Sakeist

About Sakeist®︎

Sakeist®︎ is the Japanese sake EC platform with more than 100 different bottles of sake, shochu and liqueurs. The rating and tasting comments by the French and European top sommeliers will help you easier to know and find your favorite sakes than ever before!

https://sakeist-ec.fr/

Key Members

Sakeist®Founder

秋月杏奈 Anna Akizuki

秋月杏奈
Anna Akizuki

The world sake market is booming like never before. Communicating the splendor of sake, which is comparable to wine and has a charm not found in wine, to consumers and professionals around the world, connecting industry stakeholders including sake breweries, and uniting to make the global market size into wine I want to make it big enough to line up. While working in the wine industry, I embraced such feelings and launched this "Sakeist®︎". n n A young sommelier who is the ambassador of Sakeist®︎ and has the most passion for Japanese alcoholic beverages in France so that everyone longs for sake and enriches their daily lives and lives. Together with Mr. Xavier Thuizat, we will work with a strong sense of mission to become a bridge between Japan and the world and contribute to the development of the industry. n

Anna Akizuki’s Profile

After completing post graduate studies, she worked in the food sector before moving to the wine industry. While studying for an MBA in France she spent a total of 5 years in the industry involved with sales, marketing and PR. It was during this time that she confirmed the current state of sake and its potential for development around the world. In January 2019, she setup Khariis to develop a platform to promote sake all over the world.

Japan Sommelier Association certified Sommelier
Konan University Graduate School of Humanities (graduated)
Reims Management School (currently NEOMA Business School) MBA (graduated)

Sakeist®Ambassador

David Biraud (MOF)

David Biraud
(MOF)

David Biraud’s Profile

2002 Winner of Best French Sommelier Competition 2004 Awarded as MOF（Meilleur Ouvrier de France） 2010 Finalist of World Best Sommelier Competition 2013 Vice champion of European Best Sommelier Competition 2016 Vice champion of World Best Sommelier Competition Since 2011 - Present　Chef Sommelier at Palace Hotel in Paris

Q&A

Q1) How did your relationship with Sake start?

My first experience as a sake taster was in 1994, during my sommelier training. It was the first time I tasted this beverage, with all the inexperience of a young French sommelier. I was surprised by the taste and I said to myself, how can you taste something that has the aroma like rice or cereal and that has no colour? it was an incredible first sensation.

Q2) What do you like about Sake?

What I like about sake is the fact that it is an ancestral, traditional drink that carries with it many values and a lot of history. It brings an authentic expertise, with a unique method of production.

Q3) How do you work with Sake in your day-to-day activities?

I serve sake very frequently in our restaurant*. Our chef's cuisine is perfectly adapted to the food and beverage pairing. Sake is especially well positioned where wine has difficulties with certain foods. Wine and sake, two true partners.
*"Sur Mesure par Thierry Marx" at the Mandarin Oriental Hotel Paris

Q4) How do you see the future of Sake in the European/Occidental market?

I think that we are only at the beginning of the development of sake consumption. I can see that French customers did not know this traditional beverage and are willing to discover it in restaurants, during judicious pairing of sakes and dishes. Information and education/ training are essential to develop consumption. I predict a very good future.

Q5) Do you have a message for Sake breweries?

My message to the sake breweries is the following: your history, your past, and the unique and precise art of making your sakes are major assets to encourage consumers to discover this incredible drink. You must continue to be known by the sommelier trade

Q6) Do you have a message for Sakeist?

I am very happy to participate in this “Sakeist” adventure, it will allow me to become even more professional and precise in my sake tasting. I am especially happy to be able to taste many sakes, being fascinated by Japan and its traditions.

Sakeist®Ambassador

Julia Scavo (DipWSET)

Julia Scavo
(DipWSET)

Julia Scavo’s Profile

Born in Romania 2013 5th place at World Best Sommelier Competition 2017 Finalist of European Best Sommelier Competition/ Champion of Master of Port 2018 Winner of Romanian Best Sommelier Competition 2019 Certified ASI (Association Sommelier International) Sommelier Diploma with Gold Distinction/ Certified Sake Sommelier by Sake Sommelier Association 2020 Awarded WSET Diploma/ Gerard Basset Memorial Prize

Q&A

Q1) How did your relationship with Sake start?

Around 2013. At that time, I was then preparing for the ASI Best Sommelier of the World*. This was the occasion when I started to taste sake. First in France my husband who had an extended knowledge about sake took me to a couple of nice Japanese restaurants and we tasted their sake selection. Then in Tokyo, a good friend of ours (the director of Troisgros Restaurant) organised a sake and Japanese wine tasting for us. It was my first journey to Japan, my first professional sake tasting and the beginning of a true love story.
*ASI best sommelier of the world 2013: Julia became number 5 in the World

Q2) What do you like about Sake?

Culture is the first thing: sake is a cultural and cerebral product and I tend to enjoy whatever is both linked to both culture and intellect. I love learning more and more about sake; that one never stops. as The production is infinitely various with so many regional styles and is also impacted by each producer’s creativity and the way he/she uses a specific rice variety, koji, yeasts, and many other technical details. Each sake becomes unique and there is no generalisation possible. One never gets bored.

Q3) How do you work with Sake in your day-to-day activities?

