MYBRAND my TASTE

Mon esprit, ma Marque

CHAMPAGNE DE MISS BRUT Anna Mezentseva
MISS Moscow MISS EARTH MONDE RUSSIA 2008 2009 & 2010

OUR CHAMPAGNE COMING SOON

your Sake is

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MANOTSURU MAHO & ITS TEAM

By Francois Lavergne
OENOLOGUE /OENOLOGIST
© my brand MAHO FROM SADO

French PRESS: LA PRESSE EN PARLE ELLE

EDO & SADO

The Haute Couture Sake

Our FASHION is:

MANOTSURU tastings: The Honjozo, the white bottle, is quite close to the DaiGinjo. This represents a perfect market value. I tasted it with a duck foie gras from the French South West, and the marriage was tremendous. The Blue bottle, Nigori, will go with all difficulties. I liked it with a home made white Tarama cod eggs, young parmesan cheese, Vongole pastas, etc. The Junmai is elegance, the Daiginjo the pure elegance, with the all world in the decanter. Just happiness. I went with a Meilleur Ouvrier de France best chef of France black Chocolate with the Junmai, when I reserved the DaiGinjo for a series of rare Cheeses, like a Hitsuji cheese from Aveyron, Cantal for Auvergne Shiho, Yagi no cheese, Old cabecous goat cheese from Romadour, the Dordogne river. I will enjoy it again with Veal, white cream sauce and Morilles morels or a Foie Gras sauce. Bon appétit. The Joy of the taste in four sakes. White blue green and brown bottles from Manotsuru SADO. MY BRAND

Events

SAKE EXPERIENCE RUSSIA

caviar? THE BEST WITH SAKE

THE JAPAN FAIR IN MEDOC

Saké et chocolats THE SAKE CLUB

THE SAKE DINNERS

Sake is Fashion ADVISORY COUNCIL ALL BRANDS

Vins et plaisirs PARIS

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Copyrights Francois Lavergne 2009

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OUR TOP RED WINES?

FRANCOIS LAVERGNE RED WINES ARE GOOD!

BURGUNDY & HISTORY
Since 1842 makers

Tasting notes: This red wine is the flagship of the François Lavergne MYBRAND range, and offers an easy to drink product, constant in quality throughout the vintages.

Character: With a fruity nose, it has a good structure with very soft tannins, fruity aromas and a pleasant finish. Thanks to its ageing potential, this wine can be kept up to 10 years in a good cellar, and it will then develop much more structured and complex aromas which will even enhance its quality.

Tasting advices:
It is best drunk “chambré”, at 16-18°, with simple or complex