The rice sommelier

[wesza]

It seems interesting but not important to the actual taste and preparation of the actual rice. Sort of like a Wine professional who judges by appearance not taste.

When Hong Kong was under British Control the Warehousing and Importing of Rice was under strict Government Control.

All Rice except for a small amount grown in the New Territories had to be Imported. It was sorted, graded and tasted by specialist who were able to discern if the Rice was actually from the place of origin indicated by the bill of lading and finished according to specifications. Those employees really knew rice.

There were many shops that sold nothing but Rice located everywhere in the Colony. It wasn't unusual for these shops to have in excess of 100 Varieties available for the customers to select from in large Bins and Barrels as well as Burlap Bags. After the Customer picked their Rice it was packed in a ingenious Parcel made from Newspapers that could hold about 10 Cattys or 12 Pounds or smaller amounts.

The most popular Rice at that time was the American Long Grain Rice from Texas, the Carolinas and Arkansas.

Irwin

[Hiroyuki]

In Japan, rice is graded by shokuryo jimusho 食糧事務所 and other private organizations.

You can see how an inspector grades rice by clicking:

http://www.aizumai.com/komeni/kensa.html

[Mark Sommelier]

Hiroyuki,

Hello. I have been in the wine business for 25 years. I have become used to seeing people who are in the business for 1 year call themselves sommeliers. Personally, I just laugh when I hear someone referred to as a "cheese sommelier, water sommelier, coffee sommelier, chocolate sommelier, bread sommelier". I could understand someone being called a sake sommelier. I think it is wonderful that this once archaic and esoteric word has entered the modern lexicon. Thank you for the fascinating look into the rice business.

[Hiroyuki]

Mark Sommelier,

How can I thank you?

I wept for some time, but now I'm OK.

This thread has finally given the final word from a real sommelier.

You mentioned sake sommelier. In Japan, we have Kikizake-shi (利き酒師). Kikizake (利き酒） means blind tasting of sake. Kikizake-shi are those who do this.

Thank you again for your reply.