As a wine and beverages educator I include Sake in my educational programs and teach it to future sommeliers, merchants, and salesmen as well as to wine enthusiasts or wine professionals. Being a wine and beverage writer allows me to reveal the multiple facets of sake by writing articles and tasting notes. Finally, I also have a consulting activity creating wine and beverage programs for various restaurants, so I always suggest saké in this case too.

Q4) How do you see the future of Sake in the European/Occidental market?

I see a bright and generous future for saké in the European/ Occidental market. Professionals are becoming more and more excited about sake, while consumers show increasing enthusiasm towards this product. Schools increasingly deliver educational programs including sake, information moves faster on the internet about this fantastic product and tasting occasions never lack. People are getting educated about sake.

Q5) Do you have a message for Sake breweries?

I encourage the Sake breweries to continue promoting their production. Despite being curious about new products and brewing methods, I also enjoy tasting traditional styles. My message for the breweries would be to continue crafting older style varieties while moving forward towards innovation.

Q6) Do you have a message for Sakeist?

I am very proud and honoured to join the Sakiest Team. This perfectly suits my profile as an educator and writer. I hope my collaboration with Sakiest will help professionals improve their knowledge about sake and consumers come towards this cultural product and adopt it.

Sakeist®Ambassador

Chloé C Grandpierre (DipWSET)

Chloé C Grandpierre
(DipWSET)

Chloé C Grandpierre Profile

Born in Bordeaux 2013 Founded her wine tourism company, Chloé&Wine 2017　Established Japanese sake & shochu marchant, Otsukimi-Buveurs de Lune She has been awarded not only wine diplomas, such as WSET Diploma, but also sake certifications, namely Sake Sommelier and Sake educator by SSA (Sake Sommelier Assocation), and Shochu advisor. As multi-professional, Chloé has currently worked as an educator and journalist, while managed her own companies.

Q&A

Q1) How did your relationship with Sake start?

My first encounter with Japanese Sake was in 2013 during Vinexpo Bordeaux when I decided to follow a master class and discovered what real Japanese Sake was. I was so amazed that the day after I signed for another master class with Daishichi sake Brewery. I was blown away by the diversity, the finesse, the elegance, the gourmandise of sakes! … I wanted sake to be part of my life.

Q2) What do you like about Sake?

I like sake for many reasons. I associate it with history and diversity, timelessness and culture, and finally, pleasure and sociability with sake as a perfect companion to create great memories and delicious pairing.

Q3) How do you work with Sake in your day-to-day activities?

Sake is part of my daily life as I taste sake, I do research about it, I read books and articles, I search for new ideas to promote it, I talk about it every day... It’s difficult to me to say how I work with sake in my day-to-day activities as I have lots of activities around Nihonshu: from master classes to conferences, from radio column to blog articles, from jury to critics… I still have so much to learn: Japanese sake is offering me a never-ending learning experience!

Q4) How do you see the future of Sake in the European/Occidental market?

Sake is starting its journey in occidental markets. It’s only the beginning, as many people have not yet discovered the beauty of Nihonshu or even Shochu and Awamori. I think that more and more sake will become an option and not only a trend. An option for consumers on a restaurant list beside wine, beer or whisky. An option on a supermarket shelf. Sake will become a possibility, an opportunity for consumers.

Q5) Do you have a message for Sake breweries?

Make us dream! I am waiting to taste your wonders.

Q6) Do you have a message for Sakeist?

I am very ecstatic about this new collaboration. I am happy and thankful for this wonderful opportunity to promote Japanese sake, shochu and awamori in France and in occidental markets. I said that Japanese sake was a mix of tradition and modernity: Sakeist is the living proof that the sake world is evolving and that more and more sake lovers everywhere around the world are part of this incredible journey of sharing their opinion about Nihonshu.

Sakeist®Ambassador

Xavier Thuizat

Xavier Thuizat Profile

2005 Commis Sommelier at Le Relais Bernard Loiseau (Michelien 3 starred restaurant) 2006 Sommelier at Hôtel Meuris/Restaurant Le Meuris (Michelien 3 starred) 2010 Assistant Chef Sommelier at Restaurant Pierre Gagnier (Michelien 3 starred) 2014 Chef Sommelier at The Peninsula Hotel Paris (5 starred) 2017 Chef Sommelier at Hôtel du Crillon (5 starred) 2022 Winner of Best French Sommelier Competition Awarded as MOF (Meilleur Ouvrier de France) 2024 Awarded as Sommelier Grand Prix of Michelin Guide Chef Sommelier of Air France

About Sakeist®︎

Key Members

秋月杏奈 Anna Akizuki

秋月杏奈Anna Akizuki

Anna Akizuki’s Profile

David Biraud (MOF)

David Biraud (MOF)

David Biraud’s Profile

Q&A

Julia Scavo (DipWSET)

Julia Scavo (DipWSET)

Julia Scavo’s Profile

Q&A

Chloé C Grandpierre (DipWSET)

Chloé C Grandpierre (DipWSET)

Chloé C Grandpierre Profile

Q&A

Xavier Thuizat

Xavier Thuizat

Xavier Thuizat Profile

Company information

秋月杏奈
Anna Akizuki

David Biraud
(MOF)

Julia Scavo
(DipWSET)

Chloé C Grandpierre
(DipWSET)