French gastronomes savour sake, Japan’s humble rice drink | Malay Mail

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TOKYO, Nov 23 — The sommelier lingers over her glass, taking in the bouquet while clutching a spoon of caviar and cucumber jelly. The union of food and beverage is “magical”, she declares. But Paz Levinson, head sommelier at the high-end Anne-Sophie Pic restaurant group, is not savouring a...

Bottles of sake on display at a Paris wine shop. — AFP-Relaxnews pic

Two companies already produce the drink domestically — both in wine-growing regions. Takuma Inagawa, a French-educated Japanese brewer, has a different idea. He wants to start production in an old warehouse in Fresnes, a town just south of Paris. He hopes eventually to use Burgundy oak barrels to age some of his product — believing this will please French and Japanese drinkers, as he has already produced a run of 17,000 bottles in his homeland.He says a “sushi boom” led to a “sake boom” in the restaurants and dining rooms on Rue Sainte-Anne, a Parisian street near the Louvre known as Little Tokyo because of the proliferation of Japanese businesses.

Then a Japanese man told him to try sake — which set him on a path to becoming an “evangelist” for the Japanese drink.

 

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