Producteurs de saké à Montpellier
After a PhD in Evolution and Microbial Ecology, Johan Ramsayer worked as a researcher on yeast-bacteria interactions in bakery sourdough. Since 2013, he is also ‘’amateur’’ brewer in an associative beer brewery (La BAF) in Montpellier.
Maeva Delaruelle is an engineer in biotechnology. She specialized in Microalgae culture and the design of sensors for the detection of bio-molecules.
Also passionate about cooking and fermentation, they discovered the world of saké with the tasting of a Tatenokawa Seiryu and their love for experimentation pushed them to brew their first saké in their bathroom in 2014.
Today, this hobby has transformed into a professional project. Their goal is to create the brewery ‘’Azerou Saké’’ in Montpellier to produce saké using local ingredients.