In France, where sommelier service is deeply ingrained, much of the discovery of sake's new charms comes from them.
First, the glasses. We conducted tastings with various sake vessels brought from Japan, but they ultimately chose wine glasses. Sake is served in the most appropriate glass for each restaurant setting.


Sake is, by nature, meant to be enjoyed with food.
Its great appeal lies in its ability to effortlessly pair with any dish or occasion.
With a touch of Parisian esprit, sake's profound versatility shines, accompanying you from the start to the end of your meal.

At Joël Robuchon, Monaco

At Hôtel de Crillon

Of course, the storage conditions are also perfect.

It's not uncommon for "Japan events" to be held at Paris's palace hotels.


The sight of people enjoying sake with authentic sushi has become commonplace.
Their relentless pursuit of perfection knows no bounds. The level of quality improves year by year,
often making one feel as if they've stepped into a long-established restaurant in Ginza.

At Agape

Furthermore, there are sommeliers who decant sake.
This removes any distracting aromas, allowing the sake's inherent fragrance to emerge.
The texture becomes smoother, and the minerality, previously unnoticed, comes alive.
This, too, is a new discovery born from their dedication to exploration.

Naturally, people like them also visit Japan.
It's only natural that those who seek the very best would visit breweries.
They visit numerous breweries, including ours, deepening their understanding of sake.

"Kamoshi Heihei" Giveaway