Fondateur – Kura de Bourgogne – Poisson, France
An engineer and scientific researcher in Japan in the 1990s, he discovered and appreciated sake. Back in Burgundy, he began to produce sake and prepare Kôji for the originality and authentic flavours it reveals. It has developed a process adapted to the varieties of rice and soybeans grown locally to control the enzymatic balances of the kôjis and adapt them to each product and recipe.