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Le Cordon Bleu News, 11/09/2015
Hiroshima Sake conference for the Wine and Management and Restaurant Management programs students
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By Sylvain Huet, the French 'Sake Samouraï'

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Hiroshima Sake Conference for the Wine and Management and Restaurant Management programs students

The students participated in a conference led by Sylvain Huet, the French 'Sake Samourai', aimed to provide participants with an introduction to Sake, with a particular focus on Hiroshima region Sakes.

9 Sake producers were present: Miyakehonten Co.,Ltd., Umeda-Shuzoujou & Co., Enoki Shuzo Co.,Ltd., Kamoizumi Shuzou Co.,Ltd., Kamotsuru Shuzo Co., Ltd., Suishin-Yamane Honten Co., Ltd., Fujishuzou Co. Ltd., Morikawa Shuzo Co.,Ltd., Chugoku Jozo Co.,Ltd..

"It has been a privilege to participate in the Hiroshima Sake conference  as part of the events offered by Le Cordon Bleu Paris, to enhance our studies in the Wine and Management Program. What an interesting event! Not only the tastings and pairings, but the personalities whom we had the opportunity to share it with, and our honorable Lecturer: Sylvain Huet. This is what Le Cordon Bleu is all about: the cultural experience!”

- Maria Elena, Wine and Management student.


What is Sake?

“Sake” as a word defines all alcoholic beverages in the Japanese language, including distilled spirits such as shochu or whisky. During the conference, the students learnt that “Sake” also refers to a naturally fermented drink which is made from the brewing of rice in pure water with the help of micro-organisms (yeast rice).

During this conference, the students had the opportunity to learn some Japanese words like: “Muroka” which means unfiltered Sake or “Shiboritate” meaning freshly squeezed Sake and also “Happoshu” which is the Japanese for sparkling Sake.

Sake tasting

After discovering the history of Sake and the different types of sakes, the students learnt the procedure to taste Sake. This procedure is quite similar to wine tasting:

  1. Observe the appearance including clarity and color.
  2. Evaluate the aroma by bringing the Sake up to your nose.
  3. Take a sip and swirl the contents around the mouth ensuring coverage of all areas of the tongue.
  4. Evaluate the retronasal aroma (aroma reaching the nose via the mouth).
  5. Slowly evaluate the taste on the tongue.
  6. Evaluate the after taste.

To terminate this seminar led by the French “Sake Samurai” Sylvain Huet, students have worked on Sake and food pairings prepared by Le Cordon Bleu Paris Chef Instructor Didier Chantefort. Before coming back to Paris, Chef Chantefort was executive Chef at Le Cordon Bleu Tokyo and Director of Operations and Cuisine Chef Instructor at Le Cordon Bleu Ottawa. Chef Boudot helped with the preparation of breads for the occasion.

These Sake and food pairings were prepared in collaboration with the Hiroshima Prefectural Government and Le Cordon Bleu Japan.

This conference was an incredible experience for the students :

Franck Ramage, Head of Wine Department, said: “This was an opportunity (very rare in France) to take part in a food and Sake pairing conference/tasting. 9 producers and representatives from Hiroshima Prefecture came all the way from Japan to introduce us to the styles and intricacies of this extraordinary product. The Master class, expertly led by Sylvain Huet, (“Sake Samourai” and founder of the “Académie du Saké”) was given to extremely attentive and interested Wine and Management students! To be repeated…”

Sylvain Boussard, Food and Beverage teacher also reported that “The feedback from Restaurant Management students was excellent. This is exactly the kind of presentation they are looking for. The Master class was a great opportunity for the students to discover the world of Sake.”

Sake Conference by Sylvain Huet

Photo credits : Fabymages

Excessive drinking is dangerous for the health; alcoholic beverages should be consumed with moderation.

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