Category Foodie

Long before Michelin chefs were composing dishes for a drink born of rice, a bottle from Yamaguchi Prefecture slipped into Paris and began to change the script. Its name was Dassai.

How Parisians found real sushi and sake, twenty years of choosing craft over cliché and the prologue to sake’s courtship with French cuisine

Sake is a choreography of precision, not just a recipe. Every sip reflects thousands of deliberate, careful choices.

Sake began as a sacred offering in ancient Japan. Over many centuries it moved from court brews to Edo mass production and eventually became the diverse drink we know today, now enjoyed around the world.