Le sue origini sono molto remote, tanto che alcune teorie fanno risalire il Sake addirittura al Cinquemila a.c.
E davanti a tutta la bellezza incontrata ecco l’esigenza di andare a fondo, di conoscere autenticamente il suo paese, il Giappone.
Nel 2009 si mette in viaggio determinato nel conoscere quella identità profonda su cui questo paese così antico basa le sue origini, la tradizione, quella vera che ne ha fatto la storia. Affascinato dall’artigianalità del Giappone ha deciso che si sarebbe impegnato nel valorizzarne le eccellenze del suo paese. Partendo proprio da qui. Dal Sake.
Nasce cosi il suo progetto, ambizioso quanto affasciante.
Ringrazio Nakata e mi appresto a partecipare al magnifico evento per conoscere meglio e apprezzare il Sake, al quale con grande entusiasmo sono stata invitata.
Davide Oldani è già arrivato e insieme a Nakata intraprendono il rito della rottura della Botte colma di Sake.
Lo assaggiamo. Di altissimo livello.
E tra poco lo degusteremo impiegato proprio nella preparazione del Risotto alla milanese con zafferano e Sake.
Tradizione Giapponese che incontra i piatti tipici della cultura gastronomica Italiana.
Una ricetta pensata e preparata per noi da Davide Oldani.
Arricchita da quanto appreso anche questa sera, esco con la consapevolezza che dietro a questa nobile bevanda la tradizione gioca un ruolo fondamentale, cosi come le silenziose e lente tecniche di preparazione fatte di rituali e procedure dal fascino intramontabile.
Exclusive locations, environments of great charm and atmosphere that are able to convey charm and fascination of the great Japanese culture, tasted and experienced through the ritual of Sake.
Its origins are very remote, so much so that some theories date them back even to the Sake Five ac
Known since ancient times the Sake comes from the fermentation of rice and for this reason is also known famously with the meaning “rice wine”.
The “rice wine” more commonly known in Western culture is a special type called nihonshu (Japanese alcohol).
Japan Sake is an alcoholic beverage with connotations and meanings that vary from region to region and processing methods.
The distillation in most cases part from different types of Rice distilled even with kurokoji “black koji”.
Panoramas of taste and aroma unique and special, those who have accompanied the evening of 19 June in Milan Space Events of the Swiss Center of Via Palestro.
The combinations? Of course with the dishes of Italian cuisine.
And what dishes to prepare them … because it was just a great chef Davide Oldani, friend of Nakata.
Numerous manufacturers present, arrived in Italy to celebrate an occasion imported, driven by the enthusiasm of Nakata: make known to Western culture all the beauty, tradition and commitment inherent in one of the largest Japanese production traditions, that of Sake .
“Around the world to bring the true culture of Sake, of history and tradition, commitment and genuine commitment by the centenary of the Japanese manufacturers who firmly believe in their work,” said Nakata.
And then I ask him what prompted him to undertake this ambitious project in which believes very much and which devotes much of his time and resources.
“The answer is very simple” reply “to 29 years I left the world of football to put me on the road. In three years I have visited over one hundred countries, looking for the contact with people, their identities and places rich in tradition and history. I wanted to know, discover the richness that each nation is capable of expressing. And in front of all the beauty encountered here is the need to get to the bottom, to know authentically his country, Japan. In 2009 he began traveling in particular know that deep identity on which this country relies so old its origins, the tradition, the real one that made history. Fascinated on traditional Japan has decided that it would be committed to enhance the excellence of his country. Starting from here. From Sake.
Thus he was born his project, ambitious as Charmful.
The project for a Biennial.
2015 Nakata is ambassador of saké in Italy. For a week starting from June 19, just he stopped in Milan, where the Sakenomy you can taste the 30 best qualities of this ancient and precious Japanese alcoholic beverage.
Here in Italy we know of two or three types, but continues Nakata “in Japan manufacturers of Sake are about 1,300 and each one is dedicated to the production of about thirty different types of Sake, which vary depending on the type of rice used and processes processing, the water temperature, the koji, an ingredient used in the process of fermentation.”
Nakata continues “as to the Biennales of art, I would like to create something similar for the craft. My project is to create an international Biennale in Tokyo where Italy will be among the top players. “
Nakata with a smile full of satisfaction says, that as for the wine he would like to create an application dedicated to this noble Japanese alcoholic beverage, giving everyone the opportunity to find all the information about Sake in real time and from all over the world!Sakenomy is an application used to find all the information about the Sake, also starting from the label that we find on the bottle. An app for the fans of Sake all over the world and also for those who simply want to learn more about this, yet little known, noble product from Eastern origins.
To learn more, I invite you to visit the web site http://www.sakenomy.jp and to try it!
And soon it will taste as in the preparation of risotto Milanese with saffron and sake. A recipe designed and prepared for us by Davide Oldani.
Enriched by what was learned this evening, I go out with the knowledge that behind this noble drink tradition plays an important role, as well as the silent and slow preparation techniques made of rituals and procedures with a timeless feel.