In Nogent-le-Rotrou, in the heart of Perche, a Japanese couple is shaking up the codes of cider. In their orchard, they create a Perche cider with Japanese flavors, flavored with yuzu and cherry blossom for gastronomy.
At the crossroads of the AOP Cidre du Perche and Japanese cuisine, Sakura Hayashi and Koshu Mineo imagine a gourmet Perche cider for the table. Their Sol vintage. La. Cidre brings together Percheron terroir and Japanese culture, between Paris and Perche.
From Japan to Paris, then to Perche
Arriving from Japan in 1999, Sakura Hayashi trained in French kitchens. , confides Sakura Hayashi to L’Écho Républicain. In 2009, she opened the restaurant in Paris.
Sommelier, Koshu Mineo studied wine law in Bordeaux and became passionate about AOC and AOP until he discovered Perche cider. He then joins Sakura in Paris. Installed in Perche, the couple says that during confinement, before refocusing on the countryside.
A Saint-Éliph orchard with precise vintages
In Saint-Éliph, they operate a one-hectare orchard, the only orchard in Eure-et-Loir recognized as AOP Cidre du Perche. For his apples, Koshu Mineo sums up: , he congratulates France 3 Regions, before adding: . Their production is around 3,000 bottles per year.
In the cellar, the sommelier follows each vat with precision. Every week, he checks density, acidity and sugar to adjust the style of the ciders: explains Koshu Mineo, pointing to a sample. A crop low in nitrogen can slow down fermentation, without worrying them.
Yuzu, cherry blossom and umami at the table
Sol vintages. Cider remains natural but some are infused with yuzu or cherry leaves during fermentation. These Japanese ingredients enhance umami and open up the possibilities for pairings, from raw fish to white meats.
In Paris, this yuzu and cherry leaf cider sometimes replaces white wine at the table. Sakura Hayashi combines it with seafood and ensures: Enough to dust off the image of cider on the menus.
What is this cider?
A Perche AOP cider created by a Japanese couple.
Where is it produced?
In a one-hectare orchard in Saint-Éliph, in Eure-et-Loir.
What dishes should you serve it with?
Ideal with oysters, fish, tempura and white meats.
