Marketing Director at Dojima Sake Brewery. EN: Kumiko’s family has been brewing sake in Osaka over generations. They are currently setting up a sake brewery at Fordham Abbey in Cambridgeshire which will be open to the public for visit in 2018.
Continue readingPDG de la maison de saké Fukura Shuzo Representative Director of Fukuda shuzo, he is also in charge of the production for his brewery. As a tôji he is a member of the famous Izumo Guild of Tôji. He will speak about the local sake of Tottori Prefecture during the conference presenting the Prefecture on Saturday afternoon.
Continue readingMicro-brasseurs dans le Tarn Craft beer brewers, it is during several trips to Japan in the last 10 years that they discovered and became passionate about the Japanese sake and its brewing process. Totally fascinated, the idea then came to associate the making of beer and sake all in an artisanal way around a concept of micro-brewery / bistro in the Tarn, south-west of France.
Continue readingFondateur de Kura de Bourgogne Hervé fell into sake and Japanese cuisine as soon as he landed in Japan in 1989. Studying and working in the fully different sector of electronics in Tokyo, Hervé already then built acquaintances with local chefs and brewers. Back in his native Burgundy after 10 years in Tokyo followed by 10 years in London, Hervé dipped one finger into amateur beer brewing, became certified SSA sake sommelier, and is now…
Continue readingJournaliste Journalist, passionate of French and Japanese cuisine, he has been organizing the different workshops for the past three years. Contact : cyril@cyrildenis.com / Instagram : cyrildenisparis
Continue readingProducteurs 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…
Continue readingProducteur catalan de saké Born in Barcelona in 1949. Author of many books about gastronomy and nihon-shu, presently he is brewing sake in Tuixent a little village in the Pyrenees Mountains under the name of Seda Liquida (Kinu no Shizuku).
Continue readingConsultante en relations commerciales interculturelles / Cross-cultural business developper Bénédicte Boné is a cross-cultural business developer, usually focussed on France and The Netherlands. At the end of 2016, she was invited to Japan, to talk about cross-cultural issues with regards to promoting sake in Europe (outside of Japan). She will talk about sake in the Netherlands during the European Sake Summit.
Continue readingKuramoto / Les Larmes du Levant After studying sake brewing under the patronage of Umetsu-san in Tottori and sake service in a Tokyo based Izakaya, he came back to France in 2016 where he since established and now manages the first french sakagura : Les Larmes du Levant.
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