The event series between Yamanashi Meijo’s Shichiken and Chef Alain Ducasse began on October 26 in Bangkok, following activities in seven cities worldwide from October 22. This program is documented as a record of collaboration between a Japanese sake producer and a global restaurant group, including menu coordination, production planning, and hospitality operations.
The collaboration also included joint work with Inden-ya (founded in 1582). The event materials and menu cover design combined visual themes from Hakushu water and Mediterranean-style motifs, intended to communicate a cross-cultural production story through print and on-site presentation.
In practical terms, this initiative positioned Sparkling Sake and Sustainable Spirits as reference products for international service contexts, with emphasis on craft transparency and production narrative. Statements attributed to participants are presented here as event context, not as promotional endorsement.
For operational records, the tour route proceeded from Tokyo to Bangkok, Paris, London, and Singapore, among other cities. This article keeps that timeline and collaboration record for archival reference.
(Mr. Bacchus)
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เราถ่ายทอดเรื่องราวจากผู้ผลิต บันทึกรสชาติ และศาสตร์แห่งโคจิและการหมัก — เพื่อการศึกษาและวัฒนธรรมเท่านั้น
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