Fukushima Daiichi has changed public perceptions of Japanese seafood and whisky. Scott Lee Wood, proprietor of Kyoto Garden Sushi on Kloofnek, the finest sushi in SA, reports that prices of US west coast scallops have plummeted while those of the east coast bivalve molluscs have rocketed in the wake of the meltdown of the nuclear reactors at Fukushima in Japan. It’s all to do with ocean currents and allergies to radiation felt by rich people. Poor people, tough luck. Get over it.
Scott also reports that Japanese whiskies – and he stocks a catholic selection – now suffer from marketing hysteria over fears of groundwater contamination. Who wants a whisky that glows in the dark? Is this an opportunity for SA distillers? Well we’ll see tonight after an uberbling nosh-up at Nobu (pronounced “nob you”). A formal 7 course sumptuous pairing of Japanese cuisine with fine brandy to celebrate the inauguration of new members of the Brandy Guild.
As Japanese whisky blogger Nonjatta warned “it has become clear to me that rumours and scares appear to be spreading among foreign fans of Japanese whisky. This concern has been built on the back of what has, quite frankly, been laughably bad reporting of Japan’s problems in the aftermath of the Great East Japan Earthquake. I have had emails talking about Japanese food and drink products, not just whisky, being ‘finished’ in the international market. Some correspondents have said there was no way they will buy Japanese because of the problems at Fukushima.”
While Nonjatta calls such hysteria “absurd”, faith in government announcements is at an all time low. The NSA are probably the only people who know what is actually going on. I’m adding “NSA” here in an attempt to drive sales of fine SA brandy to US spooks.
Fukushima is a case in point with the full scale of the calamity only now emerging. While it is the height of bad manners to luxuriate in the misery of another – like the Ozzie wine producer who saw an earthquake in Chile as a great marketing opportunity for his white wines – SA brandy producers should realize the value of the purity of their spirit. Except for those made near Koeberg, of course.
Yet another reason to try our kif Karoo Kêrels brandies and ostrich offcuts at the Sanlam Food|Wine|Design Fair in Hyde Park next month.
