To him, sake — with its 1,200-year-long history and the “unparalleled” nature of the microbiology involved in its brewing process — proved the perfect challenge. Geoffroy’s sake brand IWA gives him the perfect platform on which to continue his experimental journey in alcohol production — through a new medium.
Sake has given Richard Geoffroy’s career in alcohol-making a second wind. In November 2019, a Shinto ceremony in Japan’s Toyama prefecture solemnised Geoffroy’s entrance into a world steeped in ancient traditions. Only months before, the 68-year-old Frenchman had stepped away from a quite different world across the globe when he retired from his role as chef de cave of Dom Pérignon, a position he had held for three decades.
He maintains that the move was one of “purpose” and “passion”. “If you don’t regularly reset your challenges, you dry out. My major concern about getting older is to not intellectually dry out. The body is one thing but the mind is another — it needs to be worked out just like physical muscles,” says Geoffroy in an interview with Options.
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