I attended a gastronomy event connecting Hiroshima and France.

On Friday, March 10th, Yoshihiro Fujii, the sixth generation owner of Fujii Sake Brewery, attended the "Gastronomy Connecting Hiroshima and France" event held at Edition Koji Shimomura in Roppongi, Tokyo.

This event was a networking event attended by Hiroshima Prefecture Governor Hidehiko Yuzaki, officials from the French diplomatic mission, and oyster producer Kunihiro Co., Ltd.

The event was held with the aim of promoting the appeal of Hiroshima-produced food ingredients and sake, as well as further deepening the friendship between France and Hiroshima.

Since 2014, Fujii Sake Brewery has been working with seven other breweries in Hiroshima Prefecture to promote the Hiroshima sake brand in France.

The guests enjoyed Ryusei Hibisoku-Yamada Nishiki, a sake brewed using the traditional kimoto method, along with sake from four other breweries, reaffirming the excellent compatibility between sake and French cuisine.

One thing France and Japan have in common is that they both have delicious food.

In the culinary world, it is common to use Japanese ingredients in Western cuisine and Western ingredients in Japanese cuisine.

Just as wine is a common sight in Japanese restaurants, I would like to continue working on sake brewing, dreaming of a future where Japanese sake can be enjoyed in French restaurants.