Autumn sake festival! Hear the tale of the 9 sakagura (sake breweries) located around the pristine waters of Lake Suwa, Nagano prefecture, and indulge in a selection of 9 nihonshu (sake) representative of this region!
On November 25th., Savory Japan is staging yet another informative event about food culture, faithful to its promise to let one “Indulge in Japanese food beyond language barriers”. It is bringing specialists together, around a careful selection of 9 sake representative of the 9 kura of the Suwa region, Nagano prefecutre. You hosts will be French Sake expert Sebastien Lemoine, associated with culinary expert & food researcher Hiromi Sekioka, who will propose nibbles especially prepared with ingredients from the Suwa region. The event will be bilingual, held in English and Japanese.
Date: 25. November 2015 (Wednesday) 19:00~21:00 (opening 18:30)
Location: LAB and Kitchen
Nobuyuki Bldg 6F, Kanda Ogawamachi 3-6-8, Chiyoda-Ku
Price: Yen 6,000 with advance payment (*), Yen 7,000 on the day
(Drink and eat freely, take a little present home)
(*) registration until 10. November, payment until 16. November by bank transfer to the following account :
Mizuho Bank, Ginza Chuo Branch, ordinary account number 1367996 (Fillmore East Co,. Ltd)
みずほ銀行 銀座中央支店 普通 口座番号 １３６７９９６ 株式会社フィルモアイースト
(after 16. November 2015, please pay on the day directly)
Capacity: up to 60 participants (standing party)
The 9 kura: Miyasaka Jozou (Masumi brand), Reijin Shuzou, Maihime Shuzou (Maihime & Suiro brands), Ishitomo Jouzou (Mikotsuru brand), Honkin Shuzou, Kouten Shuzou, Itou Shuzou (Yokobue brand), Toshimaya Corp (Miwatari & Houka brands), Suwa Otsuka Honke Shuzou (Dia Kiku brand)
French national living in Tokyo, Advanced Sake Professional (certification by Sake Education Council), has been actively promoting the beauty of nihonshu and its culture to foreign resident in Japan as well as visitors. Traveled extensively throughout the country visiting sakagura to deepen his understanding of the sake world, leads discovery tours attracting many Japanese alongside foreign clients;
Born in Kyoto. After an involvement with a culinary magazine as editor, went to France in 2006. Obtained her “Grand Diplome de cuisine et de patisserie” (cooking and confectionary) at Le Cordon Bleu in Paris, studied about wine. Trained with chefs at 3-star Michelin restaurants before coming back home in 2008. She received her Wine Expert certification from the Japan Sommelier Association, is very knowledgeable about sake. Relating to the Suwa region through her husband, she often goes there, aims at promoting the Suwa style cooking based on local ingredients.