Sake-Pairing Elderberry-pickled Char & Rihaku Caro Pink

Recommended Sake-Pairing Rihaku Caro Pink

Sake, formally “nihonshu” in Japan, goes well with a variety of dishes. The pleasure of eating is enhanced by highlighting the flavours. The reason is this: for one thing, compared to wine, it contains much less acid, iron & sulphites. Therefore, sake goes particularly well with fish, seafood & dishes with acidity, as in some components of this starter. Abundant amino acid gives the char intense flavour. Brewed with the popular rice variety “gohyakumangoku”, only registered with its current name in 1957, is meant to commemorate the amount of rice yield at that time, translated as “5 million koku”. The char marinated, not overly spiced, pickled in elderberry syrup & herbs, in combination with earthy beetroot, sour marinated radish, herb oil, char caviar & mustard emulsion, provide the seasoning. The fine characteristic flavour of the char is not masked & results in a wonderful, fresh balance with the clean, dry-scented Rihaku. Kanpai!

李白 Rihaku Caro Pink

Refreshing Junmai with fine aroma. Beautiful pink colour made with Shikokumai rice and Peony Blossom Yeast

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