Museum of Sake Journal Summer 2016 - Page 5

ANTONY MOSS MW, UK DIRECTOR OF STRATEGIC PLANNING, WSET WWW.WSETGLOBAL.COM Antony is a Sake Samurai, Master of Wine and the Director of Strategic Planning for the Wine and Spirit Education Trust (WSET), where he has worked since 2004. His current role covers long-term business planning, and new product development: this means he has been spending a great deal of time exploring breweries in Japan while working on the development of a new WSET qualification in Japanese sake. MICHAEL OU, TAIWAN CHEF-OWNER & SAKE EDUCATOR HANABI JAPANESE TAPAS IZAKAYA Michael Ou is a Taiwan-based chef-owner and sake educator and was the first Taiwanese person certified to teach the WSET Sake curriculum. He holds the SSI certification of ‘Sakashou’ - Advanced Master of Japanese Sake & Shochu. In 2014 he was granted permission by SSI to teach the International Sake Sommelier (Kikisakeshi) program in Taiwan. Michael runs the Shineteem & Ho Weh International sake import company and is the founder and organiser of the Sakelism sake festival in Taiwan. He is also the owner and chef at Hanabi izakaya as well as Saka.ya, a sake shop in Taipei . He has written a number of books and publications on the subject of sake, including ‘Pairing Japanese Food with Sake’, written in Traditional Chinese. SOHO+CO, UK CREATIVE STRATEGY & DESIGN AGENCY WWW.SOHOANDCO.COM SoHo+Co is a design agency with a love of witty ideas, food and drink. Founded by Jasmin Sohi and Tom Holberton who trained in both architecture and graphic design, the studio enjoys working with interesting people on quirky projects, from brand identities to interior design as well as developing conceptual and creative strategy. They believe design should be playful - recent collaborations with the Museum of Sake have been a ‘floating’ sake bar with a roof held up by helium balloons, part of an Ukiyo-e exhibition in London and a week-long cup sake bar at the Hoxton Hotel in Shoreditch. SoHo+Co are responsible for the design, art direction and article editing of the Museum of Sake Journal. MUSEUM OF SAKE JOURNAL 5