Yamanashi Meishu, brewer of the sake "Shichiken," and French culinary master Alain Ducasse have jointly developed a new product, "Alain Ducasse Sparkling Sake." Following the flavor direction of Ducasse Paris chef sommelier Gérard Margeon, and using a groundbreaking production method by brewer Ryoko Kitahara, we hope you will enjoy this unprecedented gem of sparkling sake.
Text by Yui Togawa
Alain Ducasse Sparkling Sake: A new frontier for Japanese sake
"Alain Ducasse Sparkling Sake," with its elegant design that stands out on the table, is a new sparkling sake jointly developed by Yamanashi Meijo, which distributes its sake "Shichiken" in Japan and in nine countries and regions overseas, and Alain Ducasse, who oversees around 30 restaurants in 11 countries around the world, from authentic bistros to three-star restaurants. Development began about two years ago. He visited a sake brewery in Hokuto City, Yamanashi Prefecture, and tasted all of the sake brewed by Yamanashi Meijo, and even participated in rice harvesting with the staff.
Regarding the completed "Alain Ducasse Sparkling Sake," Ducasse said, "It is a crystallization of people, nature, and delicate design and graphics. Beauty precedes deliciousness, and the flavor and texture that express the terroir not only stimulate the senses, but also promises the discovery of a special taste that can only be found in a masterpiece painstakingly crafted by a passionate winemaker. It is a meeting of Japanese elegance and French art de vivre."
Gérard Margeon, Executive Chef Sommelier at Ducasse Paris, commented on the wine's distinctive aroma: "It is extremely complex, releasing three distinct aromas that arrive instantly in three stages. The top notes are lily-like floral, followed by a more complex fruity middle note with white-fleshed vine peach melon and white cherries. The third note is very intense, with a touch of cardamom and chili pepper."
A new sparkling sake that complements French cuisine
"Alain Ducasse Sparkling Sake" will be available at "Beige Alain Ducasse Tokyo" (Ginza) from late April, and will then be served as a toast at Ducasse Paris restaurants around the world. In Japan, it can also be enjoyed at "Benoit" (Aoyama), "Estelle" (Marunouchi) in the "Palace Hotel Tokyo", "Benoit Kyoto" (Kyoto) in the "The Hotel Seiryu Kyoto Kiyomizu", and "MUNI ALAIN DUCASSE" (Kyoto) in the "Hotel MUNI KYOTO".
It is not only a great drink for toasting, but also has the versatility to complement each course of French cuisine, from appetizers to fish dishes, meat dishes, and desserts, adding an extra touch of elegance to your time enjoying elegant French cuisine.
Sales will begin on Thursday, April 29th at the brewery's online store, "Shichiken Web Shop," as well as at Isetan Shinjuku and other locations. It's great to be able to enjoy this rare bottle at home. It also makes a perfect gift for someone special.
In formulating the flavor concept, Ryoko Kitahara, head brewer at Yamanashi Meijo, was inspired by the Mediterranean, the terroir of Ducasse's heart, and guided by Margeon's flavor direction. His goal was to create a "sake that is uniquely Japanese but also acceptable to the world." To achieve this, the brewing method involves fermenting the sake in the bottle, just like champagne, and using a luxurious "kijoshu" method, which uses sake instead of water, and then aging it in rare cherry blossom barrels.
The taste is silky smooth. The yeast used is primarily malic acid, giving it a fruity acidity along with the umami flavor of the rice. The rich, fresh bubbles give off a scent with hints of cherry, and waves of sweetness with a hint of bitterness that only barrel aging can provide, resulting in a gentle, pleasant aftertaste. At its core lies the consistent belief in sake brewing: "Sake that embodies the water of Hakushu."
