Each and every sake is the fruit of a subtle alchemy between know-how honed over centuries and meticulously selected ingredients. The Toji is the conductor of this symphony, and his choices determine the sake's aromatic profile, its category and, consequently, its market price.

We had the pleasure of meeting a fascinating character last March during a trip to Yamaguchi. Mie Abe is Toji of the Hatsumomidi brewery. Being a woman toji is so rare in the rather conservative world of sake that it's well worth a closer look. In any case, Mie Abe's story piqued our curiosity!

Halloween marks the end of the Celtic year and the passage between the worlds of the living and the dead. A tradition that shares, with the Japanese kaidan, a certain fascination with the supernatural. Halloween costumes and ghost stories are reminiscent of the yūrei ghosts and yōkai of kaidan tales and, despite coming from different cultures, both highlight a shared fascination with the mysteries of the afterlife, the invisible and the inexplicable.

Today we're taking you to the far south of Japan, to the island of Kyūshū, to Kumamoto and Hitoyoshi to be exact. A region dominated by one of the world's largest active volcanoes, Mount Aso, and renowned for its natural wealth, hot springs and culinary traditions, in which shochu holds pride of place.

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.

Two rums from Okinawa and two refreshing cocktails - that's the program for this summer's communication! The opportunity to tell you about the Iejima distillery, one of the few in Japan to produce rum from fresh cane juice.

On this July 14th, the French National Holiday, we have once again chosen to honor this young French brewery, Azerou Saké. We've already talked to you about their project here, but we've been given the opportunity once again with the release of two products, unpasteurized sakes whose freshness and quality will surprise you.

You're probably familiar with Yokai, supernatural creatures from Japanese folklore. They are described as malevolent or mischievous spirits who symbolize everyday troubles or unusual events. They can take the form of an animal, a human, or even an object.

Admittedly, the weather isn't quite right yet, but there's nothing to stop us thinking about the cocktails we'll be serving this summer, after a long, sunny day! Here are three great gin classics in an all-Japanese, herbal twist, thanks to the expertise of Yomeishu Seizo's distillery in medicinal plants. And to help you prepare them in the best possible way, we're giving away the accessories !

With an index of 240 ppm, Honjuku water is particularly hard for Japan. This figure may not mean much to you, but it directly determines the quality and originality of the products from the brewery we wanted to talk to you about today, the Iwase Shuzo brewery.

Far from marketing gimmicks, the Izumo Kamba sake we're pleased to present today is a rosé sake deeply rooted in Shinto traditions and ancestral beliefs. Produced by Sakemochida Honten, a company we particularly appreciate, this is the story of a sake conceived as an offering to the deities.

In Okayama, it's possible to discover a special sake made from a rice that's just as special: Omachi rice. Focus on the Kumaya Shuzo brewery.

Japan is currently in the midst of Hanami, the cherry blossom season. Cherry trees have historical and symbolic significance, and are associated with the notion of purity and perfection in Japanese culture. They are symbols of beauty, renewal and the transience of life, a notion known as "Mono no aware", which translates as "sensitivity to the ephemeral".

Here's a drink that's ultra-popular in Japan, yet relatively unknown in France. Originating in Kyushu, its history, the way it is produced, and its versatility in terms of consumption patterns make it a very interesting subject to delve into. This is what we propose to do in this paper.

Shamrock is the Irish name for shamrock, said to come from the ancient Gaelic "seamrog" meaning "little three-leaved plant". A symbol readily associated with St. Patrick's Day. It's also the name that Tanaka Shuzo brewery has decided to give to one of its special cuvées: Shamrock Junmai Genshu. The link between sake and St. Patrick's Day is not obvious, but the trinity symbolism evoked by this little three-leaf plant is anything but uninteresting !

Sake koshu, also known as "Jukusei-shu" or "matured sake", refers to a specific category of Japanese sake that has been aged for at least three years. The term "koshu" itself translates as "old" in Japanese. This type of sake accounts for just 1% of total production, but unlike most sakes, which are generally drunk young to appreciate their fresh, fruity aromas, this one develops more complex flavors and characteristics specific to aging. Indeed, koshu are distinguished by their singular...

We've been meaning to tell you about Hayashi Honten for some time now, a brewery located in the heart of Japan, in the inescapable Gifu prefecture. In this blog post, you'll discover the incredible environment surrounding the brewery and how it has succeeded in setting itself apart by developing a unique method for producing its sakes.

The headache of finding an original idea for Valentine's Day is just around the corner. Would you like to break away from the classic "flowers - jewelry - perfume" trio? We thought these few suggestions around sake might bring a little originality, fit in better with your interests, and above all give you an opportunity to share them.

Sake is unique in that it can be enjoyed at a wide range of temperatures, from very cool (5°C) to very hot (60°C). Fresh sake is called "Reishu", room-temperature sake is called "Hiyazake", and hot sake is called "Kanzake".

In this period between Christmas and New Year, we wanted to talk to you about the Daruma. Are you familiar with this traditional Japanese figurine made of papier-mâché and painted bright red ? It represents a bearded monk without arms or legs, sitting in meditation. Its origins lie in the teachings of Bodhidharma, the founder of Zen Buddhism.

We wanted to talk to you about serving sake. It's an opportunity to pass on a few tips, but also to show you some presentation possibilities, in the hope that they will inspire you.