New frontier sake for the perfect toast
A bouquet of white cherries in the juicy burst of the bubbles bringing sweet and bitter waves from maturation in barrels leading to a calm and pleasant finish.
The water of Yamanashi and the inspired Mediterranean Sea were the foundation of the Sparkling Sake Alain Ducasse, created by Ducasse Paris and Maison Shichiken.
As the first generation of brewers to explore this new type of sake, Shichiken is proud to present Alain Ducasse Sparkling Sake with a wide variety of flavors and textures. With the philosophy of “brewing sake in harmony with the pristine waters of Hakushu,” Shichiken pursues the perfect balance of elegance and intricacy, the perfect balance of refreshingly pure water and umami-rich rice. By brewing Alain Ducasse Sparkling Sake, Shichiken aims to serve as a catalyst in transforming the culture of sake.
As sake gains international recognition along with Japanese cuisine, which was recently designated as an Intangible Cultural Heritage, innovative chefs are integrating Japanese ingredients into French and Italian cuisines to explore the new field of culinary art.
Ducasse Paris is especially avant-garde, interweaving classic and modern elements in its ever-evolving cuisine, while helping to build a sustainable society though social and environmental initiatives.
Alain Ducasse Sparkling Sake
Volume: 720 ml
Alcohol: 12%
Serving temperature: Chilled
Alain Ducasse
Born in the Landes, Alain Ducasse is at the helm of approximately thirty restaurants, from authentic bistros to three-Michelin-star restaurants, disseminated throughout eleven countries. He founded Les Collectionneurs, a network of almost five hundred independent restaurants and hotels in Europe. Passionate by knowledge transmission, he created an editing company specialized in cooking art (Ducasse Edition) as well as cooking and pastry schools (Ducasse Education) which are today developed with a partner, Sommet Education. He is now expanding the Manufacture de chocolat (Paris, London, Tokyo) and the Manufacture de café (Paris, London). He is the advocate of an environmentally-aware cuisine and of a peasants’ agriculture which takes care of eaters’ health and respects the planet. He therefore established the Collège culinaire de France (France Culinary College) where cooks and producers meet and exchange. In the same vein, he created a gastronomic interpretation of this eco-friendly cuisine, the Naturalité, and an accessible version, to be delivered or picked-up, the Naturaliste.
Maison Ducasse Paris
“In the beginning, there was taste...” At the heart of Ducasse Paris lies a passion for cuisine, a desire to unveil authentic original tastes, to exalt their flavors and to make our clients happy. Since its creation, our house has persevered in exploring the dimensions of taste through its restaurants, hotels and manufacturing, but also via training programs, consulting and book publishing for all those passionate about cooking. Today, we have diverse and complementary professions. All led by the same vision, the same conviction: the importance of eating well daily, of setting the bar high, of respecting nature and the people who participate every day in the development of Ducasse Paris throughout the world.
