NEWS / TRENDS
Popularizing “foods” that meet SDGs
-Sustainable spirit produced by Shichiken and Alain DucasseSDGs を見据えた“食” の普及を推進
ー七賢とアラン・デュカス氏が造る サステナブル・スピリッツー
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maestro of French cuisine renowned for impressing food connoisseurs worldwide, Alain Ducasse is a long-time promoter of foods that meet sustainable development goals (SDGs), now a major global trend. Ducasse helped develop the new “Alan Ducasse Sustainable Spirit” with SDGs as the concept, now completed in Japan. Ducasse invited sake experts to France and unveiled his new spirit developed with SDGs as the concept on November 7. The maestro commented, “I hope you enjoy new cocktail flavors prepared using my sustainable spirit, the first sustainable spirit in the world.” D e c a s s e s e l e c t e d Ts u s h i m a Kitahara as his partner once again. Kitahara is a producer of sake such as “Shichiken,” etc., at Yamanashi Meiji Co., Ltd. (established in Hokuto city, Yamanashi prefecture in 1750). The duo worked to distill the highest quality of spirit using a sustainable, environmentally friendly distilling method. Decasse first collaborated with Kitahara to develop a sparkling sake by secondary fermentation inside the bottle, which took five years to develop and was completed in 2021. Kitahara is the thirteenth owner of the sake brewery operating since the Edo period (1603-1868), long practicing environmentally friendly sake production that follows traditions.
Kitamura’s efforts to protect the brewery’s precious water source for generations over the years of sake production resonates with Decasse, a passionate sake fan. Kitamura said, “Producing sake in a way that protects our water source ensures the preservation of nature for future generations. Protecting abundant natural resources is my mission.” Conversing about sake production with Kitahara inspired Decasse to propose the joint development of a new sake that meets SDGs as the concept. Decasse stated, “Water is life itself, the life source of both sake and earth. This spirit marks the beginning of our new journey towards the future.”
Shochu sample distilled from sake lees Sake lees produced while brewing sake increases in volume as the sake production volume increases, reaching 100 tons a year. The use of these sake lees is a major issue. Once a “byproduct,” sake lees was used as a condiment in Japanese cuisine. However, demand for sake lees decreased over time, now disposed of as industrial waste despite its high alcohol content with flowery, fruity extracts. Kitahara distilled the sake lees and stored them over time. Upon hearing this, Decasse said, “Sounds interesting,
© Yamanashi meijyo
© Yamanashi meijyo
Tsushima Kitahara (left), Alan Decasse
12 February 2024 • www.alljapannews.com