January 4, 2025
Featured in Marieclairejapon
For several years, the renowned Yamanashi sake producer “Shichiken” and the legendary French chef Alain Ducasse have been collaborating on new creations. This autumn, they launched a “Gourmet Journey” around the world, where people can discover the harmony between Japanese sake and French cuisine. We spoke with them about their visions for the future.
The Surprising Creations by Alain Ducasse
Alain Ducasse
Born in the Landes region of southwestern France. Oversees around 30 restaurants in 11 countries worldwide. Also runs “Le Chocolat Alain Ducasse” and “Le Café Alain Ducasse.”
Since 1750, Yamanashi Meijo has produced its famous “Shichiken” sake. Together with Alain Ducasse, they have so far co-developed “Alain Ducasse Sparkling Sake,” which can be enjoyed as an aperitif, and “Alain Ducasse Sustainable Spirits,” which works well as a digestif or in cocktails. Starting this autumn, special one-night-only dinners featuring these sakes paired with French cuisine will be held at Alain Ducasse restaurants. The journey kicked off in Tokyo in October and will continue to Thailand, Italy, Monaco, France, the United Kingdom, and the United States. Called the “Gourmet Journey,” it includes unique details such as menu covers made from “Koshu Inden,” a traditional leather craft from Yamanashi that dates back to 1582. This dinner brings together various artisanal skills for a truly special experience.
Alain Ducasse recalls how their collaboration began:
“We wanted the Sparkling Sake to become a beverage loved all over the world. We focused on how to surprise people during every step of its creation. Putting sake in a champagne bottle to preserve its quality and sparkling character is unexpected, and so is how well it pairs with French cuisine. Traditional Japanese breweries have incredible expertise. They can produce a sake that matches many types of dishes.”
He also hopes to promote Japanese culture through this world tour:
“We can share the charm of Yamanashi through Sparkling Sake and Inden. Alongside ever-evolving French cuisine, we can present it to curious guests around the globe.”
At the new “Alain Ducasse Baccarat” in Paris, which opened in September in collaboration with Baccarat, guests are served drinks in Baccarat glasses. They also serve cocktails made with Sustainable Spirits. Although it has only just opened, it is already receiving rave reviews.
Sharing Japanese Sake and Food Culture with Tsushima Kitahara of “Shichiken”
Tsushima Kitahara
Born in 1982, from Yamanashi Prefecture. The 13th generation of Yamanashi Meijo and its president since 2018.
Kitahara has noticed changes in how French cuisine pairs with sake:
“Over the past ten years, the world of French cuisine has evolved. Chefs are using more sustainable ingredients, focusing on fish and vegetables, and even incorporating yuzu, miso, or soy sauce. In some cases, wine does not pair well with these dishes, so sake started to be included. It was a wonderful breakthrough to see sake move from zero to one in the French culinary scene.”
They also collaborate with “Le Chocolat Alain Ducasse,” creating chocolate products:
“Chocolate is made from fermented cacao, so it goes well with sake, which is also a fermented product. As a producer, I want to keep exploring how to introduce Japanese sake culture and food culture—both in Japan and around the world.”
