The winning flavor "Mascarpone with salt of the island of Awaji with sweet sake perfumed with kumquat" will compete at the Gelato Festival World Master 2021
"Mascarpone with salt of the island of Awaji with sweet sake perfumed with kumquat", by Keisuke Katayama from the shop "Arima Gelateria Stagione" (Hyogo prefecture) is the winner of Gelato World Tour Japan 2019 Yokohama. With this victory, his flavor has access to the world finals Gelato Festival World Masters to be held in Italy in 2021.
The "Gelato World Tour" is a traveling international gelato competition that has traveled the world since 2013 (starting with its inaugural Italian stage) in search of the best artisanal gelato. The Japan 2019 Yokohama stage was held August 31st to September 1st at the Osanbashi Hall Passenger Terminal in Yokohama. This competition brought together 12 gelato artisans from all over Japan who were selected during a preliminary Challenge held on April 3-4 in Tokyo.
The event was a great success, with long queues in front of the Tasting Area: during the two-days event, the Gelato World Tour village was visited by more than 20,000 people, rushing to taste the delicious and original flavors that were competing.
There were many activities dedicated to Italian lifestyle that the public enjoyed, such as gastronomic gelato, espresso coffee, wine, gelato cocktail seminars, Ludwig Camerata string quartet performances and an ice sculpture show. Furthermore, in the Italian Food Court part of the village was dedicated to Italian cuisine and the public could taste and enjoy some typical Italian products.
The event was organized by the Gelato World Tour Japan 2019 Executive Committee in partnership with SIGEP - Italian Exhibition Group, IFI, Carpigiani Gelato University and OISHII Japan.
The winner's comment:
I'm really happy! I never expected to win the first prize. I began my gelato journey in 2015. I know I'm still novice in the world of gelato, but now, looking back, I realize that I spent every day wondering: how can I make an even better gelato? What are the best combinations? How can I improve consistency?
To train myself I also took several courses at the Gelato University. Thanks to this victory, I will have access to the final Gelato Festival World Masters in 2021: I want to do my best as Japan's representative in the world, to make proud the 11 gelato artisans that competed with me today!