A New Great Pairing of French Cuisine x Japanese Sake
The late Joël Robuchon who has the most Michelin stars in the world.
Since coming to Japan in 1976, Mr. Robuchon loved Japan and was greatly influenced by Japanese cuisine. Robuchon's cuisine values the ingredients and Japanese cuisine values the four seasons which have an affinity, and he was quick to pay attention to the possibility of French Cuisine x Japanese Sake.
Mr. Robuchon himself said that some of his representative dishes might be better suited to sake than wine.
Robuchon II, Louis Robuchon inherits his thoughts
Robuchon II, Louis Robuchon, inherits Mr. Robuchon's thoughts and will release a limited number of original sake with the theme of "fitting with French".
Raw materials such as sake rice and water are only locally produced with respect for terroir. From rice planting of sake rice to milling rice, sticking to the water source, selecting yeast to be used for fermentation, etc., we made it up with a sake brewery.
There are 7 types in total, 2 types from "Kiyama Shoten" in Saga Prefecture and 5 types from "Yamamoto Sake Brewery" in Akita Prefecture.
Series name: Joël Robuchon Original Sake *Discontinued
Product name (7 types in total):
<Kiyama Shoten> 2 types
- KIYAMA Joël Robuchon JPY8,000.- exc. tax
- KIYAMA Joël Robuchon Non Pasteurisé JPY8,500.- exc. tax
<Yamamoto Sake Brewery> 5 types
- FUKUHACHI 80 Joël Robuchon JPY7,800.- exc. tax
- FUKUHACHI 29.8 Joël Robuchon JPY10,800.- exc. tax
- FUKUHACHI 29.8 Joël Robuchon Non Pasteurisé JPY11,800.- exc. tax
- FUKUHACHI 29.8 Joël Robuchon, Filtration Gravitationnelle JPY14,800.- exc. tax *Online shop only
- FUKUHACHI 29.8 Joël Robuchon, Filtration Gravitationnelle Non Pasteurisé JPY15,800.- exc. tax *Online shop only