JAPAN RICE EXPERT with THE SAKE SALON UK in Paris Porte de Versailles

SIA 2016
27th Feb - 6th Mar
Paris International Agricultural show

Thank you to all French visitors attending and tasting the latest selection of Japanese saké and premium rice.  The Sake Salon UK was among Japan Rice Expert members in Salon International de l'Agriculture in Paris Porte de Versailles from 27th February - 6th March 2016, 9 days to promote anything about Japanese Premium Rice and its cultural products in collaboration with Zenbeiyu Japan Rice Export Association.  
A great chance to wake up on real definition about Japanese saké to pure and stubborned French public with pride of its own culinary level and habits.  We drink Japanese saké like French wine.  It is an alcohol from fermented and polished selected rice.  Its percentage varies from 12 to 18% of alcohol, so it is slightly stronger than your wine but it is not drunk as a digestif that you may be served in Chinese or Vietnamese restaurants.  No it doesn't 'tear your throat' when you drink Japanese saké. It's not a high percentage distilled liquor like vodka or tequilla.  Japanese saké is a soft alcohol that you taste like wine with its full complexity on aroma and flavour during aperitif or with your meal.  You can also drink hot in 45-50degrees celsius on winter like 'vin chaud' to warm up your body, you will appreciate more aroma of saké into your nose and alcohol will be mostly evaporated.  We usually drink our saké slightly cold or at ambient temperature in a small saké cup or following the 'french touch' we appreciate serving in small glasses of wine.  Did you feel this difference between basic dry saké and highly polished rice saké with full complex aroma, fruitiness or spicy saké? You have discovered the difference between "Village" and "Grand cru", equivalent of "seishu" or "Junmai daiginjyo" in saké world.  How about the closely pure taste of unpasterised 'nama genshu saké? Did you like this pairing of white chocolate and this unfiltered 'white saké'? Or a strong Swiss cheese with our old smokey flavour aged saké stayed in oak barrel for 25 years?  And last but not least, did you appreciate this memorable conversation with our Saké sommelier Sachiko from London or with our parisian saké representative Alex? 
We hope this event has changed the wrong idea of Japanese saké from many of the frenchies? See you again on a next 'Apéro'!