- Good Combination between Cacao and Fermentation/Maturation -

Susumu Koyama, owner and chef of "Patissier es koyama" in Sanda city, Hyogo Prefecture, western Japan, announced on October 7 a new selection of chocolate products titled "SUSUMU KOYAMA'S CHOCOLOGY 2016," which will be on show at the world's largest chocolate exhibition, Salon du Chocolat (hereinafter SDC) 2016, to be held in Paris from Friday, October 28, to Tuesday, November 1.

22nd Salon du Chocolat

- Time/date: 10:00 - 19:00, Oct. 28 (Fri.) - Nov. 1 (Tue.)

- Pre-opening event; 18:00 - Oct. 27 (Thu.)

- Venue: Viparis - Porte de Versailles, Pavilion 5, Stand C16

The theme of this latest selection is "Human - Coexisting with nature -." Fermentation and maturation, which are necessary techniques to make chocolate from cacao fruit, are part of food culture that has taken root in Japan since ancient times.

Koyama has produced four types of chocolate, into which he infused the power of nature, by combining the gift of nature, which is produced by wisdom and techniques handed down from generation to generation, and modern technologies. Please pay close attention to completely new Japanese artisanship, which only Koyama has acquired because he was born and underwent training in Japan.

Koyama has won the top prize in the C.C.C. contest, the most prestigious contest in France organized by an organization of chocolate lovers, since he participated in the event for the first time in 2011. In 2014, he won "Excellence chocolatier etranger" (which had been called the most excellent foreign chocolatier award until 2012) -- given only to chocolatiers only if all their works presented for the contest receive full marks from all judges. He thus became the first Japanese national to win multiple awards in three contests. One of the judges praised him as an "alchemist of tastes."

This will be the sixth time in a row for Koyama to participate in the SDC. Koyama will also participate in relevant events to be held at the same venue. At his booth during the SDC, Koyama will demonstrate a combination between chocolate and sparkling "sake" rice wine produced by fermenting rice or "yuzu" citrus. Please enjoy special experiences of Japanese artisanship along with Koyama's latest selection of chocolate products.

1) Pastry show: 11 to noon, Sunday, October 30

Chocolate-based sweets using fermented and matured materials will be presented in the show under the theme, "Unseen Japanese tastes."

2) Chocolate sphere: 14:00-14:45, Monday, October 31

In this seminar, visitors can enjoy Koyama's latest collection of chocolate products -- along with a new music piece, which a renowned Japanese musician produced after being inspired by "SUSUMU KOYAMA'S CHOCOLOGY 2016" -- with their five senses.

(Images: http://prw.kyodonews.jp/opn/release/201610065053/)

(Original release: http://prw.kyodonews.jp/prwfile/release/M103483/201610065053/_prw_OR1fl_8bu8zEjw.pdf)