Summary:  Sake or Nihonshu is a Japanese traditional fermented alcoholic beverage made of Japonica rice, rice Koji and water. It is said Sake has more than 3000 years of history with a great depth of craftsmanship associated with microorganisms such as yeasts, lactic acid bacteria and Koji mold. In this webinar, we will discover the diversity of Flavours related with its production method, as well as fun food pairing tips! Presenter: Sarasa Suzuki Co-founder and

Summary:  Sake has become the wine lovers' and sommeliers' new experience with the rise of new sake styles and as a new pairing with food.  François Chartier, master blender of the sake project Tanaka 1789 X Chartier, will share his knowledge on the different sake profiles and will link them to his groundbreaking Molecular Harmonies science of aromatic matching with world cuisines. This webinar is ideal for sommeliers and chefs, as for waitstaff, distributor sales