "Whisky Live Tokyo"
Akira Shimizu | February 11, 2008
Hi Mr.Ludo
I studied your master class then little bit understood what you want to say the course.
I heard the story of solela vat at that time I remember Japanese Eel's eel split and broiled shop story.
In japan many of people to apply energy in summer, it eats the eel.
The shop's drip is always only added in to big earthen pot.
Because of high quality keeping - I think.
Ludo | February 27, 2008
Hi Akira,
I also heard the story you refer to. I believe the sauce in which the eel has been cooked is kept for the following day's cooking, and so on and so on. You are right, the idea is similar to what we are trying to achieve with our vat. It is always kept at least half full to ensure consistency of taste from batch to batch.
I hope to see you soon again in Japan.
Best regards,
Ludo