Perrier-Jouët: The process

Perrier-Jouët: The process

Makoto Azuma decided to express his experience of tasting Perrier-Jouët champagne as a three-dimensional frame in which flowers would be suspended like some fantastical hanging garden. It proved to be a meticulous undertaking, involving an endless series of adjustments – realigning the twist of a tendril, the line of  a leaf, the precise tilt of a petal.

Azuma chose not to incorporate lots of different flowers, but kept the anemone as the main flower, surrounded by stemona japonica (‘I like the elegant curves that expand to the space’), Japanese knotweed (‘the vivid, clear green colour stands out against the whiteanemone’), clematis (‘a beautiful match with Japanese anemone’), Japanese meadowsweet (‘it conveys an atmosphere of liveliness and freshness’) and monarda.
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