{"id":30164,"date":"2021-04-01T12:46:39","date_gmt":"2021-04-01T12:46:39","guid":{"rendered":"https:\/\/horecamagazine.be\/souhaitez-vous-un-sake-belge-pour-accompagner-votre-repas\/"},"modified":"2021-04-01T12:47:12","modified_gmt":"2021-04-01T12:47:12","slug":"souhaitez-vous-un-sake-belge-pour-accompagner-votre-repas","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/souhaitez-vous-un-sake-belge-pour-accompagner-votre-repas\/","title":{"rendered":"\u00ab Souhaitez-vous un sak\u00e9 belge pour accompagner votre repas ? \u00bb"},"content":{"rendered":"\n[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime; custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][et_pb_row column_structure=\u00a0\u00bb3_5,2_5&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime; custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][et_pb_column type=\u00a0\u00bb3_5&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime;]<p><strong>Voil\u00e0 une question qui pourra bient\u00f4t \u00eatre pos\u00e9e dans nos restaurants. <\/strong><strong>L\u2019id\u00e9e est unique\u00a0: Cr\u00e9er le premier sak\u00e9 enti\u00e8rement \u00e9labor\u00e9 en Belgique. Les premi\u00e8res bouteilles pourront \u00eatre d\u00e9gust\u00e9es avant l\u2019\u00e9t\u00e9.<\/strong><\/p>\r\n<p>Ing\u00e9nieur civil ayant travaill\u00e9 dans l\u2019informatique, rien ne pr\u00e9destinait Laurent de Jaer \u00e0 s\u2019initier, puis \u00e0 imaginer d\u2019\u00e9laborer le c\u00e9l\u00e8bre alcool de riz japonais. En juillet 2018, en famille, il se rend au pays du soleil levant o\u00f9 il d\u00e9couvre le sak\u00e9. C\u2019\u00e9tait dans un restaurant de Tokyo. Une premi\u00e8re vraie rencontre avant une suivante. En octobre de cette m\u00eame ann\u00e9e, il se rend au salon du sak\u00e9 \u00e0 Paris o\u00f9 se trouvent r\u00e9unis producteurs et connaisseurs. Les d\u00e9gustations comment\u00e9es se succ\u00e8dent, \u00e0 l\u2019instar du vin. Il y rencontre sept producteurs europ\u00e9ens (trois Fran\u00e7ais, deux Espagnols, deux britanniques) tomb\u00e9s sous le charme de cette boisson nipponne produite avec du riz ferment\u00e9. \u00ab\u00a0Non distill\u00e9\u00a0\u00bb, insiste Laurent de Laer. De fait, le sak\u00e9 est le r\u00e9sultat d\u2019une fermentation de riz, d\u2019eau, de levure et du koji, ce dernier \u00e9tant une levure qui transforme l\u2019amidon du riz en sucre puis en alcool apr\u00e8s fermentation. Une fois ferment\u00e9, le futur sak\u00e9 peut titrer 20\u00b0, un degr\u00e9 alcoolique que l\u2019on diminue vers 15\u00b0 pour commercialisation. Une premi\u00e8re exp\u00e9rience fut r\u00e9alis\u00e9e \u00e0 la maison.\u00a0\u00ab\u00a0Je suis parti de rien comme les autres producteurs europ\u00e9ens. J\u2019avais n\u00e9anmoins une base technique ayant suivi une formation de micro brasseur. La fabrication du sak\u00e9 pr\u00e9sente des similitudes avec celle de la bi\u00e8re\u00a0\u00bb. D\u2019ailleurs, le sak\u00e9 peut-\u00eatre consid\u00e9r\u00e9 comme \u2018une bi\u00e8re de riz\u2019.<\/p>\r\n<p><strong>\u00ab\u00a0Je suis certain qu\u2019il va int\u00e9resser les chefs belges amateurs de cuisine japonaise\u00a0\u00bb<\/strong><\/p>\r\n<p>La mati\u00e8re premi\u00e8re est achet\u00e9e en Italie, un riz rond de taille moyenne. L\u2019eau est celle de la distribution, bouillie pour en diminuer sa duret\u00e9. Pour ses premiers essais, il opta pour un sak\u00e9 \u2018extra sec\u2019, non pasteuris\u00e9. \u00ab Mon envie est toutefois de d\u00e9cliner une gamme de sak\u00e9s secs et moelleux, non pasteuris\u00e9s, car ils seront vendus dans un circuit court. Cela semble donc possible \u00bb. Les premiers essais s\u2019effectuent en bonbonnes. Des cuves de 300 litres sont pr\u00e9vues pour une production plus importante et peut-\u00eatre aussi, dans un second temps, des essais seront effectu\u00e9s avec un \u00e9levage en f\u00fbts de bois. \u00ab Le sak\u00e9 peut se boire \u00e0 diff\u00e9rentes temp\u00e9ratures. Frais et m\u00eame chaud. Une boisson qui peut accompagner tout un repas comme dans son pays natal. Je suis certain qu\u2019il va int\u00e9resser des chefs belges qui pourront accompagner leurs cr\u00e9ations d\u2019un sak\u00e9 produit en Belgique \u00bb. Les premi\u00e8res bouteilles devraient \u00eatre commercialis\u00e9es en juin.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_5&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/04\/sake\u0301-bouteilles-de\u0301gust-au-BrusselsCraft-Sake\u0301-scaled.jpeg\u00a0\u00bb title_text=\u00a0\u00bbsake\u0301 bouteilles de\u0301gust au BrusselsCraft Sake\u0301\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/04\/Sake\u0301-brussels-craft-scaled.jpg\u00a0\u00bb title_text=\u00a0\u00bbSake\u0301 brussels craft\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime;][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime;]<p style=\"text-align: right;\"><em>Texte : PF<\/em><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"<p>Voil\u00e0 une question qui pourra bient\u00f4t \u00eatre pos\u00e9e dans nos restaurants. L\u2019id\u00e9e est unique\u00a0: Cr\u00e9er le premier sak\u00e9 enti\u00e8rement \u00e9labor\u00e9 en Belgique. Les premi\u00e8res bouteilles pourront \u00eatre d\u00e9gust\u00e9es avant l\u2019\u00e9t\u00e9. Ing\u00e9nieur civil ayant travaill\u00e9 dans l\u2019informatique, rien ne pr\u00e9destinait Laurent de Jaer \u00e0 s\u2019initier, puis \u00e0 imaginer d\u2019\u00e9laborer le c\u00e9l\u00e8bre alcool de riz japonais. En [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":30134,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[41,84],"tags":[],"class_list":["post-30164","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","category-popup-newsletter-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u00ab Souhaitez-vous un sak\u00e9 belge pour accompagner votre repas ? \u00bb | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | \u00ab Souhaitez-vous un sak\u00e9 belge pour accompagner votre repas ? 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