Passerelle

Passerelle Post from my personal or company blog by Sebastien LEMOINE Drunkenness is not the goal.

[English follows French]
Passerelle est avant tout né d'une passion, celle de faire connaitre et partager le Japon, en commençant par un bon saké (« nihonshu ») au centre d’une belle table .... mais pas tant pour l’ivresse que pour l’ouverture vers l’histoire, la culture, la spiritualité de ce pays qui m’accueille. Par le saké et la gastronomie japonaise, on accède à l’expérience de la campagne,

des forces de la Nature, et à ses gens surtout, artisans talentueux tout à la fois humbles et fiers de leur héritage. Passerelle vous emmène sur la Route du Saké, par des évènements et des voyages à thème organisés au Japon. Passerelle (« Footbridge ») was born from the passion to help visitors and foreign residents to discover Japan, starting with a good sake bottle ("nihonshu") at the centre of a nice meal. Sake and gastronomy are a great window on the history, culture and spirituality of the country I call home. The reward is the experience of countryside, Nature’s forces at work, as well as an access to its people, talented, humble and proud of their heritage at the same time. Passerelle is ready to take you for Sake excursions, events and thematic travel in Japan.

On December 4th, 2024, traditional knowledge and skills of sake-making with koji mold in Japan became an Intangible Cult...
08/01/2025

On December 4th, 2024, traditional knowledge and skills of sake-making with koji mold in Japan became an Intangible Cultural Heritage of Humanity.

That is a great achievement for those who brew sake, mirin, shochu and awamori, but what exactly does “traditional” refer to?
At a recent press event, Tatsuya Ishikawa, Head Brewer (“Toji”) at Tsukinoi Sake Brewery, Chairman of the Japan Toji Guild Association and heavy weight behind the Unesco application, shared his views on tradition and hopes about this inscription. His thoughts on the matter are deeply inspirational.

In essence he sees “tradition” as the wisdom of his predecessors in the “pre-science” era. Intangible, it involves our 5 senses, can only be learnt through experience with our own body. Apprenticeship is the only way to transmit it.
To leverage the Unesco label, more breweries will have to keep or revert to "older ways" and encourage the craftspeople making the required tools, a trade threatened with extinction.
Far from being a regression such process will strengthen foundations for the future.

Find more precise elements in my blog article here below: https://sebastienlemoine.wordpress.com/2025/01/08/traditional-sake-making-inscribed-at-unesco-what-does-tradition-mean/

On December 4th, 2024, traditional knowledge and skills of sake-making with koji mold(see *) in Japan became an Intangib...
08/01/2025

On December 4th, 2024, traditional knowledge and skills of sake-making with koji mold(see *) in Japan became an Intangible Cultural Heritage of Humanity. As a word “traditional” has quite a broad meaning and the relevant knowledge and skills deserve to be defined in more details. In a recent presentation at the Foreign Press Centre, Tatsuya Ishikawa, Head Brewer (“Toji”) at Tsukinoi Sake Brewery, Chairman of the Japan Toji Guild Association and heavy weight behind the Unesco application, shared his views on tradition and hopes about this inscription....

On December 4th, 2024, traditional knowledge and skills of sake-making with koji mold(see *) in Japan became an Intangible Cultural Heritage of Humanity. As a word “traditional” has quite a broad m…

I was invited by the Tokyo Metropolitan Government (through the Foreign Press Club) to “A journey to unravel Tokyo’s foo...
20/12/2024

I was invited by the Tokyo Metropolitan Government (through the Foreign Press Club) to “A journey to unravel Tokyo’s food and spirit”, a high-profile four-hour event for media and embassy representatives. In October 2024, the Michelin guide awarded stars to 170 Tokyo restaurants, the city has kept its number 1 spot for 18 years in a row. We had an interesting overview of some of the reasons why Tokyo became such a place by Daigo restaurant’s Owner-chef Yusuke Nomura....

I was invited by the Tokyo Metropolitan Government (through the Foreign Press Club) to “A journey to unravel Tokyo’s food and spirit”, a high-profile four-hour event for media and embassy represent…

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Sake and beyond

[English follows French] Passerelle est avant tout né d'une passion, celle de faire connaitre et partager le Japon, en commençant par un bon saké (« nihonshu ») au centre d’une belle table .... mais pas tant pour l’ivresse que pour l’ouverture vers l’histoire, la culture, la spiritualité de ce pays qui m’accueille. Par le saké et la gastronomie japonaise, on accède à l’expérience de la campagne, des forces de la Nature, et à ses gens surtout, artisans talentueux tout à la fois humbles et fiers de leur héritage. Passerelle vous emmène sur la Route du Saké, par des évènements et des voyages à thème organisés au Japon...mais aussi à la découverte de nombreux autres champs culturels. Passerelle (“gateway” or “connector”) was born from the passion to help visitors and foreign residents to discover Japan, starting with a good sake bottle ("nihonshu") with a nice meal at the centre of the table. Drunkenness is not the goal. Sake and gastronomy are a great window on the history, culture and spirituality of the country I call home. The reward is the experience of countryside, Nature’s forces at work, as well as an access to its people, talented, humble and proud of their heritage at the same time. Passerelle is ready to take you for Sake experiences, events and travel into deep Japan ... as well as many other cultural fields.