Description
Sunday – October 23rd 2016 from 5pm to 6pm
In Japan, some of the sakes you can taste push the boundaries of the more classical types in terms of flavours and aromas.
Kijôshu is one of those. This type of sake is made using sake and then usually aged for quite a long time.
Through maturation, it becomes more syrupy and takes a nice amber colour.
Some of these atypical sakes could also be related to Port or Madeira even to some Sauternes wine. Amazing!
GUESTS
A sake importer
And a chef sommelier
TASTING
Japanese or French little « dishes » paired with sakes.
LIMITED TO
50 persons
DURATION
1 hour