Product Description
Collaboration with Olivier Chaignon, Executive Chef of the three-Michelin-starred French restaurant "L'Osier" in Ginza This collaboration began when Chef Olivier Chaignon and Naoki Iimori, the master brewer of Fukuchiyo Sake Brewery, met and exchanged ideas about the possibilities of sake brewing using this farming method. Subsequently, Iimori, who sympathized with this idea, searched for JAS organic producers in Hokkaido and requested them to use microbiome farming methods for cultivating the sake rice "Ginpu," thus making this collaboration a reality.
