February 2018: Sachiko and Sanae are waiting for a group of executives coming to experience the product dedication of a Japanese artisan, in a heritage house of the old town of Yanaka, Tokyo. With Passerelle’s founder Sebastien around, nihonshu (Japanese sake) is seldom far away. As a matter of fact it makes another great illustration of craftsmanship. Sachiko’s is known for her inventive pairing of modern wagashi (Japanese confectionary) and nihonshu.
Higashi (dry wagashi) and namagashi (fresh wagashi) workshop followed by a tasting:
Lemon dorayaki and Kid junmai ginjo (Heiwa, Wakayama)
Ume Mochi and Daruma Masamune 3 years (Shiraki, Gifu)
