Participez à notre atelier sur l’amazake et plongez dans l’univers fascinant de cette boisson fermentée traditionnelle japonaise. Naturellement sucré et riche en nutriments, l’amazake est un véritable trésor de la cuisine japonaise, apprécié pour ses bienfaits sur la digestion et la vitalité.

Take part in our amazake workshop and immerse yourself in the fascinating world of this traditional Japanese fermented drink. Naturally sweet and rich in nutrients, amazake is a real treasure of Japanese cuisine, appreciated for its benefits for digestion and vitality.

La Brasserie San-Ô will be participating in Expo Santé, where we will showcase our artisanal fermented products! We are passionate about sharing our expertise with professionals and food enthusiasts alike.

Come and discover our signature products, including koji, miso, amazake, and other fermented specialties, which are crafted to enhance culinary creations with deep, natural umami flavors while offering unique nutritional benefits.

📍 Visit us at Expo Santé and taste our products!

Miso is a beloved cornerstone of Japanese cuisine, a velvety paste crafted through the ancient art of fermentation. Made from soybeans, rice, barley, or other grains, miso is not only a pantry staple but a powerful flavor enhancer, bringing deep umami notes to your dishes.

Why Miso?

Amazake is a traditional Japanese drink made from fermented rice, often enjoyed for its naturally sweet flavor and creamy texture. It is created through a fermentation process involving cooked rice and koji (Aspergillus oryzae), which converts the starches in the rice into sugars.

This delightful beverage is not only delicious but also packed with nutrients!

Koji is not only a key ingredient for Japanese fermented food but also it is getting common among chefs to use koji as a tenderizer / umami enhancer in any kinds of culinary .

Fermented foods have been a well-established in everywhere in the world for thousands of years. In recent years there’s been a greater push to raise koji awareness, especially with NOMA in Copenhagen and Jeremy Umansky with Koji Alchemy.