#FueraDeCarta of sakes and desserts with Erika Nakaoji and Noelia Tomoshige

Our #OffTheMenu edition, “Sake & Desserts”, took us on a sensory journey through the aromas and flavours of Japan. Together with Noelia Tomoshige, founder of Monroebakes, and Erika Nakaoji, sake and wine expert, we experienced a very special event that delighted and surprised our students and alumni.

Erika Nakaoji introduced us to the world of sake through a tasting of two carefully selected references, paired with Noelia Tomoshige’s dessert creations. A former student of the School and winner of the “Pastry Chef Revelation” award at Madrid Fusión 2023, Noelia brought freshness, smoothness and harmony to the experience through flavours such as yuzu and sakura. In addition, attendees also had the opportunity to enjoy an exclusive selection of other sake references freshly brought from Japan.

Sake is a traditional Japanese beverage made through the fermentation of rice. Its origins date back more than a thousand years, and it remains an important part of Japanese culture. There are different varieties depending on the degree of rice polishing and the production method, such as Junmai, known for its richer and fuller flavour, or Ginjo, recognised for its more delicate and fruity aromas. This diversity offers a wide range of styles that can complement different gastronomic experiences.