Join Sebastien for an immersion in sake culture.
The brewing of “Nihonshu”as we know it started more than 1300 years ago, however an archaic beverage made from rice and water has played a key role in spiritual matters for much longer.
Nihonshu is a pillar of the Japanese food culture, and everyone associates Japan with its quintessential alcoholic beverage, most often called “Sake”, an ambiguous word.
Do you however know that sake consumption has actually come down by about two third since the mid seventies, to become relatively marginal when looking at numbers? Its deep identity crisis is hopefully over, and Passerelle believes that Sake holds a bright future, thanks to the efforts of all stakeholders in the industry, starting with a new generation of creative brewers. As a matter of fact, Sake has never been as good as it is today, and has never offered such a diversity of styles and flavours.
Sake expert and consultant, teaching at Le Cordon Bleu (Tokyo) and Temple University (Japan), Sebastien has taken care of hundreds of gourmets, wine specialists or just curious individuals, for a discovery of Japan’s emblematic drink and its culture. He is planning and hosting sake tasting events, sake centric diners, sake related shopping tours and/or sake journeys to local breweries, for an in-depth immersion.