Sake-Pairing Coupole of radish & Dewazakura Kirschblüte
Coupole of radish and mackerel tartare with seaweed broth
Recommended Sake-Pairing Dewazakura Kirschblüte
The dish is flavorful. The different textures and variations of the radish awaken the classic sense of taste: sweet, sour, bitter, salty and the seaweed broth creates the fifth sense of taste: umami. On a single spoon, all flavors meet. To enhance the dish even more, you can almost only serve it with a nihonshu: I chose the aromatic and elegant Oka Ginjo from the Dewazakura Brewery because it easily embraces and intensifies all the components of the plate, without sacrificing the refined creation to dominate. The umami of the dish appears even stronger. The pairing creates an absolute symbiosis of all the main characters on the palate. The nice thing about this combination is also that the alcohol of the ginjo is sensorially reduced by the food. I have chosen to serve this rice wine at 10°C in a white wine glass to show off its floral aromas, elegance and freshness even more
出羽桜 Dewazakura Kirschblüte
This sake led the Ginjo boom in the 90s and represents the Ginjo style from Yamagata: highly aromatic and dry. Floral bouquet and fine, light umami.
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