If you've been following our communications and sake news in general, you're no doubt aware of the links between the Shichiken brasserie and the great French chef Alain Ducasse. For the past three years, the two have been collaborating on new values combining Japanese know-how and French gastronomy. In 2021, this magnificent collaboration gave birth to Alain Ducasse Sparkling Sake. Then, in 2023, a shochu aged in whisky barrels was born, Alain Ducasse Sustainable Spirit.

The chef's table at Le Meurice : a place to meet and taste


Today, these two institutions of taste invite us on a worldwide gastronomic journey. Starting in Tokyo on October 22, the tour will take in Thailand, Italy, Monaco, France, the UK and the USA. Seven stops, seven cities where Alain Ducasse's restaurants are located, for unique dinners combining Japanese sake and French cuisine. The chefs at each restaurant will suggest unique pairings for an unforgettable evening.

If you'd like to take part in the experience, there are still a few places available in Naples, Monaco and Paris, where we'll be delighted to join you.

Alain Ducasse's reputation
Alain Ducasse is the world's most starred chef, with 21 Michelin stars to his name. His talent and organizational skills have propelled the group he leads to the rank of world reference, earning him the recognition of his peers and that of the French nation.

Shichiken's expertise
The Yamanashi Meijo brewery has been producing sake since 1750 in Hakushu, in the heart of Yamanashi Prefecture. Its current director, Tsushima Kitahara, represents the 13th generation of this family of brewers originally based in Nagano. Today, the brewery has earned a worldwide reputation for innovation, and for developing unique expertise in the production of sparkling beers.

From the mountains of Yamanashi, Tsushima Kitahara underlines the importance of this tour: to promote and internationalize Japanese sake. Its association with French cuisine demonstrates its potential and its future.


Shichiken x Alain Ducasse Sparkling Saké

Shichiken has remarkable expertise in the production of double-fermented sparkling sakes. No wonder Alain Ducasse and his Executive Sommelier Gérard Margeon turned to them for the development of Alain Ducasse Sparkling sake.


Alain Ducasse Sustainable Spirit

The final residue from Sparkling production, kasu sake, is then distilled to produce a “kasutori shochu” of remarkable quality. It is then aged for three years in Suntory Hakushu whisky casks.


We look forward to seeing you at one of the stops on the Shichiken & Alain Ducasse Around the World tour.