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

Intervenants

Rita PINNA

Chef sommelier – Rita Pinna is a native Italian sommelier from the island of Sardinia who has been living in France for the past 25 years. After studies of fashion design in Venezia where she discovers the wine world, she has decided to become one of the main standard bearer of Italian wine in France. She has been in charge, during more than 15 years, of Idea “Vino” in Paris, which was the only Italian cellar in France. Will be participating to the « Japanese chefs / French cuisine and sakes », « Cheeses from Europe and sakes » and « Kijôshu and other atypical sakes » pairing workshops.