We are delighted to announce the launch of "Alain Ducasse Sustainable Spirit", a magnificent new collaboration between Alain Ducasse and the Shichiken brewery.

In an original initiative combining sustainable development and innovation, two concepts dear to the protagonists, they have come up with a new shochu that we had the opportunity to preview at a press lunch at the Meurice Hotel in September. We were blown away by so much complexity, concentrated in such beautiful finesse !

Distilled from kasu sake, this shochu has been matured for 3 years in whisky barrels from the Suntory Hakushu distillery, before being bottled at 37°.

We've tasted a huge variety of shochu over the years, but the sensations inspired by this spirit are totally new. Alain Ducasse Sustainable Spirit is a probe launched into the world of spirits, an unclassifiable substance that we invite you to discover today in exclusivity.


A SUSTAINABLE CREATION AT THE HEART OF THE SHICHIKEN ECOSYSTEM

The story begins in 2014. Following a major renovation of its facilities, the Shichiken brewery saw its sake production double, and with it, the amount of kasu sake left over. After nuka powder, which comes from rice polishing, kasu is the final by-product of the sake-making process. It has the appearance of a white paste, dense to the touch and, above all, very rich in aroma, as it comes directly from pressing the contents of the fermentation vats. Used in traditional Japanese cuisine as a condiment, its use slowly declined over time, leaving large quantities of kasu unused. This state of affairs was quickly transformed into a value-creating opportunity for Shichiken, while enabling it to continue its commitment to a more sustainable mode of production.

To create this spirit, the refined aromas of sake are extracted from kasu by distillation. The resulting spirit is matured for 3 years in whisky barrels from the neighboring Suntory Hakushu distillery, before being bottled at 37°. This ageing methodology is totally innovative and rare, as it is intimately based on compatibility between the two distilleries, which use the same water from the Hakushu spring.

At the end of the distillation process, the nutrient-rich kasu residues are used as feed for Wagyu cattle in Yamanashi prefecture, reducing the economic burden on breeders and improving meat quality. The Wagyu's droppings are then transformed into high-quality compost, helping to enrich the soil of the rice paddies from which sake is made.

This ingenious approach illustrates Shichiken's ongoing commitment to sustainability, having chosen to switch to hydroelectric power in order to reduce their environmental impact. This virtuous production method, so dear to Alain Ducasse and the brewery, contributes above all to preserving the Hakushu region's most precious asset: the quality of its water.


TASTING NOTES

First impressions are dominated by notes of Asian pear and lavender, which blend harmoniously. Flavors of vanilla, pastry and powdered sugar then emerge at the heart of the tasting, enhanced by subtle touches of black pepper and light herbal notes.

This exquisite marriage is characterized by a velvety smoothness that caresses the palate from start to finish, bringing a comforting warmth to every sip. The finish is remarkably long, evoking a buttery, luxurious sensation, with bursts of umami mingling with hints of caramel and nuts. Persistent, it invites you to savor another sip.


A TECHNICAL ASIDE

Sakekasu and its use in cooking

Sakekasu, or sake lees, is a solid, granular material formed from the residue of rice fermentation during sake production. Sake production involves liquefying the rice by steaming it, then letting the Koji and yeasts do their work. At the end of fermentation, the rice is completely decomposed and the sake, still primitive, looks like a dense, alcoholic white soup that needs to be pressed and filtered.

The kasu is recovered when the pressing of the fermentation vats' contents comes to an end. Either in the form of relatively dry platelets, if pressing is carried out using the hydraulic "Yabuta" device, or in the form of a softer paste in the case of manual "funeshibori" pressing.

Kasu, made from rice pulp, yeast and Koji, is highly concentrated in fiber (3 times more than rice itself), protein (5 times) and vitamin B6 (47 times more!).

Rich in aromas, it is an ingredient of choice in Japanese cuisine, adding flavor and umami to preparations. Here are a few examples of how to use it :
- as a complement to miso paste (fermented soybean paste), to flavor soups and broths,
- diluted in a little sake and water, to marinate meats, fish and vegetables,
- to prepare sauces,
- in pastry-making, combined with sugar and flour to make cakes,
- mixed with hot water to make a lightly sweetened, non-alcoholic drink called "amazake".

But sakekasu can also be used in the production of skin-care cosmetics. In the world of sake, it is said that the toji who are in direct contact with the elements of sake are the people with the softest hands in the world !