The term “water sommelier” is for those people who give a recommendation of water. A water sommelier does the similar work when compared to the commonly known, wine sommelier. Basically, they taste and understand the different characteristics of each bottled water. A water sommelier also needs to take the back-of-the-house role, such as searching a new trend in water brands, deciding what kind of brand they should buy, making a water list and preparing an education for other waiters.

 

“A sommelier is not just a taster; rather, they are people who serve clients,” said Lee. Originating from French, this term firstly indicated a person who transports the baggage of a prince or lord in the Middle Ages. “Therefore, what is important as a sommelier is pairing food and water, and giving a fun or a memory to customers from a reception to farewell,” explained Lee.

Although now taking a role of the president of the Korea Water Sommelier Association (KWSA), he did not start his career as a water sommelier. Through the years of career and five-time participation and several prizes, he clearly made his name in the field. It was then that Korea Water Resource Corporation (K-water) suggested for him to start a training course and a contest of water sommelier with them.

 

“What surprised me was that there are some training courses of water sommelier around the world, but not a single contest,” Lee said. Supported by K-water, the Korea International Sommelier Association (KISA) launched the new branch of water sommelier and has held a contest since 2011. Also, for anyone who wants to be a water sommelier, now K-water regularly offers training courses and a qualifying examination.

 

Yet, what Lee emphasizes throughout the interview was not a certificate but an experience. “Having a high degree does not really reflect an enough competitive power,” Lee continued, “It shines when one has years of career and a certain proof that they have an actual performing skill.” Therefore, Lee advised would-be sommeliers to get into the business as fast as you can. Earning a doctor’s degree can be postponed after that.

 

Years of hands-on-background do not only prove one’s skill but also the fact he or she has one of the virtues that futuresommeliers should have, patience. When one is first employed by a company, they need to begin form cleaning. “Many young people who study abroad and have a degree in some great schools are disappointed at this fact and think they deserve better,” said Lee. He admitted that this is hard work but said it is necessary since sommelier is not only a job to taste the water but also who manage them form a purchase to a saving. “When one endures these hard works and makes five, six, or ten years of a career, a company naturally gives a corresponding reward

to them.” 

 

Asked what the hardest part of his job is, he answered as that it was the “fight with oneself.” To be specific, one should find his or her know-how on how to manage an appropriate amount of time for a job as a server and sommelier. “People would talk behind you, criticizing that it would be better for you to spend more time as a server,” Lee advises with a soft voice, “I also know that it is busy enough to do a pure sommelier job of managing water, but one should find a balance between the two roles.”

 

Gaining a certain position, one could be too vain about oneself and this once happened to Lee, too. What awaked him from his conceit was one dinner at which he served a German Ambassador couple. Strangely, he zoned out that day. He could not fully pay attention when he opened a bottle

of Dom Perignon, thereby the cork flew off with a huge pop. He was flustered but the ambassador laughed. “He said that I did it on purpose to give a some fun,” Lee continued, “and Ambassador also knew that I had made a mistake but with a word he showed me his consideration and made me realize I have forgotten to be thoughtful.” Bringing up this episode, Lee emphasized a good sommelier should have careful concern and always listen to the client’s want. 

 

At last, Lee revealed his goal. “I want to be a manager, not just a sommelier; that is why I now apply to work in a banquet hall and not just a restaurant.” Lee also added, “As a president of KWSA, I also want to raise recognition of sommeliers such as by making contests like an audition program.” A water sommelier may seem to be too lavish, but Lee is opposed to this idea. “Water is an indispensable source in people’s lives and has a great potential without a restriction of time, place, or occasion, thereby the importanceof water sommeliers will be increased.” 

 

 

Before tasting water, it is better to avoid food with a strong scent or flavor like Kimchi or Toenjang stew. Lee himself avoids these foods when he prepares for the contest to maintain a keen sense of taste of his nose and tongue. The following are the tips from Lee to taste water.

 

You can actually smell the scent of water. To smell the water, the water first needs to be boiled. Then, pour the boiled water to a conical flask and shake it. Through this process one can smell some scents like dust or mushroom. This, however, is hard to be realized in common daily life.

 

Water falls into three different types−acidic, alkaline and neutral. Generally, alkaline water tends to be dark-colored when one sheds light on the glass of water, whereas neutral

and acidic water tend to be transparent.

 

Waters from mountains with a steep slope like Korea tend to be light and waters from a low altitude like Europe tend to be heavy. This is because water from a high altitude cannot absorb minerals and organics as much as water from low altitude due to the fast flow of water. Also, for sparkling water, one could distinguish the size of bubbles and number of bubbles.