The Future of Sake


This month (March 2018), I was teaching the “Sake Basic Course” at Le Cordon Bleu Japan. I was responsible for writing the manual in 2016. Because sake is brewed to be paired with food, le Cordon Bleu has a competitive advantage in the field of sake education. The last of the four sake tastings during the day focused on food pairing, with an assorted plate straight from the LCB kitchen.
A little more than an anecdote, the class picture shot by facetious Ai says a lot about the future of sake: young women and foreign foodies coming to Japan for inspiration and training, before heading back to their country and work in the world of gastronomy.

Tasting nb 4 (left) Eau du désir (Junmai Daiginjo, Banjo Jozo, Aichi), Sohomare (Kimoto Tokubetsu Junmai, Sohomare Shuzo, Tochigi), Sempuku (Honjozo, Miyake Honten, Hiroshima), Hanahato (8Y old kijoshu, Enoki Shuzo, Hiroshima)

Tasting nb 3 (right) Kikuhime Tsurunosato (same Yamahai Junmai in 2 versions, pasteurized and unpasteurized, from Kikuhime, Ishikawa) and Azuma Ichi (Junmai Daiginjo, Gochoda Shuzo, Saga) vs. Wataya (Junmai Daiginjo, Kanenoi shuzo, Miyagi)


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