Just call City Tech Professor Roger Dagorn the ‘wine warrior’ of Downtown Brooklyn.
The adjunct assistant professor of wine education, who is also the sommelier at New York’s Chantrelle Restaurant, was conferred the prestigious title of “Sake Samurai” by the Japan Sake Brewers Association during a ceremony in Kyoto, Japan.
Dagorn, who teaches City Tech’s Wine and Beverage Management, Wines of Italy, Wines of France and Wines of the New World courses, now bears the distinction of being among a handful of specialists outside of Japan to receive the accolade. He is also one of only 167 individuals worldwide to be designated a Master Sommelier, the ultimate professional wine service credential.
The honoree said he was glad to be recognized for his “genuine and long-standing passion” for the libation.
The Japan Sake Brewers Association Junior Council created the Sake Samurai distinction to inspire and restore pride in the 2,000-year-old Japanese tradition, and to spread sake culture not only within Japan but throughout the world.
Made primarily from rice, sake is a fermented beverage brewed using a microorganism called koji and yeast. With an alcohol content from 13 to 20 percent, sake has many varieties and can be enjoyed either warm or chilled.
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