“Miwatari”, a New Exceptional Sake Now Available on Saketora Produced by the Son of Joel Robuchon, the World-Famous French Chef

Adopted by Michelin 3 Stars Restaurants in Paris

Miwatari is a sake brand of Toshimaya Brewery located in Shinshu-Suwa, Nagano Prefecture. Miwatari Junmai Ginjo is produced under the direction of Louis Robuchon Abe, the son of Joel Robuchon, the world-famous culinary maestro.
On its neat white label which amusingly reflects the Japanese and French aesthetics, a French word “PETILLANT” is simply printed, denoting that it is a fizzy sake. These tiny vivid bubbles are not artificially infused but naturally born during fermentation, and are properly preserved since no filtration has been done for the sake. This is all orchestrated by the brewery in order to create a fresh and complex mouthfeel. The results are outstanding – the finalized Miwatari Junmai Ginjo shows an excellent balance in terms of freshness, softness, umami, acidity and aftertaste.

Producing Director:
‘A Sake Complementing Japanese & Western Dishes’

Louis Robuchon Abe, the producing director, commented Miwatari Junmai Ginjo shows aromas so elegant and a mouthfeel so refreshing as if the sake itself were not yet pasteurized. Brewed using the underground water from Japan Alps in Nagano Prefecture, it also features with peach notes and decent minerality. Together with its soft mellow mouthfeel, blackcurrant notes, rich flavors of rice and mild acidity, not only is this sake well-balanced, but can complement both Japanese and Western cuisines. The delicate fizz even adds extra freshness, making the round mouthfeel more complex and interesting.


Louis Robuchon Abe, a Bridge Between the Food World of Japan and the West

With his father, Joel Robuchon, being the world's most Michelin-starred French Chef and his mother being a Japanese, Louis Robuchon Abe has come into contact with the world's finest food culture since childhood. However, not only is he a professional gourmet, but also a wine connoisseur. With his broad and solid knowledge about wine, he is a member of the Confrérie des Chevaliers du Tastevin, an exclusive Burgundy wine club, as well as wine ambassador certified by Fukuoka City and Bordeaux City. Currently running two companies in Japan importing French Wine and exporting Japanese food ingredients, he is beyond doubt a bridge between the gastronomic world of Japan and the West.

Joel Robuchon, French Culinary Maestro

Kuromatsu-Senjo Prototype

Miwatari Junmai Ginjo Pétillant (Fizzy Junmai Ginjo) 720ml

A fizzy and sweet Junmai Ginjo produced under the direction of Louis Robuchon Abe, the son of Joel Robucon, the worldly-famous chef. So excellent that it is adopted by 3-star Michelin restaurants in Paris.

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