The arrival of sake at great international restaurants – and its gastronomic possibilities – is the topic addressed in a tasting offered by Pablo Alomar Salvioni (Salvioni&Alomar), François Chartier (Creator of Harmonies at Chartier World LAB – Barcelona) and Hitoshi Utsunomiya (Japan Sake and Shochu Association). A talk that aims to reveal how sake can actually pair with food better than wine can, and shows how this is possible by putting forward different harmonies.