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.

Would you like to learn more about sake, or perhaps offer the keys to understanding it to a loved one just starting out ? Today, we review four books that are as relevant as they are fascinating. Each in its own style, they shed a little more light on this beverage. All are packed with clear, precise information to help you gain an in-depth understanding of the subject. It's up to you to decide which one to start with !

Sake, in its immense diversity, goes well with an infinite number of dishes. Everyday preparations, but also exceptional dishes. This is borne out by its meteoric rise in the world of creative and Michelin-starred restaurants. Chefs and sommeliers no longer hesitate to include it in their proposals in the form of new pairings, associating their exquisite culinary creations with the subtle aromas of sake.

To get the festive season off to a good start, we present our TOP 5 most popular sakes for 2023. Whether at trade shows, tastings or even online, the favorites are out there. Here they are, with a 10% discount until November 19 !

A few days ago, we told you about the new collaboration between the Shichiken sake brewery and Alain Ducasse, with the launch of Alain Ducasse Sustainable Spirit, a kasu sake shochu matured for 3 years in whisky barrels from the Suntory Hakushu distillery, before being bottled at 37°. Today, we invite you to discover a series of 4 cocktails made from it.

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 such complexity, concentrated in such finesse !

We're not going to talk to you today about a brewery that's over a hundred years old, quite the contrary... We are delighted to introduce you to the emergence of a new sake brewery in France, a French sakagura beautifully named Azerou !

We wanted to talk to you about the Hatsumomidi brewery. Firstly, and this goes without saying, because their sakes are excellent and new to us, but also because its history is fairly representative of what has happened in many sakaguras. In serious decline in the 70s, this small brewery in Yamaguchi prefecture has been able to recover since 2003 thanks to the hard work of Yasuhiro Harada, the 12th generation of owners.

Yuzu, a citrus native to China, was reportedly introduced to Japan in the Nara era. Adopted for its medicinal properties and its high content of vitamin C, A, B, potassium and magnesium, its intense aromas mix lemon, grapefruit and tangerine, with floral and spicy nuances. In France, Yuzu is a great success, present in high-end Japanese restaurants, gastronomy, pastry and confectionery. Moroyama’s "Katsuragi Yuzu", Saitama, is the oldest variety grown in Japan, thanks to Ichitaro Kushida. His...

Nihonshudo is a parameter to be aware of when tasting sake. A value that oscillates around zero and indicates whether the sake is: dry, where the value is positive and the higher it is, the drier the sake; or sweet, where the value is negative and the lower it is, the sweeter the sake.

We're delighted to announce that the Noto Samurai family has recently been extended. We're talking, of course, about sakes from the Sogen Shuzo brewery, because after Sword, Kenzan, then Princess, here comes the King, a remarkable Daïginjo! We introduced you to the brewery in a previous communication, so let's come back to it quickly and tell you about this series.

We take you to the Yoshino region of Nara to discover the Miyoshino Jozo brewery. This valley is famous for its carpet of over 30,000 cherry trees, which delight visitors every spring as they come into bloom. Today's scene is set in a slightly different atmosphere, one of forest and the symbiotic relationship between man and nature.

We have a superb novelty to present to you, a sparkling sake born from the close collaboration between the Yamanashi Meijo brewery, Alain Ducasse, and Gérard Margeon, Chef Sommelier Ducasse Paris. Meet Shichiken x Alain Ducasse Sparkling Sake !

We are going to discover awamori. This traditional Okinawan distilled beverage is still little known outside of its region of origin. It is produced from fermented rice and distilled to an alcohol content of 30 to 60%. It first appeared in the archipelago around 600 years ago, when stills from the Middle East arrived in the area.