Sake is recognized by the world's sommelier community as one of the best "matchmakers" for foods from various cultures.
Sake offers many avenues to develop perfect harmonies with international culinary specialties, offering a structure that differs from wine (less acidity and more umami) as well as aromatic complexity.
In #SakeGraphy, François Chartier will share his new aromatic research on the molecular harmonies of sake. The author of the worldwide bestseller Taste Buds and Molecules and creator in 2004 of the new aromatic science of molecular harmonies has found inspiration in the aromatic profile of all types of sake. Here, he will share the harmonies he has developed for sake with ingredients used in Japanese as well as various world cuisines.
2 versions: with with lychee and without lychee!
Assembling the three in harmony in a recipe amplifies the sum of the three!