T ôji (responsable de production) chez Nøgne Ø Originally from Canada, he has brewed at Europe’s first Sake brewery, Nøgne Ø, in Grimstad, Norway since 2010. Nøgne Ø aims to make their Sake, Hadaka Jima, a strong follow up to their iconic Craft Beer. He has made five trips to Japan where he has worked as an intern with support and instruction from Yasutaka Daimon the renowned Tôji and Kuramoto at Daimon Brewery (aka Sakahan)…
Continue readingProducteurs de saké en France J. Andrieu after a business trip to Japan, became very interested in the sake culture and decided to create a sake 100% made in France using all his wine connections. It all started with his friend H. Heulz, a young entrepreneur. To enhance the quality of the product, they added two more members to the team: – S. Roussel, a rice farmer in Camargue – A. Jojot, an oenologist from…
Continue readingImportateur de sakés en Espagne Pablo Alomar Salvioni was born in Mallorca, Spain. After graduating from the University of the Arts London he decided to travel to Asia and ended up in Japan. A plan to stay 2 months turned to be a 2 years and a half stay. This experience led to build up his career, first as a Spanish wine broker in Asia with SOURCING THE EARTH and eventually a Sake importer and…
Continue readingResponsable Ventes et Marketing pour l’Europe de Takara Shuzo International. Mr Takashi Akutsu is originally from Hyogo prefecture in Japan, a famous region for sake. For the past 22 years, he has been working for Takara Shuzo, one of the biggest sake brewer in the world. This allowed him to travel a lot and meet all the different actors of the Japanese food and beverage business, such as manufacturers, dealers, chefs and barmen. After 5…
Continue readingChef de cuisine Restaurant « AUTOMNE » Paris 11e Nobuyuki is a Japanese chef from Fukuoka. After, starting his professionnal career as a chef of French cuisine, he decides to leave Japan to discover France and its different regions. From Lyon, starting point of his journey, to Vienne at Henriroux’s restaurant, passing by Saint-Tropez at La vague d’or, Hotel de la pinède he finished in Alsace. It’s finally in Paris that he settled in 2015,…
Continue readingPastry Chef / « ACIDE MACARON » – Paris 17 – Jonathan Blot is a young, vigorously, pastry chef who has revolutionized macaroon’s world. Since it’s opening a few years ago of his boutique-tearoom in Paris, he has never quit shaking combination of tastes and textures, making every creation a burst of flavours. Will be participating to the « Pastries and sakes » pairing workshop. www.acidemacaron.com
Continue readingPastry Chef / « LA CHOCOLATERIE DE JACQUES GENIN » – Paris 3 & 7 – Over the years, Jacques Genin’s « chocolate factory » quickly became the Parisian’s den of all the amateurs of « Paris-Brest », lemon tart, caramels, chocolate and others jelly fruits. Whatever touches Jacques Genin will instantly become a carriage; this man is a real « sugar » magician. And his « Mille-feuille » ! Maybe the only pastry chef in Paris to propose it « minute made » for the lucky ones…
Continue readingChef / Restaurant « L’INCONNU » – Paris 7 – Koji Higaki comes from the prefecture of Kôchi, south of Shikoku’s island in Japan. Before opening a few months ago his first restaurant in Paris « l’Inconnu » (« The Unknown »), he had been working the five past years as a sous-chef at the very famous « Passage 53 » (the only two stars Michelin restaurant owned by a Japanese chef preparing French food). His cooking experience? Japanese, Italian and French. Koji’s experience…
Continue readingSAKE SAMOURAI, FOUNDER OF THE FRENCH SAKE ACADEMY “ACADEMIE DU SAKE” AND ORGANISER OF THE “SALON DU SAKE” For more information, please read the following link : Biography of Sylvain Huet, the Salon du Saké Organiser
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